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1st cook on the LBGE - Bratwurst
Jilogethan4
Posts: 30
Figured I would start with something easy and hard to screw up, gave me a chance to get comfortable with the temp control.
Smoked em for a little more than an hour, about 260 dome temp.
Turned out delicious, juicy, some good smoke flavor.
Up next, a pork shoulder I rubbed and froze when plans broke down couple weekends back.
Comments
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Looks great! I whipped up some Publix brats last night. They didn't impress me too much. Yours look much better! What brand were they? Congrats on your new egg and welcome to the cult!
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Welcome. Looks good from here.
Not to get technical, but according to chemistry alcohol is a solution...
Large & Small BGE
Stockton Ca.
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Thanks guys,Johnsonville - Cheddar and BeerIm usually a "poke em n simmer em in beer with onions" Its something I learned from some Wisconsin friends. I live in eastern Iowa and cant wait to start the next cook
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Welcome. I do brats in a beer with some sliced sweet onions in a CI skillet. Get them going at about. 350 for about 30 minutes, until the beer burns off a little, then put them directly on the grate for a while. Bun and then carmelized onions on top with some good mustard.If it ain't a CAT, it's a dog!!! 2 LBGE's & BGE Backyard Chef Edition Cart
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Welcome to the cult. I cook locally made brats a couple of times a month. Do 'em with beer. Great place to start the learning curve. Have a blast, you have a great grill to cook on. Look forward to reading your posts.1 Large BGE, 1 Mini BGE, 1 Minimax BGE, Original wife and 3 dogs living in the heart of BBQ country in Round Rock Texas.
"The world is a dangerous place to live; not because of the people who are evil, but because of the people who don't do anything about it."
Albert Einstein -
Nice - hey, ya got a smoke ring!
______________________________________________I love lamp.. -
I recently tried Brats and was disappointed. The quality of the meat was the problem. Finding good meat here is difficult as the nearest butcher shop is an hour drive away and the grocery stores here suck. Store bought Italian worked much better. I think this speaks to the obvious issue of meat quality first.
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