Comments on: Ban Bird Brats – They’re Fowl Play http://www.jannorris.com/food-and-family-intertwine/summertime-brats/ Food, Restaurants, Recipes and Pre-Disney Florida Sun, 05 Feb 2012 14:50:20 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Jan Norris http://www.jannorris.com/food-and-family-intertwine/summertime-brats/comment-page-1/#comment-558 Jan Norris Thu, 02 Jul 2009 16:01:09 +0000 http://www.jannorris.com/?p=2190#comment-558 Most cooks use beer to simmer their brats in; it does give it flavor. I have heard of others using apple cider if they don't use alcohol. Cider and pork are made for each other. But you always want to buy fresh brats -- not cured ones - therefore, you must cook them fully and simmering ahead of time cuts down on the time needed on the grill. All grilling could lead to burned brats. Most cooks use beer to simmer their brats in; it does give it flavor. I have heard of others using apple cider if they don’t use alcohol. Cider and pork are made for each other.

But you always want to buy fresh brats — not cured ones – therefore, you must cook them fully and simmering ahead of time cuts down on the time needed on the grill. All grilling could lead to burned brats.

]]> By: George P http://www.jannorris.com/food-and-family-intertwine/summertime-brats/comment-page-1/#comment-532 George P Tue, 30 Jun 2009 12:36:16 +0000 http://www.jannorris.com/?p=2190#comment-532 Thanks for the great post Tom. I wish we could find some "genuine" brats and sauce locally without having to deal with mail order. It says something about the inherent lack of flavor in modern turkeys that they use it as filler in all sorts of fake foods. It's bland stuff that can absorb whatever flavor chemicals the scientists come up with. Question: Does simmering the brats add to the flavor, or is it just to prevent grease fires on the grill? I regularly grill Italian sausage using indirect heat with no problems. (Turn on one burner, put the sausage over the "off" burner, close the hatch). Thanks for the great post Tom.

I wish we could find some “genuine” brats and sauce locally without having to deal with mail order.

It says something about the inherent lack of flavor in modern turkeys that they use it as filler in all sorts of fake foods. It’s bland stuff that can absorb whatever flavor chemicals the scientists come up with.

Question: Does simmering the brats add to the flavor, or is it just to prevent grease fires on the grill? I regularly grill Italian sausage using indirect heat with no problems. (Turn on one burner, put the sausage over the “off” burner, close the hatch).

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