Hot dogs or Brats
 

I know you'll eat a hamburger tomorrow, but which one of these would you prefer to pig out on?

Brats as in bratwursts, mind you.

Anything spicier -- haven't had a good brat in years.

spectacle, thread tools, add a poll to this thread.


id rather a burger to a dog, but a brot to a dog easy. with mustard. NO KETCHUP! you'll fail the cellar entry quiz on that one.

YES, ketchup and cheese on hot dogs!

I can't fail the entry test--it's way too late!

get out!

nope! (slowly and sloppily eats big plate of hot dogs in front of ljim. With cheese. and CATSUP!)

(slurp!)

English mustard and ketchup.
And I don't really know the difference between hot dogs and brats.

But it's allowed.
I am a furriner.

I think the brat is more substantial, with a tougher outer skin?

I like me some hotdog.....with lots of bright yelow english mustard and tomato ketchup oh yeah.

...and don't forget the sometimes chopped onion,relish and chili.

I just bought Oscar Meyer beef dogs on Saturday. Hebrew National is another yummy dog.I don't eat alot of hotdogs but if I do go hog wild then they have to be gooders.

A good brat does have it's place though.

What are other peoples favorite brands btw? If I can intrude on specs poll.

Johnsonville brats ,
Spicey brown mustard

In Iceland they had Lamb dogs , brown mustard and onions
YUMMMMMMY !!!!

Hell yea, Johnsonville brats, on the BBQ, just a little blackened.

yeah Johnsonville IS SOO good.

Tonight it's gonna be burgers and pork chops and maybe a nice thick steak (it IS Texas after all), along with a few cold ones raised to my comrades in arms lost and injured in battle with the enemy.

I remember.

Peppered Lamb patties and Thai Seasoned, Chicken.

Ballpark hot dogs. Michael Jordan advertised them in the 90s and they are my favorite.

We'll be having Hebrew National dawgs today, though my favorites are Nathan's. Mustard and ketchup on mine, please!

If it had been my choice to make, I would've picked BOTH brats and dogs...but I was the one too lazy to go to the grocery store today.

Brats, FTMFW!

April and I had dogs from Woofies a little while ago...mmmm...

My favourite hotdogs are the fairground/carboot-sale kiosk ones...or the little ones they sell at Ikea.

Yuck. I tend to not eat beef-stuffed pork or pork-stuffed beef.

Oh, and brats stink sumpin' awful.

Johnsonville brats boiled in beer and onions till they're mostly cooked.

Then put on the grill for about 10 minutes.

The best. Juicy on the inside, crispy skin.

And LJ is right in this case. Putting ketchup on brats is an offense against nature.

On the other hand, I have to admit that what I actually made yesterday was ribs. Baby-backs, slathered with mustard, brown sugar and spices. Then slow-cooked in the smoker for five hours. (A mixture of hickory and oak) One of the many pleasures of BBQ is making the whole neighborhood jealous. :D

They were very tasty.

Ha. You know what I made yesterday?


At lunchtime I had a sandwich from that local cheesesteak place I've talked about before.

At dinner... I had a sandwich from Subway.


Happy Memorial Day!!

Red Beans and Rice with brats cut up in them.

I love red beans and rice...but I put smoked sausage in. Yummers! (Why do I like smoked sausage but not brats? Ida know...I'm weird like that!)

When I was a kid I liked hot dogs butterflied and fried crispy, then on toasted bread with mustard.

i was always pissed when we didn't have Martins Potato (hot dog) rolls. white bread wrapped around a hot dog always seemed so ghetto.

http://farm1.static.flickr.com/171/4...c36397.jpg?v=0

these are burger rolls...i couldn't find a good pic of the hot dog rolls

Potato rolls are the shiznit. What can I say about the bread? For a while I would only eat any kind of sandwich on toasted Arnold's white. Except pbj. That could be untoasted. PBJ on toast was only for certain moods.

I think I was a picky eater.

I didn't eat cold cuts until I was in my 20s.

Wieners on the one hand, bratwursts on the other. Coarser grind, natural casings. American sausages have a decidedly German cast.

I agree bratwurst doesn't dance well with ketchup, but mustard is fine, und mit Sauerkraut.

Since seeing V's hotdogs on the bbq I have been doing some reading up.
Mostly, what we put on the bbq needs cooking. If we're having hotdogs they are usually just boiled (except at the cinema, where they are rolled over a heat source?!) But we also call sausages hotdogs if they are bbq'd and then served in hotdog buns.

Even at a fair or from a mobile catering van, the items sold will be some kind of (previously raw) sausage, although they are technically fried by being cooked on a hotplate.

