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Bacon cheeseburger brats with dill pickles

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    Bacon cheeseburger brats with dill pickles

    Playing around with some new brat seasonings today. This is a batch of 25 lbs of pork,. 3 lbs of high temp cheddar cheese,. 3 lbs of bacon,. And a quart of chopped up dill pickles. The seasoning is a cheeseburger brat. It will be stuffed and smoked in a bit. Here is a picture of my concoction in the mixer!!
    Attached Files

    #2
    Looking good Backroadmeats . Show us the finished product if you have time.

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    • Backroadmeats
      Backroadmeats commented
      Editing a comment
      Will do. I partied some up for a taste test.. this might be a home run!!

    #3
    Man...... this sounds amazing! I can’t wait to see how they turn out! Well played, sir!

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      #4
      Great idea, cuts down on condiments in the fridge too.
      look forward to the results

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        #5
        Gotta admit it sounds good but looks like goose liver pâté

        Comment


        • Smoking77
          Smoking77 commented
          Editing a comment
          Goose liver sausage. Also a great idea

        • LA Pork Butt
          LA Pork Butt commented
          Editing a comment
          Or boudin

        • FireMan
          FireMan commented
          Editing a comment
          Most sausage does. 🕶

        #6
        Smoker loaded. In about 4-5 hours should be eating them.. the ones in the back row are buffalo wings with mozzarella cheese.
        Attached Files

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        • dusty salmans
          dusty salmans commented
          Editing a comment
          what type of Smoker?, cold smoke? or Hot? or Both? and to what temp? Do you finish them on a grill?

        • Backroadmeats
          Backroadmeats commented
          Editing a comment
          Dusty Salman's . My smoker is a vortron smokehouse. I smoke at 140 for an hour,. 160 for an hour then 180 til they reach an internal temp of 165.

        • Fire Chicken
          Fire Chicken commented
          Editing a comment
          Nice setup!

        #7
        Looking good! Do You always use Natural Casings?

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        • Backroadmeats
          Backroadmeats commented
          Editing a comment
          Yup I don't care for the collagen casings on brats or hot dogs. I do use collagen onea for beer sticks and summer sausage though.

        #8
        Bacon cheeseburger with dill pickle brats sounds amazing.

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          #9
          These brats turned out very good. A couple people that have tried the said they were the best brat they have ever had!! Click image for larger version

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          Attached Files

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          • tbob4
            tbob4 commented
            Editing a comment
            Double wow!

          • Fire Chicken
            Fire Chicken commented
            Editing a comment
            Bet they're awesome! I'll be right over. Lol

          #10
          Very Nice, them sound invitin an delicious!
          Thanks, as always, fer takin us all along, Brother!

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            #11
            Looks delicious!

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              #12
              Frog leg and hot sauce sausage next?!?! Love me some swamp chicken!

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              • Backroadmeats
                Backroadmeats commented
                Editing a comment
                The frogs are still frozen up here!! Heck I would give it a try though!!

              #13
              Quick question.. hight temp cheddar? Wassat??

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              • Backroadmeats
                Backroadmeats commented
                Editing a comment
                It is a cheedar cheese with a higher melting point. That is how the cheese stays in chunks in the brats. If you were to just use normal cheddar cheese it would all melt.. hope that makes sense..

              #14
              Reminds me of a song “Cheese Burger Brats in Paradise”

              I like mine with........

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                #15
                Those look delicious!

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                • Backroadmeats
                  Backroadmeats commented
                  Editing a comment
                  Everyone I have gave them to says they are fabuloulos!!

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