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Getting into Brats... some "purists" say to just go straight to grill.
"Beer is meant for drinking - not cooking."
Others say to "pre-cook" or simmer in beer with some butter and onions (maybe garlic too), then go to grill.
If you're a "simmer in beer" believer, what beer you using?
I heard IPA's get way to bitter when used in cooking.
Thoughts?
Getting into Brats... some "purists" say to just go straight to grill.
"Beer is meant for drinking - not cooking."
Others say to "pre-cook" or simmer in beer with some butter and onions (maybe garlic too), then go to grill.
If you're a "simmer in beer" believer, what beer you using?
I heard IPA's get way to bitter when used in cooking.
Thoughts?
Beer or not to beer - that's the question..... damn thread hijackers....
I don't beer me brats. I prefer them cooked in an oven slowly.
Im a big fan of German Curry ketchup so I tend to smother my brats in that.
My wife is german, she used to use beer, which she can't stand the taste of as a drink.
Now she uses one of her Wood chuck hard ciders, which are very sweet.
I like my venision hot brats, she is more a Johnsonville girl. I can tell the difference between cider vs nothing.
With the venison brats I like plain and slow cooked, her store bought ones in cider and grilled on a higher flame.
Back in the early 70's German train stations had 'fast food' wagons on the platform where you got sliced up brat in a paper cone with a squirt of curry ketchup on the flap. That and a cone of pomme frites and a young soldier was eating dinner on his way to party in Sachsenhausen, just south of Frankfurt.
Since then hotdogs just don't do it, taste like bland bologna, as if bologna can be any blander....
Back in the early 70's German train stations had 'fast food' wagons on the platform where you got sliced up brat in a paper cone with a squirt of curry ketchup on the flap. That and a cone of pomme frites and a young soldier was eating dinner on his way to party in Sachsenhausen, just south of Frankfurt.
Getting into Brats... some "purists" say to just go straight to grill.
"Beer is meant for drinking - not cooking."
Others say to "pre-cook" or simmer in beer with some butter and onions (maybe garlic too), then go to grill.
If you're a "simmer in beer" believer, what beer you using?
I heard IPA's get way to bitter when used in cooking.
Thoughts?
Being of german descent and a curry freak i have never heard of that so now I must go on line in search of the holy gail called german curry ketchup!!!!
I lived on that meal while I was stationed there (Blackhorse in Neu Ulm). So good! Then for dessert they had those vending machines on the street that for a Mark you could get rum filled chocolates and the machine would actually say, "danke schoen, bitte schoen, auf wiedersehen".
I am not a huge fan of curry as the featured flavor. Tones of it I can tolerate, but it doesn't rest well on my tongue if it is the dominant spice.
Back in the day- 'rade squirted a blob of ketchup on the paper and then used a sprinkler for the curry, stuck a big toothpick in the brat slices and away you went. I'm not a curry fan but love curry ketchup. Heinz sold squeeze bottle curry ketchup in the grocery stores in Bochum Germany last time I visited an old shooting buddy.
Yeah I am not a fan of Heinz ketchup either.
Then you are up that creek some mention from time to time without a paddle...
Yep. I think Heinz puts too much vinegar in their condiments. It ends up being the flavor I taste the most on anything with Heinz products on it.
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