Added: 2 years ago
From: FoodNetworkTV
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  • im poking my brats for the first time. i think it will work as long as you seal up the holes when you sear them.

  • Guess y'all know how we feel now when y'all screw up fried chicken, tea, and cornbread.

  • I've alway suspected it, now it's affirmed. This guy is a country bumpkin. Where did he learn to poke holes in meat casings? Where did he learn that trick from?

  • 1. You do not need a $275 Le Cruset Dutch Oven for Beer Brats.

    2. Onions, Jalapeno Peppers and a little sea salt in the Beer, no sweet bell peppers.

    3. Do not overheat the Beer. Slowly bring the Beer up to temp. It should take about 40-60 minutes to barely achive the slightest boil of the Beer/onion/pepper/Brat mixture. Now your ready to grill at 350-500F degrees for 7-15minutes, or smoke over Wisconsin Applewood at 225-275F for 40-90minutes.

    4. NEVER POKE HOLES IN YOUR BEER BRATS!

  • I'm from Wisconsin and we never poke holes in our brats. We always use Johnsonville brats.

  • I love beer brats but what I don't love is how he's poking holes in the brats. You NEVER poke holes in your brats! Does anyone know how to do beer brats that's not from Wisconsin?

  • Gotta love beer brats!! YUMMO!! :-)

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