Aces High Bulletin Board
General Forums => The O' Club => Topic started by: DREDIOCK on April 08, 2008, 12:38:33 AM
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Ok.
Whats the proper way to cook em?
And what kind or brand do you get?
They look great.
Just never had one made proper
Figure there has got to be at least one cheesehead here with the answer
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I buy mine fresh from the Patrick Cudahy factory shop (http://www.patrickcudahy.com (http://www.patrickcudahy.com)); privileged customer ;). But any kind will do. Johnsonville is usually decent.
I usually boil about 7-8 (thawed) at a time in 3x 12oz. beers, 1 cup water. Now, I grew up on MGD-boiled, but the taste will vary with any beer you choose, so experiment with various flavors. I actually prefer the cheap crap with Bob Euker on the transistor in the background... FYI - High Life comes from the same vat as Milwaukee's Best, sorry Mustaine, it's true.
Just drop the brats in the pot from a rolling boil. It usually takes 12-15 minutes for a firm skin to form. Less may be mushy, more may be too firm to bite through comfortably. They're ready to eat as is, but feel free to grill and darken for summertime flavor.
As for fixins... well that's up to you. I'm no fan of a whole lot, and I can't stand onions or relish, so others may chime in here. My uncle used to make some pretty bad arse spicy/dijon mustard, so that's what I love. If that's not on hand, my perfect brat has the brat, provolone or meunster cheese, brown/dijon mustard, and a little ketchup... and a ton of alcohol to wash it down.
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Octavius forgot kraut, this makes me think he may be a FIB infiltrator! :noid
But he pretty much nailed it as far as the cooking goes. An Oktoberfest brat boiled in beer, then grilled, with some kraut, mustard, and a cold beer is one of lifes simple pleasures. Also, brat buns are a must, regular hotdog buns just don't cut it. I don't know how popular brats are outside the midwest so you might have to stick with prepackaged, but if you can find some from a local deli or butcher they tend to be a little bit better. Might have to go to Festival tomorrow and pick some up now, they are sounding mighty tasty.
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LOL oops! Sorry, sauerkraut doesn't even register in my thought process for some reason - can't stand that crap. :D I may be a heathen and I may be the only Milwaukeean to shun such a beautiful ingredient, but... I shall never ruin my brat with that.
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Hehe, I retract my FIB remark, and officially owe you a Honey Weiss(or other Wisco brew of your choice) then. It's weird, I made it the first 24 years of my life or so without eating kraut. My grandpa eats it with just about every meal, and always tried to get me to try it, but it just smells.... so.... uh...... But a few years back at Oktoberfest I got a brat that had it on there accidentally and rather than pick it off I just manned up and took a bite. Now I love the stuff.
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Two years ago when I was apartment shopping in the Clearwater, FL area, I embarrassed the toejam outta myself. The representative heard I was from Milwaukee and claimed she was a Chicago native, so I tossed in a FIB comment... and she didn't understand. I didn't bother explaining myself and laughed it off (she was my age and good looking, so we hit it off). Later on I found a job and was explaining cheese curds one day to the native Floridians... then my boss who ALSO happened to be from Chicago overheard another FIB comment. He asked what a FIB was... I couldn't just laugh it off this time. Needless to say I didn't stick around long when he showed up in the future. :D
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LMAO, you had to explain curds? Oh the humanity! Are you still down there? Do you need me to ship you some? I can get em super fresh, and send them next day air so they will hopefully still be squeaky when you get em :D.
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OK... Whats a FIB?
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I'm so glad I didn't have to ask that :lol
I have no clue either... :confused:
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I like brats almost burnt... grill... on a brotchen (if you have a local german pastry shop, they should have them), and smothered in mustard.
(http://i221.photobucket.com/albums/dd34/momof3terrors/bratbrotchen.jpg)
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As said, boiled in beer is the way to go, I'm generally partial to PBR to do the boiling. There's a few different ways you can go... boil 'em and eat 'em, boil 'em and grill 'em and eat 'em, grill 'em and boil 'em and eat 'em, or just plain old grill 'em and eat 'em if you're some sort of heathen. My dad used to broil them just enough to get them browned, then boil them in pans with onions on the grill and they were fantastic. I usually boil them (beer just shy of a boil) with sliced onions, then grill them over indirect heat to get them crispy but trying to avoid them bursting. Served with spicy, stone ground, or horseradish mustard and kraut or sauteed onions (you can use the onions from the beer boil) on a rye brat bun (or whatever reasonable facsimile you can find - Oregonians have never heard of brat buns).
