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Johnsonville Brats

Discussion in 'The Lounge' started by tiger9297, Dec 15, 2006.

  1. tiger9297

    tiger9297 1/2 ton status

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    OK the advertisements pulled me in. I had never tried them, but oh man I've found a new favorite. Brats and Cold Beer. So far I have just grilled them, but a buddy of mine takes a pan with onions and melted butter, and after he grills the brats he puts them in the pan to simmer.

    I have heard that brats are a "yankee" thing and not a southern thing. I don't know but I'm open to other ways of cooking these things. Any ideas?

    I hear they are "heart healthy" too. :D
     
  2. 73k5blazer

    73k5blazer Unplug the matrix cable from the back of your head Premium Member

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    :haha: :haha: :haha: :eek1: :eek1: :rotfl: :rotfl: :rotfl:
    I really hope your being facetious.
     
  3. tiger9297

    tiger9297 1/2 ton status

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    Yea I was. They are just slightly greasy, but that helps lubricate the veins so the blood flows more easily. :rotfl:
     
  4. BulldogK5

    BulldogK5 1/2 ton status GMOTM Winner

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    These things are Southern as we are at this point. Try boiling them in a good heavy beer until almost cooked. Pull 'em off and place on the grill to finish. Toast the rolls on the grill but only the outside, don't open them up. Do the onion thing with some diced jalapenos and some garlic. Melt a little provolone or havarti on that dude and you are done.:D

    If you ever want some fresh from a smokehouse I have them shipped from Cape Girardeau, MO. Esikar's Smokehouse. They are great.
     
  5. Thunder

    Thunder 3/4 ton status

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    Yup boiling Brats in beer first is the only way to cook them. Any other way is sacralige. Should also be served with a heapin helping of Sauerkraut. And of course more beer!
     
  6. chevyfumes

    chevyfumes Court jester

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    Watch for the muzzleflash!
    And don't forget mustard and more beer...:D
     
  7. SkulzNBonz

    SkulzNBonz 1/2 ton status

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    Maybe add some peppers, and more beer to taste.

    John
     
  8. big94gmc

    big94gmc 1/2 ton status

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    The Beddar Cheddars....mmmm
     
  9. JIM88K5

    JIM88K5 1/2 ton status

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    I like them right off the grill in a warm bun with just mustard. MMMM....
    Almost forgot... A frosty Carona or three :saweet:
     
  10. pauly383

    pauly383 Daddy383 Staff Member Moderator

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    And when ya grill them don't go poking holes in em . Let em cook , and TURN them with the squeezy thingy that came with your fork and flipper . If they split , oh well . Split is natural , poked is evil .
     
  11. 4by4bygod

    4by4bygod 1/2 ton status

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    yep.. people that poke and squish things on the grill need a beating. I like brats on a bun with horseradish and onions, myself.

    We had a disaster happen with our j'ville brats at martinsville speedway this past spring.. we were parked on a hill, so the little grill we brought wasn't exactly level.. the brats were almost done, and my buddy went to turn them, and they began to roll off the grill.. we ended up washing them with beer, and all was well.

    Tom
     
  12. tiger9297

    tiger9297 1/2 ton status

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    Question:

    Brats have a "skin". They tell you don't poke them b/c you need to keep the flavor inside. How does boiling them in beer help the taste? The beer can't get inside can it?

    This is "brats 101" right?
     
  13. thatK30guy

    thatK30guy 1 ton status Premium Member

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    Just buy the JV Brats that are labeled "beer and brats" on the package. Save your beer for consumption instead.

    Like the others said.....don't poke holes in the brats. You lose the juices and when you grille them, they will "dry out" faster and won't be juicy anymore.
     
  14. AJMBLAZER

    AJMBLAZER Better to be lucky than good. Premium Member

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    Just a warning but the quality of beer used to make beer brats matters.

    My brother and I once used some of my dad's crappy beer to make beer brats. Saved the good stuff for us to drink. Man, I love brats but Pabst brats are NASTY!


    Seems like they are kinda regional. When I was in the Marines I knew a Sergeant who was from San Francisco and had only been stationed overseas or in SoCal. He had never even heard of brats until I brought some to a BBQ.
     
  15. Thunder

    Thunder 3/4 ton status

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    To answer that question we have to turn the way back machine to High School biology...............
    Brats are wrapped in some marvelous stuff .It is a secret formulation that is a semi permeable membrane similar to a living cell's skin. It lets the delicious flavor of beer in, keeps all the bad flavors out, and wont let the juices out..
    Kinda the way your intestines work.
     
  16. chevyfumes

    chevyfumes Court jester

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    Watch for the muzzleflash!
    It's called osmosis you fockchop...:D
     
  17. POWERMAD

    POWERMAD 1/2 ton status

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    Boil em in Black Butte Porter and stick em on the Foreman grill.

    Grill the buns and slather em with whatever is handy.

    It's on the menu at least once a week at my house.

    Damn all I have is Bud right now and I'm elbow deep in this 18 pack.

    Now I am gonna have to go make a couple.
     
  18. Confedneck79K30

    Confedneck79K30 3/4 ton status

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    beer brats are awesome, lightly toasted buns and a beer or 3.... nothing else, keep your sourasskrap and mustard
     
  19. surpip

    surpip 1 ton status

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    this is THE VERY BEST MUSTARD with brauts
    [​IMG]
    pick your flavor, they all tase great, my fav. is the porter
     
  20. AJMBLAZER

    AJMBLAZER Better to be lucky than good. Premium Member

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    A friend of the family has a recipe for a brat sauce that she won't give to anyone. You can get all the sauce she'll make but no recipe. It's definately some fancy mustard, horseradish sauce...and maybe mayo but no one's been able to duplicate it.

    I moved away so I haven't had any in a few years...dammit...now I'm starting to crave it...
     

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