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.
Black Betty, Brats and Italian Sausages for dinner
- Thread starter kathrynn
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rippinntearin
Smoke Blower
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!
Thanks Roller....she is going to be doing more sausages and some chicken thighs this afternoon! Love my Weber!
Kat
smoking granny
Newbie
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!
jaxrmrjmr
Smoking Fanatic
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.
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.
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
smoking granny
Newbie
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.
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!
themule69
Epic Pitmaster
Well foam. i am glad to see that you don't like Brats. Now give me foams share
Happy smoken my friends.
David
themule69
Epic Pitmaster
Pine, I would have never thought that. I will have to give it a try.
Happy smoken.
David
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
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......)
And Rick, I'm still trying to "un-see" that photo (shudder......)
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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