Chavez Posted January 20, 2008 Share Posted January 20, 2008 Whatcha doing? I'm having a few guests over, and I am providing my fresh salsa (half large red pepper, half large yellow pepper, 5 Roma tomatoes, 2 cloves garlic, onion, cilantro, mix, let sit overnight) and brats - they are, as we speak, sitting in the fridge, soaking in a nice bock with some diced onion and two garlic cloves (so I like garlic - what of it?); tomorrow they'll be boiled, I'm going to brave the elements to brown them on the grill, and served. Tonight, however, while I was prepping the brats and making the salsa, I wussed out and made some chops in the oven (everyone knows props should be made on the grill!) and as a side roasted some tomatoes with parmesan and oregano. Good stuff. Quote Link to comment Share on other sites More sharing options...
Chavez Posted January 20, 2008 Author Share Posted January 20, 2008 Oh, and New Glarus' Brewing's Uff-da Bock is good stuff. Especially with the pork chop/roasted tomato meal I ate. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted January 20, 2008 Share Posted January 20, 2008 johnsonville brats (eh..didn't want to make three trips while out so just grabbed them) and kraut tomorrow for lunch..... meeting the gingered one for the second game. tonight i made chicken jagerschnitzel (hunter sauce= onions and mushrooms) with paprika spaetzle... asparagus with hollandaise have some mothership wit and 2 below (both new belgium) Quote Link to comment Share on other sites More sharing options...
The Holy Roller Posted January 20, 2008 Share Posted January 20, 2008 Whatcha doing? I'm having a few guests over, and I am providing my fresh salsa (half large red pepper, half large yellow pepper, 5 Roma tomatoes, 2 cloves garlic, onion, cilantro, mix, let sit overnight) and brats - they are, as we speak, sitting in the fridge, soaking in a nice bock with some diced onion and two garlic cloves (so I like garlic - what of it?); tomorrow they'll be boiled, I'm going to brave the elements to brown them on the grill, and served. Tonight, however, while I was prepping the brats and making the salsa, I wussed out and made some chops in the oven (everyone knows props should be made on the grill!) and as a side roasted some tomatoes with parmesan and oregano Good stuff. That sounds delicious. Temp? How long? Quote Link to comment Share on other sites More sharing options...
Chavez Posted January 20, 2008 Author Share Posted January 20, 2008 That sounds delicious. Temp? How long? Bier can probably give you a better recipe, but I just grated some Parm, put it on some Roma tomatoes that I'd cut in half and cleaned, tossed on some oregano, and cooked them in the oven at about 375 for 10 minutes or so. When it comes to cooking, I am two things - seat-of-the-pants and down-market. Quote Link to comment Share on other sites More sharing options...
The Holy Roller Posted January 20, 2008 Share Posted January 20, 2008 Bier can probably give you a better recipe, but I just grated some Parm, put it on some Roma tomatoes that I'd cut in half and cleaned, tossed on some oregano, and cooked them in the oven at about 375 for 10 minutes or so. When it comes to cooking, I am two things - seat-of-the-pants and down-market. I'll try it your way first. I can eat me a whole bunch of tomatoes. Quote Link to comment Share on other sites More sharing options...
Sugar Magnolia Posted January 20, 2008 Share Posted January 20, 2008 I'm having a Packer fan from Wisconsin here today. I have "Louisiana" hot sausage in the freezer, can I use that, or do to be authentic, do I need to go and buy another kind of sausage or brats? How should I prepare it and with what condiments to make him feel at home? I was going to serve with kettle chips and a salad. Is there a traditional Wisconsin fave salad dressing? I love making homemade dressings. Should I serve something different as a side? Quote Link to comment Share on other sites More sharing options...
