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Johnsonville Hatch Green Chili Brats

Photo Egg
Photo Egg Posts: 12,132
in EggHead Forum
Nice flavor but wish they had a little more kick.

Thank you,
Darian

Galveston Texas
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Comments

  • Photo Egg
    Photo Egg Posts: 12,132
    And some Boar’s Head Franks.

    Thank you,
    Darian

    Galveston Texas
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  • northGAcock
    northGAcock Posts: 15,171
    Photo Egg said:
    Nice flavor but wish they had a little more kick.

    So if you were making these, you think hotter chili's or some added heat with cayenne?
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • Photo Egg
    Photo Egg Posts: 12,132
    northGAcock said:
    Photo Egg said:
    Nice flavor but wish they had a little more kick.

    So if you were making these, you think hotter chili's or some added heat with cayenne?
    Yes, would be better with more heat. I'm going to chop 1 up and mix with some eggs this morning. Or maybe chop up and crack sonny side up over the chopped pieces. I refuse to fall into @20stone trap...lol
    Thank you,
    Darian

    Galveston Texas
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  • fishlessman
    fishlessman Posts: 33,403
    Photo Egg said:
    Nice flavor but wish they had a little more kick.


    wish they made it to the market up here but they never do.  charwoody back 20 years ago posted a firecracker bratt cook  recipe that may help.  saute onions in butter, add bratts and cheap beer up half way and simmer til they plump and turn grey, take them out and rest til they cool enough to coat with mustard and rub, then back over a 450 degree grill to brown. thinking dp ghost mixed with spicey pineapple rub would work great
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Photo Egg
    Photo Egg Posts: 12,132
    fishlessman said:
    Photo Egg said:
    Nice flavor but wish they had a little more kick.


    wish they made it to the market up here but they never do.  charwoody back 20 years ago posted a firecracker bratt cook  recipe that may help.  saute onions in butter, add bratts and cheap beer up half way and simmer til they plump and turn grey, take them out and rest til they cool enough to coat with mustard and rub, then back over a 450 degree grill to brown. thinking dp ghost mixed with spicey pineapple rub would work great
    https://eggheadforum.com/discussion/1224601/firecracker-anyone-try-these

    I liked these better but they are still made for children.lol
    Thank you,
    Darian

    Galveston Texas
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  • northGAcock
    northGAcock Posts: 15,171
    Photo Egg said:
    northGAcock said:
    Photo Egg said:
    Nice flavor but wish they had a little more kick.

    So if you were making these, you think hotter chili's or some added heat with cayenne?



    Worked out as a great breakfast 
    That is pure joy right there.
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • 20stone
    20stone Posts: 1,961
    Photo Egg said:
    northGAcock said:
    Photo Egg said:
    Nice flavor but wish they had a little more kick.

    So if you were making these, you think hotter chili's or some added heat with cayenne?
    Yes, would be better with more heat. I'm going to chop 1 up and mix with some eggs this morning. Or maybe chop up and crack sonny side up over the chopped pieces. I refuse to fall into @20stone trap...lol
    ...the water's warm...
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • SciAggie
    SciAggie Posts: 6,481
    @20stone I wonder what the Rnaught value is for the different distractions on this forum? I swear it's like a disease - except we spread it on purpose.
    "C'mon in - the water's warm. You don't need to spend much money...."
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • Photo Egg
    Photo Egg Posts: 12,132
    SciAggie said:
    @20stone I wonder what the Rnaught value is for the different distractions on this forum? I swear it's like a disease - except we spread it on purpose.
    "C'mon in - the water's warm. You don't need to spend much money...."
    I watch the posts carefully. I have the grinder and press. I'm close.lol
    Thank you,
    Darian

    Galveston Texas
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  • Foghorn
    Foghorn Posts: 10,051
    SciAggie said:
    @20stone I wonder what the Rnaught value is for the different distractions on this forum? I swear it's like a disease - except we spread it on purpose.
    "C'mon in - the water's warm. You don't need to spend much money...."
    Yeah, prior to the pandemic, nobody told me to wear a mask around him...

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • northGAcock
    northGAcock Posts: 15,171
    Photo Egg said:
    SciAggie said:
    @20stone I wonder what the Rnaught value is for the different distractions on this forum? I swear it's like a disease - except we spread it on purpose.
    "C'mon in - the water's warm. You don't need to spend much money...."
    I watch the posts carefully. I have the grinder and press. I'm close.lol
    Some days it just don’t pay to get up. 

    I asked earlier as I am going to make some sausage shortly (well in the next 45 days let’s say)..... and want to do a fire roasted green chili, and a cheese of some sort. Not sure on the cheese just yet, but thinking a medium hot batch could ( or not) use a little kick. Wandering what cheese might have the right temperament for the cook (heat and method).....and add nicely to the flavor.

    Bottom line, I ain’t ever made a sausage with cheese. Would love to get some input. This is the year,

    D.  On the above, Sorry if this derails. 
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • Photo Egg
    Photo Egg Posts: 12,132
    northGAcock said:
    Photo Egg said:
    SciAggie said:
    @20stone I wonder what the Rnaught value is for the different distractions on this forum? I swear it's like a disease - except we spread it on purpose.
    "C'mon in - the water's warm. You don't need to spend much money...."
    I watch the posts carefully. I have the grinder and press. I'm close.lol
    Some days it just don’t pay to get up. 

    I asked earlier as I am going to make some sausage shortly (well in the next 45 days let’s say)..... and want to do a fire roasted green chili, and a cheese of some sort. Not sure on the cheese just yet, but thinking a medium hot batch could ( or not) use a little kick. Wandering what cheese might have the right temperament for the cook (heat and method).....and add nicely to the flavor.

    Bottom line, I ain’t ever made a sausage with cheese. Would love to get some input. This is the year,

    D.  On the above, Sorry if this derails. 
    I’m just here to learn and enjoy. It’s all good!
    Thank you,
    Darian

    Galveston Texas
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