Fresh bratwurst, first simmered in stout with sweated onions, garlic,
Worcestershire, and hot sauce...then grilled over charcoal. Served along
with homemade baked beans with added cilantro and chili powder, red potato
salad, a relish tray, and chips. Dessert was homemade fresh coconut cake
with lemon filling.

The neighbors loved it as much as we did.

--
Wayne Boatwright
------------------------------------------------------------------------
The trouble with eating Italian food is that five or six days later
you're hungry again. ~George Miller

Wayne Boatwright wrote:
> Fresh bratwurst, first simmered in stout with sweated onions, garlic,
> Worcestershire, and hot sauce...then grilled over charcoal. Served along
> with homemade baked beans with added cilantro and chili powder, red potato
> salad, a relish tray, and chips. Dessert was homemade fresh coconut cake
> with lemon filling.
>
> The neighbors loved it as much as we did.
>

Wayne - So did you share with the neighbors? Or just tease with the
grill smells?

Npn

Wayne wrote:

> Fresh bratwurst, first simmered in stout with sweated onions, garlic,
> Worcestershire, and hot sauce...then grilled over charcoal. Served along
> with homemade baked beans with added cilantro and chili powder, red potato
> salad, a relish tray, and chips. Dessert was homemade fresh coconut cake
> with lemon filling.
>
> The neighbors loved it as much as we did.

"Fresh" bratwurst as in homemade that day? Or was it just raw bratwurst?

Bob

On Sun 21 Jun 2009 04:58:40a, Bob Terwilliger told us...

> Wayne wrote:
>
>> Fresh bratwurst, first simmered in stout with sweated onions, garlic,
>> Worcestershire, and hot sauce...then grilled over charcoal. Served along
>> with homemade baked beans with added cilantro and chili powder, red potato
>> salad, a relish tray, and chips. Dessert was homemade fresh coconut cake
>> with lemon filling.
>>
>> The neighbors loved it as much as we did.
>
> "Fresh" bratwurst as in homemade that day? Or was it just raw bratwurst?
>
> Bob
>
>

It was not homemade by me, but by the butcher yesterday morning.

--
Wayne Boatwright
------------------------------------------------------------------------
Dinner, a time when . . . one should eat wisely but not too well,
and talk well but not too wisely. ~W. Somerset Maugham

On Sun 21 Jun 2009 03:17:13a, Bob Muncie told us...

> Wayne Boatwright wrote:
>> Fresh bratwurst, first simmered in stout with sweated onions, garlic,
>> Worcestershire, and hot sauce...then grilled over charcoal. Served
>> along with homemade baked beans with added cilantro and chili powder,
>> red potato salad, a relish tray, and chips. Dessert was homemade fresh
>> coconut cake with lemon filling.
>>
>> The neighbors loved it as much as we did.
>>
>
> Wayne - So did you share with the neighbors? Or just tease with the
> grill smells?
>
> Npn
>

We invited the neighbors on either side of us over for a cookout.

--
Wayne Boatwright
------------------------------------------------------------------------
He was a very valiant man who first adventured on eating oysters.
~James I

Michael wrote:

>> "Fresh" bratwurst as in homemade that day? Or was it just raw
>> bratwurst?
>
> Interesting comment Bob. I'm not sure what the dif is. Can you
> elaborate? Does "fresh" always mean that bratwurst is homemade the same
> day?

It means that the bratwurst was recently stuffed. It doesn't have to be
homemade, but if you bought it out of a butcher's case, how could you tell
when it was made to determine whether it's fresh or not?

Bob

On Sun 21 Jun 2009 12:30:45p, Bob Terwilliger told us...

> Michael wrote:
>
>>> "Fresh" bratwurst as in homemade that day? Or was it just raw
>>> bratwurst?
>>
>> Interesting comment Bob. I'm not sure what the dif is. Can you
>> elaborate? Does "fresh" always mean that bratwurst is homemade the same
>> day?
>
> It means that the bratwurst was recently stuffed. It doesn't have to be
> homemade, but if you bought it out of a butcher's case, how could you
> tell when it was made to determine whether it's fresh or not?
>
> Bob

In this case it's a butcher shop I frequent and know the people who work
there. I also know that they make their various sausages fresh daily, and
I'd get a straight answer if I asked.

--
Wayne Boatwright
------------------------------------------------------------------------
Strange to see how a good dinner and feasting reconciles everybody.
~Samuel Pepys

On Sun, 21 Jun 2009 05:36:40 GMT, Wayne Boatwright
> wrote:

>Fresh bratwurst, first simmered in stout with sweated onions, garlic,
>Worcestershire, and hot sauce...then grilled over charcoal. Served along
>with homemade baked beans with added cilantro and chili powder, red potato
>salad, a relish tray, and chips. Dessert was homemade fresh coconut cake
>with lemon filling.
>
>The neighbors loved it as much as we did.

Glad you had fun. I thought the beer simmer was a Milwaukee thing.
I've tried it and it seems useless. It seems like you're boiling the
flavor out. Like boiling ribs. Do you find the brat actually gets
flavor from the beer?

