Author Topic: Tip  (Read 1502 times)

Offline gymrat

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Tip
« on: July 30, 2013, 01:00:19 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, 01:04:22 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, 01:09:55 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, 02:28:41 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.
It's all in the reflexes. - Jack Burton

cornershot

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Re: Tip
« Reply #4 on: July 30, 2013, 02:48:55 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.

Online euge

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Re: Tip
« Reply #5 on: July 30, 2013, 03:57:07 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.
The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

Offline erockrph

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Re: Tip
« Reply #6 on: July 30, 2013, 04:00:21 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, 05:55:16 PM »
Is this a Wiener thread?

Offline pinnah

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Re: Tip
« Reply #8 on: July 30, 2013, 07:23:51 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.

Online hopfenundmalz

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Re: Tip
« Reply #9 on: July 30, 2013, 08:14:21 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.
Jeff Rankert
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Offline corkybstewart

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Re: Tip
« Reply #10 on: July 30, 2013, 08:18:54 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.
I'd really just rather be brewing in sunny Carlsbad New Mexico

Offline reverseapachemaster

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Re: Tip
« Reply #11 on: July 30, 2013, 09:52:09 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, 04:06:52 AM »
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.

Offline Joe Sr.

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Re: Tip
« Reply #13 on: July 31, 2013, 07:16:29 AM »
Love a good brat. But Johnsonville is crap.

Truer words have never been typed.
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Online HoosierBrew

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Re: Tip
« Reply #14 on: July 31, 2013, 07:23:52 AM »
Love a good brat. But Johnsonville is crap.

Truer words have never been typed.
+1
Jon H.