Anyone ever try throwing some Johnsoville brats in your smoker?
Smok'em if you got'em
I have done this with Smoked fully cooked similar Sausages. It saves time and there is no better way to warm up Smoked sausages. As far as a fresh brat, I have not, though they will turn out good. I just prefer to charcoal grill fresh brats.
(Keeps the cobwebs off the Weber charcoal grill by using it once in a while.)[:D]
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<font size="4"><b>Doug</b></font id="size4">
Although the smoke will make just about anything taste better, IMO Johnsonvilles are turds[xx(]. There are so many quality sausages out there that your application would make wonderful. Don't base your decision based on the results of Johnsonvilles.
Kirk
http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
I agree,Johnsonvilles = Greesevilles [xx(] [xx(] [xx(] Try to find a "Real" European deli and try there Brawts,you will NEVER go back to the ol' heart burn sticks again.And yes the low fat ones I have smoked were very tasty indeed [:p] [:p]
I agree! I've smoked J-villes in a pinch, and they are OK, but nothing compared to the stuff I can get locally in a German or Italian deli!
John
Newton MA
<b><font color="red">Johnsonville</font id="red"> </b>---The "Near Beer" of brats. A "wanna be" but could't get out of the gate. If it wasn't for walmart you probably would never of heard of them.
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SmokeOn,
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mski
Perryville, Arkansas
Wooo-Pig-Soooie
If a man says he knows anything at all, he knows nothing what he aught to know. But...
A Real brat is supposed to contain 1/3 veal. Most these days contain just pork. Johnsonville isn't bad for a commercial sausage, but not great either.
If you are going to smoke uncooked sausage be sure to get the internal temp of the meat to 152 (f) !
You should also place a dish of water inside to help keep the casings from drying out. Start with a temp of @ 110 degrees- when the meat temperature gets up to about 80, start slowly raising the smokehouse temp to a MAX of 160-165. Pull them out at 152.
Good luck!
I've used the J'ville Brats with good success. First I romeved the casing from each brat. Then I cold smoke them for about one hour with hickory. Then I grill them on a gas grill. They're always the hit of the party.
Steve
Copper Creek
"Cooking is like love. It should be entered into with abandon or not at all."
I have noticed something at our newest walmart, near the deli counter where they slice deli meats for you, they have some upper end franks and brats there, I have never heard of some of the names but I do know they have hot dogs with real sheep casings. I WILL GET SOME OF THOSE.
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SmokeOn,
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mski
Perryville, Arkansas
Wooo-Pig-Soooie
If a man says he knows anything at all, he knows nothing what he aught to know. But...
Mallard,
If one of those names is Usinger's, give it a go. Me like![;)]
Kirk
http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?