I am from Wisconsin, I grill with charcoal 3-4 times a week. I cook my brats indirect heat without popping them when I cook them. When they get firm, right before they split open i take them off. They will be the juiciest brats you can possibly have.
I love your videos and am so glad you continued after you got married. We live in Chicago in a 27th floor condo across from Montrose Harbor with a small balcony and a Weber Q. Because of you, I got a griddle. Also my Wisconsin friends will be interested in your test!!!! Thank you.
Thanks for watching from the 27th floor in the Windy City. Sounds like an idyllic place to fire up the Q and look out over the harbor. Have a great rest of your weekend and thanks for watching.
I used to grill on a fire escape in Toronto. I just moved but I still have the same q and this channel is great regardless of bbq setting. I like the Q2000 with a full propane tank because it’s another point to dampen the gas flow that you don’t get with small tanks. Great content. Stay safe!
@@GallaghersGrub Your rib video gave me the confidence to buy a rack. I used a grill surface thermometer and it just wouldn't get low enough. I always blast the gas so I tried that and quickly googled if it's safe. I found a source that says it might actually even be safer, as it is the shut off valve and it won't take multiple cranks to close. Gonna try those holy v not holy brats next.
Great video on the beer brats! It was interesting to see what your opinion was for poking or not! Glad to see your opinion! Cheers to you and the Mrs. Best wishes and great health! 🤙🌅🌺🍷 Cheers to you and the family!
I really enjoyed your video. First time listener. Indiana here. Truly Read every comment. Not one though mentioned the foam carton your brats were cased in. I grew up never cutting into or popping the brats. We always had butcher fresh brats. If I can say something. Try your test again using butcher brats and not store packaged. It will blow your mind!!!! Great tips going to hunt for more videos from you..
Years ago, a buddy of mine got me started on Beer Brats and sauerkraut in a grill pan with hot sauce in it. Then on a hotdog bun and some spicy brown mustard! That was always really good. I'm gonna make them according to this video this week! Keep on grillin👨🍳
So being from WI I do beer brats all the time. My "hot-tub" is a little different, I do Beer/Onion/Garlic/Pepper flakes/Sauerkraut. Boil the brats , grill then BACK in the hot-tub
@@GallaghersGrub Also PBR is the best beer for cooking Brats, hands down. I have to do Gluten free now for my wife, so switched to Red Bridge (GF) beer. good for cooking not for drinking
I’m glad I saw this video, I’ve been making brats by pouring just a little bit of beer in the bottom of the pan in an attempt to steam them. They are much better cooked in the Sheboygan hot tub!!!
I lived in Germany for five years and ate bratwurst every weekend. I never saw anyone, ever, boil one in beer. Straight on a hardwood grill, in a crusty roll with some spicy mustard, in your mouth.
Zero brat lovers poke holes. And ya grill them until they split open and are a little blackened. Great vid, thanks. Now Be Safe and Stay Well Everyone...Happy 4th....
Of all the comparison tests you have done,this is the best. Well done. I've never heard of poking holes in the brats before. Now the "hot tub" idea is great. I've always just put a cast iron skillet on the grill,poured in some beer. Let it get to near boiling and toss in the brats. Finally finishing on the grill. But this weekend I'm going to grill some onions and peppers then put them into the "hot tub" with the brats before finishing on the grill. Thanks for doing this. Keep on grilling and stay safe.🌭🍻🎆
@@GallaghersGrub just a suggestion for this summer. Have you considered doing a pork shoulder or brisket in the kettle using the snake method? This is one of those things that really show how versatile the kettle really is and why if i could only have one cooker it would be the webber kettle. Smoke,BBQ, and grill all on one cooker. Think about it, later.😃🍻🌞
So I thought I should give you a update about these brats. In a word " GLORIOUS " I only did a few small tweaks. I used Vidalia onions ( they just became available out here in the pacific northwest) and some red and yellow bell peppers to add a little color and sweetness. Used a wheat beer and did the "hot tub" in a Dutch oven. Man best beer brats I've ever had so thank you very much. Will be doing this for friends and family the next chance I get. I'm going to have one more then time to clean up and get to bed.😃🌭🍻👍 So keep on grilling.
