Beer Brats For The 4th of July! | Chuds BBQ
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2268g Pork
45g Salt
12g Garlic
12g Mustard
10g White Pepper
5g Ginger
5g Coriander
4g Caraway
3g Mace
3g Marjoram
2g Celery
90g Milk Powder
226g Beer
►Full list of things I use and recommend:
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Pots & Pans
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►Made In Stainless Clad Set
►Made In Carbon Steel Set
►Made In Wok
Knives
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►8″ Chef’s Knife
►6″ Nakiri
►Boning Knife
►Bone Saw
Meat Processing
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►Meat Grinder
►Sausage Stuffer
►Meat Mixer
►Meat Slicer
Appliances
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►Weber Kettle
►Chamber Vacuum Sealer
►Sous Vide
►Toaster Oven
►Deep Fryer
►Vitamix Blender
►Kitchenaid Mixer
►Food Processor
Ingredients
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►Chud Rub and 16 Mesh Black Pepper
►Smokin Pecan Pellets!
Use code CHUDS10 for 10% off for first order
►Fogo Charcoal
►Wagyu Tallow
►Dough Conditioner
►High Temp Cheese
►Pink Salt
►Sodium Citrate
►Hog Casings
►Sheep casings
Small Cooking Tools
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►Garlic Mandolin
►Pepper Cannon
►Instant Read Thermometer
►Flame Thrower
►Fire Blower
►Cold Smoke Generator
►Injector
►Scale
►Rub Tub
►Burger Press
►Butcher paper
►Paper stand
►Cutting Board
Welding Tools
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►Blowtorch
►Welder
►Angle grinder
►Grinder Blades
►Chop Saw
►Pipe Level
Camera Gear
_________________________________________
►Camera
►Camera Lens
►Tripod
►Drone
cheers from Germany. Great job!
8:45 to 11:45? You're slacking. You should have made buns too. 😅😅
From Wisconsin and I have one protest… No sauerkraut!!! Especially sweet Bavarian kraut.
You made us Wisconsinites proud with this one. The only thing I'd suggest tweaking is to toast the coriander seeds and then grind them instead of using the powder – gives it that Johnsonville flavor profile. Cooking technique was spot on and I've actually never taken the onions that far and used them before – will be trying that out!
Happy 4th! and thank you for sharing this with us.
They look great. My appetite just kicked in.
Miller lite is a Pilsner not a lager
I'd take the one with mustard first.
Happy 4th to everyone, but a special happy 4th to my fellow Ft Hood residents and alumni
I made 30 lbs of reinschwein style brats in May
Pulled some out last night and will poach in chicken stock with onion and caraway, finish them on the grill
Also some ground brisket trim burgers for those that prefer hamburgers instead of links
I suggest replacing the Miller Lite with Shiner Bock for the braised onions. It adds another layer of flavor.
Is that the next series? food Brooke hasn’t had yet.
Smokin with Smokin Pecans pellets today. Also using sweet cheeks rub and pork seasoning on my baby back ribs today! Seasoning bought from Chud, get ya some and you will not be disappointed with the product
OK, it is time! How does your magic trivet work?
I find the mustard doritos at the family dollar stores. Sometimes kroger and walmart also.
Batswurt Mountain!!! 😀
I’m going to use the fan hack today.
Great vid as usual.
Doing this over the weekend. These shows give such good ideas and I take advantage of that.
Those look great! Where does one find those bad a$$ tweezer like tongs?? Would love to know.
Going to have to try making cheese bratwurst sometime. I have had bacon cheeseburger, parmesan garlic, Philly Cheese Steak, and Korean BBQ.
Just got some Johnsonville brats and some burger meat for the 4th (have to make my own brats someday). A friend used to get some pork sausage from a guy and he used a lot of white pepper and garlic. They were the best I've ever had. Have to try the onions. Can't go wrong with that. Another great video. Many thanks for the tips.
Great video as always. Have you done a smoked Al Pastor taco? That would be a tasty treat.
One of my local grocery stores makes their own beer brats. After I grill them, I put them on a pretzel bun, with swiss cheese, sauerkraut and Dusseldorf mustard. There is so much flavor packed into each bite, I crave the next one! Thanks for the continuing inspiration Bradley.
Happy 4th Bradley & Company! Perfect vid for the holiday! Thank You!
I add my condiments UNDER my brats or hotdogs.
Keeps my face (mustache) cleaner.
Anyone else?
Those are amazing…..really wish you'd have made some Homemade Kraut to go on them too!!
Thanks
The onion gravy is great to cook in large batches and freeze a dash of red wine vinegar when cooking also brings them to another level. Loved the recipe, cooking and video, I am a lover of all sausages…pork!
Love this video! Next time you do a Wisconsin style brat, you should serve them on hard rolls. I have no idea how to make them, but they’re delicious! Baking and sausage making…the Chud bifecta!
Good looking brats! Hello from WI.