New Belgium Fat Tire Beer Brats

New Belgium Fat Tire Beer Brats

– Hey, I’m chef Tom with
All Things Barbecue. And today we’re gonna be
grinding, mixing, and stuffing beer bratwurst before braising them in beer and onions and
finishing them on the grill. (splashing) So, before we get into mixing our sausage, we want to soak our hog casings. And we’re using these
LEM Hog Casings today. These are natural hog
casings, they’re perfect for brats or italian sausages
or anything like that. And we just need to get them
soaking in water so they’ll kind of soften up, then we’re gonna rinse the salt off of them. So these things can be kind of
a mess when you get to them. You just want to sort of loosen them up a little bit before soaking them in water. So, lets take these over to the sink. Just give those one rinse
before we let them soak. We wanna let these sit for
probably about 45 minutes to an hour before we start to work
with them and clean them out. Alright, so it’s been about
45 minutes to and hour, we’re just gonna dump that water out, give it some fresh water and start running some water through the casing. Now first we’re gonna separate
these, try to find both ends. One end I’m just gonna lay
of the side of the bowl so I know where it is
and then the other end I’m going to open up; see if
I can get my fingers in there. Alright, so there’s the opening. And we just want to get
some water in there, so we’re gonna splash
it in there like this. Alright, and now we’ve got water
running through the casing. Alright, and now that that one
is done, I’m going to store it with both ends hanging over the edge, so I don’t have to hunt
for them again, later. Alright, so the casings are ready to go. I’m gonna go grab the grinder and we’ll get to making our sausage. So I’ve got my grinder all set up. I’ve just pulled out all of
the parts from the freezer, so we can keep the meat nice and cold and keep the fat from melting. And we’re using a number
12, 10 millimeter die to ground our meat today, which has already gone through once on the same die. So, it’s gonna get a little
finer, but it’s gonna have a nice texture to it for
a bratwurst in the end. This meat we’re using is just
rib tips from spare ribs. You know, we trim St.
Louis style and we had some leftovers, so that’s what
we’re using for our meat. But, if you don’t have that on hand, you know, you can buy some pork shoulder. You just wanna go for about 20 percent or maybe 25 to 30 percent
of fat ratio to meat. So, we’re gonna be making about
four pounds of brats today. (grinder churring) Alright, we’re seasoning
our bratwurst today, with the Backwoods bratwurst seasoning, just to make things nice and easy on us. This stuff has got great flavor and the only thing we’re
gonna change about it, is instead of using water, we’re gonna be using New Belgium Fat Tire. Now this package will
do five pounds of meat. And we’ve got fours so we’re just gonna use most of this packet. Alright, for the sake of
consistency, we are going to be weighing out our beer and we’re gonna put five ounces in here. That leaves me with about
half a beer to drink. And we’ll add it to our sausage. Alright, seasoning is in with the pork. We’re gonna toss it around really quick and then throw it in our mixing bowl. Now, if you have a meat mixer at home, you can use that, if you’ve got a stand mixer you can use that. What we want to do right now is start to work this meat
until it gets kind of tacky. And that’s when it reached
that sausage consistency. And if you need to do
this by hand, you can, but you’ll want to work quickly because the heat from your hands is going to heat up the sausage, which is going to melt the fat, which will change the texture
of the sausage in the end. (machine whirring) Alright, lets take a
look at this consistency. So, we’ve gone from something
that was really runny and loose, to now this is very tacky. It sticks to itself and
that’s the consistency we’re looking for before we
stuff it into the casings. At this point, I’m going
to throw this in the fridge and get ready to stuff our casings. Now, the next step is to get
our sausage in the stuffer and get our casings on the horn. We want to do our best
to make sure there are no air pockets at the bottom
or anywhere throughout. So, I’m just gonna pack this
in by hand as we load it. Now, we’re just gonna lock this into place until we feel resistance…there it is. I’m gonna put a little water down just to make sure everything moves easily. And just like we did
when we were rinsing it, I’m gonna open this and
run a little water through. Because it’s gonna help
us to lubricate this horn and make sure that we don’t tear anything while we’re loading these on. So, this water, I can keep it right here and that helps everything a lot smoother. Alright, there’s the end of our first one. So, we’ll start by bringing
the sausage all the way to the end of this tube before we tie this casing off around it. Now, there’s no way that
you’re not gonna have any air bubbles, but we have a
way to fix that as we go. When we see these air bubbles pop up, you take the back of a knife and it will pop those without to much
damage to the casing. So, we do want some
resistance because we want this casing to fill up, but we’re gonna go and twist these after we stuff them. So, we don’t want it to
