Welcome!


This is a membership forum. Guests can view 5 pages for free. To participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

Only 4 free page views remaining.

Announcement

Collapse
No announcement yet.

Smoked wieners

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Smoked wieners

    I love a good smoked bratwurst or Polish sausage. Is there anything I can do to make the smoke stick a little better? I usually coat the sausages with vegetable oil and put them on the hot grill right out of the refrigerator.

    #2
    One thing I've always thought about trying but haven't gotten around to yet is soaking them in smoked beer or Rauchbier as it's also known. That is a beer made with smoked malt barley. In my opinion they are crap for drinking but might impart some smoke flavor to the meat. Like I said I have not personally tried this, so if you happen to get around to this before I do I would be very interested in the results.

    _Joel

    Comment


    • sklegg
      sklegg commented
      Editing a comment
      I'm going to try this. I tasted a friend's recipe for beer brats using Alaskan Smoked Porter and it turned out really tasty. I agree that the smoked beers taste weird but they did wonders for the sausages. Thanks for the reminder!

    #3
    Cold moist meat attracts more smoke. You could spritz them like some do their ribs/pork butts etc. Or just smoke them with only logs.

    Comment


    • sklegg
      sklegg commented
      Editing a comment
      Thanks for the suggestion. I'll try spritzing with water. I also picked up some foil water pans so I can give that a try, too.

    #4
    I cut the casings off the bratwurst before I smoke it and it absorbs more of the smoke flavor.

    Comment

    Announcement

    Collapse
    No announcement yet.
    Working...
    X
    false
    0
    Guest
    Guest
    500
    ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
    false
    false
    Yes
    ["\/forum\/free-deep-dive-guide-ebook-downloads","\/forum\/free-deep-dive-guide-ebook-downloads\/1157845-paid-members-download-your-6-deep-dive-guide-ebooks-for-free-here","\/forum\/the-pitcast","\/forum\/national-barbecue-news-magazine","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2019-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2020-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2021-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2022-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2023-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2024-issues","\/forum\/bbq-stars","\/forum\/bbq-stars\/tuffy-stone","\/forum\/bbq-stars\/meathead","\/forum\/bbq-stars\/harry-soo","\/forum\/bbq-stars\/matt-pittman","\/forum\/bbq-stars\/kent-rollins","\/forum\/bbq-stars\/dean-fearing","\/forum\/bbq-stars\/tim-grandinetti","\/forum\/bbq-stars\/kent-phillips-brett-gallaway","\/forum\/bbq-stars\/david-bouska","\/forum\/bbq-stars\/ariane-daguin","\/forum\/bbq-stars\/jack-arnold","\/forum\/free-deep-dive-guide-ebook-downloads\/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here"]
    /forum/free-deep-dive-guide-ebook-downloads/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here