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To poke or not to poke
Got some locally made brats at the butcher yesterday. Fondly remembered brats in beer at an authentic old world butcher shop in MN when I was a kid in the 80s. Did some research on beers and marinades and whether or not you should poke the brats.
A lot of people on various forums would start a thread saying they made great brats and poked them. Every time, 10+ other members would jump in and say DON'T POKE THE BRATS!!!
Made a marinade yesterday:
Tuckerman's Headwall Alt (wanted a bready, malty brown beer)
brown sugar
country dijon
horseradish
soy sauce
Grill isn't out yet so I got a cast iron skillet hot, a little oil, browned on one side, browned on the other, turned the heat up, put some of the marinade in to steam, covered and put in the oven for 6 minutes.
Had them with the dijon and chopped onion with sourdough.
Poked or not poked.
The poked were significantly better, by a lot. They were sweeter and tastier. By a lot.
Definitely poke your brats when marinating overnight.
Not going to bother testing, I don't think marinating for an hour or two will do anything.
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Tru6 Restoration & Design
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