be tight or too full. And I;m just gently applying pressure between my thumb and my
finger to decide how much of that sausage is being stuffed
and how full it’s getting. Alright, so we’ve reached
the end of our sausage and this is where we’re
going to tie it off. You’re just gonna pinch that there. And then this you can tie
off, we’ll leave a little bit of room for when this sausage starts moving when we’re linking it up. Alright, for our linking technique, we’re going to choose how long
we want our bratwurst to be, say about like that is good. And then we’ll go ahead and pick another one out, right there. So, the technique is pinch, pinch, twist and then we’ll move
around and do it again. Pinch, pinch, twist and we’ll continue to do that all the way to the end. Pinch, pinch, twist. We don’t need to alternate
the way we twist. We can do it the same
way every time with this. Pinch, pinch, twist. So our four pounds is
gonna give us two, four, six, eight, 10, 12 good sized bratwurst. So, from here, obviously there’s a lot of different ways you can cook a bratwurst. If you wanted to smoke
it, I would recommend putting it in a dry pan,
sticking it in the fridge and leaving it open for the night. That’s gonna allow the
pellico on the outside to develop so that the smoke
can really attach to the meat. For us, what I want to do
today, is braise these in beer with some butter and onions and then grill them to finish them. So, what we want to do now is take the dutch over out to
the grill, get the butter and the onions cooking and then we’ll add the beer and the brats to that. Alright, we’re headed out
to the grill and we’re cooking on a Yoder Smokers
YS640 pellet grill today. Got it set to 400 degrees, our dutch oven is here preheating. We’ve got it set up for direct
cooking with the grill grates in so we can finish the
brats on the grill later on. We’ll start by throwing
our butter in the pan. Then we’ll toss the onions on top of that. Just for a little extra goodness, we’ll hit it with some
House of Q house rub. I’d like the onions to soften up a little bit before we add
the brats and the beer. So, we’re just gonna put the lid on and head back inside and let them
cook down for a little bit. So after about 15 minutes,
these have softened up nicely. We’re gonna go get the brats and throw them in the dutch oven. Let’s get these brats nestled in here and then we’ll start pouring
our Fat Tire over the top. So, three beers was about the right amount to cover up our brats. We’re just gonna let these braise now. We’re gonna leave them open so that that beer can kind of
reduce down a little bit while it cooks and then when
the internal temperature of the brats hits about 140
degrees, we’ll take them out of that braising liquid and
finish them off on the grill. Our brats have been simmering
for about 20 minutes now and they’re in that 140 degree range. So, we’re gonna move
this whole pot over and throw the brats onto
the grill so we can get some nice color to finish those up. (brats sizzling) And meanwhile, we’ll
also toast these buns. (brats sizzling) Now that this sausage is totally set, we can separate these guys to make sure we get good color on both sides. Alright, as soon as your happy with the color on the outside, you
can bet that these guys are cooked all the way through by now. If you really want to make
sure that they’re totally done, 165 degrees is the internal
temperature you need to hit. So, we’ll spoon some of our
onions out of our beer mixture. Lay those down on the bottom. Top each one with a bratwurst. And you can choose your favorite
condiments to go on top. For us, we’re gonna use some of Kansas flavor jalapeno mustard. This is just a fantastic
summertime recipe. So whether or not you
guys are making your brats from scratch, I hope you
give this one a shot. Thanks so much for watching. If you enjoyed the video, please
click the subscribe button. And if you’ve got any
questions or comments or there’s anything you’d
like to see me cook, let me know in the comments
section down below. For more recipes, tips, and techniques head over to the All things barbecue, where
barbecue legends are made.

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

  2. 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.

  3. 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!!

  4. 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?

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

  6. 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.

  7. 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.

  8. 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.

  9. 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

  10. 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

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

  12. 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?

  13. 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.

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

  15. 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.

  16. 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 !!!!!

  17. 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?

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