Brat seasoning
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Any suggestions on what to try mixing together? The new Newlywed Excalibur brat seasonings! Lol
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Just sounds like a Philly
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Haven’t tried what you are asking, but I have to agree with Fletcher and RJ. Just the mention of the Philly cheese steak brats sounds like a proper pair, however I use mozzarella in my Philly cheese steak brats, but wouldn’t baulk at using swiss.
Sounds great
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Haven’t tried what you are asking, but I have to agree with Fletcher and RJ. Just the mention of the Philly cheese steak brats sounds like a proper pair, however I use mozzarella in my Philly cheese steak brats, but wouldn’t baulk at using swiss.
Sounds great
peterb my philly cheese i add sauteed green, red peppers and onion with mozzarella
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Maybe add a little beef to your meat block to add some steak to the cheese steak?
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TWilliams I have not added sauteed peppers and onions to my mix, but I do always sautee some and toss them on a bun with the Philly brats.
Processhead, mine are either deer or elk, elk this year since both my wife and I filled our elk tags. 50/50 deer or elk and pork shoulder.
Just had Habanero mango elk brats last night.
Good God, these are good.
Don’t pass up the Reuben brats either. You will be a hero.
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TWilliams I have not added sauteed peppers and onions to my mix, but I do always sautee some and toss them on a bun with the Philly brats.
Processhead, mine are either deer or elk, elk this year since both my wife and I filled our elk tags. 50/50 deer or elk and pork shoulder.
Just had Habanero mango elk brats last night.
Good God, these are good.
Don’t pass up the Reuben brats either. You will be a hero.
peterb my reuban brats are edible but no wow factor. I wanted to do traditional corned beef so i bought them already corned and that and seasoning combined made it a little on the salty side
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TWilliams I have not added sauteed peppers and onions to my mix, but I do always sautee some and toss them on a bun with the Philly brats.
Processhead, mine are either deer or elk, elk this year since both my wife and I filled our elk tags. 50/50 deer or elk and pork shoulder.
Just had Habanero mango elk brats last night.
Good God, these are good.
Don’t pass up the Reuben brats either. You will be a hero.
peterb
I’ll have to agree with twilliams on the Reuben Brats. A bit less than I expected. But then again I’ve been searching for the perfect Reuben sandwich for 35+ years.twilliams . Have never added shrooms to anything but curious to see what ideas come up here.
BTW… I’m very close to a #1 on the sandwich. It’s even local.
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We think the Reubens with 1 lb Swiss per 10 lbs meat are super good, as does everyone who has tried them. You do of course need sour kraut and 1000 Island dressing. No, its not the perfect Reuben sandwich, I’m still looking for that too. Again, my Meat blocks are almost always 50/50. Deer or elk with pork shoulder. My 2 cents anyway
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peterb
I’ll have to agree with twilliams on the Reuben Brats. A bit less than I expected. But then again I’ve been searching for the perfect Reuben sandwich for 35+ years.twilliams . Have never added shrooms to anything but curious to see what ideas come up here.
BTW… I’m very close to a #1 on the sandwich. It’s even local.
PapaSop the best Ruben sandwich I had or can recall was at a Jewish deli in the St. Paul area near the old Ford Ranger plant. Best I can do for location, not to far from your map pin. I haven’t been there in awhile, but it was authentic and packed for lunch.
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