Return-Path: DKIM-Signature: v=1; a=rsa-sha1; d=embarqmail.com; s=s012408; c=relaxed/simple; q=dns/txt; i=@embarqmail.com; t=1211827181; h=From:Subject:Date:To:MIME-Version:Content-Type; bh=8uadTEWM3YNcQj6JkIlYGwSAPLA=; b=KmWDR5cXRhDJnJxrzxtWAikgZhtbG9DlSBjC94uJnlPcXZvmD6Thoocg7rfmAngD 96ArK4wRUmCuNdRBS6cL+xFBILq1WHKF+GV2Ad//kiCf+uY8uyHp++zPXlNzN6bl; X_CMAE_Category: 0,0 Undefined,Undefined X-CNFS-Analysis: v=1.0 c=1 a=s3jzVURtYYriUD8fQ2gA:9 a=Vwy2KszDlyQa_KzLrcgA:7 a=ynBRMil_fdjArIZukaW3xnZp130A:4 a=EAYIROamLLMA:10 a=JhnxOaoZAAAA:8 a=cMig_EooAAAA:8 a=wsOKIcMezpgzC_mQ1-MA:9 a=NgSgcxdz4NrevyAkKcMA:7 a=jmFP-RnOvx5ulXu7J2vUjar-DsQA:4 a=AfD3MYMu9mQA:10 X-CM-Score: 0 X-Scanned-by: Cloudmark Authority Engine Authentication-Results: smtp08.embarq.synacor.com smtp.user=tomblack10@embarqmail.com; auth=pass (LOGIN) Received: from [71.1.222.100] ([71.1.222.100:1396] helo=owner42875667c) by mailrelay.embarq.synacor.com (envelope-from ) (ecelerity 2.2.1.28 r(22594)) with ESMTPA id 3A/7E-30423-BE30B384; Mon, 26 May 2008 14:39:41 -0400 Message-ID: <008301c8bf5f$e08107d0$6901a8c0@owner42875667c> From: "Blackie" To: "blackie" Subject: brats Date: Mon, 26 May 2008 14:39:46 -0400 X-Priority: 3 X-MSMail-Priority: Normal X-Mailer: Microsoft Outlook Express 6.00.2900.3138 X-MimeOLE: Produced By Microsoft MimeOLE V6.00.2900.3198 X-Antivirus: AVG for E-mail 7.5.524 [269.24.1/1466] Mime-Version: 1.0 Content-Type: multipart/mixed; boundary="=======AVGMAIL-483B051246C2=======" --=======AVGMAIL-483B051246C2======= Content-Type: multipart/alternative; boundary="----=_NextPart_000_0080_01C8BF3E.581926A0" ------=_NextPart_000_0080_01C8BF3E.581926A0 Content-Type: text/plain; charset=iso-8859-1 Content-Transfer-Encoding: quoted-printable 10 brats 2-12 ounce bottles or cans of beer 1 large onions Kettle grill (Weber is the standard) Charcoal briquettes (about 30) or lump charcoal 10 brat buns Condiments (ketchup, brown mustard (yellow mustard is an abomination - = don't use it), chopped onion) My Holding Sauce (see recipe below)=20 Mound charcoal briquettes in a pyramid. Start the charcoal. I use an = electric starter, avoiding the use of hydrocarbons. When the coals are = partially white, spread in a single layer. Allow the charcoal to burn = until coals are covered with white-ash glowing embers (about 20-30 = minutes) On a kettle grill, the heat is just right when you can hold = your hand palm-down, 2 inches above the grate, for 4-5 seconds. If you = can still see a red glow, it's too early to start cooking. As you wait for the charcoal to get ready, put 2 beers in a pot. Throw = in a chopped onion and the brats. If you need more liquid to cover the = brats, add water. Bring the beer to a simmer (Don't let it boil - ever! = When steam begins to rise from the top of the liquid, it's just right. = Boiling will cause the brats to burst). Simmer the brats for 20 = minutes. Throw out the beer/onion mixture. When coals are ready, place brats on the grill 7-9 inches above the = coals. Use tongs to turn the brats often until golden brown on all sides, about = 10-15 minutes if you have pre-simmered them. Cover grill between turns. Flare-ups can quickly ruin your brats, turning them a hellish shade of = black. Flare-ups can be avoided with proper technique. Treat the brats = with care. Don't puncture them or squeeze them too hard. If you see a = flare-up developing, quickly move brats away from the flames if you can, = immediately close grill cover and close vents for a minute or so. Some = folks control flare-ups with a spray bottle of water. I find that a = spray bottle is unnecessary, if you are prepared to move quickly and use = proper technique. Proper equipment helps as well. Use a Weber kettle = charcoal grill. The vents can be adjusted to provide the optimum fire = for cooking brats. Serve brats on brat buns, dressed with a bit of the sauce and your = favorite condiments. Accompany with classic Wisconsin side dishes. For a crowd; double, triple, or whatever. At many festivals in = Wisconsin, tens of thousands of brats are served. In Wisconsin, nearly everyone drinks beer while grilling brats. Hey, = it's part of the culinary technique, so just do it. BratwurstPages Savory Beer Sauce For 10 brats: 2-14.5 ounce cans stewed tomatoes 2 bottles or cans beer 1 large onion, chopped 1 green pepper, chopped 1 tablespoon brown sugar Mix ingredients and bring to a simmer. Hold grilled brats in sauce until = ready to eat. Do not let sauce boil. Try dressing your brat with this sauce instead of ketchup. Add a bit of = brown mustard, if you wish "He is your friend, your partner, your defender, your dog. You are his life, his love, his leader. He will be yours, faithful and true, to the last beat of his heart. You owe it to him to be worthy of such devotion." -- Unknown ------=_NextPart_000_0080_01C8BF3E.581926A0 Content-Type: text/html; charset=iso-8859-1 Content-Transfer-Encoding: quoted-printable

