Nice. Not sure about the eucalyptus but that super premium is great for my Komado Joe. Gonna try some premium for my Masterbuilt 1050 because the chunks should be a little smaller. Great video, thanks.
Yes sir! That is exactly what each is meant for. I am sure you'll like it. The Black bag Premium or Eucalyptus are both great for grilling or shorter cooks in the Kamado as well.
@@FOGOcharcoal Ah crap, I guess I already failed the requirements. I guess I'll just have to make my own brats under cover of night when no one is looking.
Sausage is notorious for the skin splitting and the juices ending up in the fire. One way to prevent this from happening is to start cooking them in a liquid; just like the fancy way Ron did. If you don't want to cook the sausage this way, then just boil a pot of water, throw in the sausage, cover the pot and turn off the heat, and then wait 8-10 minutes. The sausage should be about 160* in the middle which is a safe temperature to eat. Now grill them to brown up the outside and there is no worry that the inside is undercooked.
What a great summer grilling treat! These are ALWAYS a big hit!
A definite "must have" at any cookout!
@FOGO Charcoal “You can never go wrong with some tasty beer brats! Interesting recipe Ron. Thanks for sharin’. Can’t wait to make it!”
Thanks Fernie. Hey, sharing is caring!
I have GOT to try this
Yes sir! Let us know what you think!
Really good recipe. I luv this channel 👍 greetings from Germany.
Danke mein freund! I'm so glad you liked it
BRAT TUBBBBBBB!!! Love it
It's a hot tub brat tub! pronounced braht.
Man those look good! I always end your videos significantly hungrier than when I start them!
Thank you Chris, that is the best compliment.
Where did you get that double level grate??? I need one!
It is the Eggspander system made by Big Green Egg. Your local dealer should stock it.
So I would have loved it anyway but when you throw in the Sublime reference to start the video, you had me ...
Great catch. We are now best friends! 🌞
Love it brotha!!
Thanks, glad you liked it!!!
Loving the summer series. Baby Backs please?
We have made the note Tony, thanks for the idea!
Nice. Not sure about the eucalyptus but that super premium is great for my Komado Joe. Gonna try some premium for my Masterbuilt 1050 because the chunks should be a little smaller. Great video, thanks.
Yes sir! That is exactly what each is meant for. I am sure you'll like it. The Black bag Premium or Eucalyptus are both great for grilling or shorter cooks in the Kamado as well.
Just unwrapping a whole stick of butter into the disposable pan - man of the people
It's just how we roll Howard.
Freaking killer. I’m starving.
Have a brat TJ!!! Keep up the incredible work sir!
We love a good Brat Tub!
I'm starting to think we are related!
It’s times like this I wish I wasn’t the only one in my family that goes bonkers over beer, brats, and kraut! Can you adopt me?
Hmmm, I don't know.... will you keep your room clean?
@@FOGOcharcoal Ah crap, I guess I already failed the requirements. I guess I'll just have to make my own brats under cover of night when no one is looking.
@@nskimn8r884 I can tell you this, you definitely win comment of the day awards!!!
Are those Wassi's gloves?
Good eye you have there Michael, they sure were.
Sausage is notorious for the skin splitting and the juices ending up in the fire. One way to prevent this from happening is to start cooking them in a liquid; just like the fancy way Ron did. If you don't want to cook the sausage this way, then just boil a pot of water, throw in the sausage, cover the pot and turn off the heat, and then wait 8-10 minutes. The sausage should be about 160* in the middle which is a safe temperature to eat. Now grill them to brown up the outside and there is no worry that the inside is undercooked.
Thanks Mike, you are 100% correct sir!
Videos like this should be illegal after midnight.
lol….munchies creeping up?