Aug 27 2016
Another hot muggy day here and looks like more in store for
next week. Last night we took the daughter in law and grandson out to eat at a
great Mexican place here. After we ate the grandson mowed the grass for me.
I needed to edge and trim the back yard today but just too
hot & muggy. Instead I removed the smoke stack from my Traeger, cleaned it
out, sanded and repainted. I had burnt a lot of the powder coat off from emptying
the auger without the heat shield in place. Don’t do that! Just one auger full of
pellets was enough my display read 675 deg. and sparks were showing in the
smoke cap.
I also cleaned and sanded the front of the barrel under the
lid. It had some corrosion from dripping sauces down it. I used some Rustoliem Ultra
High Heat Black Semi-Gloss to repaint. Now other than the lid being scorched on
the bottom it almost looks new.
I ask the wife if she wanted a hamburger or brat burger for
supper. She said brat burger so that’s what I fixed. I went to the farmers market
today and got some nice small Kennebec potatoes then went to my butcher Kah
Meats and got 4 cheese brats. I had wanted his standard brats but he didn’t
have any in the counter. I wanted to use fresh and not frozen so thought I
would try them even though I never tried them in a patty.
You can’t beat Kah’s brats and plenty of choices; he makes 17
different styles and keeps a good supply of them in the freezer. They are in
vacuum sealed packs of 4. His brats are all in natural casings made from fresh
pork, ingredients and seasoning, no preservatives. Some styles he does use an
anticaking agent. Next time you get some
store bought brats look at all the preservatives that are in them.
Rain was coming this way so was going to do the brat burgers
in my Traeger using the back side of grill grates. I used my Cuisinart 3 in 1
burger press removing the meat from the casing. The first one I made was a
little messy so I washed the press and sprayed with a little olive oil that was
better but not great I washed again and just used cold water and that worked
pretty well. I got 4 nice patties made up and in the fridge to set up some.
I fired up my Traeger and eased the temp to 325 deg. grill
level. I nuked two of the Kennebec potatoes for 2 minutes then mashed and a pat
of butter on top. They went in a basket and on the smoker about 5 minutes before
the brat burgers. I sprayed the grill grates with some olive oil and the brat
burgers were on about a half hour turning half way. I sprayed the potatoes a
couple times with olive oil.
It all tasted great; my wife had mustard tomato and dill
pickle on her sandwich. I had mustard and a slice of Vidalia onion on mine with
tomatoes on the side.
The brats
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