@@GallaghersGrub Victor urged me to come check out this video and as I sit here on my sofa in San Diego, California, my stomach is freakn going crazy! I will be trying this! Thanks Victor 😊👍 Oh yeah, and thank you CEG 😎👍
This is another great video. I didn't have the notification on so I missed it. I've been cooking brats a lot longer than you (I'm old) and have never made one that looks as good as these. Thanks for the video and congrats on the Fogo comp. It's good lump.
Thanks for watching August. It's funny, I made brats a few days after this video and took a picture for Instagram. Johnsonville contacted me and wants to use my pic across their social media. So I guess they looked pretty good!
Thanks for another video man! Since I've had my weber Q the past two weeks, I've grilled out eight or nine times LOL, and following a lot of your simple yet very helpful suggestions, and turns out great every time! I've been grilling for years and have done some things in a really easy way and other times I've made it really complicated, I used to think I knew a lot about grilling, but I try to be humble sometimes and start over and try other peoples suggestions and boom! Success!!! Thank You for the recipes and content! Please keep them coming! 🤩🥳
Ryan, I have more videos on the way. Thanks you so much for the kind words. There's a bunch of different recipes for the beer bath. In my video three years ago I used onion, green pepper, garlic and an IPA. Served on French bread with spicy mustard... fantastic! Cheers man and keep on grillin'!
I'm from Germany/ Thuringia and we pickle our meat in a similar way. The sausages are not pierced. But these are also coarse sausages. That's fine 😅 .. your videos are great! thanks for that! 🇩🇪🍺
Never poke! I had a year or so I was perfecting cooking brats. Now, I have perfected a few cooking styles for them. All my cooking styles (be it on the grill, inside on the stove top, etc.) have one thing in common: NOT breaking the seal and having them squirt all the amazing juice out! Low and slow is the way to go! Then a quick and monitored sear without breaking the casing! Best brats ever! I have a couple videos on my cooking channel: EarthlingCooks.
I am laughing pretty good. Thanks for the poke challenge. I think you have the right "recipe." Burn some onions (and maybe some peppers and garlic), add some beer, let your guys take a bit of a bath, then grill for color and texture. Add anything else that floats your boat in the bath - some rub and mustard is fine...Someone else adds brown sugar, another adds molasses! Hard to go wrong - except for that one lady that just skipped the bath and just grilled them while drinking champagne. She definitely got it wrong.
Champagne brats sounds a little fancy for Packers fans. Lol! The rub I used has brown sugar and spices in it. Worked great. In my video from a couple of years ago I used onion, green pepper, garlic and an IPA. It's all good.
There's a bunch of different recipes for the beer bath, along with different types of beer to explore. You can have a pan simmering away and then anytime someone wants a brat, just toss it over the fire for a few minutes and good it's good to go. Great for picnics, parties, etc...
I always thought poking brats would be heresy... but glad to learn there is no real difference! However, I am eager to try the "Sheboygan Hot Tub" method (which might be my new favorite phrase, right up there with "Chicago Typewriter"). Usually, I cook them in an aluminum pan with beer and sauerkraut, searing them after about 20 minutes or so, then finishing them off in the 'kraut. Great video, as always!
I had wondered myself about the poke, but I tried this comparison twice prepping for this video, and had some friends also give them a taste and none of us could really tell much of a difference. I need to give sauerkraut a go.
I guess it is not that big of an issue when you prepare them like this (boiling in a liquid and shortly grill them afterwards). When you're baking or roasting them in a pan there is more chance of bangers bursting open. Guess that's why they're often poked. Personally I don't poke, you need to control heat correctly.
If you never saw my bangers and mash vid for St. Patrick's Day from three years ago, that recipe was one of my best, but the video got very few likes. Cheers MrBPDude! ruclips.net/video/jzBSpr-TMfo/видео.html
I feel like poking isn't necessary but its not going to ruin anything. When you're getting a brat near the cooked point, its casing is going to eventually split somewhere, allowing beer and onion flavor in anyway. Keep on grillin' man!
