Disappointed

Meat tooth · May 25, 2011, 08:12:56 PM

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!

Meat tooth · May 25, 2011, 08:27:41 PM

Oh yeah. I'm disappointed I didn't smoke them all! ::)

Mr Walleye · May 25, 2011, 08:39:07 PM

:D :D :D :D ;D

Oh Ya... that's good! ;)

Mike

beefmann · May 26, 2011, 05:56:35 PM

only way to convince them

Quarlow · May 26, 2011, 06:46:23 PM

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

Keymaster · May 26, 2011, 07:16:47 PM

Pictures? ;D

Meat tooth · May 26, 2011, 07:53:06 PM

Turns out my daughter had the camera. Will have it this weekend. Play by play action featuring my first brisket... stay tuned. ;D

GBIceman · May 26, 2011, 08:31:51 PM

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.

La Quinta · May 27, 2011, 01:18:25 AM

I know what comes next....TEABAGS!!!!!! ???

Hopefull Romantic · May 27, 2011, 01:47:04 AM

Sceptics on my table would not get half what I smoke, they would get a tiny bite. ::)

HR

GBIceman · May 27, 2011, 10:21:06 PM

Amen!!!!

Meat tooth · May 28, 2011, 10:59:08 PM

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).

Smokin Soon · May 28, 2011, 11:31:07 PM

QuoteI know what comes next....TEABAGS!!!!!!

Puts the fear in me, and I didnt do nuttin! ;D

La Quinta · May 29, 2011, 02:12:52 AM

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... :'(

TedEbear · May 29, 2011, 07:37:06 AM

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. :)

Disappointed

beefmann

Keymaster