Bratwurst Dinner Feed at the Vets Club

Discussion in 'Sausage' started by chef willie, Aug 22, 2016.

  1. chef willie

    chef willie Master of the Pit OTBS Member

    I'm now cooking at the local VFW Post 584 here in Albany, Oregon after being at my other corporate cooking gig for 10 years. So, more creative control for me and less corporate BS to deal with. Win-Win?? One can only hope...LOL. So, Friday night dinners and Sunday morning breakfasts is what I do. After getting somewhat used to the new kitchen I stretched out and did up 15 pounds of Bratwurst served up with some sweet & sour red cabbage, sauerkraut and roasted Yukon Gold taters tossed up with some apple wood smoked bacon and onions. I poached off the Brats first after a nights rest in the cooler and then grilled on the flat top for some color before plating up. I have a few left over that will be turned into a sort of Brat Reuben...on grilled rye bread topped off with some Swiss and sauerkraut served up with some fries and decent mustard....Willie

  2. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    I need to stop by your place the next time I make a run to Portland :biggrin:

    great job.
  3. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    CW, Nice looking sausage and a great looking meal !
  4. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Those look awesome!! I have some brats in the freezer that I gotta grill up
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks great Willie!

    Nice job!

  6. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    I wish I had wonkavision [​IMG]     

    Sauerkraut and red cabbage is not popular here in the south.... i happen to love it

    Nice plate!!!!

  7. Look good.  Wisconsin likes to boil in beer & onions first, then grill:  never heard of it until living here, but they're darn good.  Unfortunately, they also like to boil their ribs until they turn an ashen gray, then throw in a 350 oven with Kraft Q sauce on it and call that barbecue:  that's not so good.
  8. chef willie

    chef willie Master of the Pit OTBS Member

    sure....c'mon in!! we're right off I-5 about 90 miles S of Portland....we love company <grin>
    thanks....was quite good....running off the rest split & grilled for a b'fast special
    now's the right time...LOL....glad I could 'inspire'
    Thanks Al.....enjoying myself
    imagine that....but they love them grits and headcheese!!! smothered in 'kraut & mustard?? Heavenly IMO....
    yeah, some go the other way and grill first then finish in the beer. I'm happy if they don't split!! on the grill so cook 'em first...
  9. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Willie,,,, Great job,,, and thanks for taking care of our vets!!! Nice plate shot,,,,


  10. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looking great Willie! Looks like I need to stop in and have breakfast on my way back from the coast when I travel through!

  11. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    Uh, no. Simmer in beer and onions and then grill. A lot of people boil ribs. That's not a WI thing. I spent most of my (60+) years in WI. I have never boiled ribs. Maybe that's an IL thing.
  12. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    Looking good CW. I just made another 5# of brats today after tweaking my recipe a little. Yours look great.
    Last edited: Aug 24, 2016
  13. Sorry, chewmeister, but my experience has been different in NE WI.  I've foregone ordering ribs out anymore, because the same result is had.  Only a couple of honest-to-goodness barbecue places around here who take the time to slow smoke their ribs.
  14. chef willie

    chef willie Master of the Pit OTBS Member

    Thanks....after 2 months of badgering by the barmaid I caved and decided to take over the kitchen duties with aspirations of increasing the turnouts for chow. so far so good & I don't miss my corporate cooking gig. As the weather cools here and Summer ends my plan is to start smoking up some ribs, pork butts and salmon etc etc. to change things up
    Hell yeah....c'mon on by....this Sunday's special will be 'house made', split & grilled German sausage, hashed browns, eggs & toast for the ridiculous price of.....$5.50....LOL...or a Ling Cod!!!
    Thanks....hoping to wheel off the remainders this Sunday, split & grilled, for breakfast
  15. Nice job Chef, It all looks great, I could eat a plate of that right now [​IMG]        [​IMG]

  16. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    Looks fantastic Willie, your making me hungry!

    Those look perfect!

  17. disco

    disco Smoking Guru OTBS Member SMF Premier Member

     I suspect they were a great hit!

  18. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Win Win for sure willie.  Point! B

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