I’m from Wisconsin, and my parents are more fans of Italian sausages, not brats, and we just broiled them indoors or grilled them outdoors, no hot tub. My mom always poked them with a fork a few times to prevent them from ‘exploding’ (splitting). Same with hot dogs. I recently picked up a Weber Q (orange, the best color) partly due to your videos. I’ll have to try poked and non-poked. On the one hand, I could see like a steak, poking holes would just let the juices out during grilling. However, being primarily fat, maybe it doesn’t really matter a whole lot with sausages. But no holes = less grease in the Q, maybe?
I did notice that after the cook finished, there was a little more fat floating in the beer bath of the poked brats. But it didn't really affect the taste or juiciness of the brats.
Im German , I always poke my brats when cooking with beer and their never dry. Hows the beer going to flavor the meat if you dont. I guess some people just want beer flavored casings...
My father was famous for working with meat and teaching many ways to prepare meat. With respect to brats! 1) The brats are all processed with fat, meat, and seasoning. 2) The fat in the brats contains flavor and also chemicals that are in question. 3) For over 45years, dad recommended that if you poke holes in your brats and marinade the brats for at least 12 to 24 hours in a lager darker bear like samadams, onions, parsley, mustard, garlic, and paprika. You infuse the brats with flavor and marinade the brats. When you boil the brats in the same vat of beer for 45 minutes the brats with the poked holes will force the fat to escape. Take the brats out of the marinade and place over direct heat for only 1 to 2 minutes to get a char on the brats. Serve the brats with a bun or overface without the bun. Buy marinating each p Brat and allowing the fat to escape, your brats will have better favors and be more healthy. Cooking brats in their casing without percing the brats allows the fat to be retained in the brats. Their are people who say that your an idiot for poking holes in your brats, but that is their choice. I rather have a brat with better flavor, still juicy and contain less fat and be way more healthy plus taste better.
I lived in Wisconsin for several years, and learned to make beer brats from genuine Wisconsinites. They poked holes in them. To me it makes sense, you prevent splitting of the casing, and in theory the beery goodness can easily penetrate the brat and it lowers the fat in the brat which is from the perspective of my arteries, a good thing. We just put the brats in a big pot on a regular stove with the cheapest beer we could find. This was possibly the best use of Old Milwaukee or Olympia that could suit human consumption. Of course, we used a grill to grill them after boiling in the beer for an hour or so. One of the tastiest foods ever invented, the hickory smoked beer brat with your choice of condiment.
Awesome to hear from a Wisconsinite on personal experience. I love brats and this was a fun video to research and make. I think the hickory smoke is a good idea and next time I will give that a shot. Thanks and have a great weekend.
IDK... I'm not a chef so... all I can think of is Gordon Ramsey yelling at someone... "you f&*^ donut, don't you know the instant you poke holes in or cut a piece of meat open... everything that makes it taste good runs out on the cutting board"! So I am on team no poking! lol
I love your channel and your videos, but let me set the record straight. There is no need to poke holes in a good brat. The science behind this, the pores in the natural casing of a good brat expand during cooking and allow the onion beery goodness to meld with the meat. As to why you couldn't taste a difference? Too much PBR! Keep up the great videos!
you can surely taste the difference when you prepare them the way they are supposed to: In a frying pan with butter and not on a grill :-) (at least with this type of brats)
There’s probably no difference because they’re cooked in a liquid. Try poking holes in one I’m not poking holes in the other and just cook them straight on the grill with no beer or nothing. Let’s see which one dries out faster or flares up and gets burnt faster.
If you buy good quality sausages (whatever they're called locally), there's no need to poke. Only sausages loaded with too much fat will spit and split.
@@GallaghersGrub The sad part is that “craft” sausage is not a thing. I was born in 1960 in New Jersey and throughout my childhood I remember visiting countless Mom and Pop butcher-sausage shops that sold German and Eastern European pickles cookies candy and holiday specialties. Sadly a few exist today and we are left with fatty flavorless factory made garbage. Fortunately, we have one here in the Puget Sound area. I really need to take a trip down there and stock up.
