On May 18, 3:46*pm, Anthony Ferrante >
wrote:
> On Sun, 18 May 2008 14:31:49 -0700 (PDT), Bobo Bonobo®
>
> > wrote:
> >On May 18, 10:53*am, Anthony Ferrante >
> >wrote:
> >> I was thinking about cooking some bratwurst on my small George Foreman
> >> indoor grill today. I cannot find the recipe book that came with it.
>
> >> For the standard size Johnsonville Brats, how long would be ideal to
> >> cook each side? I don't want to burn them, but I want to make sure
> >> they're done.
>
> >Why can't you cook them outside, bad weather?
>
> I live in a high-rise apartment building in downtown Chicago. No place
> to grill outside. I think they believe we should be able to afford to
> have someone else do it (eat out) which explains why there are no
> grills outside.

I can never pity Chicagolanders when it comes to food because you have
taquerias all over town, except of course, downtown and the North
Shore.
Johnsonville brats are just not right if not cooked over wood or
charcoal. It's May. Take public transportation (CHI has great trains
and busses) to a park with some lump and a bit of newsprint to start
it. The Johnsonville Hot & Spicy are about the best grilling sausages
I've ever eaten.
>
> Anthony
>
>
> >> Thanks,
> >> Anthony
>
> >--Bryan

--Bryan