I'm fascinated :)

Panting is much less annoying than a spoiled kid, so I've gotta go with the hot dogs.

Putting ketchup on anything is an offense against nature :vomit:

How Brats are done in OUR house !!
http://farm4.static.flickr.com/3264/...b976fcb52a.jpg
Turbodog beer , onion , Johnsonville Brats
http://farm3.static.flickr.com/2043/...dbcf36902f.jpg
Get the Onions going ,
http://farm4.static.flickr.com/3144/...da4eb73211.jpg
Add the beer and the brats
http://farm3.static.flickr.com/2055/...e7d72a585b.jpg
Boil them on down , but save the Pan Juice ( You WILL need that for later !!)
http://farm4.static.flickr.com/3258/...00f32922b9.jpg
A little time on the grill , thats what the top rack is for
http://farm4.static.flickr.com/3120/...39b76eefe7.jpg
Some pan Juice and some Good Grainy Deli mustard and its ALL good !!!
http://farm4.static.flickr.com/3026/...e3e1647e8f.jpg
Of corse a Fillet and some tatters and green beens don't hurt eather !!!

nice zip! - now I'm hungry!

Goddang, zip... I'm totally doin' that.

Brats -- but only if when you bite into it there is a bubble of molten grease that squirts directly into your eye or onto a brand new tie.

I'm gonna try that too Zip, and I don't even really like brats. I think its the onions that got me...

For me, it was the whole reduction sauce thing.

If you poke 'em with a fork before you put them on the grill, they won't split as badly and they also won't squirt in your eye.

Nice pictures, Zip. That's pretty much what I had in mind here:

But I don't do the reduction thing.

Another tip is to brown some onion chunks on the grill with the brats. They make a nice aroma and are a nice topping to the brats (if you don't do the reduction thing).

If you poke 'em, so they don't split... how do you know when they're done?

I take no chances with pork. I make sure there's no pink left in the center.

Pork, don't worry about. A friend of mine who is a large animal vet said there hasn't been a case of trichinosis in this country in over 30 years. Then again she raises organic pigs. Well, clean-ish, well lighted, gently smothered with a feather pillow in their sleep.

Chickens, on the other hand. OMG. clean em and clean em again and keeep those fuckers cold as ice until you are ready to cook them through and through.

Wait, we're talking about snausages. never mind. cook that pork.

It's rarely the animals these days, and all in the cooking.
Chicken & pork - pink is only cute on one type of Barbie.

best bratwursts are the white ones made of finely ground veal.

I've had those. I thought they were too bland.

I've had bland white ones too. They often have some sort of green herb in them.

The kind I'm thinking of have a mild spiciness, and are awesome.

Mainly it's the fine grinding I like. I don't like the coarse ground wursts that much. They tend to have pockets of fat so you get squirted when you bite into them. If you think of a typical hot dog, the frankfurter, it's all one consistency inside. You don't get gristle chunks in your teeth because the gristle is ground up for you. These are ground up like that.

Veal is one meat I will not eat. It tastes great, but the price in terms of animal exploitation is too great for me to enjoy it.

But these are the scraps, that would otherwise be thrown away. If you are going to exploit a baby cow, you might as well us it all rather than waste some.

*blinks* ok.

For me, it was the whole reduction sauce thing.

We use Turbo dog from Abita , dark beer , strong . sorta salty taste . good beer to drink , Better to cook with !!!

Jinx and Flint , let me know How it comes out !!
PICS !!!

Is that one of those really hoppy beers?

If you slug back 3-4 of them YOU will be Hoppy !!!!!

Veal production has come a long way. Crates are no longer used in the UK or in Europe. I figure 9/10 you'd be more ethically justified in eating veal than in having a KFC. And certainly more so than eating non free range pork. Pigs are as intelligent as dogs, and are often factory farmed.

I'd eat veal if I knew where it came from. The only factory farmed meat I buy is for Diz (Sainsbury's Basics chicken wings and legs). And even that troubles my conscience.

KFC in the UK have a policy of using free range chickens

I stand corrected. You probably shouldn't have told me that though.
Zinger Tower Burger. Nom nom nom....

In the US, "free range" only means that the birds have access to the outside, it doesn't say how large that outside area is or what it's like out there. You can have a huge chicken house with a little hole in the wall leading to a 2 meter square gravel pen, and call your chickens "free range." I wonder what UK regulations are like.

From the DEFRA website (UK Ministry)
A hectare is 10,000 square metres = 2.471 acres

So 2,500 birds per 10,000 square meters. I wonder why they didn't just say 4 birds per square meter? That doesn't sound like a lot of room, but it's better than the conditions inside the buildings.