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SAS98M · 06-11-2007, 10:57 PM

Just got done doing up a couple brats on the stove,lightly browned a bit then poured on the brown ale.WooHoo "Can you smell what the DAD is cookin"? These puppies smell great now for a couple good steak rolls and some spicy mustard....OHHHH I gotta go.... Shane

Yeast Infection · 06-11-2007, 11:08 PM

A house guest made up some brats once while I was out of the house. He used a can of Oskar Blue's Gordon. Little did he know that this beer is only sold in four packs (12 oz) for about $14. I was kinda pissed....as you could imagine

SAS98M · 06-11-2007, 11:11 PM

Yeh but if you're gonna cook with it better is always better....He shoulda saved one for ya'.

**Dude** · 06-12-2007, 12:18 AM

Holy cow!!!!! You actually cooked them right!!!!!!!!

I get complimented on my "brats" all the time--everyone asks me how I cook them.

It is of my opinion that if you simmer them in beer before they are browned, you lose a ton of flavor. You absolutely have to brown them quite well on the grill and then add them to beer and onions (and a little garlic salt). Serve the onions and the brats on a bun--a true treat.

Desert_Sky · 06-12-2007, 12:30 AM

Quote:

Originally Posted by Dude

.

It is of my opinion that if you simmer them in beer before they are browned, you lose a ton of flavor. You absolutely have to brown them quite well on the grill and then add them to beer and onions (and a little garlic salt). Serve the onions and the brats on a bun--a true treat.

Oh hell yea! Thats the recipe right there!!

I will admit though, I have let brats simmer in my house pale before. Along with some onions and garlic.

....I had alot of beer on tap at the time, plus I was rather drunk. Miller will do just as well I think

67coupe390 · 06-16-2007, 06:27 AM

O.K. here it is. The best cooked brat is to boil fresh Klement's brats In onions, kraut, and your favorite beer (Leinenkugels) Then let them cool and put them in the fridge overnight. The next day you cook them up on a charcoal grill. They will melt in your mouth! *****Now if you are at the race track you will want to burn the outside of them so you can't see or taste the grease and oil from your hands tweaking the blower and changing the tires******

If you have any doubts about what I say just look at my location. Milwaukee is the beer brat capitol of the world!

http://www.bratwurstpages.com/brats.html
http://www.recipezaar.com/176286

Take care!!!

**EdWort** · 06-16-2007, 11:28 AM

I like to slow smoke mine for about an hour with hickory wood. Hmmm good. With horseradish mustard & a cold brewski.

Barley-Davidson · 06-16-2007, 02:29 PM

How many Eggs you got, Ed?

ScubaSteve · 07-30-2007, 07:45 AM

Horseradish is perhaps my favorite condiment! I usually don't take the time to fire up the smoker....but now you got me thinkin'!

McCall St. Brewer · 07-31-2007, 12:47 PM

I guess that this is one of those controversies that will never die (aren't they fun, though)?

Personally, I am against cooking them first in beer. Why? Because I think they are best when grilled. Charcoal is best, gas is also tolerable (especially if you put some smoking chips in the grill). To get that slightly smoky grilled flavor you have to start with raw meat. They are perfectly fine without the beer (of course, you must drink beer while eating them). If you want to introduce beer into the cooking process, then the brats should be placed in hot beer (just beer is fine. Onions and butter in the beer is nice, too) until eaten.

Now. Will I eat brats that have been cooked in beer first and then grilled? Of course! I won't even complain about it. But I still think my way is the better way.