HOLY WAH! I've met some goofy folks in my time, but crimeany! what's wrong with yous?! Yous folks from chicago need to stop making videos! No one has ever poked a brat before... this type of crime against nature just ain't right! I thought maybe this was a joke video, but then I saw you actually poke holes in dem brats and I said to myself... jeesh, this guys a few bricks short of a full load! I'm still not sure if this here is a real video, or if this is just a joke put up by my uncle Carl just to get me all riled up. I think its fake cause I did watch you pour 2 full 16 oz of beers into a container; everyone knows that containers can only hold round near about 10 oz of beer. You need to empty out the first 1/3 of the beers before you pour it... jeesh, who doesn't know that!? I think yous need to go back to making videos about keen-wa and yous guys salads and such. Keep such brat controversies to yourself, eh! stick to less upsetting topics like politics and religion and how da '85 bears got away with cheating so bad don't ya' know.
I am from Wisconsin, I grill with charcoal 3-4 times a week. I cook my brats indirect heat without popping them when I cook them. When they get firm, right before they split open i take them off. They will be the juiciest brats you can possibly have.
I love your videos and am so glad you continued after you got married. We live in Chicago in a 27th floor condo across from Montrose Harbor with a small balcony and a Weber Q. Because of you, I got a griddle. Also my Wisconsin friends will be interested in your test!!!! Thank you.
Thanks for watching from the 27th floor in the Windy City. Sounds like an idyllic place to fire up the Q and look out over the harbor. Have a great rest of your weekend and thanks for watching.
Hey City, I was providing the drum roll in my head at the big moment.......and now the taste test. Going to the store right now! good job Buddy!!
Thanks Jerry. Poked or not, it's hard to beat beer brats.
I used to grill on a fire escape in Toronto. I just moved but I still have the same q and this channel is great regardless of bbq setting. I like the Q2000 with a full propane tank because it’s another point to dampen the gas flow that you don’t get with small tanks. Great content. Stay safe!
Thanks Josh. You know I never considered dampening the gas flow from the tank for lower temps. I will give this a try. Thanks for the idea.
@@GallaghersGrub Your rib video gave me the confidence to buy a rack. I used a grill surface thermometer and it just wouldn't get low enough. I always blast the gas so I tried that and quickly googled if it's safe. I found a source that says it might actually even be safer, as it is the shut off valve and it won't take multiple cranks to close. Gonna try those holy v not holy brats next.
I love these side by side honest comparisions. Keep on Grilling. Great motto.
Thanks Sheila. This was a fun one to compare and eat. Have a great weekend!
@@GallaghersGrub You have a great weekend, too.
I've seen this video like 20 times. I've seen all your videos and for some reason this ones just my favorite.
That's awesome. Throw these brats on some good rolls and wash them down with a pint. Can't go wrong. Cheers sunny!
Great video on the beer brats! It was interesting to see what your opinion was for poking or not! Glad to see your opinion! Cheers to you and the Mrs. Best wishes and great health! 🤙🌅🌺🍷 Cheers to you and the family!
I really enjoyed your video. First time listener. Indiana here. Truly Read every comment. Not one though mentioned the foam carton your brats were cased in. I grew up never cutting into or popping the brats. We always had butcher fresh brats. If I can say something. Try your test again using butcher brats and not store packaged. It will blow your mind!!!! Great tips going to hunt for more videos from you..
I will try some brats from the butcher. Johnsonville makes very good brats though for a big company. Cheers Derrick!
Years ago, a buddy of mine got me started on Beer Brats and sauerkraut in a grill pan with hot sauce in it.
Then on a hotdog bun and some spicy brown mustard!
That was always really good.
I'm gonna make them according to this video this week!
Keep on grillin👨🍳
As a German you never poke holes in your Brats...
So being from WI I do beer brats all the time. My "hot-tub" is a little different, I do Beer/Onion/Garlic/Pepper flakes/Sauerkraut.
Boil the brats , grill then BACK in the hot-tub
Nice. I almost did a third pan where I put the brat back into the bath, but decided to save that for another video. Thanks for the bath recipe.
