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"Danish" beer brats

Started by addicted-to-smoke, June 15, 2018, 04:45:30 PM

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addicted-to-smoke

June 15, 2018, 04:45:30 PM
Used a new toy today ...




Did 'em this way, https://www.allrecipes.com/recipe/149975/beer-brats/







I'd never done them before! Can't ever go back to just tossing them on the grill now.
It's the iconic symbol for the backyard. It's family/friends, food and fun. What more do you need to feel everything [is] going to be all right. As long as we can still have a BBQ in our backyard, the world seems a bit of a better place. At least for that moment. -reillyranch

addicted-to-smoke

#1
June 16, 2018, 09:41:39 AM
Last night I thought these were delicious.

But today for lunch I cut one up and reheated it in a small oven, with plenty of the au jus and onion/peppers of course.

This time, the red pepper flakes are overpowering. :(

QUESTION: Is that normal, for the (hot/spicy) red pepper flakes to really kick in the next day? Granted, I'm not eating with bread today.
It's the iconic symbol for the backyard. It's family/friends, food and fun. What more do you need to feel everything [is] going to be all right. As long as we can still have a BBQ in our backyard, the world seems a bit of a better place. At least for that moment. -reillyranch

HoosierKettle

#2
June 16, 2018, 10:29:36 AM
That's weird. I haven't noticed the heat intensifying but we normally use it as a condiment instead of an ingredient. I do use it in my sausage gravy as an ingredient and haven't noticed it getting stronger the next day.


Sent from my iPhone using Weber Kettle Club mobile app

northern_grilling

#3
June 16, 2018, 10:44:10 AM
Nice! The only way I cook sausages is to braise em indirect like this first then finish off with a sear. So much better then just grilled!


Sent from my iPhone using Weber Kettle Club
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