finkle, woah woah woah buddy... bratwurst and Italian sausage are two completely different things, you just can't lump 'em together like that
Bratwurst - beer bath and grill
Italian Sausage - in the crockpot w/ sauce, or I'll grill them up with some peppers and onions, sauce sometimes _________________ Drink beer, soda rots your teeth and drugs rot your brain
1. Buy UNCOOKED brats.
2. Poke holes in the skin of the brats with a fork.
3. Simmer in about 1/2" of plain old light beer in a skillet with cover on.
4. After about 1/2 hour of simmering, place on the grill on low/med heat. They're done when the skin starts to get just a little crispy in spots.
5. Serve with warmed sauerkraut and mustard!!!
Tacos, hamburgers and homemade spaghetti sauce are all made with ground beef, but its kind of a stretch to lump them together eh? _________________ Drink beer, soda rots your teeth and drugs rot your brain
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Tacos, hamburgers and homemade spaghetti sauce are all made with ground beef, but its kind of a stretch to lump them together eh?
It is, because real tacos should not be made with ground beef, hamburgers are a formed pattie of meat, and spaghetti sauce, just like the other options is a completely different application of meat. Whereas Finkle so aptly put, brats and italian sausages, while different seasonings, are the same application of meat.
I like grilled brats, while preparing onions in dark beer on the side. _________________
Quote:
You don't meet many old vegans. It's mostly young priviliged kids trying to figure out where they stand in the world.
Johnsonville Beer 'n Brats ->Grilled with carmelized onions and sweet & spicy honey mustard.
Never poke hole in the brats before you grill them... that how you lose all the juices. _________________ [quote="Swass"] 8824, dude - I suck. You were right.[/quote].
1. Buy UNCOOKED brats.
2. Poke holes in the skin of the brats with a fork.
3. Simmer in about 1/2" of plain old light beer in a skillet with cover on.
4. After about 1/2 hour of simmering, place on the grill on low/med heat. They're done when the skin starts to get just a little crispy in spots.
5. Serve with warmed sauerkraut and mustard!!!
You NEVER poke holes in brats, that is a sin. Are you going to drink the beer broth? Let me answer that for you, no! You are going to eat the brats! so why let all the juices go into the broth? Absolutely never ever ever ever ever ever should you poke holes in brats... ever.
1. Buy UNCOOKED brats.
2. Poke holes in the skin of the brats with a fork.
3. Simmer in about 1/2" of plain old light beer in a skillet with cover on.
4. After about 1/2 hour of simmering, place on the grill on low/med heat. They're done when the skin starts to get just a little crispy in spots.
5. Serve with warmed sauerkraut and mustard!!!
You NEVER poke holes in brats, that is a sin. Are you going to drink the beer broth? Let me answer that for you, no! You are going to eat the brats! so why let all the juices go into the broth? Absolutely never ever ever ever ever ever should you poke holes in brats... ever.
Dragonlady8 wrote:
Johnsonville Beer 'n Brats ->Grilled with carmelized onions and sweet & spicy honey mustard.
Never poke hole in the brats before you grill them... that how you lose all the juices.
Poking small holes in the skin keeps them from SPLITTING WIDE OPEN once the insides get to steaming temps. Remember, this is raw pork and as such needs to be thoroughly cooked. The holes also help to ensure the beer makes its way into the brat through the skin during the simmering process. BTW - I'm talking about only a few fork holes, not a frickin' pin cushion.
Johnsonville Brats??? Ah, no thanks. Local butcher shop, coarse ground with proprietary spices - FTW.
Why do you people taunt me..Im sitting here in an office with no way of getting my hands on either one of these tasty treats...Why dont you just kick me in the yam bags while you are at it... _________________ You know you own someone when you can agitate them enough to quote you in their signature.
Poking small holes in the skin keeps them from SPLITTING WIDE OPEN once the insides get to steaming temps. Remember, this is raw pork and as such needs to be thoroughly cooked. The holes also help to ensure the beer makes its way into the brat through the skin during the simmering process. BTW - I'm talking about only a few fork holes, not a frickin' pin cushion.
