Bratwurst ideas? - BBQ Central

Go Back   BBQ Central > General > General Barbecue
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 08-05-2005, 05:26 AM   #1
Guest
 
Posts: n/a
Bratwurst ideas?

I have never purchased or eat bratwurst. I picked up a package last night of Johnsonville original brats. Any thought on what to do with them? Grill em? smoke em?
  Reply With Quote
Old 08-05-2005, 08:22 AM   #2
Moderator
 
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
You can smoke em, but I like fine on the grill, indirect till you see some fat popping out...then into a pan on the grill with beer, onions, and butter to baste a while. Heap one and a bunch of onions onto a hot dog bun, and squeeze a little hot mustard on there. Maybe top with a couple of jalapeno slices. Simple and delicious.
__________________

__________________
The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
Captain Morgan is offline   Reply With Quote
Old 08-05-2005, 08:29 AM   #3
Official BBQ Central Mark
 
Bruce B's Avatar


 
Join Date: Jan 2005
Location: Utica, MI
Posts: 6,758
Here you go CWM, straight from the horses mouth:

http://www.johnsonville.com/siteconf.ns ... -home.html
__________________
Bruce
Treasurer, Great Lakes BBQAssociation
www.glbbqa.com
Rubbed, Smoked, and Sauced Competition BBQ Team-
22 1/2" WSM, 2 18 1/2" WSM's, 22 1/2" Weber Kettle
Bruce B is offline   Reply With Quote
Old 08-05-2005, 09:15 AM   #4
Graduate of BBQ Central
 
txpgapro's Avatar


 
Join Date: May 2005
Location: Whitney, TX
Posts: 546
While Johnsville is really a very commerical product and not what I would call a "real" braut, my wife and I eat a lot of the cheddar braut by them. We grill them slow so they don't explode. If you have the BallPark brand hot dog bun, buy them. The brauts do not fall out and the bun does not seperate. Now check around for a real braut and taste the true difference.
__________________
Fairway's & Green's Pard'!
Mike (Miguel Carlos)

"The more I'm around some people, the more I like my dog."--Sonny Burgess
txpgapro is offline   Reply With Quote
Old 08-05-2005, 09:38 AM   #5
BBQ Central Pro


 
Join Date: Mar 2005
Location: N. Charleston, SC
Posts: 786
Here is a process that I really like to do. It's from my good friend Gary Wiviott in Chicago.

G Wiv's Brats

I grew up in Wisconsin, the home of the Brat. The key is to use a fresh
brat, never a precooked one and to simmer them in beer and spices before
smoking or grilling.

Loose Recipe for Brats:

5-lbs of Fresh Brats, take a fork and poke* holes in them, 28 holes per brat
to be exact, and you must use a 3-pronged fork.

Beer to cover** the amount of Brats you will be simmering and 9 extra for
the chef to drink.

7 fresh garlic cloves smashed with the side of a large knife, not chopped
just smashed.
3 quartered onions
1 to 6 oz of hot sauce
Any other spices you want to toss in. I have found there is a direct
correlation between the amount of beer you have drunk and the amount and
variety of different spices that you will put into the simmering liquid.

Simmer, do not boil, the brats in the beer, garlic, onions and hot sauce for
30 minutes. Turn off heat and let sit in mixture for at least 1 hour. This
allows the brats to absorb the flavors of the beer, onions, garlic and hot
sauce. If the brats rest for over an hour refrigerate.

Grill over a moderate fire.

Serve on Brat buns, somewhat like a French roll, with Koops horseradish
mustard, chopped onions and hot pickled peppers, peppers are optional.

If you want to jazz up the brats a bit, pour off all but 1/2-cup of the
remaining brat liquid, simmer until the onions are soft and beer is
evaporated. When liquid is evaporated add butter and caramelize onions.

When onions are caramelized add mustard, preferably Koops, and stir. The
mixture should come together nicely.

Note:
* There is some controversy as to the efficacy of poking holes in the brat.
I feel that a few holes allow the beer/onion/hotsauce to be absorbed by the
brats, others contend the holes cause the brat to dry out during the
grilling stage. YMMV

** It is not necessary to use all beer, half water, half beer is perfectly
acceptable outside of Wisconsin.
-------------------------------------------------------------------------------------

I posted the recipe in the pork section.

It's not Q but it's very good!

Jack
__________________
If you are going to have a Barbecue, something has to die.
- Ted Nugent.
Jack W. is offline   Reply With Quote
Old 08-05-2005, 09:53 AM   #6
Official BBQ Central Mark
 
Larry Wolfe's Avatar


 
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
:faint: :faint: :faint: :faint: :faint: :faint: :faint: :faint: :faint: :faint:
:faint: :faint: :faint: :faint: :faint: :faint: :faint: :faint: :faint: :faint:
op: op: op: op: op: op: op: op: op: op: op:

By the way, how do you poke 28 holes in each brat with a 3 pronged fork?? :lmao: :lmao: :lmao: :lmao: :lmao: :lmao: :lmao: :lmao: :lmao:
__________________
Larry Wolfe
Visit the Wolfe Pit
Wolfe Rub Recipes
Larry Wolfe is offline   Reply With Quote
Old 08-05-2005, 09:54 AM   #7
Official BBQ Central Mark
 
Finney's Avatar


 
Join Date: Jan 2005
Location: Savannah, GA and Somewhere near Lexington, NC
Posts: 8,563
Quote:
Originally Posted by Jack W.
5-lbs of Fresh Brats, take a fork and poke* holes in them, 28 holes per brat
to be exact, and you must use a 3-pronged fork.

Jack
That means you have to poke it 9.33 times?!?!?

You ain't got no math trophies do you? 8-[
__________________
Chris

"Of all the imaginary friends I've had, I don't think there was one that I didn't end up having to kill."

in seach of Umami
Finney is offline   Reply With Quote
Old 08-05-2005, 10:04 AM   #8
BBQ Central Pro


 
Join Date: Mar 2005
Location: N. Charleston, SC
Posts: 786
Try using a left handed fork!

Gets 'em every time. =D>

Jack
__________________
If you are going to have a Barbecue, something has to die.
- Ted Nugent.
Jack W. is offline   Reply With Quote
Old 08-05-2005, 01:33 PM   #9
Official BBQ Central Mark
 
Bruce B's Avatar


 
Join Date: Jan 2005
Location: Utica, MI
Posts: 6,758
Let's remember, they're from Wisconsin.
__________________
Bruce
Treasurer, Great Lakes BBQAssociation
www.glbbqa.com
Rubbed, Smoked, and Sauced Competition BBQ Team-
22 1/2" WSM, 2 18 1/2" WSM's, 22 1/2" Weber Kettle
Bruce B is offline   Reply With Quote
Old 08-08-2005, 12:28 AM   #10
BBQ NOOB
 
Join Date: May 2005
Location: Buried In Smoke
Posts: 39
Quote:
Originally Posted by Captain Morgan
You can smoke em, but I like fine on the grill, indirect till you see some fat popping out...then into a pan on the grill with beer, onions, and butter to baste a while. Heap one and a bunch of onions onto a hot dog bun, and squeeze a little hot mustard on there. Maybe top with a couple of jalapeno slices. Simple and delicious.
=D>.........brats rule!
__________________

__________________
Straight Kentucky Bourbon
whitepine is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off








Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:05 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2017, vBulletin Solutions, Inc.