Well it's kinda like a Ruben anyway. Similar concept just slightly different approach. So a few days ago I made soft pretzels for the first time ever. They came out very well and only lasted a couple days before being totally devoured. They were good enough to justify trying to make pretzel buns for Tracy's beloved hamburgers. Used a Southwest Potato bread mix from The Prepared Pantry then followed the same principals as making pretzels. After the buns are formed they go into boiling water with baking soda for about 30 seconds. Then I let them cool, brushed with egg wash, and sprinkled with Everything Bagel seasoning made by Borsari which I received from our good friend
Steve H
(this stuff is really good)and baked at 375 for 15 minutes or so. Thought a sandwich with the Hipshot brats would be good so went with it.
Here are the buns out of the oven and cooling
A couple brats on the grill, top rack, opposite end from the heat to cook indirect
Brats done
Split the buns and brats, then add Swiss cheese and kraut. Brats are nice and juicy. We're loving these things
Back onto the grill to heat through and melt the cheese
Spicy mustard, chips, and homemade pickles ala
SmokinAl
Heading to the patio for dinner
Close up
This came together to make a fantastic flavor combination. My first thought was to use 1000 Island dressing to be more along the lines of a traditional Ruben but when I saw the spicy mustard in the fridge I knew that was the way to go. Another quick meal that was fun because the buns, sausage, and pickles are all homemade. It's just so much better doing it yourself. This one will go into the rotation as a must-do-again and I have a feeling that the pretzel buns will be a forever staple around here. Man they are good!!
Oh well, gotta get to my Sunday chores. We had a huge brisket blow-out yesterday and got some stuff still needing to be cleaned up Everybody take care, stay safe, and we will see y'all again soon.
Robert
Steve H
(this stuff is really good)and baked at 375 for 15 minutes or so. Thought a sandwich with the Hipshot brats would be good so went with it.Here are the buns out of the oven and cooling
A couple brats on the grill, top rack, opposite end from the heat to cook indirect
Brats done
Split the buns and brats, then add Swiss cheese and kraut. Brats are nice and juicy. We're loving these things
Back onto the grill to heat through and melt the cheese
Spicy mustard, chips, and homemade pickles ala
SmokinAl
Heading to the patio for dinner
Close up
This came together to make a fantastic flavor combination. My first thought was to use 1000 Island dressing to be more along the lines of a traditional Ruben but when I saw the spicy mustard in the fridge I knew that was the way to go. Another quick meal that was fun because the buns, sausage, and pickles are all homemade. It's just so much better doing it yourself. This one will go into the rotation as a must-do-again and I have a feeling that the pretzel buns will be a forever staple around here. Man they are good!!
Oh well, gotta get to my Sunday chores. We had a huge brisket blow-out yesterday and got some stuff still needing to be cleaned up Everybody take care, stay safe, and we will see y'all again soon.
Robert
