The Ultimate Garlic Trick

danv23

Hi all,

I tried this tonight making my juice for a Brat hot tub (with onion and peppers of course), and it works just like it says!!! Enjoy!!

http://screen.yahoo.com/how-to-peel-a-head-of-garlic-in-less-than-10-seconds-28971377.html?pb_list=6f29ab7a-fa3c-4269-969d-c4bac27d91ee

lwrehm

Looks interesting...but peppers with brats?

danv23

Yep.  Julianne a couple of peppers, onions, and do the head of garlic trick.  Put that in a pot or aluminum pan with your favorite BBQ rub and fill with beer.  Put on at 300-325 and cook your brats at the same time to brown up nice.  When they are done, put them in the hot tub for a few hours.  You are looking for a simmer for reduction.  You'll never make them any other way!

brianwdmn

That's also a great way to hold them at temperature for longer periods. Perfect for groups that straggle in later or all night poker sessions.

NibbleMeThis

So you only do the hot tub, you don't do a few minutes of direct grilling at the end? 

I'll have to try it with peppers, so far, I've only done it with onions, roasted garlic (already had it on hand), and beer on the Egg until the brats hit 150f and then a quick 5 minute direct grill. 

Egg Juju

I am a big fan of the brat hot tub and that is a cool tip.  I will give that a try!

brianwdmn

So you only do the hot tub, you don't do a few minutes of direct grilling at the end? 

I'll have to try it with peppers, so far, I've only done it with onions, roasted garlic (already had it on hand), and beer on the Egg until the brats hit 150f and then a quick 5 minute direct grill. 

I typically start direct and the brats hangout for as long as I have fuel, or until they're all gone.

lwrehm

Yep.  Julianne a couple of peppers, onions, and do the head of garlic trick.  Put that in a pot or aluminum pan with your favorite BBQ rub and fill with beer.  Put on at 300-325 and cook your brats at the same time to brown up nice.  When they are done, put them in the hot tub for a few hours.  You are looking for a simmer for reduction.  You'll never make them any other way!

I cook my brats @ about 325-350 turning often until firm, then into a brat tub, just a nice pilsner type beer, to keep warm for a few minutes while I finish getting the rest of dinner ready...more that 30 minutes in the "brat tub" and they get a "funky" texture that I don't like.

 

Oh, the most important rule at my house, never, NEVER, I mean NEVER par boil a sausage before it hits the grill.  Just nice low grill and turn often.  That's how my family has been doing it for all my 40 years.  My father would turn over in his grave if I par boiled.