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Brats
Doc_Eggerton
Posts: 5,321
I find cooing sausages indirect an modest temperature makes them firmer and the the cases snappier. Tasted great.
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys
Comments
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I agree with that.. Nice looking meal right there !!!Greensboro North Carolina
When in doubt Accelerate.... -
Yep. Tossed on a few porchetta sausages i'd made (rescued from the freezer) on with the spare ribs yeaterday. I let them go at 275 until 'done'
ate all three. One was supposed to be for the wife. Pffffft. No way!
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Loving those brats and I make my own sausage (sometimes brats, a lot of Italian and tons of polish sausage and I cook the same way you do-moderate heat- 300-400F indirect and the casings snap and the sausages are nice and firm- cooked to internal temperature of 175-180.
Good looking Corona as a backdrop too my man!
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Do you guys pre-boil your brats ... say in beer and onions, etc.?
Either way, how long do you cook them?
Washington, IL > Queen Creek, AZ ... Two large eggs and an adopted Mini Max
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in WI, where I am from originally, they boil brats in beer or chicken broth. To me, this boils out all the flavor and makes a bigger mess to clean up. If I use a beer hot tub, it's off to the side, and only is used after the searing of the sausages so it's sort of like a sous vide to help maintain the temperature of the sausages. Now, sous viding the sausages in a bag (maybe with a little beer) pre grilling is different and makes for fast, even cooking of the sausage.
Beer adds some flavor and if the hot tub is timed right, it all evaporates so you don't have to pour a greasy hoppy mess down the drain.
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I'm from WI and I don't believe in boiling brats. Yuck. All the flavor leaves. Antigo WI
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Try smoking them low and slow with Apple wood until they hit 180-185. Delish! Even if I just grill them on high heat, just like @westernbbq and @Huntnfish72 say - don't boil them.LBGE (still waitin' for my free T-Shirt), DIgiQ DX2 (In Blue, cause it's the fastest), Heavy Duty Kick Ash Basket, Mc Farland, WI.
If it wasn't for my BGE I'd have no use for my backyard... -
Okay, next time will be entirely on the grill.
Washington, IL > Queen Creek, AZ ... Two large eggs and an adopted Mini Max
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Another cheesehead weighing in.....we never boil the brats. Just grill until the skin gets crispy.
Wisconsin, lbge, MM, kab, pig tail flippers, bear claws, and more rubs than I will admit to. -
@Ima_good_egg: isnt that referred to "frying out" in sheboygan?
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That is the way to go. We did 4 pounds of German sausage at the eggiest last week, lasted about ten minutes.Large, small and mini now Egging in Rowlett Tx
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you bethcha!
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I'm from the madison area, the Sheboygan fellas have their own style.Wisconsin, lbge, MM, kab, pig tail flippers, bear claws, and more rubs than I will admit to.
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remember, up north, it's not Two Rivers, it's TRIVERS...
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Werternbbq where did u live in Wisconsin. And yes rasp Kringle is the best. Give me
A little milk and I can take care of a whole one in no time haha. Thank god I'm more than a drive away haha -
St. Francis. I lived in WI until I was 16, then moved to AZ. Never looked back! If I still lived in WI, I'd weigh about 400 LBS. so much ridiculous food it's INsane! The Foamation plant can be seen about 200 yds away from the house I grew up in. where they make cheese wedge hats- although I hear they are moving to a larger facility...
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Check it out Brothaman. Total surprise from the boss tonite, she is az native and knows all about kringles. Trader Joes. She got the last one amd it was raspberry!CheeseheadinAZ said:Werternbbq where did u live in Wisconsin. And yes rasp Kringle is the best. Give me
A little milk and I can take care of a whole one in no time haha. Thank god I'm more than a drive away haha
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Brats came up on the menu today. Cooked indirect at 250 degrees with apple wood 'til the internal temp hit 180 degrees ... took 45 minutes. Pulled the PSWoo combo and dropped the grid down on the fire ring. After about three~four minutes two of the brats were dropped down on the grid to crisp up the skin.XC242 said:Try smoking them low and slow with Apple wood until they hit 180-185. Delish! Even if I just grill them on high heat, just like @westernbbq and @Huntnfish72 say - don't boil them.
