Making brats
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twilliams
Damn. That’s really doesn’t look right. Especially coming from our state. Wow! Surprising.PapaSop
Ok then, darn. -
PapaSop those look like some team orange brats…
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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twilliams
Thought I said d a m n once before. Lol. -
Tex_77 haha
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PapaSop getting strict…lol
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Tex_77
Haha as well. Let’s see your’s. -
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tex_77 dang, are those the size of lil smokie links, and i see the ends opening up. How can you burn asparagus on the non fire side…lol
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Tex_77 dang, are those the size of lil smokie links, and i see the ends opening up. How can you burn asparagus on the non fire side…lol
twilliams
Awesome! -
Grilled brats and burgers last night. No pics. Argh. Steak tonight. NY strip, excellent but pricey right now.
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Delish.
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Tex_77 dang, are those the size of lil smokie links, and i see the ends opening up. How can you burn asparagus on the non fire side…lol
twilliams they are collagen casings so yes the ends are open.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tex_77
All the BS aside. Looks great! -
PapaSop choice strips are $6.99 here this week.
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Tex_77 i was just messin with ya…lol
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I have made deer brats for several years now. My go to is Mango Habanero brats. I have been playing around with the flavor looking to obtain a particular flavor and all have been different. I found a mango Habanero sauce that when tasted I feel like this could give me what I am after. Does anyone have experience with adding sauces to their brats for flavor in relation to water content?
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Just grilled up some apple and buffalo wing brats. Both were awesome! Must say, the buffalo wing maybe my new favorite.
Brianh
Not sure about the apple but the buffalo sounds interesting.
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