New Belgium Fat Tire Beer Brats

By Brian Lemay 56 comments


56 Comments

Joshua Deaver

Jun 6, 2016, 2:22 pm Reply

Amazing content again. I cannot wait to try this. Tortillas as a hatch green chile ranch always goes good on brats. Prost!

Bax

Jun 6, 2016, 2:41 pm Reply

Holy crap that looks good. Jalapeño mustard, first I've heard of that, I'm off to buy some.

andrew summeren van

Jun 6, 2016, 3:40 pm Reply

Thanks for the video. Big up from Holland

A.W. W.

Jun 6, 2016, 4:42 pm Reply

looks outstanding yet again guys.

Russ Reid-Smith

Jun 6, 2016, 7:31 pm Reply

Oh great…now I have to make my own brats?! Haha! Aside from my lame store-bought brats, this is the exact recipe I use. Right down to the Fat Tire & onion braise. Love it! Go Chef Tom, kill that Fat Tire. One of my favorite beers. To anyone that has not had brats this way it will be hands-down the best you've ever had. Excellent video.

Rob Cappuccio

Jun 6, 2016, 9:06 pm Reply

Brilliant! I love the.fact you're exploring new cuisines Tom – and avoiding becoming to pedestrian with the same old 'safe 'recipes everyone else does. Not only is it diverse – but you'll get tasty outcomes like this!!

BlameLag

Jun 6, 2016, 10:44 am Reply

i love thid guy tom

Tylen Earl

Jun 6, 2016, 6:01 pm Reply

Thank you for the video Chef Tom, do you think for your next one you could do a whole hog? Thanks!

1961scout

Jun 6, 2016, 9:31 pm Reply

Nice job once again Tom,
In the future I would love to see your take on pepper stout beef sammies!!
Also, what is your KCBS team name and how often do you compete?

Arnold Alexa

Jun 6, 2016, 2:02 am Reply

awesome!

MattyBDoesn’tRap

Jun 6, 2016, 3:59 am Reply

mouth-watering.

why

Joshua Deaver

Jun 6, 2016, 5:46 pm Reply

Have y'all ever done any 'baked beans' on a smoker? I'd love to so that from dried beans to finished product.

rick leeo

Jun 6, 2016, 2:51 pm Reply

how about english cut beef short ribs

ken homeier

Jun 6, 2016, 4:16 am Reply

Great instruction on this video. Been a brat fan for years but never made them from scratch. Thanks for the how-to on some of the techniques, (pinch and roll). Don't see that on very many videos.

Jimmy Moreno

Aug 8, 2016, 10:32 pm Reply

I would like for you to cook some sweet bread!

Morrius07

Nov 11, 2016, 12:14 am Reply

I'd make it without the beer, I hate the taste of beer. lol

Vincent Da kid

Nov 11, 2016, 12:58 pm Reply

Really enjoy your style of videos. Plus your smart enough to know a good beer! Fat Tire! thanks again

Mason Rousseau

Dec 12, 2016, 7:26 pm Reply

chef tom? more like daddy barbecue 😩😩😩😩🍆🍆

Aaron Lunzmann

Dec 12, 2016, 12:15 am Reply

Two questions… three…
-where is you're restaurant?
-What is the pelicle (couldn't find it with a search)
-how do you smoke your brats so they have a nice bite through the skin mine occasionally are chewy (skins)

Thanks for your help. Love your videos.

Blutige Tränen

Dec 12, 2016, 8:41 pm Reply

Man oh man… I love me some Fat Tire!

josephchua89

Jan 1, 2017, 3:57 pm Reply

what kind of inner lining are you using on your gloves?

Dynamic Prepper

Jan 1, 2017, 1:50 pm Reply

OK… Wisconsin born and raised here… Packer fan to the core. If there is 1 thing I know its beer brats. This is a ligit video, you have got it pretty good. There is only thing Id warn…. I own a bicycle shop, and people always think that Fat Tire is what we (bike gods in WI) like…. it isnt. I am sick of it… overrated! Fat Tire is to beer what Vanna White is to quantum physics. Do yourself a favor… find out what beer we here in Wisconsin use for beer brats… Colorado is about as respected for beer as Vegas is for snow shoeing. We consider Fat Tire a joke… Beer for people who dont know beer, but want to look like they know beer. If your in a pinch you can use Super Club… but then again… why waste Super Club on Kansas.

Tom Ma

Jan 1, 2017, 4:28 am Reply

+allthingsbbq what knife you use to open the beer? Looks like a Spyderco

Nunya Bidniz

Jan 1, 2017, 11:59 am Reply

you guys really need a lot more subscribers. this is quality content. great video!

Cloud Strifen

Feb 2, 2017, 8:10 am Reply

you must be sponsored by this yodersmokers, i hear it in every video

Martin Moenning

Feb 2, 2017, 1:32 am Reply

In Wisconsin we grill the brats first and then let them soak in beer, butter and onions for a while, plus the only way to eat a brat is in a double brat on a Sheboygan hardroll

Artur H.

