Superstitious here- need a brat and pregame food thread

Sounds good except for the relish. Don't care for ketchup or relish on brats but to each his own. I prefer spicey brown mustard or stadium mustard and maybe a small amount of sauerkraut or onions. I don't like the condiments to overpower the brat taste.

The cardiologist told me plain out: stay out of Brat threads

our new good luck food is steamed oysters

Southern Comfort? Hate that stuff but maybe it is ok to cook with.

I brown my brats and make sure they are cooked about 2/3 of the way.

1 Onion chopped up half goes in the pan half for on top of the brat
1/2 cup of butter
Half a pan of water
4 cans of beer (2 go in the pan and 2 are for me)
Small amount of green pepepr

Slowly bowl the butter, beer, onions, and pepper in the pan. Add the brats and simmer for about 30 minutes. As for the beer I have found the worse the beer is the better it tastes for the brats. So this is a good way to get rid of the nattie light, busch, budweiser etc. that may be in the fridge.

We like a good hard roll to put the brats on and yes I like ketchup on them with relish, onions, and the spiciest brown mustard I can find.

OMG, it's only 10:36am and I'm just starving for a brat. I'm getting outta here.

Brats? I'm working today and so far have packaged 30,000lbs of them so I'm glad you are eating them! Grilling tomorrow. Brats and brat burgers. Slow and easy then into a simple mixture of beer, butter and onions. Toss them on a Sheboygan Hard roll (Double brat) topped with spicy brown mustard and kraut. Wash it down with an adult beverage.

First, get your brats from here. No matter where you are, it was worth the trip.

I put mine in the crock pot on low for about 4 hours with some of the cheapest beer I can find and half an onion sliced up. Don't raise the heat and don't cook them to long. Then I grill them til they have a nice char. Depends on the size of the crowd, sometimes we eat them right away and sometimes they go back in the beer.

I serve mine with spicy brown mustard, ketchup, kraut, home made pickles and my own pepper and onion relish. I personally eat them with ketchup, mustard and kraut. I could care less how you chose to eat yours, as long as you like them.

Just got back from the pharmacy with my statin med RX the following is from a GBPress-Gazette article a few years gone by: Authentic Lambeau Field Tailgate Brat recipe:

1. Soak the fresh brats in cold water 4 hours before cooking. This helps prevent the casings from splitting open

2. Prepare charcoals to an even white and spread them out. ( Me I never use gas) Clean the grate

3. Lay brats perpendicular to wire grill for easier rolling. Turn them often to cook evenly. Squelch flare-ups with spray bottle of water. Should take about 20 mins to cook them firm with a crisp casing

4. Place cooked brats in a brine: one stick of melted butter, 2 cheap beers, and one sliced onion for evry 12 brats. (I put in some ground black pepper to the brine). The brats stew in the brine without boilng.

5. Serve on fresh brat rolls, with hard crusts.

drink beer the entire time. Top with whatever ya want as long as its mustard. Some folks use a mix of catsup and barbeque sauce

Pratt mentioned brat burgers. These personally are my favorite with pickles, onion catsup and mustard

Pratt- thank you for your dedication to the cause!
I work in a Cardiology dept and 90% of us are Packer fans. To heck with heart health for playoff weekends. I could live to be 100 and this may be one of the few chances to indulge with our team in the hunt. In fact, I just decided to have two brats tomorrow. And I expect to be saying this next year too....

http://www.bratwurstpages.com/brats.html

I've made this numerous times and just love it. Takes me longer than the indicated cooking time, but it's worth it. I've given the recipe to my daughter and she's turned many non-Packer fans on to it as well. ENJOY



Brat, Beer and Cheese Soup

Milwaukee in a bowl. Our hometown is known for many things, but these three are our favorites, especially when they're combined in this heavenly soup.

3 brats, cooked and sliced
3 TBSP olive oil
1 c. onion, minced (about 3 medium)
1 c. celery, minced (about 4 large stalks)
1 c. carrots, sliced (about 3 medium)
1/4 c. flour
1 lb potatoes, peeled and diced
6 c. chicken stock
1 12 oz. can beer
1/2 tsp regular mustard powder
1/2 tsp granulated garlic
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/4 - 1/2 tsp chipotle pepper (I think chili powder will work)
1/2 c. milk (use half and half if you're feeling decadent)
1/4 tsp Worcestershire sauce
2 c. grated sharp cheddar cheese

Heat olive oil in soup pot over medium heat. Add onion, celery, and carrots. Cook about 15 minutes or until tender, stirring every so often to keep from sticking. Stir in flour, cook about 1 minute. Add potatoes, stock and beer. Bring to a boil and cook 10 - 15 minutes or until potatoes are tender. Add mustard powder, granulated garlic, salt, pepper and chipotle. Combine milk with Worcestershire sauce in a small bowl. Stir into the soup. Remove soup from heat. Add the cheese, stirring until the cheese is melted and smooth. Remove 2 cups of the vegetables with some liquid and add to a blender or food processor. Puree. Stir back into the soup to give it a nice body. Return to low heat and add sliced, cooked bratwurst. Cook until bratwurst is warm: 5 minutes should do it.

