Brats????

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ronbeaux50

Head Chef
Joined
Nov 11, 2007
Messages
1,559
Location
Louisiana
I'm pretty sure I messed these up , according to traditional means anyway. But screw that!!!! These were good!

Started them out in the CIS with butter, worchestor, balsamic, S&P, and a little Greek seasining.
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Let them simmer for awhile. But just couldn't stand them not having grill marks on them so they was getting moved around.
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Started getting low on juice so I sacrifised a PART of a beer.
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(and trew on a jap and a tobasco pepper)

Then the birthday girl showed up and said "I want stuffed mushrooms!" Soooo, I trew on the stuffed shrooms she got on sale for a $1.00(they sucked by the way ???)
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Tro'd my timing off a little but I got it done.
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Served up on a toasted po-boy bun with fancy mustard and mine topped with the hot peppers.
 
Good looking brats...mushrooms not so much. :LOL:
You said they sucked, so I'm taking your side.
 
Looks mighty tasty. I was taught how to cook them thangs by a januine New Joisey redneck.

bigwheel
 
I think their fine Ron, long as fire, beer & onions are involed in the cooking
 
Thanks guys!

I don't guess there really was a first this then that method used hear. They went swimming until the butter melted and then onto the grill then back to swimming. More than a few times until I liked the color. In out in out.

All I know is that they were slammin good and even the mrs loved them. She did also cook up some sour crout for hers though.
 

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