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pushfrog98
Member
USA
66 Posts |
 Posted - 06/03/2011 : 08:52:03
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And I don't mean spoiled kids...
I usually soak my brats in whatever cheap beer I can find (since I don't personally drink beer, I never have any "good" stuff on hand). My question is this... what is the best beer to soak brats in? I've heard dark beers work better, but again, not being a beer drinker, I don't really know what that means (or if it's true.) What is your experience with soaking brats?
Also, and forgive me if this is just an insane question, but what would happen if you added some wood chips to the beer that the brats were soaking in? I use Cherry and Apple mostly. What about if the brats were just soaked in water with the wood chips? Would that work well at all? Thanks in advance! |
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livespive
Member
USA
418 Posts |
Posted - 06/03/2011 : 13:59:14
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I do them one of three ways (depending on my mood lol):
First poke holes in the brats
1. I simmer the brats in beer (Bud, or Samuel Adams Boston ale), onions, a bay leaf, garlic, fennel seed, other things to suit your taste. Then I put them on the grill (low med heat) or a smoker,
and cook to where I, or the crowd like them.
2. On a grill take an aluminum pan fill with the beer and onions, place brats with wholes in them and let simmer. Put the brats over the grates to brown while reducing the liquid to a thick consistancy.
re-dip the brats in the mixture.
3. just smoke them.
In all three I smoke the brats, I would not soak the wood in with the brats. You could soak the wood in beer separately though.
I use oak myself. I'll have to try some of my apple next time. |
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SWATPigBBQ
Member
USA
288 Posts |
Posted - 06/19/2011 : 19:40:59
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Push,
I do it a little differant that livespice.
1. I don't ever put holes in them but I do grill them until they are brown on the outside. The inside will still be pink.
2. While grilling the brats I also grill the onions then I mix butter, a dark lager beer, the onions, salt and pepper in a foil grill pan and simmer.
3. Mix the two together and let cook for a little while. The smoke from the grilling will mix with the liquids and your onions will soften.
I personally wouldn't add wood chips but you could always practice on your mother in law or something.
Jeremy from Missouri the REAL home of BBQ!
"The true test of BBQ is not the amount of people who love your BBQ because it is free but it is the ones who have to pay for it and still enjoy it."
CBJ-KCBS.
SWAT Pig BBQ Team!
Beam's Custom RS-02.
BBQ? Yes I think I should. |
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Half Fast
Member
USA
288 Posts |
Posted - 06/19/2011 : 22:14:24
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I dunno guys, maybe just me, but I have never found a legitimate need to cook anything with beer. Frankly I think it's a cop-out.
So many times I've seen folks who claim to be BBQ cooks who will marinate, mop, baste, braize, soak, and even spray whatever they're cooking with beer and claim it's an old family secret. BS I say!
I honestly have never eaten anything from one of these episodes that I would consider "good eats" and honestly don't think anybody else has either. They use the stuff 'cause they don't know anything else to do.
Beer is the choice of drink during a good cookout of anykind and I'll drink my share, but I don't want it in my food. To think good Q is a result of cooking with it is highly unlikely. I've been BBQ'ing for some 40+ years, and never have I found a need to cook Q with beer.
Several years ago a neighbor of mine got into Q'ing on a little Brinkman off-set. He knew I cooked and talked to me many times about some hints and tips. I provided him with several, certainly enough to turn out some respectable ribs. I also mentioned my dislike for those cooks who swear by beer and told him my best guess was generally they were so full of beer by the time they started and/or finish trying to BBQ, beer was all they could manage to apply.
I'm pretty sure that's where the "old family secret" story came from 'cause none of them had any better story.
Sorry to step on any toes, that's not my intention. I just plain don't see the value to any food that tastes like beer when I chew it.
Best regards,
Even Half Fast BBQ is better than real fast BBQ! |
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livespive
Member
USA
418 Posts |
Posted - 06/20/2011 : 07:25:53
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No toes hurt here lol
That's my #3 and they are gooooood too lol.
Like I was saying it al depends on my mood lol
I have always liked that yeasty/hops taste to every once in a while that how I do them. This is the only dish that I use beer in other than Pizza crust, but that another forum lol
Here is a tid bit of infor that I found on Johnsonville:
http://rickcooks.com/recipes/bratwurst.htm
I was doing some searches for some good links to try.
quote:
Originally posted by Half Fast
I dunno guys, maybe just me, but I have never found a legitimate need to cook anything with beer. Frankly I think it's a cop-out.