@@GallaghersGrub Also PBR is the best beer for cooking Brats, hands down. I have to do Gluten free now for my wife, so switched to Red Bridge (GF) beer. good for cooking not for drinking
Hi Brian, a very interesting video, thanks. I’m going to give it a try this weekend, so thank you for the inspiration. Stay safe.
Let me know your results. Would love to hear. Cheers Les!
I’m glad I saw this video, I’ve been making brats by pouring just a little bit of beer in the bottom of the pan in an attempt to steam them. They are much better cooked in the Sheboygan hot tub!!!
There's a bunch of different spices you can add to the hot tubs. Give it a try and see what combo and beer you like best. Cheers Ranger_Mo!
I lived in Germany for five years and ate bratwurst every weekend.
I never saw anyone, ever, boil one in beer.
Straight on a hardwood grill, in a crusty roll with some spicy mustard, in your mouth.
Sounds soooo good
You should try it! It’s amazing.!
Zero brat lovers poke holes. And ya grill them until they split open and are a little blackened.
Great vid, thanks. Now Be Safe and Stay Well Everyone...Happy 4th....
Thanks Al. Appreciate you watching and letting us know how it's done. Cheers man!
Of all the comparison tests you have done,this is the best. Well done. I've never heard of poking holes in the brats before. Now the "hot tub" idea is great. I've always just put a cast iron skillet on the grill,poured in some beer. Let it get to near boiling and toss in the brats. Finally finishing on the grill. But this weekend I'm going to grill some onions and peppers then put them into the "hot tub" with the brats before finishing on the grill. Thanks for doing this. Keep on grilling and stay safe.🌭🍻🎆
Thanks Victor. The Sheboygan hot tub also has the best name ever. Keep on grillin' with this big WSMs!
@@GallaghersGrub just a suggestion for this summer. Have you considered doing a pork shoulder or brisket in the kettle using the snake method? This is one of those things that really show how versatile the kettle really is and why if i could only have one cooker it would be the webber kettle. Smoke,BBQ, and grill all on one cooker. Think about it, later.😃🍻🌞
So I thought I should give you a update about these brats. In a word " GLORIOUS " I only did a few small tweaks. I used Vidalia onions ( they just became available out here in the pacific northwest) and some red and yellow bell peppers to add a little color and sweetness. Used a wheat beer and did the "hot tub" in a Dutch oven. Man best beer brats I've ever had so thank you very much. Will be doing this for friends and family the next chance I get. I'm going to have one more then time to clean up and get to bed.😃🌭🍻👍 So keep on grilling.
@@victorbenner539 Sounds fantastic Victor! Can't go wrong with Vidalia onions and wheat beer. Cheers man.
@@GallaghersGrub Victor urged me to come check out this video and as I sit here on my sofa in San Diego, California, my stomach is freakn going crazy! I will be trying this! Thanks Victor 😊👍
Oh yeah, and thank you CEG 😎👍
This is another great video. I didn't have the notification on so I missed it. I've been cooking brats a lot longer than you (I'm old) and have never made one that looks as good as these. Thanks for the video and congrats on the Fogo comp. It's good lump.
Thanks for watching August. It's funny, I made brats a few days after this video and took a picture for Instagram. Johnsonville contacted me and wants to use my pic across their social media. So I guess they looked pretty good!
Thanks for another video man!
Since I've had my weber Q the past two weeks, I've grilled out eight or nine times LOL, and following a lot of your simple yet very helpful suggestions, and turns out great every time!
I've been grilling for years and have done some things in a really easy way and other times I've made it really complicated, I used to think I knew a lot about grilling, but I try to be humble sometimes and start over and try other peoples suggestions and boom! Success!!!
Thank You for the recipes and content! Please keep them coming!
🤩🥳
Ryan, I have more videos on the way. Thanks you so much for the kind words. There's a bunch of different recipes for the beer bath. In my video three years ago I used onion, green pepper, garlic and an IPA. Served on French bread with spicy mustard... fantastic! Cheers man and keep on grillin'!
Poked or unpoked they looked delicious. Thanks for sharing.
Yes, these were both fantastic. Highly recommend beer brats this weekend or any weekend.
