Mar 04 2014
Finally we had a slightly warmer day with sunshine so I
could cook out. I had bought a package of frozen brats from my butcher a couple
of weeks ago to have with the little bit of homemade sauerkraut I had left.
In the afternoon I made some peach cobbler to have for our
dessert. I heated up the smoker at 4:00 for a half hour and it was about 200
deg. grill level. I did the brats for a half hour then went to 250 deg. for a
half hour, then 340 deg. grill level for the last half hour. I had put some potatoes on for 1 ¼ hours in
my wire basket. The brats were on grill grates.
The potatoes were some Ore Ida olive oil and seas salt
wedges and some Alexia sweet potato fries. When I do them on the smoker I thaw
them out first. I had the oven preheated to 200 deg. to hold the brats and
potatoes while I toasted the buns, well while I charred the buns! I over did
them a little! I sprinkled some WOW on the potatoes before going in the oven.
My wife had some regular kraut and mustard on hers and I had
S.A. style Curtido on mine along with some of my homemade spicy mustard. Pretty
simple but pretty good even with a little char taste!
Peach Cobbler
Brats and potatoes done
My Supper
My Dessert
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