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Meat-Up in Memphis

T-Shirts & More T-Shirts & More
Order men's and women's T-Shirts, Sweatshirts, Aprons, Mugs, Caps, Tote Bags, Flasks, and more, all imprinted with the Pitmaster Club logo. There's even a spiral bound journal where you can make notes on your cooks.

Cool Embroidered Shirt Cool Embroidered Shirt
This beautifully embroidered shirt is the same one Meathead wears in public and on TV. It's wash and wear and doesn't need ironing (really!), but it is a soft cottonlike feel. Choice of four colors and both men's and women's.

Click here for more info.

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BBQ Stars

SPOTLIGHT

Some Of Our Favorite
Tools And Toys

These are not ads. These are products we love and highly recommend. Click here to read more about our medals and what they mean.

 


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Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

Click here to see our list of Gold Medal Gifts


Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

maverick PT55 thermometer

A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

Click here for more info on the Maverick PT-55 Waterproof Instant-Read Thermometer Review shown above. It may be the best value in a thermometer out there


If you have a Weber Kettle, you need the Slow 'N' Sear

slow n sear

The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

Click here for our article on this breakthrough tool


Bring The Heat With Broil King Signet's Dual Tube Burners

the good one grill

The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King's proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

Click here to read our complete review


The Good-One Is A Superb Grill And A Superb Smoker All In One

the good one grill

The Good-One Open Range is a charcoal grill with an offset smoke chamber attached. It is dramatically different from a traditional offset smoker. The grill sits low in front and doubles as a firebox for the smoke chamber which is spliced on above and behind so it can work like a horizontal offset smoker only better. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

Click here to read our complete review


Pit Barrel Cooker Smoker

Griddle And Deep Fryer All In One

The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all. Plus it has a built in cutting board, garbage bag holder, and paper towel holder. An additional work table on the left side provides plenty of counter space.

Click here to read our detailed review and to order


Pit Barrel Cooker Smoker

The Pit Barrel Cooker May Be Too Easy

The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers in the hardware stores because temperature control is so much easier. Best of all, it is only 9 delivered to your door!

Click here to read our detailed review and the raves from people who own them


The Swiss Army Knife Of Thermometers

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The smart folks at ThermoWorks have finally done it: The Swiss Army Knife of thermometers, two in one. Start with the industry standard food thermometer, the Thermapen MK4, (Platinum Medal winner) truly instant (2 to 3 seconds) precise (+ or – 0.7°F). Then they built in an infrared thermometer ideal for measuring the temps of pizza stones, griddles, and frying pans (also great for finding leaks around doors and windows in your house).

Click here to read our test results and comprehensive review and why it won our Platinum Medal.


Compact Powerful Sear Machine For Your Next Tailgater

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Char-Broil's Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you're off to the party! Char-Broil's TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

Click here to read our detailed review and to order


The Cool Kettle With The Hinged Hood We Always Wanted

NK-22-Ck Grill

Their NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

Click here for more about what makes this grill special


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G&F Suede Welder's Gloves

Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

If you're using oven mitts at the grill, it's time to trade up. Say hello to these suede welder's gloves. They're heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.

Click here to read our detailed review

Click here to order from Amazon


GrillGrates Take Gas Grills To The Infrared Zone

grill grates

GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them.

Click here for more about what makes these grates so special


kareubequ bbq smoker

Our Favorite Backyard Smoker

The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

Click here for our review of this superb smoker


Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

masterbuilt gas smoker

The First Propane Smoker With A Thermostat Makes This Baby Foolproof

Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

Click here to read our detailed review


Professional Steakhouse Knife Set

masterbuilt gas smoker

Our founder, Meathead, wanted the same steak knives used by steakhouses such as Peter Luger, Smith & Wollensky, Morton's, Kobe Club, Palm, and many others. So he located the manufacturer and had them stamp our name on some. They boast pointed, temper-ground, serrated, high-carbon stainless-steel, half-tang blades with excellent cutting edge ability. The beefy hardwood handle provides a comfortable grip secured by three hefty rivets. He has machine washed his more than 100 times. They have never rusted and they stay shiny without polishing. Please note that we do not make, sell, or distribute these knives, they just engrave them with our name.

Click here to read our detailed review and to order


PK 360 grill

Is This Superb Charcoal Grill A Kamado Killer?