I'm from Germany/ Thuringia and we pickle our meat in a similar way. The sausages are not pierced. But these are also coarse sausages. That's fine 😅 .. your videos are great! thanks for that! 🇩🇪🍺
I've not been to Germany, but I did visit Austria and the sausages were unbelievable. Thanks so much for the great comment.
Never poke! I had a year or so I was perfecting cooking brats. Now, I have perfected a few cooking styles for them. All my cooking styles (be it on the grill, inside on the stove top, etc.) have one thing in common: NOT breaking the seal and having them squirt all the amazing juice out! Low and slow is the way to go! Then a quick and monitored sear without breaking the casing! Best brats ever! I have a couple videos on my cooking channel: EarthlingCooks.
That is awesome! The tricky part I guess is getting the sear without bursting the skin. Cheers man!
Lol German lady on another video said the same thing. never let them pop she said
Both looked wonderful mate
They were great. Like great, great!
I am laughing pretty good. Thanks for the poke challenge. I think you have the right "recipe." Burn some onions (and maybe some peppers and garlic), add some beer, let your guys take a bit of a bath, then grill for color and texture. Add anything else that floats your boat in the bath - some rub and mustard is fine...Someone else adds brown sugar, another adds molasses! Hard to go wrong - except for that one lady that just skipped the bath and just grilled them while drinking champagne. She definitely got it wrong.
Champagne brats sounds a little fancy for Packers fans. Lol! The rub I used has brown sugar and spices in it. Worked great. In my video from a couple of years ago I used onion, green pepper, garlic and an IPA. It's all good.
Here in the U.K. and I didn’t even know beer cooked sausage was a thing! 😂. Guess what I’ll be trying this weekend?! 🍺. Thanks for the great video
There's a bunch of different recipes for the beer bath, along with different types of beer to explore. You can have a pan simmering away and then anytime someone wants a brat, just toss it over the fire for a few minutes and good it's good to go. Great for picnics, parties, etc...
City Escape Griller If it ever stops raining I’ll give it a go! Sounds fab and looked delicious! Can’t beat the English summertime! ☔️☔️🌧🌧
Great demonstration!
Thanks Mario. Appreciate you watching.
I always thought poking brats would be heresy... but glad to learn there is no real difference! However, I am eager to try the "Sheboygan Hot Tub" method (which might be my new favorite phrase, right up there with "Chicago Typewriter"). Usually, I cook them in an aluminum pan with beer and sauerkraut, searing them after about 20 minutes or so, then finishing them off in the 'kraut. Great video, as always!
I had wondered myself about the poke, but I tried this comparison twice prepping for this video, and had some friends also give them a taste and none of us could really tell much of a difference. I need to give sauerkraut a go.
Sounds good!!
I guess it is not that big of an issue when you prepare them like this (boiling in a liquid and shortly grill them afterwards). When you're baking or roasting them in a pan there is more chance of bangers bursting open. Guess that's why they're often poked. Personally I don't poke, you need to control heat correctly.
If you never saw my bangers and mash vid for St. Patrick's Day from three years ago, that recipe was one of my best, but the video got very few likes. Cheers MrBPDude!
ruclips.net/video/jzBSpr-TMfo/видео.html
I feel like poking isn't necessary but its not going to ruin anything. When you're getting a brat near the cooked point, its casing is going to eventually split somewhere, allowing beer and onion flavor in anyway. Keep on grillin' man!
I agree. The casing will probably split anyway over the direct heat.
Very honest. I like it. Thank you
Thanks suprstng6. Appreciate the kind words. Cheers!
What was the rub u was using
This right here:
amzn.to/3uaPmhL
I do the same with boerewors which is a spicy South African sausage!!! Sometimes I poke!!! Sometimes I don't!!! Great channel mate!!!
Thanks for watching in South Africa. Sounds delicious. Cheers!
When i poke brats they seem to shrink, but i poke em on the grill for the ladys in the family... and i think beer soaks thru the coating
Beer brats are great no matter what. Cheers man!