And for your next task, locate cheese curds and purchase them. Beer batter, deep fry, then eat them.
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lol Johnsonville Brats are not the real deal brats......here is the real brats....johnsonville brats look more like a met....heres a link to the
real true german brats!! http://www.cincinnati-to-you.com/Default.asp?Page=PRD&CatID=0&SelID=2575&ProdID=3178.
They are white...and precooked...you could also boil them in beer or just put then on the grill....slow cook them...to fast and
they will burn on the outside and not get done on the inside......also if you put some horse redish on them they Rock!!!
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OK... Whats a FIB?
http://www.urbandictionary.com/define.php?term=fib :P
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(http://www.campbellsport.org/the%20brat%20035.jpg)
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While the boiling method works just fine, grilling is very tasty.
I like to marinade them in beer overnight and then cook them on the grill over charcoal.
There used to be the best brown mustard on the planet, Boejes out of Rock Island, IL, but I think they went out of business. Shame, it was the same mustard they served on hotdogs at Milwaukee Brewers games.
The Brat Stop....best brats I have ever had from the joint at I-94 and hwy 50 in Kenosha. My brother used to go there to see Cheap Trick back in the '70s.
ROX
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Believe it or not, our local Walmart makes fresh Brat rolls. They are the bomb. Boil in beer then grill seems to work best for me. I can't imagine anyone desecrating a brat with catsup!!
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Believe it or not, our local Walmart makes fresh Brat rolls. They are the bomb. Boil in beer then grill seems to work best for me. I can't imagine anyone desecrating a brat with catsup!!
Plain catsup would be a travesty...
In Germany, there is a dish called "Kurrywurst", and it's pretty good. It's great on brats.
The Americanized version: Take 4 fluid ounces (use a shot glass to measure) of catsup and warm it up over low heat in a shallow skillet. Mix in one level tablespoon of powdered curry and 18 turns of fresh ground WHITE pepper.
No bun needed....just serve the sauce over the wursts.
ROX
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I do mine on a grill, pan with beer/water mix boil brats then lite browning of them on the grill and chow down. I've had them with sauerkraut, relish, jalepeno's, you name it it's all good. :aok
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And for your next task, locate cheese curds and purchase them. Beer batter, deep fry, then eat them.
I have been wanting to do beer batter fish, but never have made the batter before. You got any good recipes/pointers? Also I have a Fry Daddy type thing, but it's not very big, would that work? or do you just use a big pan of oil on the stove??
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I have been wanting to do beer batter fish, but never have made the batter before. You got any good recipes/pointers? Also I have a Fry Daddy type thing, but it's not very big, would that work? or do you just use a big pan of oil on the stove??
Geary...rather than hijack the brats thread, I answered your question in a new thread.
ROX
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Ketchup and mayo....mmmmmm
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Looks like I'll be Brat hunting on the way home from the estimate I have to do later..
If they come out even half as good as they sound.
They will become a new staple during BBQs
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Here is a GREAT side dish for Brats.
Authentic German Potato Salad
INGREDIENTS:
3 cups diced peeled potatoes
4 slices bacon
1 small onion, diced
1/4 cup white vinegar
2 tablespoons water
3 tablespoons white sugar
1 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon chopped fresh parsley
DIRECTIONS:
Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
Place the bacon in a large deep skillet over medium-high heat. Fry until browned and crisp, turning as needed. Remove from the pan and set aside.
Add onion to the bacon grease, and cook over medium heat until browned. Add the vinegar, water, sugar, salt and pepper to the pan. Bring to a boil, then add the potatoes and parsley. Crumble in half of the bacon. Heat through, then transfer to a serving dish. Crumble the remaining bacon over the top, and serve warm.
(http://images.allrecipes.com/site/allrecipes/area/community/userphoto/big/3998.jpg)