The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

Click here to read our detailed review of the PK 360

Click here to order it direct from PK and get a special deal for AmazingRibs.com readers only


Fireboard: The Ultimate Top Of The Line BBQ Thermometer

fireboard bbq thermometer

With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.

Click here to read our detailed review


Finally, A Great Portable Pellet Smoker

Green Mountain Davey Crockett Grill

Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

Click here to read our detailed review and to order

Announcement

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Meat-Up in Memphis 2020

Join us in Memphis for our Meat-Up! Click here for details. (https://amazingribs.com/memphis2020)
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Best Brats Ever? What say you?

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  • Top | #1

    Best Brats Ever? What say you?

    The post by Cheef on SRF hot dogs got me thinking. Brats in the midwest are a religion, much the same way brisket is in Texas. Everyone has a favorite and putting a stick in the sand on that topic, well "Them's fightn' words". I lived in Wisconsin off and on for 10 years and had A LOT of Bratwurst. I even lived in Germany for 6 months.
    For me, hands down, the best brats ever are from Miesfields in Sheyboygan, WI. I like the originals but they make 25 varieties. You can not order online, but they will ship. Because they are not setup for it, the shipping is as much if not more than the Brats, but when I get a craving....well you get the idea.

    Here is their site:
    https://www.miesfelds.com/market-bratwurst.html

  • Top | #2
    Local Meat and Sausage shops are the Best!

    Comment


    • Top | #3
      I make my own. I'll dig up and post the recipe I use. :-)

      Comment


      • Skip
        Skip commented
        Editing a comment
        I've made them once. They were ok but I'd like to see your recipe.

      • pjlstrat
        pjlstrat commented
        Editing a comment
        +1 Would love to see the recipe

      • CaptainMike
        CaptainMike commented
        Editing a comment
        Meathead's recipe is pretty good, but I'd sure like to try yours.

    • Top | #4
      I totally agree!
      When I get up that way for business or Packer games, I load up on them.

      Comment


      • Top | #5
        I am not a native, but I have lived in Wisconsin for 30 years. I have learned brat preference is very personal and the variety to choose from is as plentiful as bumper stickers on a Prius. I am more of a traditionalist (a good blend of pig parts and spice/herbs is all that is needed) and stay away from the flavored ones. With that said, there are hundreds of small meat shops here grinding up their unique blend of traditional brats; and, we are therefore blessed with a corresponding variety to choose from in virtually every location in the State. Lucky us, eh?

        If I were to pick from one of the larger producers I would go with Usingers. IMO they make a great traditional brat.

        As with all meats, perfection is gained in how you cook them. Way to many incinerators out there who plop a perfectly good brat on a red hot grill, then the casings split, the rendered fat starts a fire, brats are blackened (not in a good Cajun way), you dial 911 and FireMan swoops in to save the day.

        If you use a moderate level of coals/heat and keep turning the brats to a cool grate that you then "spin" over the heat, you will have beautiful mahogany colored lovelies appreciated by all your guests. Next brat cook I do I will post pictures.

        Except of course my wife (a 4th generation Madisonian no less) who prefers her brat cooked beyond recognition. Go figure.

        Comment


        • smokin fool
          smokin fool commented
          Editing a comment
          Beer bath all the way.
          Red beer is the way I go, a good two day swim to get them good n happy.
          And Octoberfest mustard, lots of it....
          Last edited by smokin fool; July 14th, 2019, 09:50 PM.

        • Murdy
          Murdy commented
          Editing a comment
          I used to love Jacobson Brothers, but it's been a while.

        • RustyHaines
          RustyHaines commented
          Editing a comment
          Murdy, Jacobson Brothers are still in town and still making good brats.

      • Top | #6
        Our local butcher makes a dang good brat, but I like to make them at home as well.

        Comment


        • Top | #7
          Growing up I was called a brat, nothing good about it was implied.

          Comment


          • Top | #8
            Very similar to MH's receipe. I really like Johnsonville brats but they are too short, that's really why I started making my own. :-)

            https://www.wideopeneats.com/recipes...ade-bratwurst/

            Comment


            • Dick Anderson
              Dick Anderson commented
              Editing a comment
              Thanks for the recipe, pkadare! My next batch of sausage is going to be Brats, and i like the caraway seed in that one.

            • Murdy
              Murdy commented
              Editing a comment
              As large commercial operations go, Johsonville puts out some pretty respectable products. They are my go-to when I can't get them from a few of the small locals I like to patronize.

