Monday... Guinness Brats & Kraut

hapster

Gilmatica said:

ever try that cook with kielbasa?

Many many times... Outstanding as well

Acn

How can The Godfather be brought up on a food forum without this:

DMW

Ok, if cannoli is on topic...

hapster

@DMW...

Damn, they look good...

4Runner

hapster said:

4Runner said:

Dang. I want that. Would you mind posting all the details? Cooking techniques like temp, BGE setup, etc. Also, never heard of pierogi. Please explain. Much appreciation.

Primo fresh brats... sauerkraut, and Guinness... brown the brats first direct and then layer them in the DO with kraut. I added some pepper and thyme as well... top off the whole thing with one or two cans of Guinness. On the egg indirect at about 350 for an hour or so...

Pierogi are like Polish ravioli... Filled with different stuff like potatoe & cheese, kraut, onions etc... They can be boiled for a few minutes; or cooked like it did, sauteed in some butter and onions. The ones I made where store bought so all I had to do was cook them... 

Thanks!

KiterTodd

hapster, I'm going to try a similar technique tomorrow for a party on Saturday.

What do you think of this...
I'll brown the brats on the egg
and then place them is a crock pot with kraut and beer, and let it sit overnight in the fridge.
Saturday morning I turn the crockpot on low and let the rest of the magic happen the day of the event.

Question is, how strong was the beer taste?  I want the flavor, but don't want to overpower folks.

I'll also probably use less kraut because I want to pack as many brats in the crockpot as I can, and kind of fill up the void the kraut (layer of kraut, lay in the brats standing on end, cover with more kraut).

I'm doing two cooks tomorrow, both for service on saturday.  Details to follow... 

hapster

KiterTodd said:

hapster, I'm going to try a similar technique tomorrow for a party on Saturday.

What do you think of this...
I'll brown the brats on the egg
and then place them is a crock pot with kraut and beer, and let it sit overnight in the fridge.
Saturday morning I turn the crockpot on low and let the rest of the magic happen the day of the event.

Question is, how strong was the beer taste?  I want the flavor, but don't want to overpower folks.

I'll also probably use less kraut because I want to pack as many brats in the crockpot as I can, and kind of fill up the void the kraut (layer of kraut, lay in the brats standing on end, cover with more kraut).

I'm doing two cooks tomorrow, both for service on saturday.  Details to follow... 

Sounds like a good plan... The beer, in my case Guinness, wasn't too strong in my opinion... YMMV