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Author Topic: October Fest  (Read 356 times)

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jdmessner

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October Fest
« on: October 17, 2019, 04:30:01 PM »
Last night for our community dinner it was bratwurst/sauerkraut and all beef 1/4 pound frankfurters. They were browned in butter and apple juice. I mixed a little brown sugar with the kraut, added some more apple juice and then covered the brats with it and cooked at 200* for six hours. Added the sliced apples the last hour and a half. I think there were around 40 brats and 12 pounds of sauerkraut in the cast iron pan. Had 80 frankfurters and 60 brats all together.
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Bentley

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Re: October Fest
« Reply #1 on: October 17, 2019, 05:39:23 PM »
Would have liked a shot at of a couple of those!
« Last Edit: October 17, 2019, 07:36:20 PM by Bentley »
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hughver

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Re: October Fest
« Reply #2 on: October 17, 2019, 06:41:30 PM »
Looks very impressive, but in my wildest dreams I can not imagine what it would taste like.  ::)
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cookingjnj

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Re: October Fest
« Reply #3 on: October 17, 2019, 06:49:53 PM »
That Brat/Kraut and apple cook looks and sounds very interesting.
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MikeMcQ

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Re: October Fest
« Reply #4 on: October 18, 2019, 01:24:48 AM »
Haven't done Brats with kraut and apples, have done it with pork chops a number of times.  :lick:
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Pellet Head since mid 90s with US Traegers (Dlx then Lil' Tex both gone) | Memphis Pro 304 Cart (2019) | MAK 2 Star wifi, front shelf and cabinet doors | GMG DB w/Smoke Daddy modded for fan only cold smoking or normal op | TEC Infrared gas for high temp searing | Tappecue

ZCZ

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Re: October Fest
« Reply #5 on: October 18, 2019, 01:00:14 PM »
Looks awesome!  Will have to try it soon.  I have made my own kraut.  The canned or bottled does not cut it.
Z
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bregent

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Re: October Fest
« Reply #6 on: October 18, 2019, 05:34:25 PM »
>I have made my own kraut.

Yeah, it's super easy. I just started fermenting veggies this year. Been making kraut, kimchee and pickles.
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