Jo Jo I spent 6 years in Germany. Loved every minute of it. After aving good brats and other wursts, I have yet to find a good one here in the states. To me Johsonville is tolerable, but would love to go back to deutchland!
Bill Junction City, KS Weber 22 inch kettle Baby Stumps
We have a local butcher and they make their own brats. They make the perfect jalapeno brat with fresh jalapenos. It is never too spicy but just a right mix of spice and heat. As in beer I love our Missouri local Boulevard Wheat Unfiltered. I am also a huge fan of Sam Adams Boston Lager and one I have tried twice but is hard to find. It is called Left Hand Milk Stout. Super good from what I can remember when I got to that one. If I was to have a mixed drink it would be a Royal Flush or some of this root beer flavored hooch the Lt. from my work makes.
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."
Paul what do you call a sprig? Rosemary can be over powering so I would hate to ruin a lot of brats with too much.
Jeremy from Missouri the REAL home of BBQ!
CBJ-KCBS. SWAT Pig BBQ Team! American Barbecue Systems "Judge" Pit "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."
For me, I usually throw in two four-inch twigs worth into the bath.
Remember, this isn't going into the meat--it's just having the oils from the herb getting in the beer bath and thus into the meat. It's more of a ratio of how much liquid you have than anything else--and I usually run two beers in my brat bath.
Brat question
Posted - 06/21/2011 : 15:03:05