So many times I've seen folks who claim to be BBQ cooks who will marinate, mop, baste, braize, soak, and even spray whatever they're cooking with beer and claim it's an old family secret. BS I say!
I honestly have never eaten anything from one of these episodes that I would consider "good eats" and honestly don't think anybody else has either. They use the stuff 'cause they don't know anything else to do.
Beer is the choice of drink during a good cookout of anykind and I'll drink my share, but I don't want it in my food. To think good Q is a result of cooking with it is highly unlikely. I've been BBQ'ing for some 40+ years, and never have I found a need to cook Q with beer.
Several years ago a neighbor of mine got into Q'ing on a little Brinkman off-set. He knew I cooked and talked to me many times about some hints and tips. I provided him with several, certainly enough to turn out some respectable ribs. I also mentioned my dislike for those cooks who swear by beer and told him my best guess was generally they were so full of beer by the time they started and/or finish trying to BBQ, beer was all they could manage to apply.
I'm pretty sure that's where the "old family secret" story came from 'cause none of them had any better story.
Sorry to step on any toes, that's not my intention. I just plain don't see the value to any food that tastes like beer when I chew it.
Best regards,
Even Half Fast BBQ is better than real fast BBQ!
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Edited by - livespive on 06/20/2011 07:52:43 |
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BILLYBONESBBQ
Moderator
USA
1707 Posts |
Posted - 06/20/2011 : 08:17:49
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I HAVE PERHAPS A NEW PERSPECTIVE ON BRATS. WHEN YOUNGER WE WOULD BOOK THE LAKE MICHIGAN FERRY TO MILWAUKE. YUP THAT LONG AGO . 1958/59 . THE MILWAUKE BRAT AND BEER FEST WERE HIGHLIGHT OF MIDWEST, BAVARIAN DEBAUCHERY .THE BIG GERMAN PARTY OF MILWAUKE IS NOW SHARED WITH "THE SUMMERFEST" IN FRANKENMUTH, MI. 1961 WAS COMFORTING TO AN OLD GERMAN LIKE ME TO FIND MYSELF A NEW CITIZEN OF CINZINATTI. I SOON BECAME A FAN OF "THE REDS, PETE ROSE AND BRATS". BAVARIAN FESTIVALS INSTANTLY FORMED AT THE DROP OF SOME LIEDERHOSEN..LIGHTING OF THE BACK YARD GRILL, TOOK ON NEARLY RELIGEOUS MEANING IF THE GUEST OF HONOR WERE TO BE BRATS, WEINERS, AND ALL SORTS OF WONDERFUL WURSTS.. HOMEMADE BREW, WAS NOT ONLY ENJOYED BY MOST BUT ENCOURAGED BY THOSE SAME LAWS MEANT TO GOVEN A PARTYING PEOPLE. IT WAS COMMON THEN TO STOP AT LOCAL PUB AND HAVE THEM PUMP A GALLON INTO YOUR MILK BOTTLE FOR HOME CONSUMPTION .. WHY ALL THE ABOVE? MERELY TO SAY THIS ...BRATS ARE PARTY FOOD AND TO CONSUME ANY OTHER TIME WOULD BE UNTHINKABLE. THE CINCINATI WEINER TALKED ABOUT IN THE EXAMPLE ABOVE IS "KAHN'S" " THE WEINER THE WORLD AWAITED". JUSTIFIABLY PROUD OF THEIR WEINERS AND "AUTHENTIC GERMAN BRATS". I'LL HAVE MY SCHOENLING LITTLE KING, COLD AND FROSTY WITH MY SAUERKRAT AND BRAT..TO WHICH I MAY ADD A FEW ONIONS CARAMALIZED IN BEER.AS FOR AUTHENTIC GERMAN BRATS DOES ANYONE KNOW THE CO. "URSINGERS".FOR ALL THINGS TRUELY OLD WORLD   
locate billy in Red Keg, michigan - half way between Paradise and Hell |
Edited by - BILLYBONESBBQ on 06/20/2011 08:18:21 |
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Purple Shadow
Member
USA
1667 Posts |
Posted - 06/20/2011 : 08:27:32
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I have used all of the above methods -- again, as the mood strikes. I also do a kraut, apple and brat cook as well. This is done by layering kraut, granny smith apples sliced thin and brats in a large aluminum disposable pan. Cover with foil (sorry Billy) and place on hot grill for about 30 minutes. Remove brats and crisp up on grill and return to kraut and apples to add that special brat flavor. Serve on good delin rolls with lots of dark mustard and cold brews.