Chavez Posted January 20, 2008 Author Share Posted January 20, 2008 I'm having a Packer fan from Wisconsin here today. I have "Louisiana" hot sausage in the freezer, can I use that, or do to be authentic, do I need to go and buy another kind of sausage or brats? How should I prepare it and with what condiments to make him feel at home? I was going to serve with kettle chips and a salad. Is there a traditional Wisconsin fave salad dressing? I love making homemade dressings. Should I serve something different as a side? If the Packer fan is a true WIsconsinite, it doesn't matter what the hell it is as long as it tastes good. Besides, it's tough to find brats outside the upper midwest anyway. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted January 20, 2008 Share Posted January 20, 2008 (edited) how authentic do you want to be? if you aren't content with cajn, go out and grab some frankfurters, bockwurst, nurmberger, or knackwurst. simmer in bier and onions for a couple of hours then finish on the grill...... darker bier preferred. serve with mustard and kraut. don't know abouot regional salad, but maybe a german potato salad would do the trick. Edited January 20, 2008 by Bier Meister Quote Link to comment Share on other sites More sharing options...
HowboutthemCowboys Posted January 20, 2008 Share Posted January 20, 2008 Have some country style ribs in the crock. I'll make homemade mac n cheese later. Go Pack Go! Quote Link to comment Share on other sites More sharing options...
Big John Posted January 20, 2008 Share Posted January 20, 2008 Besides, it's tough to find brats outside the upper midwest anyway. Johnsonville is trying to expand their market and are sold in the south now and I assume other areas too, though they are marketed differently here. Quote Link to comment Share on other sites More sharing options...
Chavez Posted January 20, 2008 Author Share Posted January 20, 2008 Johnsonville is trying to expand their market and are sold in the south now and I assume other areas too, though they are marketed differently here. How so? Quote Link to comment Share on other sites More sharing options...
Big John Posted January 20, 2008 Share Posted January 20, 2008 How so? More marketed as a specialty sausage. Quote Link to comment Share on other sites More sharing options...
Jimmy Neutron Posted January 20, 2008 Share Posted January 20, 2008 Wings, chips and salsa for game 1 - the wife is making a nice lasagna dinner for my son's b-day tonight. Quote Link to comment Share on other sites More sharing options...
nuke'em ttg Posted January 20, 2008 Share Posted January 20, 2008 no big plans.........just leftover chili...........Did Buffalo Wild Wings again for lunch (Caribbean Jerk) Quote Link to comment Share on other sites More sharing options...
SheikYerbuti Posted January 21, 2008 Share Posted January 21, 2008 Have some country style ribs in the crock. I'm interested. When I can't do them on the smoker/grill, I usually wrap them in aluminum foil and leave them in the oven for about 4-5 hours at about 250-300. Does the slow cooker work better? And in the interest of full disclosure, GO GIANTS! Quote Link to comment Share on other sites More sharing options...
Hugh B Tool Posted January 21, 2008 Share Posted January 21, 2008 (edited) Smoking a 3 lb brisket, and a 4 lb bonless pork tenderloin. Both have been foiled and mopped twice for the last hour. Just about ready to take off to sit a few minutes. By themselves with some Stubb's sauce or on fresh kaiser rolls. Spicy coleslaw to go as a side. Mucho Amber Ales the last 5 hours or so Edited January 21, 2008 by Hugh B Tool Quote Link to comment Share on other sites More sharing options...
HowboutthemCowboys Posted January 21, 2008 Share Posted January 21, 2008 I'm interested. When I can't do them on the smoker/grill, I usually wrap them in aluminum foil and leave them in the oven for about 4-5 hours at about 250-300. Does the slow cooker work better? And in the interest of full disclosure, GO GIANTS! Seared them in a little EVOO. Salt and pepper. Sliced up a medium onion and put it in crock, put the ribs on top of them. Dumped a bottle of John Boy and Billy's BBQ sauce over the top. 6 hours on low and they fell off the bone. Very good. Quote Link to comment Share on other sites More sharing options...
The Holy Roller Posted January 21, 2008 Share Posted January 21, 2008 (edited) Just had those parmesan tomatoes. Ate 2 lbs. of'em. Agony and ecstacy! Added a pinch of salt and pepper for a little more flavor and I'm just glad i didn't make 3 lbs. Thanks Chavez for a great idea! Edited January 21, 2008 by The Holy Roller Quote Link to comment Share on other sites More sharing options...
Chavez Posted January 21, 2008 Author Share Posted January 21, 2008 Thanks Chavez for a great idea! You REALLY want a great idea, patent my long-handled razor so that single men can shave their own backs. Seriously, glad you liked 'em. Last night was actually my own first time...but there will be more, oh yes indeed. Quote Link to comment Share on other sites More sharing options...
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