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Black Betty, Brats and Italian Sausages for dinner - Page 2

post #21 of 38

Looks tasty. I like to grill the veggies, too. Sometimes, if there's a large group, I'll take sliced onions, bell peppers, mushrooms, grape tomatoes and crushed garlic, mix 'em in a pan, and roast 'em in the oven with a little olive oil or balsamic vinaigrette.

post #22 of 38

Tasty looking dinner Kat!  My wife and I actually had the same thing with the last of the sausages I made...good thing its a holiday weekend to make more!  

post #23 of 38

Just right !

post #24 of 38
Thread Starter 
Quote:
Originally Posted by Roller View Post

Just right !


Thanks Roller....she is going to be doing more sausages and some chicken thighs this afternoon!  Love my Weber!

 

Kat

post #25 of 38

Just a couple of questions if I may - were the brats precooked & / or smoked?  If so how long did it take for them to get to serving temp?  If they were the 'raw' meat ones how long did that take.  What temp did you smoke at or how hot the grill?  Thanks!

post #26 of 38

Call me crazy when I mention this because everyone does..... but cook your brats, indirect, with pine cones to make the smoke.  It's darned good.

 

My Dad spent a few years over seas and brought this back with him.

 

There is something about the brat seasoning and pine cone smoke that fit.

post #27 of 38
Thread Starter 
Quote:
Originally Posted by smoking granny View Post

Just a couple of questions if I may - were the brats precooked & / or smoked?  If so how long did it take for them to get to serving temp?  If they were the 'raw' meat ones how long did that take.  What temp did you smoke at or how hot the grill?  Thanks!


Howdy....Black Betty (Weber) was around 275-300...and I did use the indirect method.  Took about 50 minutes to get them done.  They were Johnsonville Brats...and in the uncooked package from the Store.  You just have to try them in the smoker tho!  Will never go back to pan frying them ever again.

 

Kat

post #28 of 38

Nice, nothing betterthan a Good brat and (used to be -Beer)Pepsi pepsi.gif

post #29 of 38

Thanks!!  Have some that I will get going ASAP for noon.  We do lots of brats when we work up the year's deer hunts.  Usually we do 6 - 9 animals.  Hubby and 2 sons.  They do bow, rifle, and black powder.   They get boned and frozen within 24 hours of kill.  Then after the season's are done in Jan.  we all get together and process all of the deer.  Brats, ring baloney, summer sausage, jerky, breakfast sausage. 

post #30 of 38
Thread Starter 

Wish I lived closer to you!  Sounds yummmmmers to me!  You will rock it for sure!

 

Kat

post #31 of 38

Not too big on brats, but the peppers, onions and 'shrooms look sooooooo good! Just put them on a poboy and I'd be a happy camper!

post #32 of 38
Quote:
Originally Posted by Foamheart View Post

Not too big on brats, but the peppers, onions and 'shrooms look sooooooo good! Just put them on a poboy and I'd be a happy camper!

Well foam. i am glad to see that you don't like Brats. Now give me foams sharesausage.gif.

Happy smoken my friends.

David

post #33 of 38
Quote:
Originally Posted by JaxRmrJmr View Post

Call me crazy when I mention this because everyone does..... but cook your brats, indirect, with pine cones to make the smoke.  It's darned good.

 

My Dad spent a few years over seas and brought this back with him.

 

There is something about the brat seasoning and pine cone smoke that fit.

Pine, I would have never thought that. I will have to give it a try.

Happy smoken.

David

post #34 of 38

Those look fantastic Kat!

 

What's going on Saturday?

 

Bill

post #35 of 38
Thread Starter 
Quote:
Originally Posted by PGSmoker64 View Post

Those look fantastic Kat!

 

What's going on Saturday?

 

Bill


Thanks Bill.....may do some steaks this weekend.  Steaks, taters, salad and maybe some corn on the cob.  Haven't decided yet.

 

AND...I haven't thought about Pine either!  Hmmmm

 

Kat

post #36 of 38

I'll trade ya

post #37 of 38

Great looking grub Kat!!!  (not sure how I missed this thread when it was posted, but I apparently did).

 

And Rick, I'm still trying to "un-see" that photo (shudder......)

post #38 of 38
Quote:
Originally Posted by KathrynN View Post


Thanks Dave!  Didn't make these...brats are Johnsonvilles and the Italian are from Publix meat dept.  When I get my 6 days off...I want to make some.  Have the stuff to do it now....just that ugly 4 letter word...TIME.....lol

 

Kat

 

MMMMMmmmmmm,,,,,,,,,,,,,,,,,,.............. I love those things!!!

 

Looks like the ones Mrs Bear buys-----6 in a pack, but they're Hillshire Farms.

I always grill them until they crack open and begin to flame up.

Then I take them in, put them between paper towels, and roll them back & forth to degrease them.

 

 

Bear

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