Feb 2, 2017, 6:18 pm Reply

This channel needs more recognition. I'll do my best sharing this awesome channel. Keep up the good work guys!!

slickcross

Feb 2, 2017, 6:07 pm Reply

wow. looks really good.

Josh P

Feb 2, 2017, 8:51 am Reply

dude you must cook at my wedding!!

Donovan Higgins

Mar 3, 2017, 1:43 pm Reply

Looks SO good! Am I the only one surprised he wasn't using a Creekstone Farms bratwurst? Haha.

Pipeline_Hank

May 5, 2017, 10:45 pm Reply

I use my dads fat tire beer for roasting beef.

Jeremy Kidd

May 5, 2017, 5:02 pm Reply

Yeah buddy. Fat Tire ftw

Jade Bautista

Jan 1, 2018, 2:20 am Reply

My fatass is super disappointed you didn't bite into it, I was rubbing my belly and whispering fuck yeah waiting for the bite that never happened…Feelsbadman

gorbashin

May 5, 2018, 1:06 am Reply

I would love to see you tackle good boudin. It's the creole treat that can't be beat.

frederic boncour

May 5, 2018, 6:57 pm Reply

I'm Belgian, born and raised, never seen that kind of beer here 🙂

Brian Guerrero

May 5, 2018, 6:58 pm Reply

Chef Tom… You my friend are just straight STUD STATUS!!

KaraokeKarsten der Echte

Jun 6, 2018, 12:36 pm Reply

i really believe that this tastes great but as a german "boiling" bratwurst kinda hurts my feelings

Knute Narvaez

Jul 7, 2018, 5:05 am Reply

I felt like i was watching Man At Arms, but with food! 😀

Duane Smith

Sep 9, 2018, 8:01 am Reply

Since you are making beer brats, could you have used some beer when soaking the casings? If so, would that have enhanced the beer flavor in the end product?

Duane Smith

Sep 9, 2018, 8:13 am Reply

Would patting the brats dry with paper towels after the braising help with process of grilling to get color on them?

Mickey Maier

Oct 10, 2018, 1:43 am Reply

It’s almost like you grew up in Wisconsin! I have to make it to Kansas to visit your place. I love your Kamado Joe videos. Been inspired many times.

Timothy Sinnott

Oct 10, 2018, 4:32 am Reply

I like your hygienic practices! Everything looks so hygienic. You seem very knowledgeable about everything you do! Great presentations!

ArkansasBadBoy

Nov 11, 2018, 12:36 am Reply

I just watched this again for the first time in over a year and it's very noticeable how much your on camera presentations have improved. Still another delightful video from you.

MouthfulOfSpiders

Dec 12, 2018, 7:46 pm Reply

Fat Tire, ehh?
Shout outs to Fort Collins, Colorado!

Jacques Louis David

Feb 2, 2019, 8:24 pm Reply

I wonder if a duck a l'orange is possible on grill

Kevin Sherwood

Mar 3, 2019, 9:04 pm Reply

Chef I love this channel……many thanks!!!

danielsoutdooradventures

Mar 3, 2019, 12:52 am Reply

Who’s slamming a cold one back and grilling some brats!?

jim

Mar 3, 2019, 11:04 pm Reply

Great vid, I live in MILWAUKEE WISCONSIN, and I have been making sausage since I was a kid, of coarse I use Pabst in mine, we cook ares both ways, boiled in beer then grilled, or vice versa, both are good and different have textures, any way its home made and way better than the over rated Johnsonvilles. man i'am Hungry !!!!!

Breaking House

May 5, 2019, 7:19 pm Reply

You can tell the age of the videos by the length of chef Toms beard.

Fred Bear

May 5, 2019, 12:54 pm Reply

Wow, absolutely amazing!

Ron Fontenot

Jul 7, 2019, 3:27 am Reply

I will take one brat please.

sharpshooter07

Aug 8, 2019, 2:48 am Reply

So you have the same technique for bratwurst and andouille sausage, but the difference is the seasoning?

Jerry Blodgett

Aug 8, 2019, 1:32 pm Reply

Chef Tom, you have a great channel here, I really like watching the videos you post. Do you have a video showing how to wet brine and dry cure a pork loin for Canadian bacon? My next question is about the amount of pink salt/cure salt that is used. I understand that you use 1/4 tsp per pound or 1 tsp for 5 pounds. Where I get confused is when I watch a video on youtube some say that when you are calculating the amount of pink salt for your wet brine that you need to add the water weight to the weight of the meat to determine the correct amount of pink salt to add to your brine, is this method correct?

Mike Langlois

Sep 9, 2019, 10:07 pm Reply

We made them!! Our first sausages and they were great.

Ross Smith

Oct 10, 2019, 1:56 am Reply

Another awesome video! I have only made sausage a few times, so it still takes me a while, but the results are totally worth it! I can’t wait to try this out. I would also love to see you make and cook some jalapeño cheddar sausage

Scott Seymour

Oct 10, 2019, 1:32 am Reply

I dont eat shit

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