I’m from Wisconsin, and my parents are more fans of Italian sausages, not brats, and we just broiled them indoors or grilled them outdoors, no hot tub. My mom always poked them with a fork a few times to prevent them from ‘exploding’ (splitting). Same with hot dogs. I recently picked up a Weber Q (orange, the best color) partly due to your videos. I’ll have to try poked and non-poked. On the one hand, I could see like a steak, poking holes would just let the juices out during grilling. However, being primarily fat, maybe it doesn’t really matter a whole lot with sausages. But no holes = less grease in the Q, maybe?
I did notice that after the cook finished, there was a little more fat floating in the beer bath of the poked brats. But it didn't really affect the taste or juiciness of the brats.
I love Italian sausages too. Mild ones these days more-so than spicy ones.
City Escape Griller maybe this means that by poking the brats you’ve made them "healthier" meaning we could eat them more often...Am I right?
The taste comes mainly from having a swig of the beer before you pour it on the brats. Rookie mistake there! Lol. Great vid as per usual. Cheers.
Interesting technique. I will keep that in mind next time I make beer brats. Lol! Enjoy your weekend.
Nice job, looks tasty!!
Thanks Calle. These were great!
City Escape Griller Need to try that out, love a good sausage
Personal choice enjoy
Right on... Cheers Don!
Im German , I always poke my brats when cooking with beer and their never dry. Hows the beer going to flavor the meat if you dont. I guess some people just want beer flavored casings...
Poked or not brats are delicious. Yes bring on the brats with the bun and mustard!
Right on Kory. A good bun and mustard and beer brats are tough to beat.
Especially in Wisconsin... is a couple different things lol
I love this...never heard of the baths before so have to try that on my Q. You’ll have to try this as a blind taste test with some friends. ;-)
Lol! Never poke, great video!
That's what they tell me just before calling me an "idiot!" Cheers Tom. Have a great weekend
So poking gains no benefit. Non poke seams like it gains a benefit of less chance of splitting the casing.
My father was famous for working with meat and teaching many ways to prepare meat. With respect to brats!
1) The brats are all processed with fat, meat, and seasoning.
2) The fat in the brats contains flavor and also chemicals that are in question.
3) For over 45years, dad recommended that if you poke holes in your brats and marinade the brats for at least 12 to 24 hours in a lager darker bear like samadams, onions, parsley, mustard, garlic, and paprika. You infuse the brats with flavor and marinade the brats. When you boil the brats in the same vat of beer for 45 minutes the brats with the poked holes will force the fat to escape. Take the brats out of the marinade and place over direct heat for only 1 to 2 minutes to get a char on the brats. Serve the brats with a bun or overface without the bun.
Buy marinating each p
Brat and allowing the fat to escape, your brats will have better favors and be more healthy. Cooking brats in their casing without percing the brats allows the fat to be retained in the brats. Their are people who say that your an idiot for poking holes in your brats, but that is their choice. I rather have a brat with better flavor, still juicy and contain less fat and be way more healthy plus taste better.
Wow! That is a great story. Thank you for sharing. Brats are so good, and I love to hear about different ways to grill them. Cheers and thank you.
I lived in Wisconsin for several years, and learned to make beer brats from genuine Wisconsinites. They poked holes in them. To me it makes sense, you prevent splitting of the casing, and in theory the beery goodness can easily penetrate the brat and it lowers the fat in the brat which is from the perspective of my arteries, a good thing.
We just put the brats in a big pot on a regular stove with the cheapest beer we could find. This was possibly the best use of Old Milwaukee or Olympia that could suit human consumption. Of course, we used a grill to grill them after boiling in the beer for an hour or so. One of the tastiest foods ever invented, the hickory smoked beer brat with your choice of condiment.
Awesome to hear from a Wisconsinite on personal experience. I love brats and this was a fun video to research and make. I think the hickory smoke is a good idea and next time I will give that a shot. Thanks and have a great weekend.
since you are cooking them in fluids, poking them should not dry them out.
IDK... I'm not a chef so... all I can think of is Gordon Ramsey yelling at someone... "you f&*^ donut, don't you know the instant you poke holes in or cut a piece of meat open... everything that makes it taste good runs out on the cutting board"! So I am on team no poking! lol
great video
Thank Sean. Appreciate the kind words. Cheers!
