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Char-Woodys FireCracker Brats revsited

StuartStuart Posts: 110
edited 11:38PM in EggHead Forum
(This is reprinted text from a response to Char-Woody. He responded to my earlier post "Oh the Eggbarrassment". I thought I'd post my reply as a stand alone so those interested might try Char-Woody's recipe (found in Submitted Recipes. I have made a variation to his excellent recipe and I invite you to try both versions and add your own twist if you like!)[p]
Char-Woody,[p]First let me say how much I liked the original version! Having said that, what I do lately is this:[p]After covering the brats with mustard I put a generous coat of dry rub on them. I'm sure any rub you prefer will work nicely. The rub I use is a variation of the Barbequed Rib Rub found in the recipe for Lone Star Spareribs, Smoke and Spice (Jamison & Jamison) pg. 69. To that list of ingredients I add[p]Essence of Emmeril
Corriander
Bay Leaves
Dry Mustard
Juniper Berries
Sesame Seeds[p]My wife loves that mix on my Baby Backs and doesn't care for mustard on her brats, so I figured why not use one to help the other?[p]I cook mine a number of different ways as I'm still trying to perfect them, in any case I cook them with the dome closed. I like to cook them low and slow. The mustard taste is a little more pronounced that way though. My wife likes her hot dogs and brats kinda charred on the outside so I'm playing around with adding heat for the char either at the beginning or the end of the cook. I think I'm liking the low slow start finished by opening the doors and letting the barn catch fire, just as long as they don't cook too long and get dry or tough.[p]When done right these babys are fantastic, so juicy, flavorful. No need to put ANYTHING on them! However I'm a fan of spicy mustard, kraut and dill pickle spear myself so I can't limit my self to the naked brat, well unless your talking about the chef's TEST brat that has to be eaten before serving the others;).[p]Hope you try this (or similar) variation and let me know what you think.[p]Stuart

Comments

  • Char-WoodyChar-Woody Posts: 2,642
    stuart, Way to go!! Makin me hungry..!!!
    Don't forget the sauerkraut..:-)
    And for KennyG's approval..PBR..!!
    C~W[p]

  • KennyGKennyG Posts: 949
    Char-Woody,[p]Many have suggested that I clean up my act and show some culture. The PBR has been pushed aside in favor of a fine, corkfree, boxed wine.[p]K~G

  • Char-WoodyChar-Woody Posts: 2,642
    KennyG, yer breakin me heart.. You were a tradition. Now gone forever..sigh!
    :-)
    C~W
    Dang..there is a joke I would love to tell, but its totally off topic..!!

  • KennyGKennyG Posts: 949
    Char-Woody,[p]email, of course![p]K~G

  • YBYB Posts: 3,861
    KennyG,
    Don't let them mess with you,the only difference between Bud and PBR is the size of the horse it comes out of.[p]YB (yo-buddy)

  • KennyGKennyG Posts: 949
    YB,[p]LOL!!!! I still have one can of cold delicious PBR in the garage fridge, just in case I need it. Crisp varietal and not at all unpretentious.[p]K

  • Wise OneWise One Posts: 2,645
    YB, since I've seen them Clydesdales (sp?), I'm going to have to assume PBR comes from a smaller horse. Wasn't it JAX beer from New Orleans that is reputed to be the only beer ever sold with a picture of the brewery on the label? It has a picture of Andrew Jackson sitting on his horse.

  • KennyGKennyG Posts: 949
    Wise One,[p]When the JAX brewery in N.O. became a shopping center, it bought a tear to my eye.[p]BTW, how ya fixed for pecan, I'm almost out. Any chance on twiddling another tree from ya at EggFest?[p]K~G[p]

  • SpinSpin Posts: 1,375
    KennyG,[p]Sue is all smiles :-). Welcome to the world of corkless culture.[p]Spin

  • RhumAndJerkRhumAndJerk Posts: 1,506
    KennyG,
    I still have some of Bill’s Stash in my garage. Stop by and grab a log or two.
    R&J[p]

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