Wine Alcoholic Beverages
Amazing content again. I cannot wait to try this. Tortillas as a hatch green chile ranch always goes good on brats. Prost!
Holy crap that looks good. Jalapeño mustard, first I've heard of that, I'm off to buy some.
Thanks for the video. Big up from Holland
looks outstanding yet again guys.
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.
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!!
i love thid guy tom
Thank you for the video Chef Tom, do you think for your next one you could do a whole hog? Thanks!
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?
Have y'all ever done any 'baked beans' on a smoker? I'd love to so that from dried beans to finished product.
how about english cut beef short ribs
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.
I would like for you to cook some sweet bread!
I'd make it without the beer, I hate the taste of beer. lol
Really enjoy your style of videos. Plus your smart enough to know a good beer! Fat Tire! thanks again
chef tom? more like daddy barbecue 😩😩😩😩🍆🍆
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.
Man oh man… I love me some Fat Tire!
what kind of inner lining are you using on your gloves?
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.
+allthingsbbq what knife you use to open the beer? Looks like a Spyderco
you guys really need a lot more subscribers. this is quality content. great video!
you must be sponsored by this yodersmokers, i hear it in every video
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
This channel needs more recognition. I'll do my best sharing this awesome channel. Keep up the good work guys!!
wow. looks really good.
dude you must cook at my wedding!!
Looks SO good! Am I the only one surprised he wasn't using a Creekstone Farms bratwurst? Haha.
I use my dads fat tire beer for roasting beef.
Yeah buddy. Fat Tire ftw
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
I would love to see you tackle good boudin. It's the creole treat that can't be beat.
I'm Belgian, born and raised, never seen that kind of beer here 🙂
Chef Tom… You my friend are just straight STUD STATUS!!
i really believe that this tastes great but as a german "boiling" bratwurst kinda hurts my feelings
I felt like i was watching Man At Arms, but with food! 😀
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?
Would patting the brats dry with paper towels after the braising help with process of grilling to get color on them?
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.
I like your hygienic practices! Everything looks so hygienic. You seem very knowledgeable about everything you do! Great presentations!
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.
Fat Tire, ehh?Shout outs to Fort Collins, Colorado!
I wonder if a duck a l'orange is possible on grill
Chef I love this channel……many thanks!!!
Who’s slamming a cold one back and grilling some brats!?
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 !!!!!
You can tell the age of the videos by the length of chef Toms beard.
Wow, absolutely amazing!
I will take one brat please.
So you have the same technique for bratwurst and andouille sausage, but the difference is the seasoning?
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?
We made them!! Our first sausages and they were great.
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
I dont eat shit
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