Text 27512, 92 rader
Skriven 2009-08-15 23:49:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Hot Dawgs
=================
-=> Quoting Dave Drum to Jim Weller <=-

 JW> I mostly use Smokies when I want a bun food.

 DD> Knackwurst works well in subbing for a wiener.

Knackwurst is essentially an over sized wiener/frankfurter.

But, yes, the sausages labelled knackwurst tend to be better spiced
than chain store wieners.

And then there's brats... as I recall you are in the "par-boiling in
beer" school.

MMMMM----- Recipe via Meal-Master (tm) v8.06
      Title: Brats!
 Categories: Grill, Sausage, info
      Yield: 1 text file
 
           Bratwurst
 
  I guess it is that time of the year again for many to be picking up a
  pack or two of the ol'Johnsonville Brats.  For me here, just outside
  Sheboygan Wisconsin, it is always the season to cook brats no matter
  how cold it is outside.  I have seen a post or two that mention brats
  so I will go over the CORRECT procedure again.
  
  I will start off with a few terms:
  
  fryer - the thing you cook brats on, usually a Weber Kettle with
  charcoal brat fry - an event, often held at the local tavern, where
  brats and beer are fried, sold and eaten with beer and good spicy
  mustard

  fry up some brats - cook brats on a fryer
  
  Forget all that you think you know about fried food, like french
  fries, brats have nothing to do with deep fat frying.  That is just
  the way it done in Sheboygan, and for that matter Johnsonville,
  Wisconsin.
  
  To start the cooking process first you start up your fryer, I use lump
  charcoal in a chimney starter, you want a nice "mature" medium heat
  fire. If the fire is too hot the brats will split and burn before they
  are done. Once the fire is started take the brats out of the
  package. NEVER, I mean NEVER par-boil a bratwurst before it meets
  the fire! This is probably the most important thing I can tell
  you.  Once your coals are ready spread them out evenly in the
  kettle and put on the cooking grate cover and let the grate heat
  up for a few minutes. Then it is time to start arrange the
  sausages in rows perpendicular to the grates on the fryer and
  cover.  This is where experience is key, every few minutes lift
  the lid and turn the brats, flare-ups can occur and can be doused
  with water or beer, when I fry I have a bottle of beer that I
  drink out of and also use to douse flames just cover the mouth
  with your thumb and give the bottle a little shake...instant spray
  bottle. continue frying and turning until the sausages are firm to
  the touch and I nice dark golden brown, never black!  When the
  brats are done, put them in a pot with some beer and set on the
  stove to keep warm.  Serve on a Sheboygan-style hardroll with a
  good spicy course ground mustard and sliced onions!
  
  From: "Bill Rehm"
  
  Wrong!
  
  From my Wisconsin relatives and I have a looooooootttttt of them
  
  1) Start Grill
  2) Slow Boil brats in best beer around, add 1 onion to the boil.  I
  demand homebrew myself!
  3) When fire is ready brats will be ready too.
  4) Use a low-med heat on the brats letting them take in as much of the
  smoke they can.
  5) Put back in beer for trip inside the house or the picnic table.
  
  From: "Stephen Russell"
 
MMMMM
         


Cheers

YK Jim


... The biggest problem I have with squirrels is pairing with a good wine

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