I'm sorry but this is not debatable. By putting holes in the brats, you are allowing the juices of the brat to leave the brat, in effect ruining a perfectly good sausage. Keeping the skin in tact is more vital than actually giving them a beer bath. You can cook a brat thoroughly without splitting it, it's not rocket science.
Putting holes in brats is almost as bad as putting beans in Texas chili... but not quite... I can tolerate beans in my chili though... so maybe it's actually worse
Is intestine casing able to absorb moisture but doesn't allow moisture to escape?
I don't understand how you shouldn't poke holes in the casing because the juices will run out, but everyone is saying to put them in a beer bath to cook them???????
Poking small holes in the skin keeps them from SPLITTING WIDE OPEN once the insides get to steaming temps. Remember, this is raw pork and as such needs to be thoroughly cooked. The holes also help to ensure the beer makes its way into the brat through the skin during the simmering process. BTW - I'm talking about only a few fork holes, not a frickin' pin cushion.
You obviously have no idea how to cook brats.
Besides splitting a steak on the grill to see if it's cooked, are you also the type of person who thinks that cranking up the heat will cook your food faster? _________________ [quote="Swass"] 8824, dude - I suck. You were right.[/quote].
Poking small holes in the skin keeps them from SPLITTING WIDE OPEN once the insides get to steaming temps. Remember, this is raw pork and as such needs to be thoroughly cooked. The holes also help to ensure the beer makes its way into the brat through the skin during the simmering process. BTW - I'm talking about only a few fork holes, not a frickin' pin cushion.
You obviously have no idea how to cook brats.
Besides splitting a steak on the grill to see if it's cooked, are you also the type of person who thinks that cranking up the heat will cook your food faster?
Ok..Im a silly guy who really has no place in the kitchen but I was under the impression that higher temperatures do cook food faster...I typically sear my steaks at 750 degress for a couple of minute or so and then throw them on the regular grill for a couple of minutes. That gets the steak perfectly mid-rare. If I was just to use the lower temp grill burner and not sear the steak at a high degree there is no way the steaks would be done on the normal burner in 6 or 7 minutes...The steaks would still be raw and ice cold in that time at that temp. I know this to be a fact because my wife doesnt like her steaks seared and I put hers on the regular grill 5 or 6 minutes before I start to sear mine...Wouldnt that be evidence that higher temps do cook faster? Am I missing something or did I mis-read your statement? _________________ You know you own someone when you can agitate them enough to quote you in their signature.
I've never poked holes in my brats but I am curious as to how soaking them in a beer bath does anything for them if the casing was never pierced. If they did split, I would understand.
Tbonez, how does your wife like her steak done? Well? You should sear your steak on each side for a couple of minutes depending on the thickness and how well you like your steak prepared. What you need to do next is let the steaks sit for AT LEAST 5-8 minutes at room temp. Then put them back on the grill for just a minute or two.
Searing the steak obviously locks in all the juices but resting them allows the juices to redistribute throughout the steak. Even if you enjoy your steak rare it won't be "bloody". _________________
Best Quote Ever wrote:
'No regrets', that's my motto.....well, that and 'everybody wang chung tonight'
I've never poked holes in my brats but I am curious as to how soaking them in a beer bath does anything for them if the casing was never pierced. If they did split, I would understand.
How does Santa get toys to everyone around the world in one night? He just does... don't ask questions.
Boil one brat in beer (with a little pad of butter and some onions and green pepper) and then finish on the grill and then cook another one solely on the grill.
The casings aren't closed on the ends, usually. So, I'm assuming the soakage off beer comes from there _________________ If love is blind, why is lingerie so popular?
"First, I'd like to thank God for giving me the courage to be a weiner. I'd also like to thank my mom for teaching me how to be such a good weiner. I always knew I was destined to be a weiner. Thanks to all the little people, you know who you are! Thank you <sheds a tear>!" _________________ If love is blind, why is lingerie so popular?
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Is intestine casing able to absorb moisture but doesn't allow moisture to escape?