10 brats
2-12 ounce = bottles or=20 cans of beer
1 large onions
Kettle grill (Weber is the standard)
Charcoal = briquettes (about 30) or lump charcoal
10 brat buns
Condiments = (ketchup,=20 brown mustard (yellow mustard is an abomination - don't use it), chopped = onion)
My Holding Sauce (see recipe below) 

Mound charcoal briquettes in a = pyramid.  Start=20 the charcoal.  I use an electric starter, avoiding the use of=20 hydrocarbons.  When the coals are partially white, spread in a = single=20 layer.  Allow the charcoal to burn until coals are covered with = white-ash=20 glowing embers (about 20-30 minutes)  On a kettle grill, the heat = is just=20 right when you can hold your hand palm-down, 2 inches above the grate, = for 4-5=20 seconds.  If you can still see a red glow, it's too early to start=20 cooking.

As you wait for the charcoal to get = ready, put 2=20 beers in a pot.  Throw in a chopped onion and the brats.  If = you need=20 more liquid to cover the brats, add water.  Bring the beer to a = simmer=20 (Don't let it boil - ever!  When steam begins to rise from the top = of the=20 liquid, it's just right.  Boiling will cause the brats to = burst). =20 Simmer the brats for 20 minutes.  Throw out the beer/onion=20 mixture.

When coals are ready, = place brats on=20 the grill 7-9 inches above the coals.

Use tongs to turn the = brats often=20 until golden brown on all sides, about 10-15 minutes if you have = pre-simmered=20 them.  Cover grill between turns.

Flare-ups can quickly = ruin your=20 brats, turning them a hellish shade of black.  Flare-ups can be = avoided=20 with proper technique.  Treat the brats with care.  Don't = puncture=20 them or squeeze them too hard.  If you see a flare-up developing, = quickly=20 move brats away from the flames if you can, immediately close grill = cover and=20 close vents for a minute or so.  Some folks control flare-ups with = a spray=20 bottle of water.  I find that a spray bottle is unnecessary, if you = are=20 prepared to move quickly and use proper technique.  Proper = equipment helps=20 as well.  Use a Weber kettle charcoal grill.  The vents can be = adjusted to provide the optimum fire for cooking brats.

Serve brats on brat buns, = dressed with a bit=20 of the sauce and your favorite condiments.  Accompany with classic=20 Wisconsin side dishes.

For a crowd; double, = triple, or=20 whatever.  At many festivals in Wisconsin, tens of thousands of = brats are=20 served.

In Wisconsin, nearly = everyone drinks=20 beer while = grilling=20 brats.  Hey, it's part of the culinary technique, so just do = it.

BratwurstPages Savory Beer Sauce

For 10 brats:
2-14.5 ounce cans stewed = tomatoes
2=20 bottles or cans beer
1 large onion, chopped
1 green pepper, = chopped
1=20 tablespoon brown sugar

Mix ingredients and bring to a simmer. Hold = grilled brats in=20 sauce until ready to eat. Do not let sauce boil.

Try dressing your brat with this sauce instead of=20 ketchup.  Add a bit of brown mustard, if you = wish

 
 
 
 
"He is your friend, your partner, your = defender,=20 your dog.
You are his life, his love, his leader.
He will be = yours,=20 faithful and true, to the last beat of his heart.
You owe it to him = to be=20 worthy of such devotion."
-- Unknown
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