          • Top | #9
            I see you are from MASS. Check out Karls Sausage Kitchen. They make great stuff!

            https://karlssausage.com/

            Comment


            • pjlstrat
              pjlstrat commented
              Editing a comment
              Will do thank you for the heads up

            • mountainsmoker
              mountainsmoker commented
              Editing a comment
              I lived on the north shore and there was a sausage shop on RT 1 that made the best sausages I ever tasted. Better than grandad Stiener's or great grandad's Basinger's..

              It could be Karl's that has moved to Peabody. Back when I was there it was only a sausage and deli in the late 80's, early 90's.

            • Old Glory
              Old Glory commented
              Editing a comment
              mountainsmoker Yes Karl's moved from Rt 1 to Peabody.

          • Top | #10
            Anybody have an opinion on Costco's Kirkland brand brats? I've been cooking them for the family recently, pulling when internal temp is 160 F, and everyone likes them. I know that I used to overcook sausages, drying them out. Using the Thermapen as a guide has improved my cooking of this simple meal. Then sauerkraut, sautéed onions, and mustard! Sometime last century I spent a few months in Madison WI while doing a med-school rotation (1976). Brats grilled outdoors, and ice cream from the ag school, on campus, beer at 18 (although I was then over 21.) Great memories.

            Here in Seattle, Uli's Sausage (in the Pike Place Market) makes a good beer brat; they call it the 'Men's Room Original Sausage' https://ulisfamoussausage.com/mros
            We have one at every home Sounders game.
            Attached Files
            Last edited by new2smoking; July 14th, 2019, 12:43 PM. Reason: More detail

            Comment


            • pjlstrat
              pjlstrat commented
              Editing a comment
              Sorry see below

            • RickyBobby
              RickyBobby commented
              Editing a comment
              I used to order my brats from family in Green Bay, but if I was out and needed a fix, I would grab the Kirkland brats and don’t have any complaints. I’ve now started making my own using a seasoning blend that the family in GB uses to make theirs.

            • smokin fool
              smokin fool commented
              Editing a comment
              Don't get Kirkland any more as our membership ran out but not one thing wrong with they're Brats.

          • Top | #11
            No experience with the Costco brats

            but you are dead on about the student union at the University of Wisconsin .

            If I had been an undergrad there I do flunked out for sure

            Comment


            • Top | #12
              Yup, Wisconsin is brat paradise. Every local Tom, Dick & Butchershop has their own slight twist to original. Since I moved to a smallish town, the local fare is what I’m hooked on. Used to be a Johnsonville & Uisinger’s, the little butcher shops have won me over. As far as cookin em, RustyHaines gave a beautiful description on how to. As far as boilin , well I invoke Meatheads view of boiling wibs, the terrorists win. Try bathing a brat in heat as Rusty does & you’ll never go back. Yah, I know it’s another way of cooking but so is a microwave. I think ya end up leaving somethin in the water that should either be dripped on the coals or remain in the brat itself. 🕶
              Last edited by FireMan; July 14th, 2019, 01:39 PM.

              Comment


              • Mr. Bones
                Mr. Bones commented
                Editing a comment
                Water? ptooii...thought we was talkin beer...???

            • Top | #13
              Old Glory good to know I found there web site looks like the same sausages I used to buy. Their blood suasage was divine as was just about everything else. Looks like they ship. https://karlssausage.com/deli/meats/
              Last edited by mountainsmoker; July 14th, 2019, 09:06 PM.

              Comment


              • Top | #14
                The Costco brats are pretty decent, especially if you do an extreme reverse sear on them. :-)

                Pasteurized at a low temperature, then blasted for maybe 15 seconds.

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                • Greygoose
                  Greygoose commented
                  Editing a comment
                  It looks like a good start to makin’ brat zahmores,,,a toasted bun,lined with some kraut,a lil grainy mustard and lay the lil rascal right in between,,,,lookin’ good

              • Top | #15
                Well, I can’t say I’ve had Wisconsin brats that I know of. My parents were there last year on their bike road trip and said they were good. Not sure if I’ll ever make it to WI....

                But for me, I have found a brand that I really enjoy, especially with my homemade kraut and carmelized onions. Dietz & Watson Black Forest Brats have been really good, either straight on the grill or in liquid for a bit and then on the grill.

                Ive had a few others my grandmother has picked up at the commissary that were good. I do wish the Alpine Sausage Factory was still around here at home. They had wonderful meat and a good variety.

                Comment

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