Larry
Topeka, Kansas
Learnin' N Burnin'
KCBS CBJ
2 - Good-one 30-12 (both in foster care)
Good-one 30-24 (Sold)
Stumps Elite 6 (Sold)
Stumps 3 X 5 w/ warming unit (picked up 12/4/10) |
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livespive
Member
USA
418 Posts |
Posted - 06/20/2011 : 08:34:07
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Man Billy, you sound just like the guy in the link lol.
I have seen URSINGERS in the store, but never tried them.....
Looks like I have something to do now. |
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SWATPigBBQ
Member
USA
288 Posts |
Posted - 06/20/2011 : 14:53:10
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Half,
I don't personally use it as a cop out for lack of a better method. I truly enjoy cooking it this way. Like Billy says brats are a party food and all my guests seems to love the idea of the brat/beer sauna. I personally love the taste imparted by some flavors of beer. Mind you I don't drink the brands of beer which taste more like water with a drop or two of beer flavoring added. I like the full flavor beer and will buy the beer to pair the brats. Of course this is a personal opinion thing also, I understand that. Too each his own right?
Jeremy from Missouri the REAL home of BBQ!
"The true test of BBQ is not the amount of people who love your BBQ because it is free but it is the ones who have to pay for it and still enjoy it."
CBJ-KCBS.
SWAT Pig BBQ Team!
Beam's Custom RS-02.
BBQ? Yes I think I should. |
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BILLYBONESBBQ
Moderator
USA
1707 Posts |
Posted - 06/20/2011 : 19:28:33
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DON'T KNOW HOW MANY BRATS I'VE CONSUMED IN MY LIFETIME. BUT MOST WITH KRAUT AND COLD BEER. SOME WITH MUSTARD AND SOME WITH KETCHUP.. WHAT A GREAT TRADITION HERE IN AMERICA..ONE LAST IS THIS FOR RIBS. TWO SLABS O RIBS TIED INTO A CIRCLE (LIKE A CROWN ROAST).. FILL THE CENTER "LIKE PURPLE SEZ", KRAUT, APPLES ADD GOLDEN RAISENS TOO.. BAKE EM IN AN OVEN AT 325 DEGREES UNTIL FALLING OFF THE BONE. ITS OK TO USE FOIL IN AN OVEN . SERVE WITH MOUNDS OF MASHED TATERS AND GRAVY .. DUMPLINS DO THE TRICK AS WELL .. A GOOD RED SWEET WINE MAKES THIS MEAL COMPLETE..MY FAVORITE HOWEVER IS A LITTLE "BLACK TOWER" MAY WINE OR LEIBFRAUMILCH. MAKE YOU WANNA SLAP YOUR DADDY !!!!!
locate billy in Red Keg, michigan - half way between Paradise and Hell |
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Half Fast
Member
USA
288 Posts |
Posted - 06/20/2011 : 19:55:40
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quote:
Originally posted by SWATPigBBQ
Half,
I don't personally use it as a cop out for lack of a better method. I truly enjoy cooking it this way. Like Billy says brats are a party food and all my guests seems to love the idea of the brat/beer sauna. I personally love the taste imparted by some flavors of beer. Mind you I don't drink the brands of beer which taste more like water with a drop or two of beer flavoring added. I like the full flavor beer and will buy the beer to pair the brats. Of course this is a personal opinion thing also, I understand that. Too each his own right?
Jeremy from Missouri the REAL home of BBQ!
Absolutely each to his own and I didn't mean to imply any different. I guess I used a poor choice of wording in my post. What I was trying to say is that for me it's a cop-out. I've just never tasted any Q that was treated with beer that was any good.
I'll also say I have eaten some brats (and krout) steamed with a little beer that was plumb OK, although certainly not my favorite. And as I mentioned it's without question the drink of choice with any cookout. Since brats were the topic of the thread, I should have just left it alone.
It just so happened that not 2 hours earlier that neighbor had called me to ask why his "Father's Day" ribs might have been a little bitter. Well, I knew full well why they were a little bitter, he had sprayed them with beer even after I had given him a real good maple based glaze for the ribs. Jeeeze, can you imagine beer and maple syrup? Uugggg!
