Philly cheese steak brats feedback requested
-
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!
-
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!
-
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!!
-
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!
-
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.
-
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.
-
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 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
-
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
-
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
twilliams
LOL. The best place for cheese whiz is on a piece of crimp bread with crushed Lay’s chips. Wonderful… Don’t care what’s in it.
-
Lol PapaSop nice! I’ve seen guga foods on YouTube using those lays chips crushed up as an edge crust on a steak!
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
