Vodoo Ranger IPA brat

[Joe Hell]

PapaSop I was hoping for melt your face heat but these are more of a slow burn. The next batch I will double the habanero.

[glen]

Joe Hell Looks like a recipe I’ll be trying.
Did you add the Pineapple at the very last and heat process immediately?

[PapaSop]

Joe Hell
Gotta admit I was on edge about the Habanero until I stopped at Peasant Fest and tried that with the ghost pepper cheese. Very good but suprisenly not as hot as I’d thought it’d would be. Double it??? Can’t wait to hear.

[Joe Hell]

glen I mixed all of the wet/dry ingredients and let meld for about 15-20 minutes, mixed with the meat block until it starts to get a bit sticky and then case.

[glen]

Joe Hell Thanks, I thought the citric acid would “bleach” the meat
Maybe has to do with the pineapple being caramelized

[Joe Hell]

Austin Did you guys ever experiment with the voodoo? I was lucky to get a couple to share with family as they sold out so quick. I was going to make a variation on this recipe this morning.

[IVERYAN]

Joe Hell i was wondering how much of the hop character came through in the brat.

[Austin]

Joe Hell
Jon tried to get some but we were sold out here. I don’t know if he has tried making a sausage himself yet that is comparable. I’m out of the office this week, so I’ll let Jonathon chime in with his plans there.

[Joe Hell]

IVERYAN None that I can remember. It was the same for the Elysian Space Dust. I was initially reluctant to use it with concern that the bitterness would overpower but surprisingly that was not the case.

[Joe Hell]

Austin I made another batch of voodoo this morning for the shop and used 4 oz. of a Mandarin-Tangerine concentrate from Perfect Puree of Napa Valley. This time I doubled bumped the ground Habanero to 8 grams. These had a good lingering heat that stuck with me for about 30 minutes but it still wasn’t overpowering, nor did I break a sweat. The concentrate had a similar ‘sweetness’ and character as that of the caramelized pineapple. The company has many flavors to chose from and I’m excited to experiment with many of them. These concentrates are similar in ratio to store bought frozen drink mixes so that is something to consider. Obviously you would want to avoid the more acidic choices…lemon, lime, grapefruit, etc…

[Jonathon]

Austin Haven’t tried to make it yet but I will be giving it a try on Friday with the voodoo ranger IPA (under protest!)

[Joe Hell]

Jonathon I just pulled a couple of brats off of the Pit Boss and they turned out great…even better when I paired it with a Voodoo Ranger!

[Jonathon]

Joe Hell We just made them too and wow were they good! I take back what I said about the IPA in the brat, this was 100% the correct call!

[Joe Hell]

Jonathon I was skeptical about using a bitter IPA but for some reason it works. Did you use the recipe I posted or another variation?

[Jonathon]

Joe Hell We used our Hab Mango Brat and 1/2 of a beer to 7 lb of meat

[Joe Hell]

Jonathon I just ordered some samples from the Perfect Puree folks. I can’t wait to start playing around.

[IVERYAN]

Joe Hell Where is the best place to order Perfect Puree? Direct from the company or Amazon,etc.
Thanks

[Joe Hell]

IVERYAN I’ve only ordered samples direct but that is for food service only as far as I know. I would think there are other puree or concentrates you could find at the store…that or make them yourself.