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Author Topic: Tip  (Read 4477 times)

Offline gymrat

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Tip
« on: July 30, 2013, 02:00:19 pm »
If you wrap a brat in a tortilla instead of putting it in a bun it becomes a "wrap" and then it is healthy.



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Offline kylekohlmorgen

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Re: Tip
« Reply #1 on: July 30, 2013, 02:04:22 pm »
A little kraut and I think you've got all 4 food groups...
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Offline denny

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Re: Tip
« Reply #2 on: July 30, 2013, 02:09:55 pm »
Quote from: kylekohlmorgen on July 30, 2013, 02:04:22 pm
A little kraut and I think you've got all 4 food groups...

No, you'd be missing your chocolate group and your pepperoni group.
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Offline Joe Sr.

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Re: Tip
« Reply #3 on: July 30, 2013, 03:28:41 pm »
How is a brat not healthy?  Ditch the tortilla, put it on a fork and it's easier to dip it in mustard.

Heading up to Wisconsin next week.  I shall be eating brats.
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cornershot

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Re: Tip
« Reply #4 on: July 30, 2013, 03:48:55 pm »
Had a Johnsonville brat at a friend's bbq last weekend and bit into a 1/4" cube of cartilage. MSG-spiked grizzle. That's not good eats.
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Offline euge

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Re: Tip
« Reply #5 on: July 30, 2013, 04:57:07 pm »
Actually a tortilla is worse for you than a good bun. But I don't care. There has to be some fiber in that sausage somewhere.
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Offline erockrph

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Re: Tip
« Reply #6 on: July 30, 2013, 05:00:21 pm »
Quote from: euge on July 30, 2013, 04:57:07 pm
Actually a tortilla is worse for you than a good bun. But I don't care. There has to be some fiber in that sausage somewhere.

Corn tortilla fixes the "worse for you than a bun" issue and helps on the fiber front, too.
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Offline klickitat jim

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Re: Tip
« Reply #7 on: July 30, 2013, 06:55:16 pm »
Is this a Wiener thread?
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Offline pinnah

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Re: Tip
« Reply #8 on: July 30, 2013, 08:23:51 pm »
Pretty sure it is a Wiener tip thread. 

But some folks distinguish between brats and wieners. I am sure someone can tell us the difference.
Parts is parts right? 

My vote is for the stick it with the fork and dip it option.
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Offline hopfenundmalz

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Re: Tip
« Reply #9 on: July 30, 2013, 09:14:21 pm »
Quote from: Big Al on July 30, 2013, 03:48:55 pm
Had a Johnsonville brat at a friend's bbq last weekend and bit into a 1/4" cube of cartilage. MSG-spiked grizzle. That's not good eats.
Never got the gristle in wurst while in Germany, or from a Metzger (butcher) in Indy named Claus.
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Offline corkybstewart

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Re: Tip
« Reply #10 on: July 30, 2013, 09:18:54 pm »
I hand cut all the meat for my Oktoberfest brats-no gristle allowed.  We make 75-100 pounds each year, I've got an experienced sausage crew so we can easily knock out 30 pounds in an afternoon.
IWhen I worked on the drilling rigs brats and cheese wrapped in a tortilla was a staple.
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Offline reverseapachemaster

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Re: Tip
« Reply #11 on: July 30, 2013, 10:52:09 pm »
Quote from: euge on July 30, 2013, 04:57:07 pm
There has to be some fiber in that sausage somewhere.

Mix a little maltodextrin into your mustard.
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cornershot

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Re: Tip
« Reply #12 on: July 31, 2013, 05:06:52 am »
Quote from: hopfenundmalz on July 30, 2013, 09:14:21 pm
Quote from: Big Al on July 30, 2013, 03:48:55 pm
Had a Johnsonville brat at a friend's bbq last weekend and bit into a 1/4" cube of cartilage. MSG-spiked grizzle. That's not good eats.
Never got the gristle in wurst while in Germany, or from a Metzger (butcher) in Indy named Claus.

Love a good brat. But Johnsonville is crap.
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Offline Joe Sr.

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Re: Tip
« Reply #13 on: July 31, 2013, 08:16:29 am »
Quote from: Big Al on July 31, 2013, 05:06:52 am
Love a good brat. But Johnsonville is crap.

Truer words have never been typed.
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Offline HoosierBrew

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Re: Tip
« Reply #14 on: July 31, 2013, 08:23:52 am »
Quote from: Joe Sr. on July 31, 2013, 08:16:29 am
Quote from: Big Al on July 31, 2013, 05:06:52 am
Love a good brat. But Johnsonville is crap.

Truer words have never been typed.
+1
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