Philly cheese steak brats feedback requested
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lkrfletcher I would add cheese so that it is always in there, you can always also add the Whiz ontop of the other cheese. Are you making it from beef or pork? It works well with best but I really feel like the whiz works better with beef for some reason. If you are gonna smoke them I’d use Pecan or a fruitwood, mesquite or hickory is too hard for this seasoning IMO.
Jonathon Thanks - Will be pork. I have some apple wood.
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No. I meant that they add cheese wiz on top of the finished product. Not in the mix.
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I did my first batch with 80/20 pork butts, 3/8 once ground, hi temp cheddar cheese at 1 to 10 lb rate, stuffed in 30 mm. Smoked with apple to about 145 deg to be finished on the grill. Mummy tasting seasoning.
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gus4416 The process is the same that we used in https://meatgistics.waltonsinc.com/topic/179/how-to-make-homemade-ring-bologna-recipe and https://meatgistics.waltonsinc.com/topic/843/specialty-sausage-102-making-lebanon-bologna?_=1598825607862 If you’re looking for a seasoning I would use https://www.waltonsinc.com/bologna-unit if you make large batches (we only sell it in units enough to do 100 lb) or https://www.waltonsinc.com/ring-bologna-unit. The Lebanaon is good too though that’s probably more specific than you are looking for.
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So I pulled out the last package of Philly brats from the freezer today. Oh boy!!! Not quite the aha moment I had a week ago when I pulled the last package of snack sticks, but close. Cooler temps are close so time to get busy.
Anyway back to the brats. Decided to give Jonathon Cheez Whiz thing a go. I’m doing this by myself with no one else around for a reason. Being from 'sconsin if one of my peeps seen me pouring cheese on a brat they would look at me like what the F are you doing.
Had to put some onion on this just because I like onions. It tasted pretty good but would definitely not be my go-to for a brat. I’m guessing this was a lot better on an actual Philly steak sandwich. Perhaps might incorporate some high temp cheese into the next batch of these but… They’re so good as is.
Although brats on a bun covered with onions, ketchup, mustard and kraut are wonderful… Sometimes just stabbing one off the grill with a fork and eating is close to the best it can be.
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So I pulled out the last package of Philly brats from the freezer today. Oh boy!!! Not quite the aha moment I had a week ago when I pulled the last package of snack sticks, but close. Cooler temps are close so time to get busy.
Anyway back to the brats. Decided to give Jonathon Cheez Whiz thing a go. I’m doing this by myself with no one else around for a reason. Being from 'sconsin if one of my peeps seen me pouring cheese on a brat they would look at me like what the F are you doing.
Had to put some onion on this just because I like onions. It tasted pretty good but would definitely not be my go-to for a brat. I’m guessing this was a lot better on an actual Philly steak sandwich. Perhaps might incorporate some high temp cheese into the next batch of these but… They’re so good as is.
Although brats on a bun covered with onions, ketchup, mustard and kraut are wonderful… Sometimes just stabbing one off the grill with a fork and eating is close to the best it can be.
PapaSop better lay low or the cheese heads will be coming to pull your Dairyland card. LOL
I am a former cheese head and still make pilgrimages to the mom and pop cheese makers and some of the small makers. It is difficult to find some of the quality stuff elsewhere. My sister from AK will bring an extra suitcase just to bring cheese back.
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Those are some good brats
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Those are some good brats
lkrfletcher what did you end up putting in those? I make the Philly with pork and add mozzarella hi temp, and I make 20 lbs using the 25 lb pack plus a 20% cheese so 4 lbs cheese and oh man! I’ve made about 4 full batches so far, can’t keep people from buying them!!! I’ve become accustomed to using the 28-30mm hog casings instead of 32-34 because they’re way more manageable and seem to be a better fit!
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lkrfletcher what did you end up putting in those? I make the Philly with pork and add mozzarella hi temp, and I make 20 lbs using the 25 lb pack plus a 20% cheese so 4 lbs cheese and oh man! I’ve made about 4 full batches so far, can’t keep people from buying them!!! I’ve become accustomed to using the 28-30mm hog casings instead of 32-34 because they’re way more manageable and seem to be a better fit!
RJ Adventures
I like them a little more fat, so I use the 32-34 mm casings. I added HT cheddar and man are they good. Have tried with sauteed onions and cheese wiz. BOOM!
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RJ Adventures
I like them a little more fat, so I use the 32-34 mm casings. I added HT cheddar and man are they good. Have tried with sauteed onions and cheese wiz. BOOM!
lkrfletcher must say, I’ve never tried covering a brat with cheese wiz but all these photos of it I have to try it!!
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lkrfletcher must say, I’ve never tried covering a brat with cheese wiz but all these photos of it I have to try it!!
RJ Adventures
Johnathan mentioned that, so I tried it. Goes great with the Philly seasoning. -
With Wiz or Without! The guy in Philly assured me it wasn’t regular cheese whiz but I think he was lying, it seemed to be the same thing!
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My last run on these I added the Mozzarella and Swiss. Also did some straight Philly. Everyone loves them. The new goto…
Didn’t care for the cheese whiz on them but will try again with some of those sauteed onions.
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My last run on these I added the Mozzarella and Swiss. Also did some straight Philly. Everyone loves them. The new goto…
Didn’t care for the cheese whiz on them but will try again with some of those sauteed onions.
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Over the long weekend, I plan on making a 25 pound batch of the Philly cheese brats.
- Do you think adding some hot hi temp cheese would be ok? I ask because I see a lot of people adding cheese wiz later.
- Smoke em or not? What flavor smoke is good on these?
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lkrfletcher High temp cheese is a must imo…also sauteed peppers and onions during the second grind.
Joe Hell
So looking forward to trying this. Thanks -
So I pulled out the last package of Philly brats from the freezer today. Oh boy!!! Not quite the aha moment I had a week ago when I pulled the last package of snack sticks, but close. Cooler temps are close so time to get busy.
Anyway back to the brats. Decided to give Jonathon Cheez Whiz thing a go. I’m doing this by myself with no one else around for a reason. Being from 'sconsin if one of my peeps seen me pouring cheese on a brat they would look at me like what the F are you doing.
Had to put some onion on this just because I like onions. It tasted pretty good but would definitely not be my go-to for a brat. I’m guessing this was a lot better on an actual Philly steak sandwich. Perhaps might incorporate some high temp cheese into the next batch of these but… They’re so good as is.
Although brats on a bun covered with onions, ketchup, mustard and kraut are wonderful… Sometimes just stabbing one off the grill with a fork and eating is close to the best it can be.
PapaSop SHAME ON YOU!!! LOL. When i was 15 years old i worked at a place that we had to take the outdated individually wrapped cheese slices, unwrap them and put them in a tote and weigh it for peace rate payment. Not gonna mention what i seen but yes thats what it was going to be made into is cheezwiz. Never ate the stuff again, its just criminal…lol
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Over the long weekend, I plan on making a 25 pound batch of the Philly cheese brats.
- Do you think adding some hot hi temp cheese would be ok? I ask because I see a lot of people adding cheese wiz later.
- Smoke em or not? What flavor smoke is good on these?
lkrfletcher do your self a favor, get some green and red pepper and onions chopped in small pieces and saute them. 6 red, 6 green, 3 small onions. After cooked lay out thin in a couple meat lugs and freeze over night. Next day when ready to mix and stuff, keep frozen and mix with your cheese then stuff right away. I also used 2lbs hi temp provolone or mozzerella cheese. However i have an outstanding idea this next time coming up in a couple weeks when i make them again on the cheese. Stay tuned for update
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