An autopsy showed that the crisping (reverse sear?) is a definite plus. We both liked the texture of the brat ... and the taste was definitely better.
Was a little afraid of over cooking the brats, so probably pulled it a little early while crisping it. Next time will crisp it a little longer ... 'till the skin splits.
Thanks for the good info!
Washington, IL > Queen Creek, AZ ... Two large eggs and an adopted Mini Max
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@Doc_Eggerton ... Since your post got me to try something different, may I use it to ask a couple of questions of the brat experts?
Been thinking about why the brats tasted better when not boiled. Two ideas came to mind ... tell me if I missed something or I'm all wet with either of the ideas.
1) Boiling in beer, onions, and spices was supposed to add to the flavor. It adds flavor, but also takes the meat to 212 degrees where a lot of the fat and good stuff departs the brats. Cooking to a lower temp like 180 degrees yields a different meat consistency and more flavor.
2) After boiling the brats hit the egg for only about 10 to 12 minutes at 400 degrees ... not long enough to impart much smoke flavor. By cooking low-and-slow in the egg and then crisping them up, you end up with the brats in the smoke for a much longer time.
Washington, IL > Queen Creek, AZ ... Two large eggs and an adopted Mini Max
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Exactly the post I was looking for. Doing low and slow today, ending with a "crisping burn" for a 180F internal finish. Pecan and apple smoke.
Thank you for posting this thread folks."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
I like to grill mine on my kettle open lid turning as needed until crispy browned casing with a beer in my hand!“There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
Coach Finstock Teen Wolf -
180 and the skin splitting..... that seems awful high.
if fat is running out, the meat can be meally. you don't need to overcook these puppies. safe at 140, better mouth feel maybe at 150-60.
they contain veal, pork, a little fat, and cream. 180 is just crazy talk. none of those things should be cooked close to 180
it's a fresh sausage, so you need to cook them of course... but just doesn't overcook them. if the fat is running, they will suffer
be extra careful with some smoked brands, which are actually smoked (hot smoked) before packaging. in which case you are only really wanting to heat them up and maybe get some grill marks.
[social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others] -
Thank you for the heads up. Pulled at 170F. Smoked with pecan and apple. Delicious. Back to back killer meals. My Beautiful Wife is loving my cooks. Last night I did peach smoked spicy pulled pork nachos that came out way better than I had anticipated, and these brats today.Darby_Crenshaw said:180 and the skin splitting..... that seems awful high.
if fat is running out, the meat can be meally. you don't need to overcook these puppies. safe at 140, better mouth feel maybe at 150-60.
they contain veal, pork, a little fat, and cream. 180 is just crazy talk. none of those things should be cooked close to 180
it's a fresh sausage, so you need to cook them of course... but just doesn't overcook them. if the fat is running, they will suffer
be extra careful with some smoked brands, which are actually smoked (hot smoked) before packaging. in which case you are only really wanting to heat them up and maybe get some grill marks."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
I recently purchased some from my butcher (had never done his before). They were longer than the commercial ones you see in the grocery which i liked. I was blown away by them....and also topped with some Bar Harbor Real Ale Stone Ground Mustard that @Jstroke sent me...and some beer broth Vidalia Onions. The combination was off the charts.
You guys doing brats......enjoy ride.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 -
Not to offend and WI brothers here.... but I think when they boil brats, they only do it because they're too drunk to be around open flame. I'm in the camp of indirect (or at least raised direct) with your favorite pork smoke and eat em at 140-150 degrees.L x2, M, S, Mini and a Blackstone 36. She says I have enough now....eggAddict from MN!
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Hey hey!! Haha don't know where it started its just what we do...minniemoh said:Not to offend and WI brothers here.... but I think when they boil brats, they only do it because they're too drunk to be around open flame. I'm in the camp of indirect (or at least raised direct) with your favorite pork smoke and eat em at 140-150 degrees. -
thanks for posting this by the way. i used to make brats for fourth of july every year.
had a close friend (a woman) tell me she loved the brats, "what's in them!?!?!" and i said "pork, fat, some veal..." and she went white. "veal?"
um. "yeah, veal".... she was not so happy. hahahaha
secret ingredient: pork fat (get to know your butcher. that says "no charge")
[social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others]
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