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Brats, Kraut, and Veggies

DMWDMW Posts: 5,410
edited October 2013 in EggHead Forum
Here's a quick one I did tonight, inspired by @hapster this weekend and @griffin past posts. I think I may have used inspiration from someone else as well I'm forgetting now. And inspiration from some Sierra Nevada Torpedo my neighbor brought over.
My Facebook Place where I document my cooking
Morgantown, PA
XL BGE - S BGE - Blackstone Pizza Oven - 30" Steel Fire Pit w/Cooking Grid - Hasty Bake Legacy - KJ Jr - Gasser
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Comments

  • JebpotJebpot Posts: 338
    They look great.

    XL and Small

    Chattanooga, TN

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  • SmokeyPittSmokeyPitt Posts: 5,589
    Looking good!  What type of brats did you use?  I like the use of the brats as "bookends" on the skewers.  


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg wing. 
    2014 Wing King's Apprentice
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  • DMWDMW Posts: 5,410
    @SmokeyPitt I used Johnsonville Originals. Cooking them on the kraut like that let kept them moist, when I checked IT they were 190* but no signs of drying out or skin cracking. Tossed everything on the grid for a quick sear for appearance. Simple cook, but turned out great.

    My Facebook Place where I document my cooking
    Morgantown, PA
    XL BGE - S BGE - Blackstone Pizza Oven - 30" Steel Fire Pit w/Cooking Grid - Hasty Bake Legacy - KJ Jr - Gasser
    ·
  • Fantastic cook!

    Cherry Hill, NJ
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