Did an A/B test with some bratwurst sausages tonight. Put one in the Bradley to smoke for an hour (two hickory, one apple). After an hour, it went on the grill to finish. Did the rest entirely on the grill. I cut the smoked one in half to share with the wife, then cut one of the others in half to share. Net result? Why didn't you smoke them all?!!! I did it this way to check out the difference between the two methods. We both agree the smoked method wins...hands down! -She was sceptical... now she's convinced!
Oh yeah. I'm disappointed I didn't smoke them all! ::)
:D :D :D :D ;D
Oh Ya... that's good! ;)
Mike
only way to convince them
Well we are glad to see you learned from this or we would have had to badgere you till you got it right, and you know what happens when we badger someone don't you?
BADGER BADGER BADGER BADGER BADGER BADGER BADGER BADGER BADGER BADGER BADGER BADGER BADGER BADGER BADGER BADGER BADGER BADGER BADGER BADGER BADGER BADGER BADGER BADGER BADGER BADGER BADGER BADGER BADGER BADGER BADGER BADGER
And that is just for starters, you don't want to see what comes next. ;D
Pictures? ;D
Turns out my daughter had the camera. Will have it this weekend. Play by play action featuring my first brisket... stay tuned. ;D
What temp did you smoke at? How long to finish on the grill? I am from wisconsin got brats everywhere never smoked one before!!! Would like to try.
I know what comes next....TEABAGS!!!!!! ???
Sceptics on my table would not get half what I smoke, they would get a tiny bite. ::)
HR
Amen!!!!
Since the ingredients didn't list any sodium nitrite, I kept the temp cranked @ 225F for the hour of smoke, then transfered it directly to the hot grill, cooked for another 30 min. Not sure of the temp, but kept up with the ones that started out on the grill. The not smoked ones sucked bobo. :-[ The next batch will be treated to the happiness of the smoke for sure! 8).
QuoteI know what comes next....TEABAGS!!!!!!
Puts the fear in me, and I didnt do nuttin! ;D
smokin soon...do you need to be tea-bagged? You should have no need to worry...unless...you have misbehaved and added liquid smoke to your food... :'(
Quote from: Meat tooth on May 25, 2011, 08:12:56 PM
We both agree the smoked method wins...hands down!
You've given me inspiration here. I just started my marathon pork butt smoke. I am planning on putting some baby back ribs, brats and Italian sausages (salsiccias, although I call them Suzukis) tomorrow for the big holiday feast. I think I'm going to do an initial 1-hour smoke with the brats and salsiccias in the Bradley with the pork butt and then finish them on the grill tomorrow. We'll see how things turn out. :)
Thanks for the idea!!
I got a pack of Cheddar Brat's in the freezer that now have a date with my Bradley this weekend!! I'll try to figure out how to put some pictures on this time.