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Old 05-20-2005, 06:59 AM   #11
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Ya hit it on the head BlueCat, for me I am a before. I like the flavor of the charcoal and the snap of the brat when I bite it.

As far as the liquid that you get being an "after", beer (Wisconsin wine), onion, butter, and the carmelized, smokey juice from the brats; What's not to like eh!
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Old 05-20-2005, 11:48 AM   #12
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Homemade Brats

My husband and I made venison brats last winter, using 30 percent pork butt. They have a great taste, but are dry. Next time we'll add some fatback, but in the meantime, I've been looking for ways to "juice them up".
Any ideas?
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Old 05-20-2005, 12:33 PM   #13
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constance, you will have to send me some so i can give you some tips on how to make them juicier. in fact, it might take a couple of shipments...
and i think i could bathe in the brat tub.
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Old 05-20-2005, 12:47 PM   #14
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Quote:
Originally Posted by buckytom
constance, you will have to send me some so i can give you some tips on how to make them juicier. in fact, it might take a couple of shipments...
and i think i could bathe in the brat tub.
You little Brat, you (shaking my finger atcha). Uh, me too. Send them over Constance. Yummy pic. Thank you. Not a BBQ pro here, thinking out loud, maybe? a spray gun loaded w a buttery/beer/oniony mixture might help keep em moist?
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Old 05-20-2005, 01:07 PM   #15
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Since they are dry, constance, you could probably commit the cardinal sin of piercing them with a fork and doing the "before" bath method with some success. Some of the "bathwater" would infiltrate the brats and juice them up a little.

I think....
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Old 05-20-2005, 01:14 PM   #16
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i was gonna say to be sure not to pierce them. if there's enough fat within the casing, they will remain juicy, unless it all runs out.
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Old 05-20-2005, 01:54 PM   #17
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What I was thinking, bucky, was that because venison is a little dry, they need some juice. The venison brats in the photo were already made (and dry), and there would be no way to get past the casing now.
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Old 05-20-2005, 02:33 PM   #18
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How bad do you want to make them better. When I first started making sausage I never had enough fat. The cure..., strip them down, mix in about 30% fat re-stuff. OR instead of soaking them in beer, drink copious amounts of beer with them. They will still be dry but you won't care! :)
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Old 05-20-2005, 02:34 PM   #19
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Quote:
Originally Posted by silvercliff_46
drink copious amounts of beer with them. They will still be dry but you won't care! :)
Note: this works for many kinds of cooking mistakes.
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Old 05-20-2005, 02:50 PM   #20
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I'd like to try this method at home/indoors. Not sure if it will work. Have a terrific aroma grill (the size of a huge pizza). You can put liquid in the bottom, & can grill large amounts of food. It has a tempered? glass lid & can adjust the temp. Unlike the Foreman grills. I'll see if I can post a pic. Was a great investment, that cost very little.
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