Beer Braised & Grilled or Smoked Sausage?? Which is best?
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(words that help you find this video) charcoal grill food network smoked pork
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Kroger Beer Brats smoked indirect on a Weber with a small chuck of hickory wood, 25 minutes @ roughly 400 deg. F to perfection. Raw onion and yellow mustard on a brat bun, just heavenly.
That's pretty tasty but have you ever tried making a beer bath for the brats? Once you do it's hard to eat them any other way. I'm hooked, I've experimented with soaking them in the bath first and then finishing on the grill, and I've tried reversing it where I lightly brown the brats and then soak them in the beer bath and honestly they're great both ways. Experiment around with using different beers, veggies, and seasoning. As an added bonus you can munch on the beer soaked peppers as the meat cooks
There’s just something about your videos that feel really authentic and I love it
Is there any meat that doesn't taste better when it's smoked? I haven't discovered it yet.
I do both. I poach them in flavored liquid on the grill then onto the med-hot grate for crisp them up. Makes them both smokey and juicy at the same time.
The point of the beer braise is to have them ready quickly for a lot of people. Like county fairs, or a huge cookout. But I’m definitely with you on the flavor.
3 of my favourite words... Beer, Grilled and Smoked. :)
My 3 favorite words are Lobster Tail and Beer.
mine: water, water and water
After learning how to smoke on the Weber kettle omg it just adds better flavor profile to everything..was hard to eat regular bbq without smoking it. Wasn't the same.
on the smoke sausage... should of smoked an onion and bell pepper...... we do that in Montana, and its wonderful.
we smoke them, till around 145F, then put them on the flat top (blackstone) or grill at high heat till its marked.
great comparison!!!
Great video as usual 👍👍👍
Question: I always understood that natural casings don’t allow smoke to penetrate the sausage.. in this case the smoked sausages look super great !! How about the smoke penetration?? Looking fwd to hearing from you!! and … keep on grilling!!
Never had a problem on smoke pentration with natural casings
@@PITMASTERX thanks !! I am a starting sausage-maker/turner/exploder/air-spreader so this is one less issue to worry about! ;-)
I am a fan of making my own sausage; because I know what goes in it. I never ever thought about taking the grill grate off to cool a bit before searing/caramelizing the skins! Excellent tip as all of your videos have helped many others! Love em keep this channel going!!
Nice video !how long did u smoke and what temp was ? Wanna try this . Many thanx in advance .
I subscribed, well done 👍🏻 we are smoking sausage this weekend on our offset with oak. Have a great day from USA!
Hey Pitmaster X smoked sausages is better by far. I smoke them in my Pit Boss 3 smoker sometimes on the rack or sometimes hanging them from the top rack if i have linked ones or spirals like Boerewors or Cumberland. Sometimes i make my own but if i am lazy i will buy them and straight to to the smoker. About two hours later...haven😀. I prefer cherry or apple wood but hickory and oak are great too. Keep on grilling/smoking!! Cheers from Australia.
I get more flavor from the beer braised when I use a dark beer. Lager/Pilsner don’t have a strong enough flavor to transfer to the sausage. At least an Amber or Brown is needed. I make my own sausage and smoke them fresh before vacuum freezing. I also get a smoke ring. Beer is a great way to warm them up to eat:
Smoked. There's something about saving the juices within and the hard snap when take the first bite.
What temp did you smoke the sausage at? When I tried this before my sausage just got very tough when smoking it to 165F. I smoked it at 220F.
Can't find Mr. Lee Perkins sauce. What is it? A recipie would be nice. Sounds like you said "add to this katchup minus one tablespoon two tablespoons Mr. Lee"
Lea Perrins saus of worcester saus
I'm with you. I like the ones off the smoker too. However, I wouldn't turn the beer n p/o dogs down. lol Thanks for the great comparison. Love your channel.
Great video. I think I have realised that I have been doing something wrong. I've been checking temps (i'm a very new smoker) with a probe and in doing so releasing all those great flavours. Thank you from Australia. I'll go the 'feel' method from now on.
