We mixed up some new Brat seasoning mixes over the Easter weekend and it was time to sample our hard work. We like to let them rest in the freezer a few weeks before giving our final opinion on the flavor. I also wanted to try something a little different as well...
Started out with 3 different flavors of Brats - Buffalo Wing Brat with Bleu Cheese, Honey Mustard Brat, and a Philly Cheese Brat with Pepperjack Cheese. Wanted to give them a little smoke for an extra bonus.
Smoked them with Pecan pellets for an hour and a half at 180°.
Pulled the brats off and got ready to prep them for the cooking stage. Using a refrigerated roll of French Loaf to use as the pockets, and seasoning the dough with some Butter Blast.
Divided the French Loaf into equal pieces and made a pocket in the middle where the brat piece will go.
Ready to go on....
Going to throw some Sweet Potato crinkle fries seasoned with Simply Marvelous Season All.
Everyone getting happy on the Yoder!!
Almost done...
Plated with a sample of all 3 Brat flavors alone and one in a "pocket".
And the trusty guard dog Grissom making sure to help with clean up in case there is a spill! ;)
Overall all 3 of these will be added to our sausage arsenal.
The Honey Mustard Brat was really sweet when we first sampled it after mixing and nobody really cared for it. After a rest in the freezer they were much better and a couple people actually thought this was the best of all 3 now.
The Buffalo Wing Brat was excellent - not as spicy as we thought it would be but I am guessing the Hi Temp Bleu Cheese tames the "hot" level down. I see lots of possibilities with this one. Spicy Buffalo Wing Alfredo will be on the menu soon!
The Philly Cheese was as amazing as it sounds! I can't wait to try these with a toasted bun smothered with cheese and sauteed peppers and onions!!
Started out with 3 different flavors of Brats - Buffalo Wing Brat with Bleu Cheese, Honey Mustard Brat, and a Philly Cheese Brat with Pepperjack Cheese. Wanted to give them a little smoke for an extra bonus.
Smoked them with Pecan pellets for an hour and a half at 180°.
Pulled the brats off and got ready to prep them for the cooking stage. Using a refrigerated roll of French Loaf to use as the pockets, and seasoning the dough with some Butter Blast.
Divided the French Loaf into equal pieces and made a pocket in the middle where the brat piece will go.
Ready to go on....
Going to throw some Sweet Potato crinkle fries seasoned with Simply Marvelous Season All.
Everyone getting happy on the Yoder!!
Almost done...
Plated with a sample of all 3 Brat flavors alone and one in a "pocket".
And the trusty guard dog Grissom making sure to help with clean up in case there is a spill! ;)
Overall all 3 of these will be added to our sausage arsenal.
The Honey Mustard Brat was really sweet when we first sampled it after mixing and nobody really cared for it. After a rest in the freezer they were much better and a couple people actually thought this was the best of all 3 now.
The Buffalo Wing Brat was excellent - not as spicy as we thought it would be but I am guessing the Hi Temp Bleu Cheese tames the "hot" level down. I see lots of possibilities with this one. Spicy Buffalo Wing Alfredo will be on the menu soon!
The Philly Cheese was as amazing as it sounds! I can't wait to try these with a toasted bun smothered with cheese and sauteed peppers and onions!!