Prep time: 15 minutes. Cooking Time: 35 minutes. Serves: 12

Old Navy is going to eviscerate all of you.

Just got done grilling 40 brats and they are now languishing in Southern Comfort, Leinie's Amber, onion and garlic. They will wake up in the morning to a slow simmer in the crock. They will then sacrifice themselves to the hunger of 15-20 Packer love children and the karma will be so right.

GO PACK!

while I admire your abition, I never understood using anything other than the cheapest beer to bathe my brats. I have two cases of Old Milwaukee just for brats and beer batter. Then never even see the fridge.

wrecking all that grilled crispy goodness by swimming them in beer after.

anyone have any good cheese dip recipies?

Beer Cheese Dip
1 8 oz. pkg cream cheese
¼ c. ranch dressing (for JJSD)
1 c. shredded cheddar cheese
¼ c. beer
2 green onions, chopped.

Combine in a small crockpot and melt together

JELLY

I got tons of recipes, check the link above there is some

Here's one from the 60's Kavanaugh's restaurant Madison Wis from the cookbook Best of The Best from Wisconsin (Quail Ridge press)

BEER AND CHEESE SPREAD

2 cups sharp cheddar cheese shredded
2 cups swiss cheese shredded
1 teasp Worcester sauce
1/2 teaspoon dry mustard
1 small clove of mincedgarlic
1/2to2/3 cup of beer

combine first 5 ingrediants, beat in enough beer to make spreadable

this is one that ages well

Swiss Bacon dip

8 slices center cut bacon, chopped
8 ounces softened cream cheese
1/2 cup mayonnaise
2 rounded teaspoons prepared Spicy Brown mustard
1 1/2 cups shredded Swiss cheese,
½ a cup green onions, chopped
1/2 cup smoked almonds, coarsely chopped

Preheat oven to 400 degrees F.
Brown bacon over medium high heat, set aside. In a mixing bowl, combine cream cheese, mayonnaise, Mustard, Swiss and scallions with cooked bacon. Transfer to a shallow small casserole or baking dish and bake until golden and bubbly at edges, about 20 minutes (stirring once at about 12-13 minutes).

quote:

Originally posted by hntr74:
wrecking all that grilled crispy goodness by swimming them in beer after.

I know. I make mine the opposite way by steaming the brats in cheap beer (usually High Life) and finishing on the grill to brown them and give it that crispiness.

Wow, I've got to try to that bacon dip

quote:

Originally posted by MNPackman:
Old Navy is going to eviscerate all of you.

quote:

Originally posted by El-Ka-Ranch Dressing:
while I admire your abition, I never understood using anything other than the cheapest beer to bathe my brats. I have two cases of Old Milwaukee just for brats and beer batter. Then never even see the fridge.

You get what you drown them in. I like Leinie's Red ordinarily, but Amber is a close 2nd.

The crock potting tenderizes, keeps the boys moist and allows people to eat when they want to, not just when you're done grilling. The smell that permeates the house is heaven and the bratlees hold plenty of the grill flavor. Do not knock until tried. It is a time worn karma formula.

GO PACK!

Making Swiss cheese bacon dip right now from recipe above. Just got back from local grocery store in Eau Claire and business is booming. At least 50% of shoppers have green and gold on. Lots of Packer bakery goods today. Still couldn't make myself buy the green buns for our homemade pulled pork for game time. As another topic states "can this game day go any slower???

GO PACK!

Going with Wisconsin Beer Cheese Soup today...

Ingredients

2 - 12 oz. Cans of any Lite beer (preferably Miller)
16 Slices of bacon (about 1 lb)
3/4 to 1 Cup finely Diced onion
1 Cup minced celery
1 Cup Chopped carrot
1/2 Cup Minced sweet red pepper ( I like to do 1/2 Red & 1/2 yellow pepper)
2 - 10 1/2 Ounce Cans chicken broth
1/2 Cup flour
2 Cups Half & Half (You can use Lite)
6 Cups Shredded cheddar cheese
2 Tbsp. sugar
salt & pepper to Taste

How to make it

Open up Beers and let stand while cutting up your Veggies.
Saute Bacon until nice & Crisp. Drain (reserving 4 tbsp. of drippings) Crumble Bacon and set aside.
In Large Soup Kettle, saute the vegetables in reserved Bacon drippings. Cook until veggies are nice & tender
Slowly add the Chicken Broth to Kettle, stirring continually
Add 1 1/2 can of Beer, continue to stir
Bring to a boil then reduce to low heat
Pour remaining Beer into mixing bowl and whisk in flour.
Gradually add to broth, stirring constantly till thick.
Add half & half, Bacon & cheese. Heat until cheese melts.
Stir in Sugar & add Salt & pepper to taste

Nice T-bone off the grill and putting my new Matthews Jersey on.....