I saute my aromatics (onion, pepper, garlic, fennel, depending on the type of sausage) in a pan, remove them and deglaze with beer or wine (you can use stock too). Once the liquid reduces by at least 1/3, I add my brats/sausages to poach for a few minutes and put the veg back on top just before I pull it off the heat to sear the meat. This prevents the alcohol and aromatics from dominating the sausage as much and doesn't boil the veg to death. Then, sear off on a griddle or grill. If you like a Chicago style Italian sausage, it is perfect.
How long did you smoke it for and at what temp?
Cooking it in beer then finishing it on the smoker would be amazing too. I think it may beat both of just doing one technique.
As written above I do smoke 1st and beer afterwards. It is crazy good and addictive
Boiling your brats cooks out alot of flavor from my experience.
I started smoking sausage when I got a PBC ! Awesome video!
Great video. Smoked is my preference. Some sauerkraut and spicey mustard is the way to go!
I had to give you a thumbs up for the authenticity of the comments on the difference between the two sausages. The smoked sausage was visually so much more appealing. I'm sure the beer braised would taste okay, but not after tasting the smoked sausage. Nicely done.
Awesome! I almost boiled my sausages in beer and onions. I smoked them instead. Tasted great! Thank you!
I smoked some brats a few weeks ago and they were amazing! All the flavors of the meat came through. The casing was shriveled but still had a nice snap to it. I sliced them diagonally and they were very easy to chew.
I prefer smoked too, but instead of braising the whole cook, try med twmp grill first then as they approach done keep em warm in beer onion apple bath.
Smoked is the best. I do mine at 225 F. Love love love
Great video! May I ask what temperature you smoked your sausages at? How long did they take to cook?
The smoked sausage was smoked at 150- 250 degrees F for 20 - 40 minutes
btw you have the same profile pic as me!
Now it is definetly time to try smoked sausage!! I tried the beer braised ones and also braised some in onions and cider and added some slices of crispy green apple to the bun. Both were nice but now it's time to smoke! Big thumbs up!
Is this similar to the rookwurst sold at the Hema? If not, can you do a recipe for the Hema sausage?
For how long did you smoke the sausages?
Looks great, but what are the temps of the smoker and inside the sausages?
I didn't catch what went into the sauce - mustard, sweet chili sauce, honey, and what was the other two ingredients?
The smoked sausages looked so much better. I like grilling then afterwards to get some of the Maillard reaction. Just another level of flavor
What temp and cook time for the smoked sausage?
That's a sausage party I'd actually consider attending
Nothing better than a good sausage from the offset Smoker, a beer during the smoking process, perfect ;)
Awesome video and sausages !! I'll try the Smoked one!
I live smoked sausage vs. grilled!🤘
Here in south-africa we call it boerewors, and make a sauce called chackalaka with that.
Nou pra jy! Maar ek gaan dai wors smoke trick bietjie probeer, gaan lekker boerewors nog lekkerder maak dink ek👍 Hy rook mos altyd so bietjie op die braai, maar nou gaan hy ROOK!
Honestly... I cook mine on a cast iron skillet in the oven at about 300 degrees for 12 minutes or so. I let them rest, then I take a torch to them used for searing creme brulet and I quick sear the outside skins. They get a crackled look and are crisp as paper thin bacon. It may not be grilling but I enjoy this very much with many varieties of sausages. I'm sure it can be utilized on a grill as well. However the heat control and letting the sausages rest, along with the uniform crackle texture on the skin is what makes it so great. I am unsure of how it would be achieved on a grill though I'm sure someone skilled could find a way. Perhaps direct fire and movement of each sausage individually through it?
What is the temperature for just the smoked ones
I eat sausage and drink beer. To boil it in beer and take it out only reduces the taste of the meat. The Bell pepper and onion on the other hand, which is still in the liquid - yummy
:D Samrt man
That's why they call em bangers.. the juice should go pop. N gush with flavor
Cold smoke, then slow grill. Best combo cook. Try it.
how long did you smoke the sausages and how hot was your kamado grill?
This video has some 'Bob Ross' spice on it! Authentic feeling all the way!
I prefer mine smoked. I also like to quick char, then in a pan with beer & kraut. Indirect simmer/smoke.
It might be overkill, but I like to grill my sausage first and then put it in the smoker while I'm grilling hamburgers and hot dogs. I just like to saute the onions and bell peppers OR boil them in butter and beer.
