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Try a Wisconsin favorite - smoked beer brats!
One of my favorite ways of preparing my meals is with my grill. Nothing tastes better than the smokey flavor when cooking with wood.
I used to have a smoker, but I used it so much that it wore out. Now I have a small Weber, but I can use that UFO shape to my advantage.
I use hardwood charcoal. Large wood chunks baked in a kiln. First secret. Lump charcoal is WAY better than briquettes.
I also use Hickory and Mesquite chunks from FailMart. 2nd secret.
The coals are piled on one side and lit. When you are ready to cook, add some wood chunks. The bottom vent is opened and the top almost closed.
The brats are placed on the opposite side of the grill in a semi-circle, farthest away from the coals. Every 20 minutes add wood chunks and rotate the brats.
After the 2nd rotation place a dutch oven or similar cast iron pot near the coals, and fill with several cans of beer, sliced onions, salt and pepper.
After the brats have smoked an hour or so they can be placed into the simmering beer marinade. Pull the dutch oven to the side, away from the coals, and cook the hamburgers or vegetables. Burgers can be thrown into the mix when done.
The brats have a snap when you bite into them. The outer skin is crisp, the inside very juicy, and a 1/4" pink smoke ring surrounds the brat.
If you are cooking cheese brats or similar, the cheese does not cook out, it stays inside. By the time the interior cooks the outside has been fused shut, sealing in all of its flavors.
Absolutely the best dammed bratwurst you will ever eat.
Then try this the next time. Instead of beer in the pot use butter, red and sweet onions, apples, and sauerkraut. If the mix needs any liquid add small amounts of beer. If you like your kraut sweet, and brown sugar or maple syrup. I use both.
Do NOT chase tail. Turn yours around and live FREE!