Lou

On Mon, 22 Jun 2009 09:51:42 -0500, Lou Decruss wrote:

> On Sun, 21 Jun 2009 05:36:40 GMT, Wayne Boatwright
> > wrote:
>
>>Fresh bratwurst, first simmered in stout with sweated onions, garlic,
>>Worcestershire, and hot sauce...then grilled over charcoal. Served along
>>with homemade baked beans with added cilantro and chili powder, red potato
>>salad, a relish tray, and chips. Dessert was homemade fresh coconut cake
>>with lemon filling.
>>
>>The neighbors loved it as much as we did.
>
> Glad you had fun. I thought the beer simmer was a Milwaukee thing.
> I've tried it and it seems useless. It seems like you're boiling the
> flavor out. Like boiling ribs. Do you find the brat actually gets
> flavor from the beer?
>
> Lou

i'm unsure about this too. i thought the scoop on pre-cooking was to make
sure the things didn't end up half-raw following a char on the grill.

your pal,
blake

On Mon 22 Jun 2009 07:51:42a, Lou Decruss told us...

> On Sun, 21 Jun 2009 05:36:40 GMT, Wayne Boatwright
> > wrote:
>
>>Fresh bratwurst, first simmered in stout with sweated onions, garlic,
>>Worcestershire, and hot sauce...then grilled over charcoal. Served along
>>with homemade baked beans with added cilantro and chili powder, red
potato
>>salad, a relish tray, and chips. Dessert was homemade fresh coconut cake
>>with lemon filling.
>>
>>The neighbors loved it as much as we did.
>
> Glad you had fun. I thought the beer simmer was a Milwaukee thing.
> I've tried it and it seems useless. It seems like you're boiling the
> flavor out. Like boiling ribs. Do you find the brat actually gets
> flavor from the beer?
>
> Lou
>

"Beer brats" probably did originate in Milwaukee. Personally, I find plain
bratwurst rather bland in flavor if not enhanced in some way. I don't
*boil* them, nor do I boil ribs. The brats are gently simmered in the
seasoned beer mixture until the meat is done throughout. Then grilled to
the degree desired and returned to the beer mixture often referred to as a
"bath". The process is common, although the combination of ingredients
varies widely. IMHO, the bratwurst actually tastes better the following
day, as it absorbs some of the liquid it's sitting in. Overall, very tasty
results.

--
Wayne Boatwright
------------------------------------------------------------------------
Rice is born in water and must die in wine. ~Italian Proverb

On Mon 22 Jun 2009 08:57:51p, Christine Dabney told us...

> On Tue, 23 Jun 2009 03:32:50 GMT, Wayne Boatwright
> > wrote:
>>
>>While that's all certainly true, Christine, this process is meant to
>>add/enhance flavor, which it definitely does. In most cases, true fresh
>>bratwurst is basically unseasoned ground pork in a casing.
>
> Oh, I understand..
> But Blake mentioned precooking for another reason, and I responded to
> that...
>
> Christine

Oh, I knew you understood. I was only trying to reinforce one of my
earlier replies. Some people here never seem to understand the merits of
simmering/braising meats in flavored liquids. :-)

I would certainly never "boil" ribs that I intended to barbecue or grill,
but the same ribs are definitely delicious when braised with sauerkraut.

I guess the point being that there's *never* just one way to do something.

--
Wayne Boatwright
------------------------------------------------------------------------
When I'm at a Chinese restaurant having a hard time with
chopsticks, I always hope that there's a Chinese kid at an American
restaurant somewhere who's struggling mightily with a fork. ~Rick
Budinich

On Mon 22 Jun 2009 10:00:45p, Christine Dabney told us...

> On Tue, 23 Jun 2009 04:52:29 GMT, Wayne Boatwright
> > wrote:
>
>
>
>>I would certainly never "boil" ribs that I intended to barbecue or grill,
>>but the same ribs are definitely delicious when braised with sauerkraut.
>
> Okay, I am going to incite controversy here, but I would.
>
> In the earlier years of rfc, Ninette Enrique was a prolific poster
> here...and well regarded. I think I first noticed her posting in
> about 1994..when I first joined rfc.
>
> Within that first year, she posted about a recipe she tried...a Jimmy
> Schmidt recipe. It involved simmering ribs in a very flavorful
> marinade. The recipe was from the Silver Palate Good Times cookbook.
> Well, her description of the recipe intrigued me...and I tried out the
> marinade and the initial simmering.
>
> It was marvelous. I still remember it. It added a lot of flavor...
>
>>
>>I guess the point being that there's *never* just one way to do
something.
>
> Exactly. Including simmering/boiling ribs.
>
> Don't shoot me..for liking this. It was totally great.
>
> Christine

I've no doubt those ribs were good. I have that cookbook, although I
haven't made that recipe. My preference for grill-cooked ribs is for those
that are on the dry side and a bit chewy on the bone. I don't like them
falling off the bone. Conversely, there are many ways I like to cook ribs
and other meats by slow simmering/braising, and to the point of falling off
the bone.

