As I had hoped, the hipshot brats were fantastic. Last Friday was the end of a really rough week so we were just enjoying hanging out on the pool deck, chatting, relaxing, and enjoying a cold adult libation. Neither of us were in a huge hurry for dinner so I decided to do a long, slow cook with a couple of the brats on the Weber. Got the charcoal going, put the lid on, and got the temp up to about 235. Put the brats on and just let them go while we continued a much needed state of relaxation. Just before Tracy logged off work I cut up some veggies and got them ready to simmer so all I had to do was turn on the heat.
Cabbage, taters, and carrots
Add veggie broth, garlic powder, black pepper, minced onion, and crushed red pepper
Brats defrosted and ready to go
Weber heated up and brats on. Cooking low temp and indirect in hopes of them not exploding as they do over direct heat
Flip after about 30 minutes. Color looking pretty good so far.
Done. Objective achieved. They look really nice and no fat-out.
Dinner plated with the veggies and a nice dollop of spicy mustard. Please note this was not done to make a pretty presentation. It was done to showcase and amazing color of the sausage
Close up. I've cooked a lot of sausage but never seen anything like this
The sausage was moist, tender, juicy and a nice little snap to the casings. The flavor was far beyond anything I had hoped for. Without doubt the best sausage I've ever made and Tracy agreed. She's still talking about these things and has come up with a couple different ideas for variations of different meals. For an off-the-cuff creation of meats and seasonings I couldn't have been happier and I still thank our good friend Ray (
sawhorseray
) for the idea based on his favorite burgers...well at least his wide's favorite burger 
This one is a wrap. Thanks for dropping in and take care y'all.
Robert
Cabbage, taters, and carrots
Add veggie broth, garlic powder, black pepper, minced onion, and crushed red pepper
Brats defrosted and ready to go
Weber heated up and brats on. Cooking low temp and indirect in hopes of them not exploding as they do over direct heat
Flip after about 30 minutes. Color looking pretty good so far.
Done. Objective achieved. They look really nice and no fat-out.
Dinner plated with the veggies and a nice dollop of spicy mustard. Please note this was not done to make a pretty presentation. It was done to showcase and amazing color of the sausage
Close up. I've cooked a lot of sausage but never seen anything like this
The sausage was moist, tender, juicy and a nice little snap to the casings. The flavor was far beyond anything I had hoped for. Without doubt the best sausage I've ever made and Tracy agreed. She's still talking about these things and has come up with a couple different ideas for variations of different meals. For an off-the-cuff creation of meats and seasonings I couldn't have been happier and I still thank our good friend Ray (
sawhorseray
) for the idea based on his favorite burgers...well at least his wide's favorite burger This one is a wrap. Thanks for dropping in and take care y'all.
Robert
