Race fans will be talking about this one for years.I will have to wait till tonight to see it.
I went ahead and set the DVR to record the recording.Race fans will be talking about this one for years.
It went way over the time expected if that will make a difference on a delayed version.I went ahead and set the DVR to record the recording.
It says it's set from 8:29 to 12:01.It went way over the time expected if that will make a difference on a delayed version.
If that was the original scheduled time, I would add at least 30 minutes. It went way over into the golf coverage.It says it's set from 8:29 to 12:01.
half dozen Fresh brats would be ~ 30 min (give or take) at full boilHow long do you boil them?
Howdy radar. Glad you said that. I wouldn't have thought to poke them first.
I set it to record the news afterward. It goes to 12:36, so hopefully that'll be enough.If that was the original scheduled time, I would add at least 30 minutes. It went way over into the golf coverage.
I've heard not to poke them on the grill, but hadn't heard about boiling them.There is some discussion on To Poke - or Not to Poke
One thought is you lose Flavor & Juices
the other thought is it's mostly the Grease and the Flavor is in the Meat ...they may Split from the Grease expansion - still edible - just don't look as pretty
Thanks Radar !half dozen Fresh brats would be ~ 30 min (give or take) at full boil
onion's for more flavor adds ~ ½ hour extra
Brat Internal temperature ~ 145 °F
Some people also go by Brown color
Wisconsin Brats
The fat is what always made me nauseous though. It's weird. I could eat a whole pound of bacon, but sausage would tear me up. Sausage gravy? No problem! I've just recently gotten to the point where I can eat breakfast sausage. I'm hoping that carries over to brats.Boiling just leaches out flavor, fat is flavor. Cook low and slow use tongs
Well that sucksThe fat is what always made me nauseous though. It's weird. I could eat a whole pound of bacon, but sausage would tear me up. Sausage gravy? No problem! I've just recently gotten to the point where I can eat breakfast sausage. I'm hoping that carries over to brats.
It really bummed me out because brats and polish sausage, kielbasa, etc. always looked and sounded so good, but if I ate them, I was gonna be puking within an hour or two.
If I eat too much bacon, it makes me sick. I can eat a lot of it, or eat it several times in a day, but if I get too much, my stomach gets upset for a couple days. Of course, it hasn't stopped me from over doing it at times. Sometimes, bacon just tastes extra good.The fat is what always made me nauseous though. It's weird. I could eat a whole pound of bacon, but sausage would tear me up. Sausage gravy? No problem! I've just recently gotten to the point where I can eat breakfast sausage. I'm hoping that carries over to brats.
It really bummed me out because brats and polish sausage, kielbasa, etc. always looked and sounded so good, but if I ate them, I was gonna be puking within an hour or two.
I have always just gone with the low and slow.Boiling just leaches out flavor, fat is flavor. Cook low and slow use tongs