Having said that, there is no meat that I would literally "boil". If
cooked in a liquid, I only want to see the occasional bubbles coming up
through the liquid.

--
Wayne Boatwright
------------------------------------------------------------------------
I eat merely to put food out of my mind. ~N.F. Simpson

On Mon, 22 Jun 2009 23:00:45 -0600, Christine Dabney
> wrote:

>Exactly. Including simmering/boiling ribs.
>
>Don't shoot me..for liking this. It was totally great.

HA! So Moosie wasn't wrong to boil those ribs after all!

--
I love cooking with wine.
Sometimes I even put it in the food.

Wayne Boatwright wrote:
> On Mon 22 Jun 2009 08:57:51p, Christine Dabney told us...
>
>> On Tue, 23 Jun 2009 03:32:50 GMT, Wayne Boatwright
>> > wrote:
>>> While that's all certainly true, Christine, this process is meant to
>>> add/enhance flavor, which it definitely does. In most cases, true fresh
>>> bratwurst is basically unseasoned ground pork in a casing.
>> Oh, I understand..
>> But Blake mentioned precooking for another reason, and I responded to
>> that...
>>
>> Christine
>
> Oh, I knew you understood. I was only trying to reinforce one of my
> earlier replies. Some people here never seem to understand the merits of
> simmering/braising meats in flavored liquids. :-)
>
> I would certainly never "boil" ribs that I intended to barbecue or grill,
> but the same ribs are definitely delicious when braised with sauerkraut.
>
> I guess the point being that there's *never* just one way to do something.
>

Wayne - I'm good with that, as long as the word "BBQ" is never used on
the same topic :-)

Bob

Wayne Boatwright wrote:
> On Mon 22 Jun 2009 10:00:45p, Christine Dabney told us...
>
>> On Tue, 23 Jun 2009 04:52:29 GMT, Wayne Boatwright
>> > wrote:
>>
>>
>>
>>> I would certainly never "boil" ribs that I intended to barbecue or grill,
>>> but the same ribs are definitely delicious when braised with sauerkraut.
>> Okay, I am going to incite controversy here, but I would.
>>
>> In the earlier years of rfc, Ninette Enrique was a prolific poster
>> here...and well regarded. I think I first noticed her posting in
>> about 1994..when I first joined rfc.
>>
>> Within that first year, she posted about a recipe she tried...a Jimmy
>> Schmidt recipe. It involved simmering ribs in a very flavorful
>> marinade. The recipe was from the Silver Palate Good Times cookbook.
>> Well, her description of the recipe intrigued me...and I tried out the
>> marinade and the initial simmering.
>>
>> It was marvelous. I still remember it. It added a lot of flavor...
>>
>>> I guess the point being that there's *never* just one way to do
> something.
>> Exactly. Including simmering/boiling ribs.
>>
>> Don't shoot me..for liking this. It was totally great.
>>
>> Christine
>
> I've no doubt those ribs were good. I have that cookbook, although I
> haven't made that recipe. My preference for grill-cooked ribs is for those
> that are on the dry side and a bit chewy on the bone. I don't like them
> falling off the bone. Conversely, there are many ways I like to cook ribs
> and other meats by slow simmering/braising, and to the point of falling off
> the bone.
>
> Having said that, there is no meat that I would literally "boil". If
> cooked in a liquid, I only want to see the occasional bubbles coming up
> through the liquid.
>

Same here. I never order "baby backs" when at the restaurants knowing
that they'll be gummable (not a word, but the concept is there). If the
ribs don't require a little pulling off the bone, why bother even
serving them that way?

Bob

Christine Dabney wrote:
> On Tue, 23 Jun 2009 04:52:29 GMT, Wayne Boatwright
> > wrote:
>
>
>
>> I would certainly never "boil" ribs that I intended to barbecue or grill,
>> but the same ribs are definitely delicious when braised with sauerkraut.
>
> Okay, I am going to incite controversy here, but I would.
>
> In the earlier years of rfc, Ninette Enrique was a prolific poster
> here...and well regarded. I think I first noticed her posting in
> about 1994..when I first joined rfc.
>
> Within that first year, she posted about a recipe she tried...a Jimmy
> Schmidt recipe. It involved simmering ribs in a very flavorful
> marinade. The recipe was from the Silver Palate Good Times cookbook.
> Well, her description of the recipe intrigued me...and I tried out the
> marinade and the initial simmering.
>
> It was marvelous. I still remember it. It added a lot of flavor...

Yep. I tease James every time he makes ribs that he would be booed off
rfc for boiling/simmering them, but that's what he does. Simmers them in
water and molasses for a while, then bakes them with barbecue sauce, and
I don't care if it's not real barbecue, because it's DELICIOUS.

Serene
--
42 Magazine, celebrating life with meaning. Inaugural issue is here!
http://42magazine.com

"But here's a handy hint: if your fabulous theory for ending war and
all other human conflict will not survive an online argument with
humourless feminists who are not afraid to throw rape around as an
example, your theory needs work." -- Aqua, alt.polyamory