Brats, Hot Dogs & Italian Sausages!

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Here in Wisconsin, we poach the brats in beer. Sometimes with some onion in it. Never let the beer boil. If you boil them, you'll push all the fat out. Then put them on the griddle or grill for some color.

colinpayton
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More good ideas for my next brat cookout. Thanks Johnny!

toddbenedict
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We're going to do a LOT of hot dogs on the griddle for our SummerSlam party in a week and a half. This is a lot of help for me!

InfectiousGroovePodcast
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I tried cooking Brats in a lager beer in the foil pan on my grill. I wasn't impressed. What I like better is cooking them in sauerkraut.

JWimpy
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Johnny, another fine production you shared with us. As far as the beer brats go, a friend of mine told me that he always did that. I just thought boohoo on that. There’s no way the beer will penetrate the brat skin and change the flavor. Well, I was wrong. I finally tried it and liked the flavor more than just plain brats. I can’t remember what kind of beer I used though. For some reason I think it was a stout. I loved seeing your dogs rolled in bacon with cheese in the middle, as I have never seen this since my mom always made these for me when I was a kid, and that was back in the mid-50s. She broiled them in the oven, and yes, the cheese ran out but she just scooped it up and put it on top. I loved those things. What a great memory that is for me. I think it’s time to bring them back into my life, and I bet the grandsons will love them.
I just love your channel, Johnny and I am so grateful I found you here.❤️🙏👏❤️🙏👏❤️

gregwonhoff
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Another great video Johnny. Your videos are always so informative and calming. Oddly? I have never had bratwurst. I do t know why. I may need to take a ride to my local Polish market today. Cheers.

LisaMagoulas
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Great content. And thank you for introducing me to Aunt Millie’s products!!

davidlockwood
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Butter instead of oil/water for Mrs Ts. Incredible.

josephsemet
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You should do a college football/NFL griddle series of awesome tailgate/watch party recipes midweek so people can make it the next weekend! 🏈🍔🥩🥓

MTtroutfisher
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Sous vide the brats and then brown on the grill/griddle.
For me it is hard to beat a sausage, peppers and onions, maybe a few mushrooms also, some provolone and frenchs yellow.

davez
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Griddling for dummies. That's me ! This looks great. In Pennsylvania we make sandwich spread from "Jumbo Bologna" My late S.I.L. in Florida couldn't get "Jumbo" they used raw hot dogs. It was almost as good.

Drafter
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Very informative! Takin it to the next level! I never met a pierogi that I didn't like! Great job, Johnny! 👏👏👏👏😋😋😋😋😋🍺🍺🍺🍺🍺

dennisdecker
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While I've noticed brats being a little juicier (ie: more fat) if they're not parboiled in beer and onion, the trade off definitely isn't worth it to me.
The beer and onion bath imparts such great flavor, that I go that route every time unless I absolutely can't for some reason.
As a side note, less fat should mean healthier (for those trying to limit their fat intake), but I just like the beer and onion flavor better. That's the only reason I parboil them.
Happy griddling!

bradleywagner
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The new this summer Johnsonville Summer Shandy brats are my favorite. Bought some extras and threw in the freezer for when they are discontinued. It may be a Wisconsin, or local partnership only though.

kylethale
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Great tips! The pot on the griddle helps a lot.

daleley
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i get original johnsonville brats, cook them to about 145 internal. saute some yellow onions have a pot on the griddle with beer add the sauted onions, a couple cloves of roasted garlic. let simmer add the par cooked brats to the beer bath until brats are 160F then serve on a bun with some of the onions and yellow mustard.

wildernessman
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Used to do beer brats a lot. Would usually use stay beer left by buddies.
Once I had the worst beer to drink ever, Old Milwaukee.
Used it for brats, and they were the BEST I ever made!

Moral of the story is;
Old Mud = drink no
Old Mud = for brats, YES!

jasonbecker
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Another fine job my friend. Again and again. Thanks

lestercogar
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Another great video, Johnny. (I'm still waiting for my new gate to be delivered and installed before I take the plunge and buy my griddle) When you were making the sausages, I thought maybe you'd suggest a "butterfly" of the links while cooking. But hey, I'm a gridler without a griddle right now so what do I know, eh? HA! Keep the videos coming, sir!!

gmoney
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Good job on this one my friend ! The regular hot dogs are much better when burnte on the outside, gives a whole new taste. THANK YOU FRANK FROM

frankmarullo