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Post by Paws on Sept 17, 2011 21:36:11 GMT 12.75
You got something against brew Snake? Steve I used to use the same technique you show here then one day a couple years ago I reversed it. I cooked the brats over indirect heat slowly and put the onions after caramalizing into the brew and hotted it up. As the brats were cooked I put them into the hot brew and onions to hold them until served. Keep it piping hot the whole event and everyone always gets a hot and juicy sausage. I think you will like the flavor better as well. Using a really hearty beer like Amdecker or Michelob Ultra gives a great flavor. I'd like to try it with Anchior Steam Dark if I could get my hands on some. For the church cookout I adapted this technique using beef broth and onions as a holding tank for the "prefab, cardboard like" burgers and dogs. It actually gave the beef some real live flavor and made them more tender and juicy and kept the dogs good and hot. Give it a shot. Great choice on those brats.
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Post by OLKoot on Sept 18, 2011 3:13:40 GMT 12.75
Phil, yesterday before I cooked my brats, I was looking for some other recipes .....I found one similar to yours , where the writer said to do just that.....Steve Raichlen also created a tub which he placed on the grill.....He had a long loaf of Italian bread, which he stuffed with the onions , some green peppers and the brats...As long as ketchup doesn't appear on the table, it's all good!!
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Post by Paws on Sept 18, 2011 4:26:11 GMT 12.75
Phil, yesterday before I cooked my brats, I was looking for some other recipes .....I found one similar to yours , where the writer said to do just that.....Steve Raichlen also created a tub which he placed on the grill.....He had a long loaf of Italian bread, which he stuffed with the onions , some green peppers and the brats...As long as ketchup doesn't appear on the table, it's all good!! I got myself some CW mess pans that are about the size of a wash basin for that purpose. Got them in stainless steel from Lehmans up at Kidron, Ohio. Keep them on the low side of the grill to keep the broth hot and cover him up with a generic lid. I stumbled on to the idea while I was trying to figure out how in the world the Glouster Hotel (back in the day) made such damned good baked steak sandwiches. I membered that when they built the sammies that they took the meat out of a deep pan filled with gravy. When my Uncle Jim told me that they used about half beer in the gravy I was off and runnin'! p.s. You ought to try my baked steak sammie!
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Post by OLKoot on Sept 18, 2011 7:12:58 GMT 12.75
Sounds like that hotel was trying to imitate the Philadelphia Italian beef sandwich, which is the beef is also kept in a hot tub with juices....I don' t think any beer is used , but after putting the beef on the hoagie (sub) roll, they dunk the sandwich into the aux jous....They also add what they call jardinair (sp) which is chopped veggies , kinda hot..... I'd like to try that baked steak sammie....Give me a refresher on how its made....I'm having another senior moment!! LOL
Tonight I'm doing another rotisserie so I won't be doing any pictures later.....I'll probably get under the skin with some rub and then sprinkle the out side and inside with the same.....Got to get that rub closer to the meat for additional flavor....
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Post by Paws on Sept 18, 2011 15:05:23 GMT 12.75
Sounds like that hotel was trying to imitate the Philadelphia Italian beef sandwich, which is the beef is also kept in a hot tub with juices....I don' t think any beer is used , but after putting the beef on the hoagie (sub) roll, they dunk the sandwich into the aux jous....They also add what they call jardinair (sp) which is chopped veggies , kinda hot..... I'd like to try that baked steak sammie....Give me a refresher on how its made....I'm having another senior moment!! LOL Tonight I'm doing another rotisserie so I won't be doing any pictures later.....I'll probably get under the skin with some rub and then sprinkle the out side and inside with the same.....Got to get that rub closer to the meat for additional flavor.... Take your round or loin steaks and cube them twice to make them near tender then dredge them in seasoned flour (garlic powder, onion powder, salt, and pepper) Shake them almost clean then lightly brown them off in a bit of hot oil. Toss them into a pile in a pan and put them in a 375 degree oven to finish off slowly here. Add into the pan a mixture of beef broth, beer about fifty fifty, a can or two of condensed mushroom soup (depending on how many steaks you got) and a bunch of sweet onions and if you like green peppers and roasted garlic cloves sauteed in butter. Once the broth/gravy is hot keep it warmed up until all the steaks are gone. You can dip your bread in this too but the steaks carry plenty with them. I mount a steak on a bun with a little horse radish, some raw onion or kraut and mustard or with some extra sauteed onion and peppers and maybe add some Cheddar cheese as well > I swear, the longer it sits the better it tastes!
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Post by OLKoot on Sept 18, 2011 16:30:26 GMT 12.75
Sounds real tasty to me.....I may just have to try that one......I wish I was cooking like this years ago....That chicken I made tonight on the rotisserie was excellent also.......... Tomorrow will be spare ribs in the old smoker....Its been a great grilling and smoking weekend....I hope this cool weather lasts....
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Post by OLKoot on Sept 19, 2011 10:29:56 GMT 12.75
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Post by OLKoot on Nov 15, 2011 12:16:22 GMT 12.75
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Post by Paws on Nov 15, 2011 22:03:42 GMT 12.75
Wrap them withg holly every three or so feet and hang them on the tree. ;D
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Post by OLKoot on Nov 16, 2011 3:10:39 GMT 12.75
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Post by OLKoot on Jan 9, 2012 4:34:25 GMT 12.75
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