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Home Brew Forums > Food and Beverage > Cooking & Pairing > Whoo Hoo beer brats
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Old 08-31-2007, 04:08 PM   #21
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Quote:
Originally Posted by Brewer3401

Don't poke a hole in them. All the juice runs out, then you have a dry weener. Sounds good, unless you're talking about brats.
Normally I would agree not to puncture meat before or during cooking, but in this case you are incorrect. Since the brats are heating (I don’t boil them) in the beer, they absorb a bunch of the beer mixture and actually plump up. Yes, once you throw them on the grill to brown, they will leak out some of the juices, but they retain enough to stay nice and juicy. I'll make some for lunch today and share some pictures.

As far as the beer goes, use a beer you like to drink. I like amber ale with my brats.
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Old 08-31-2007, 04:18 PM   #22
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Woohoo! I love food discussions/arguments! First of all, I guess I should state my method or choice, which is brown first then simmer. This is very similar to a traditional braise. It was mentioned that this "seals" the brat and won't allow goddies to go into it. Sorry but that's not the case. heat will not make meat impermeable. Having said that, I do see how you can make a mean brat by simmering it first then grilling it, especially if there's a slightly higher salt content in the liquid than in the brat. This is basically like brining, the salt activates an osmotic reaction that draws the fluid into the meat cells... yummy....

Getting of my soap box, I think we all should set up a little experiment next time we do brats... half of them simmer then grill, the other half grill then simmer... Yeah, that's what I'll do probably this weekend. Nothing says Labor Day weekend like grilled brats! I guess I better go make sure I still have some brown ale left in my fridge!

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Old 08-31-2007, 04:37 PM   #23
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What I meant by saying the brat is sealed, had nothing to do with the heat sealing them. Normal cuts of meat are porous, open to marinades and such because they are cut, maybe not by you, but they are cut to make that "piece" of meat, by the producer/butcher. However, brats are incased, and this I believe prevents them from absorbing your beer mixture. Now I'm sure they absorb/take on some of the flavor but not like the ones that have been punctured and heated in the beer first.
I used to grill then soak, not any more.

Pictures to come...

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Old 08-31-2007, 04:40 PM   #24
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Ah, I see what you mean...

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...Pictures to come...
Yes please!
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Old 08-31-2007, 05:02 PM   #25
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Wow, am I hungry after reading all of these posts. But Ed's smoker got me thinking that you may be able to impart some beer flavor if you soak your wood chips in beer first, then just smoke your brats. Or maybe even also putting a metal bowl of beer on your heating element so it evaporates and you get a bit more beer vapor in the smoker.

Has anyone tried it this way? I might have to try this over the weekend at the UM tailgate.

Go Canes!

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Old 08-31-2007, 05:03 PM   #26
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Quote:
Originally Posted by frothdaddy
Wow, am I hungry after reading all of these posts. But Ed's smoker got me thinking that you may be able to impart some beer flavor if you soak your wood chips in beer first, then just smoke your brats. Or maybe even also putting a metal bowl of beer on your heating element so it evaporates and you get a bit more beer vapor in the smoker.

Has anyone tried it this way? I might have to try this over the weekend at the UM tailgate.

Go Canes!
I've done this in a water smoker, just replaced some of the water with beer!
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Old 08-31-2007, 06:24 PM   #27
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Ok, here we go;

The peppers are fresh from a friends garden.

The beer. Not what I ususally use, but it is very good.


Just put them on the heat.

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Old 08-31-2007, 06:25 PM   #28
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Just starting to float, time to put them on the grill.

You want a hot grill, your not cooking them, just browning them.

Onto the grill. Now before you charcoal/wood cookers jump on me, I usually cook on charcoal or wood, but I was hungry and these get their flavor from the beer soak, not the cooking method. That is a whole nother discussion.
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Old 08-31-2007, 06:27 PM   #29
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Mmmmm juicy!
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Old 09-11-2007, 08:37 PM   #30
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Damnit!
You left off the onions/peppers but I'll forgive you for one of those.
Mustard, the only way to go. Wife puts Catsup on hers. blblbbbllbbblah!

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