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Bratwurst Dinner Feed at the Vets Club

post #1 of 18
Thread Starter 

I'm now cooking at the local VFW Post 584 here in Albany, Oregon after being at my other corporate cooking gig for 10 years. So, more creative control for me and less corporate BS to deal with. Win-Win?? One can only hope...LOL. So, Friday night dinners and Sunday morning breakfasts is what I do. After getting somewhat used to the new kitchen I stretched out and did up 15 pounds of Bratwurst served up with some sweet & sour red cabbage, sauerkraut and roasted Yukon Gold taters tossed up with some apple wood smoked bacon and onions. I poached off the Brats first after a nights rest in the cooler and then grilled on the flat top for some color before plating up. I have a few left over that will be turned into a sort of Brat Reuben...on grilled rye bread topped off with some Swiss and sauerkraut served up with some fries and decent mustard....Willie

 

 

 

 

 

 

 

 

 

post #2 of 18
I need to stop by your place the next time I make a run to Portland biggrin.gif

great job.
post #3 of 18

CW, Nice looking sausage and a great looking meal !

post #4 of 18
Those look awesome!! I have some brats in the freezer that I gotta grill up
post #5 of 18

Looks great Willie!

 

Nice job!

 

Al

post #6 of 18

I wish I had wonkavision :biggrin:    

 

 

 

 

Sauerkraut and red cabbage is not popular here in the south.... i happen to love it

 

Nice plate!!!!

 

Joe

post #7 of 18

Look good.  Wisconsin likes to boil in beer & onions first, then grill:  never heard of it until living here, but they're darn good.  Unfortunately, they also like to boil their ribs until they turn an ashen gray, then throw in a 350 oven with Kraft Q sauce on it and call that barbecue:  that's not so good.

post #8 of 18
Thread Starter 
Quote:
Originally Posted by bmudd14474 View Post

I need to stop by your place the next time I make a run to Portland biggrin.gif

great job.

sure....c'mon in!! we're right off I-5 about 90 miles S of Portland....we love company <grin>

 

Quote:
Originally Posted by CrazyMoon View Post
 

CW, Nice looking sausage and a great looking meal !

thanks....was quite good....running off the rest split & grilled for a b'fast special

 

Quote:
Originally Posted by worktogthr View Post

Those look awesome!! I have some brats in the freezer that I gotta grill up

now's the right time...LOL....glad I could 'inspire'

 

Quote:
Originally Posted by SmokinAl View Post
 

Looks great Willie!

 

Nice job!

 

Al

 

Thanks Al.....enjoying myself

Quote:
Originally Posted by boykjo View Post
 

I wish I had wonkavision :biggrin:    

 

 

 

 

Sauerkraut and red cabbage is not popular here in the south.... i happen to love it

 

Nice plate!!!!

 

Joe

imagine that....but they love them grits and headcheese!!!....lol.....Polish smothered in 'kraut & mustard?? Heavenly IMO....

 

Quote:
Originally Posted by gr0uch0 View Post
 

Look good.  Wisconsin likes to boil in beer & onions first, then grill:  never heard of it until living here, but they're darn good.  Unfortunately, they also like to boil their ribs until they turn an ashen gray, then throw in a 350 oven with Kraft Q sauce on it and call that barbecue:  that's not so good.

yeah, some go the other way and grill first then finish in the beer. I'm happy if they don't split!! on the grill so cook 'em first...

post #9 of 18

Willie,,,, Great job,,, and thanks for taking care of our vets!!! Nice plate shot,,,,

 

POINTS!!!!

 

DS

post #10 of 18
Looking great Willie! Looks like I need to stop in and have breakfast on my way back from the coast when I travel through!

Points!
post #11 of 18
Quote:
Originally Posted by gr0uch0 View Post
 

Look good.  Wisconsin likes to boil in beer & onions first, then grill:  never heard of it until living here, but they're darn good.  Unfortunately, they also like to boil their ribs until they turn an ashen gray, then throw in a 350 oven with Kraft Q sauce on it and call that barbecue:  that's not so good.


Uh, no. Simmer in beer and onions and then grill. A lot of people boil ribs. That's not a WI thing. I spent most of my (60+) years in WI. I have never boiled ribs. Maybe that's an IL thing.

post #12 of 18

Looking good CW. I just made another 5# of brats today after tweaking my recipe a little. Yours look great.

post #13 of 18

Sorry, chewmeister, but my experience has been different in NE WI.  I've foregone ordering ribs out anymore, because the same result is had.  Only a couple of honest-to-goodness barbecue places around here who take the time to slow smoke their ribs.

post #14 of 18
Thread Starter 
Quote:
Originally Posted by driedstick View Post
 

Willie,,,, Great job,,, and thanks for taking care of our vets!!! Nice plate shot,,,,

 

POINTS!!!!

 

DS

Thanks....after 2 months of badgering by the barmaid I caved and decided to take over the kitchen duties with aspirations of increasing the turnouts for chow. so far so good & I don't miss my corporate cooking gig. As the weather cools here and Summer ends my plan is to start smoking up some ribs, pork butts and salmon etc etc. to change things up

 

Quote:
Originally Posted by dirtsailor2003 View Post

Looking great Willie! Looks like I need to stop in and have breakfast on my way back from the coast when I travel through!

Points!

Hell yeah....c'mon on by....this Sunday's special will be 'house made', split & grilled German sausage, hashed browns, eggs & toast for the ridiculous price of.....$5.50....LOL...or a Ling Cod!!!

 

Quote:
Originally Posted by chewmeister View Post
 

Looking good CW. I just made another 5# of brats today after tweaking my recipe a little. Yours look great.

Thanks....hoping to wheel off the remainders this Sunday, split & grilled, for breakfast

post #15 of 18

Nice job Chef, It all looks great, I could eat a plate of that right now Thumbs Up       points1.png

 

 

Gary

post #16 of 18

Looks fantastic Willie, your making me hungry!

 

Those look perfect!

 

post #17 of 18

 I suspect they were a great hit!

 

Disco

post #18 of 18

Win Win for sure willie.  Point! B

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