So, I apologize for coming off a little harsh in my post, that wasn't my intention. And actually, I had the neighbor mentioned in my post in mind as I was typing and trying to spell "Cop-out".
I'll try to do better!
Regards,
Even Half Fast BBQ is better than real fast BBQ! |
Edited by - Half Fast on 06/20/2011 19:58:40 |
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SWATPigBBQ
Member
USA
288 Posts |
Posted - 06/20/2011 : 21:57:18
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I think Push will probably use regardless of our suggestions. I was trying to lead them in the right direction. I personally have a strong distaste for the standard accepted beers (Bud, Miller, Busch) I prefer the better tasting beers. I personally wasn't offended by it at all. Your neighbor defanitly needs some coaching when it comes to the beer usage and ribs. Good luck educating him.
Have a good one!
Jeremy from Missouri the REAL home of BBQ!
"The true test of BBQ is not the amount of people who love your BBQ because it is free but it is the ones who have to pay for it and still enjoy it."
CBJ-KCBS.
SWAT Pig BBQ Team!
Beam's Custom RS-02.
BBQ? Yes I think I should. |
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livespive
Member
USA
418 Posts |
Posted - 06/21/2011 : 07:24:58
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So while we are on this nice topic.....
What brands are the favorites of the posters here? |
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BILLYBONESBBQ
Moderator
USA
1707 Posts |
Posted - 06/21/2011 : 07:50:32
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I'VE BEEN DRINKING BLUE AND WRITING MY NAME IN YELLOW SINCE THE AGE OF..14 !! AS A CATERER I WAS LUCKY TO HAVE ENJOYED A LOT OF WINES, BEERS AND ASSORTED HARDER BEVERGES.. ONLY SLIGHT ADDICTION TO FUZZY NAVELS IN THE 80'S. NOT UNCOMMON FOR MY ROAD TEAM TO STOCK UP WITH 10 CASE PEACH SCHNAPPS, 20 CASE PEACH HEHI AND ENOUGH ORANGE JUICE ND ICE TO HELP IT BECOME THE SUMMRTIME DRINK OF CHOICE...WE WERE WINNERS EVEN IF WE COULDN'T MAKE "THE WALK" .!!!
locate billy in Red Keg, michigan - half way between Paradise and Hell |
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Jo Jo
Member
216 Posts |
Posted - 06/21/2011 : 08:57:03
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For summertime and lounging around the pool, I really enjoy Sweetwater "Sch'Wheat" or Shock Top.
As far as brats go, my mother's heritage is full German. She still makes her own saurkraut in a stone crock that is stored in the basement. (If you ain't never smelled a crock of kraut when you peel back the cheese cloth, consider yourself lucky!) There's nothing like a fresh brautwurst with fresh saurkraut and caramelized onions with just a drizzle of good dark German mustard. A side dish of warm German potato salad and cold Spaten Oktoberfest! Now that's a meal!!
Jo Jo's BBQ- Loganville, Ga.
TNT Southern Smoker
18.5" Samuel Adams Bullet Smoker
CharGriller patio smoker
"Tired of so-so. Have some Jo Jo's!!" |
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livespive
Member
USA
418 Posts |
Posted - 06/21/2011 : 11:10:18
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Boy do I miss Nehi
Johnsonville have always been good, but I am trying to find something else, I am always up for trying new things.
quote:
Originally posted by BILLYBONESBBQ
I'VE BEEN DRINKING BLUE AND WRITING MY NAME IN YELLOW SINCE THE AGE OF..14 !! AS A CATERER I WAS LUCKY TO HAVE ENJOYED A LOT OF WINES, BEERS AND ASSORTED HARDER BEVERGES.. ONLY SLIGHT ADDICTION TO FUZZY NAVELS IN THE 80'S. NOT UNCOMMON FOR MY ROAD TEAM TO STOCK UP WITH 10 CASE PEACH SCHNAPPS, 20 CASE PEACH HEHI AND ENOUGH ORANGE JUICE ND ICE TO HELP IT BECOME THE SUMMRTIME DRINK OF CHOICE...WE WERE WINNERS EVEN IF WE COULDN'T MAKE "THE WALK" .!!!
locate billy in Red Keg, michigan - half way between Paradise and Hell
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Brat question