Yo yo pitmaster x I love your videos and I'm definitely going to try this 😊. But please what does your sign off at the mean?
Ze zagen er voor mij alle twee heel lekker uit! Dat je worstjes zelf kon roken wist ik niet, weer wat geleerd!
Can these sauseges be smoked with apple wood?
They both looked exceptionally good, your sauce I would think would send it to another level. But I will always think of the flawed
Sausage.
I wonder what temp the Classic Joe was at for smoking the sausages?
The exact temp isn't really important, so long as you smoke it indirect and can leave them on for a half hour or more without them looking like they died in a nuclear explosion. Cook them until they get that nice red/brown color and are around 160 degrees internal. I would ballpark the temp between 225 and 300 degrees.
Thanks!
The temperature is pretty important as you want to give the fat time to render down to produce a juice bomb sausage, would go over 150° celsius, preferably 130-140
Wouldn't*
I think slow cooking Brats in beer can great factor in taste. Last time I made Brats I cooked them in the beer and then let them simmer for an hour or so. Then I finished with a sear on the grill.
Both looked delicious yummy but the grilled the brown ones love the color. And with a beer 🍺🍺😊👏👏
Try to combine both ways. Use the smoke sausages, change the light beer for a dark one and add bit of tomato sauce. It perfectly fits together. That's my way how to do it ;)
Amazing Video. What's the smoking temperature? 110?
I miss this set. So beautiful
Fresh smoked sausage is what started my bbq “career”!!! So, for me, a clear winner over any sort of sausage preparation..... great sauce Roel!
Smoked almost always wins, but a lil tip is to leave them a bit undercooked finish them off on the grill or better yet skillet/cast iron pan making sure to crisp/char the skin (sometimes cutting them in half to speed up the process) just don't let them "dry"!
🌭Happy sausage fest Y'all🌭
Seen a few Dutch videos where the sausage squirts out like that, but this one was the best
Sauerkraut also works great with beer braised sausage.
Jacobs brewery is a fantastic German beer company. Honestly, all German beer is super tasty.
Amazing as usual. Thanks again. Those smoked bad boys look delicious and those bread rolls nice and crispy will go well with the sauce 👍🏻
First I smoke them and then I grill them or boil them.
Love the vid smoked is the best I never boil anything that goes on the grill. Make a beer sauce instead of boiling them in it :)
Beer braising dilutes the flavor of the sausage. By salting your braising liquid you can keep the flavors in the sausage better.
van waar haal je de mini wood cleaver?
Smoked is the way to go for me. I make my own sausages at home from scratch. Nothing compares to it.
Does it taste the same as the famous dutch “rookworst”??
Love the flying juices!
flavor explosion!! 6:11
Honestly I like both methods, depending
What sausage I am
Cooking!
375-400* sausage on top rack over grill wok full of peppers and onions 👍
Wetting your smoking wood would help keeping the wood from burning to fast.Soak it in water for a while .
This confirmed what I have always thought. That smoked sausage is the best. Thanks for the video 😎👍
I like smoking them on the pellet grill. I have one of those WIFI thermometers which allows me to cook them perfectly without them bursting on me.
What a hot juicy SNAP on that first bite!!!
What's up you ask? Well I'm making coffee, eating a ham and cheese hot pocket, and wishing I was eating something better 😑
At what temp did you smoke the sausages?
I would like to know this as well. I'm going to ask again in a separate question
I'll go for mustard and peppers and onions.not keen on the sauce.
Both of them
what sause after kecap manis?..
Your camera man has the best job in the world
Thank you! i'm blessed
I’ve tried both ways and I have to admit I’m also not crazy about the beer braised sausage. The vegetables are good but the sausage is tasteless. Best version is smoked sausage with braised vegetables.
Those look amazing
Smoking 100%. Beechwood FTW!
-> probably because I'm Dutch too
Love the vids dude! Keep it up man!
I lose myself when you said KECAP MANIS
try cooking them at 225 on a smoker for about 2 hrs
I know this from the Czech Republic...it is very popular there I guess!
What if you get you're sauce and get an injection needle and squirt the sauce in the sausage
smoked & grilled? Like a reverse sear
Always I will go with the smoker sausage
There’s the money shot 💦 6:12
In 2020.. and when he says kecthup manis.. thats came from my country 🇮🇩