| Hey good lookin' (and others), whatcha got cookin'?
Posted: 3/27/2008 4:36:42 PM | Brats are a science, and you need a Life Long Wisconsinite to teach you the art aaaaaaand Science of grilling brats!
Dave, I see you are in AZ. Where by the grace of the God and Godess are you getting brats in AZ of all places? Can't be authentic ones.
I'd be afraid...be very afraid. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 3/27/2008 4:42:05 PM |
Dave, I see you are in AZ. Where by the grace of the God and Godess are you getting brats in AZ of all places? Can't be authentic ones.
Uh....Johnsonville that was on sale at the grocery store?  | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 3/27/2008 4:45:33 PM |
Dave, I see you are in AZ. Where by the grace of the God and Godess are you getting brats in AZ of all places? Can't be authentic ones.
I'm confused again.
Been there done that: Are you talking about something other than regular ol' everyday bratwurst (sausage)?
Even though I eat them and like them I wouldn't want to know what all goes in an "authentic" one...much less an imitation one??? | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 3/27/2008 4:53:47 PM | Ok Dave,
I'm courious, Johnsonville are good brats. Have they been shipped in from Wisconsin or is there a more local plant that produced them?
Nautical,
Many meat counters outside of WI will try to pass off an Italian sausage as a Bratwurst.
Sad really, because the spices are quite different. I'm not privy to the spice blend but I certainly can taste the difference.
Dave if you want the method of grilling a perfect Brat let me know. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 3/27/2008 5:11:30 PM | Want it or not, here it is anyway.
Take 1 large yellow onion and peel. Cut into 1 inch chunks. Place frozen seperated brats into a dutch oven and pour enough cold beer of your choice, (I prefer a dark or amber beer) to cover brats by about 2 inches and toss in the onions.
Set this cold pot on a burner and turn onto med high heat, and when it finally boils, let boil for 3 minutes.
take off the heat and set aside for 30 to 45 minutes. There will some gray foamy scum on top but ignore that.
Get your grill warm, not hot. Charcoal, let the coals get past white hot, a gas grill set to low.
The brats are cooked internally and now you are just browning them off.
If your Brats explode, the heat is too high. Par boiling them in the beer and onions imparts a great flavor, and ensures, (if you keep the heat low) that they won't be dry and rubbery) and that they are cooked through to be safe.
My favorite way to eat Brats is with hot caraway saurkraut, raw onions and a hot brown mustard. Whole wheat Brat buns is a bonus too. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 3/27/2008 6:13:42 PM | | Yep you have real brats then. Next time try my method and see what you think. Remeber LOW heat on the grill. You want the flavor of the fire, but not so hot that you pop the membrane to the point you loose al the juices inside. The lower the heat the slower the escape even if they do crack a bit. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 3/27/2008 8:17:23 PM | Hey..we get brats here in Ohio from lots of different local meat markets..and there's actually a town in Ohio that holds a bratwurst festival. If you think Johnsonville brats are the "be all and end all" of Bratwurst...you just need to try all the different wonderful recipes from local butchers...Sausages are testement to the artistry of the butcher..    | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 3/27/2008 9:01:23 PM | Ok, I don't believe in negative posts, but I guess this is sort of one....
I love many kinds of sausage, kielbasa, or klobasi, Italian, some knocwurst, liverwurst, blood sausage, and a 100 others, but I have never had a bratwurst, or summer sausage that I like. Both just taste nasty to me.
LOL now I feel so Naughticalesque!  | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 3/27/2008 9:07:20 PM | | Ok I botched it. I still haven't quite figured out my charcoal grill. Need to remember to have beer next time and follow Been There's directions. Kids liked it though so phew! :) | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 3/27/2008 9:19:54 PM | I had Taco Salad tonite.
1lb ground beef
2 tomatoes diced
1 sm onion
1/2 head of lettuce
1/2 bag crushed doritos
8oz bag shredded cheese
taco seasoning and chili powder
sour cream
Catalina French salad dressing (sparsely)
Brown hamburger and add taco seasoning and chili powder. Drain and cool. Add all ingredients to your liking. Yum! | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 3/27/2008 9:57:14 PM | Drkeyedbeauty: That solved my problem of what I wanted to fix/eat while I watched the race Sunday...thanks!
LOL now I feel so Naughticalesque!
I love it! 
But, hey...I can't be the only one who doesn't like monkey brains and brussels sprouts and bugs...right? There are others, right??? | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 3/27/2008 10:43:40 PM |
LOL now I feel so Naughticalesque! LOL!!! That was outstanding 
But, hey...I can't be the only one who doesn't like monkey brains and brussels sprouts and bugs...right? Of course not. I prefer to eat the monkey brains with a squeeze of lime, and the bugs with some garlic sauce. And I never, ever, under any circumstances whatsoever, combine brussel sprouts with either of the other two.  | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 3/27/2008 10:44:39 PM |
LOL now I feel so Naughticalesque! LOL!!! That was outstanding
But, hey...I can't be the only one who doesn't like monkey brains and brussels sprouts and bugs...right? Of course not. I prefer to eat the monkey brains with a squeeze of lime, and the bugs with some garlic sauce. And I never, ever, under any circumstances whatsoever, combine brussel sprouts with either of the other two. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 3/28/2008 11:23:35 AM | I just attempted to make my own peanut butter sauce chicken and it came out pretty damn well! I sauteed some onion & garlic, mushrooms, celery, broccoli & red peppers and some grilled chicken breast and then for the sauce I threw in about 1 Tbs all natural peanut butter, 1 Tbs honey, some reduced sodium soy sauce, and a few drops of hot sauce and wow... tastes just like the real thing but actually healthy for you! I also threw in a package of Uncle Ben's Express whole grain brown rice and tossed it all together... delicious!
I usually don't like to use processed/packaged foods but I'm also a very busy woman so I don't mind using some products if they are healthy and help cut back on time. The UB's rice is great for that! | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 3/28/2008 5:32:52 PM | Got the steaks from the grill and the beer on chill,
Veggies a boilin’ as I’ve been gourmet toilin’
Taters are crisp as I write with a lisp
Can’t predict the taste but none’ll go to waste.
There’s plenty for my group and it ain’t chicken soup.
I hate chicken soup. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 3/29/2008 1:13:44 PM | Steaks on the grill sound wonderful for tonight..yummy...
or lamb chops...or...who knows...Just me...but hey...I'm worth it..right?
had blueberry pancakes and thick-cut sliced bacon...YES...I made them..for me.
(again, I'm worth it!!)
and a delicious half of ruby red grapefruit. Maybe a salad for lunch with grapefruit.
That's my latest craze....having a half of a grapefruit with EVERY meal now. Love it..and LOVE THIS THREAD Naughtical....thanks for starting it..I think it is a neverending thread. LOL.
~~Beth~~ | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 3/29/2008 1:55:25 PM | Thank you, Beth!
Sounds like you cook pretty good for yourself. I'm like you...if I am craving something I'll cook it just for me, there have been many a times I fired up the grill just to cook one steak.
Tonight I am having fried shrimp with fettucinni Alfredo and garlic bread. I have been given some great recipes for making my own fettucini but tonight it is going to be the boxed kind. I will make it from scratch....one day. | |
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