I poke holes to let the fat drain out.
But probably a deadly sin.
We're Canadians. What do you expect. Sorry!
Grilling Brats
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But probably a deadly sin.
We're Canadians. What do you expect. Sorry!
JHZR2
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I just grill straight from the refrigerator. No piercing, no boiling, etc. warm the grill up high then put heat on low to warm them up. Eaten with Lowensenf mustard.
I was actually in Wisconsin a week ago, but I had to hurry through so fast I didn’t have a chance to pick up any brats. Occasionally, a few stores around here will carry Klement’s brats. I feel they are as good or better than anything that I can buy locally.
The Subaru Brat was the wurst vehicle they ever made.
Tonight's Brats never par boil always on a open grill always Charcoal you would never see mass brats cooking on a gas grill never ever. Fire heat to the hand about 3 to 4 seconds you want about 20min grill time or about 2to3 beers time that's how we roll.
I think Johnsonville would disagree with you but I know you charcoal guys are hard core
440,000 BTUs
https://www.johnsonville.com/bigtastegrill/about.html
I always cook them low and slow and indirect heat so they don't split to much, at least a two beer job. And always room temp when they hit the grates.
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I am still scratching my head how you keep them from falling off the grill.....
Germans eat bratwurst, not "brats". That's the difference.
Go to Usinger's in downtown Milwaukee and they are not called brats. Brats are the neighbor's kids on your lawn.
Just flat out false
I go to Usingers all the time and that’s 100% true. How often do you go there? The Frauen behind the counter will give you the German evil eye if you ask for that.
Now that’s not to say they don’t sometimes list them like that but it’s just for the out-of-towners so they don’t get confused.
I like all types! But my favorite are skinless brats! A few local places make their own in may varieties of seasonings/flavors and original of course. I like that there is a nice crust on them and they don't POP when you bite in and make a mess! But it is hard to beat a good beer brat.
I must say thought, the only condiments that touch my brats is sauerkraut, mustard or mayo! Don't knock the mayo till you try it! It has to be mayo too, none of that miracle whip crap.
I must say thought, the only condiments that touch my brats is sauerkraut, mustard or mayo! Don't knock the mayo till you try it! It has to be mayo too, none of that miracle whip crap.
I'm not so sure about boiled brats, I like em grilled.
You don't boil a bratwurst. I mean you can boil any sausage but you should not grill any sausage. Sausages that are white or greyish can be grilled or boiled safely. Sausages that are pinkish should be boiled and never grilled or fried. Their nitrate content makes them pink and while boiling them is okay, grilling and frying makes them rather dangerous to your health. A salumist told me that.
I sometimes go to Dittmer's. They have many types of sausages, including venison sausages.
https://www.dittmers.com/sausage-2021
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That's how they do it in California, eh?
Some types of sausages tend to split more than others I usually slice them with a razor blade before grilling or frying them. That way the split looks cleaner and more appetizing.
Depends on who "they" are. Judging by the number of uncured sausage options everywhere on display I'd say there is demand for healthier choices. That trend is not exclusive to California
Ah yes the "nutrition signaling" or food shaming that is not asked for, but inevitably creeps into these types of threads.
Kind of like the beer thread where we had to listen to those who thought it was desperately important to tell us how sober they were and how we should be too.
You are at liberty to blissfully ignore facts and to do or eat and drink as you please.
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