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Welcome to our newest member, SmokyOkie
Results 1 to 10 of 10
  1. #1
    SmokyOkie Guest

    Default Smoked brats and kraut

    I have smoked brats before, but never kraut. did these up with a little plum wood. It was pretty good.


  2. #2
    Join Date
    Mar 2009
    Location
    N.B Canada
    Posts
    121

    Default

    brats look awesome did you make em Tim ? or bought ?
    ______________
    Tim

    homebuilt a.k.a the q-bottle
    mes watt burner
    brinkman smoke n pit modded
    noname bullet water smoker
    6 burner s.s. gasser
    turkey fryer
    UDS ... work in progess

  3. #3
    SmokyOkie Guest

    Default

    Johnsonville.

    I haven't made sausages for years. i keep threatening to get back into it, but i just never seem to have the time.

    thanx for the kudos.

    It's good to see you around.

  4. #4
    Join Date
    Dec 2009
    Location
    Edmond, OK
    Posts
    2,034

    Default

    NOT a fan of kraut but those brats have my attention!
    UDS Mini UDS Weber Performer Weber 18.5 OTG Smokey Joe Smokey Joe WSM mod Weber-Q 1200

  5. #5
    SmokyOkie Guest

    Default

    The kraut is Bavarian style. It's semi sweet. You might not mind it.

  6. #6
    Join Date
    Aug 2009
    Location
    San Diego CA
    Posts
    5,003

    Default

    looks great. I love kraut with my brats.
    Weber 26.75 OTG,Weber 22.5 Blue Performer, Weber 22.5 OTG with Weber Rotisserie, UDS, 18.5 " WSM,Weber Jumbo Joe

    John

  7. #7
    Join Date
    Jun 2009
    Location
    Pattison, TX
    Posts
    6,964

    Default

    Love the Brats and kraut! Did you smoke them on the pan together? I love it when the meat juices mingle with kraut!
    "Once I thought I was wrong, but I was mistaken."
    Tom, smoker of meats and fine cigars
    UDS, Vicking grill


  8. #8
    SmokyOkie Guest

    Default

    No, I smoked the kraut for a couple hours and then the brats. I boiled htem in beer and onions before they went on the drum, then I cooked the onion/beer /brat juices mix down to a kinda glaze. the brats got glazed real well in that before they went on the plate.

  9. #9
    Join Date
    Jan 2010
    Location
    Kentucky
    Posts
    1,530

    Default

    nothing wrong with that at all
    Proud member of a drinking club
    with a BBQ problem


    Large Egg
    Mini Egg
    Backwoods Competitor
    22.5 WSM
    Horizontal Smoker
    Gasser

  10. #10
    Join Date
    Jun 2009
    Location
    Pattison, TX
    Posts
    6,964

    Default

    "Once I thought I was wrong, but I was mistaken."
    Tom, smoker of meats and fine cigars
    UDS, Vicking grill


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