Lol the comments were a lot nicer than I expected
Yeah, people have some pretty strong feelings about poking their brats. Lol!
You only "poke" after you have stuffed your homemade sausages to let the air bubbles out. Do not poke when you are cooking them.
I've always thought that don't poke is greatly overstated.
People take their brats very seriously.
now do a beer bath before or after grilling versus
I love your channel and your videos, but let me set the record straight. There is no need to poke holes in a good brat. The science behind this, the pores in the natural casing of a good brat expand during cooking and allow the onion beery goodness to meld with the meat. As to why you couldn't taste a difference? Too much PBR! Keep up the great videos!
Lol! Thank you, CommanderBeer Brat. Cheers man!
you can surely taste the difference when you prepare them the way they are supposed to: In a frying pan with butter and not on a grill :-) (at least with this type of brats)
Blasphemy!!!
@@GallaghersGrub actually no one over here would put this type of bratwurst on a grill - however: there is no brat-police :-)
I never poke them. They taste great..
Agree. No need to poke. Cheers Rosemarie!
There’s probably no difference because they’re cooked in a liquid. Try poking holes in one I’m not poking holes in the other and just cook them straight on the grill with no beer or nothing. Let’s see which one dries out faster or flares up and gets burnt faster.
If you buy good quality sausages (whatever they're called locally), there's no need to poke. Only sausages loaded with too much fat will spit and split.
Good point. I agree. Cheers Hugh!
i like to smoke & sear, then save the beer for me
An excellent technique as well. Cheers cj.
#Weber4Life
We need an ama video plz
If you have leftover brats with holes poked in them they will be so dry when you reheat them. Please don't ever poke them.
That's an interesting point. Cheers Jason!
I met a guy from Wisconsin, I wouldn’t trust him as far as I could throw him.
Lol! Cheers Amrit.
Funny
American Brats you buy at the grocery store (Johnsonville etc.) are MUCH more greasy than those you would be from a good German butcher.
Fresh meat from the butcher is superior to pre-packaged meat at the grocery store. Who'd a thunk it?
@@GallaghersGrub The sad part is that “craft” sausage is not a thing. I was born in 1960 in New Jersey and throughout my childhood I remember visiting countless Mom and Pop butcher-sausage shops that sold German and Eastern European pickles cookies candy and holiday specialties. Sadly a few exist today and we are left with fatty flavorless factory made garbage. Fortunately, we have one here in the Puget Sound area. I really need to take a trip down there and stock up.
It made me scream when I saw u poke holes
It's something I read about in the Barbecue Bible by Steven Raichlen. He recommends it, but I can't tell the difference either way.
It’s clearly juicier not poked lol
Run the test yourself. I couldn't really tell the difference.
Results not surprising at all.
Both delicious. Cheers Bob!
Don't poke at all!!
If there's no discernable difference, then why bother poking. Save yourself the step and get to eating them faster.
To poke or not to poke broads? This channel is going way to far off topic!
HOLY WAH! I've met some goofy folks in my time, but crimeany! what's wrong with yous?! Yous folks from chicago need to stop making videos! No one has ever poked a brat before... this type of crime against nature just ain't right! I thought maybe this was a joke video, but then I saw you actually poke holes in dem brats and I said to myself... jeesh, this guys a few bricks short of a full load! I'm still not sure if this here is a real video, or if this is just a joke put up by my uncle Carl just to get me all riled up. I think its fake cause I did watch you pour 2 full 16 oz of beers into a container; everyone knows that containers can only hold round near about 10 oz of beer. You need to empty out the first 1/3 of the beers before you pour it... jeesh, who doesn't know that!? I think yous need to go back to making videos about keen-wa and yous guys salads and such. Keep such brat controversies to yourself, eh! stick to less upsetting topics like politics and religion and how da '85 bears got away with cheating so bad don't ya' know.
So I am going out on a limb and say you wasted 2 Beers for nothing . You said nothing about the Brat taste with the holes poked boiled in Beer. FAIL
Well, thanks for watching anyway.