Tailgate Recipes: Beer Brats

[@groceryboy5788]

From a guy born and raised in Wisconsin, your method is different. Never seen sugar added. But it all made sense when I heard you say you hate mustard. Something different to try! Thanks for the tip.

[@bumblebee623]

Wisconsin has the worst food iv ever had. Their beer brats are always dry and nasty. I tell people to never visit or eat in Wisconsin unless they like hepatitis A and human feces

[@Amigo4evr]

right. I was going to comment on adding sugar, but thanks for explaining..

[@michaelheiss4456]

I used the cheapest beer I could find and it was excellent , brats came out so darn good . I saved the good beer for my belly . Thanks for the recipe !

[@meatcranium4280]

I don’t drink alcohol so I don’t have a dog in that fight. Lol. Thanks for commenting

[@obijuankenobi420]

​@@meatcranium4280Sorry to hear that

[@cr8ivedestruction]

After searching around this is the best video I've seen and I'm going to try this. Question.... are there different types of beers that work best for flavor?

[@meatcranium4280]

Dark Beers work best.

[@kazcnepj]

If you leave the skin on it’s a good idea to poke small holes in the brat so the beer can get into the middle of the sausage.

[@davidbowles7047]

I must try this! Love your channel since way back when I bought a Highland. Been a Dolphins fan since 1972.

[@dwaynewladyka577]

I wonder when they will invent smell-o-vision. It's long overdue. As for mustard, I do like it, but to each their own. Those beer brats look so good. Cheers, Chris! ✌️

[@meatcranium4280]

I would pass on watching tv programs of landfill sites, and dead rotting corpses, lol. Thanks for the support and commenting

[@alexherman1987]

I got my Branco Smoker because you made it seem like the best smoker for the money and it’s true. Love your videos. Keep them coming.

[@obijuankenobi420]

After about 100 Beer Brat Recipe videos.....I chose yours, this is how I pictured it in my head.....im adding sauerkraut tho....thanks man !

[@meatcranium4280]

lol! Thanks! I do appreciate it

[@pnwflyfisher7699]

Looks awesome. Also try Red Hook ESB for the beer. The hops ad an amazing flavor and aroma.

[@ThrashTillDeth83]

Never tried cooking them like that. Looks frikin tasty!

[@meatcranium4280]

That is truly the best way snd the flavors pop. Thanks for the support and commenting.

[@brad4527]

Nice job as always BRO!

[@lesterjones9335]

I was with you till you added the sugar. What size pan are you using?

[@meatcranium4280]

Sugar balances everything out so nicely though. The pan is a Lodge no3 8cf, not sure what that means however it’s 10.25 inches wide and 5inches deep. Thanks for the support and commenting.

[@lesterjones9335]

@@meatcranium4280 thank you. I have been looking for a deeper cast iron pan. The one you was using seems just about the size i need. Not to big not to small.

[@dutchvelcamp5425]

Thank you for this. I was in the hospital for 2 weeks and missed everything

[@michaelbower85]

Got a tail gate next week and I really want to make this. But, I won't have a full size charcoal grill. I will have a mini propane tail gate grill. Any suggestions?

[@avijoeyblackmore2579]

Go Gators 😃 love how you cooked them brats.

[@meatcranium4280]

Thanks mane. I love them like that. So Good. Go Noles!! Even though we suck I still support them 100%

[@papah7398]

I always enjoy your vids and your point of view on different products. I have not seen any new material from you later and just wanted to say I trust all is well and hope you will be put out new content very soon. Take care my man...Later.

[@tomlavin1603]

Happy Holidays, miss your great videos.

[@E.P.1]

Looks great! Lol@ mustard. Great job. Thanks.

[@JoshandBabe]

Nice Beer Brats!!!! Glad to see a new video from you. I bet those smelled sooooooo good. I like a little mustard. lol. Looked fantastic.

[@meatcranium4280]

I am in the minority of people that hate mustard, I know very few people that don’t like it. Life has been hectic and videos sit in my camera for weeks now until I can edit them. Thanks for the support and commenting.

[@dutchvelcamp7844]

I sure hope you start doing vids again

[@zeebass2690]

Looks amazing m8

[@oldrustycars]

Draught is pronounced "draft". Not "drought" like when we don't have enough rain.

[@stevelitteral]

Good lookin' Brats. I need mustard. Congrats on 17K😎👍

[@meatcranium4280]

Yeah , I can’t do the mustard thing. Yuck 🤮. Lol. Thanks for the support and commenting

[@RayMacksKitchenandGrill]

This looks good my brother...

[@kevinnashskitchen3517]

You stopped vlogging? Or have another channel?

[@kevinwelsh212]

Everything ok enjoyed your videos

[@meatcranium4280]

I’m going to do a live three or four weeks and let everybody know what’s going on. maybe sooner

[@digitalayon]

I like it....but I was hoping to see you doing this at an actual tailgate.

[@jaymo6888]

Mustard is a MUST.

[@PAINFOOL13]

Yum Bro. Hope all is well 🙏🏻

[@ImpulseScooterTeam]

Started cooking 5 Brats. Finished with 4 Brats. Gotta have Mustard

[@meatcranium4280]

I’m thinking about making some today

[@grilldschigit]

Hello from Germany🤜🤛. Cool🥘🔥🔥🔥👍👍👍. Ps. Do you also cook in Dutch Oven? I have a lot of Dutch Oven🥘🔥👍 recipes and more will be shown. Recipes - from regions of Germany, Russia and Asia. Greetings Waldi🤝🍻👍🥘🔥👍

[@UncleDanBand64]

Just checking on you.

[@meatcranium4280]

I’m good. I am actually cooking right now.

[@UncleDanBand64]

@MeatCranium Nice, me and Uncle Don Barbq about 100 pounds of wild hog Saturday. Fired up at 7:00am and had it all done at 4:00pm using a buddies competition pit. Fed about 150 people. I guess nobody got the squirts😄

[@FritzFrank]

Fins Up! Awesome tailgate recipe. There's extra time to drink more beer while waiting for the liquid to reduce! 😂🔥🌭🍻

[@meatcranium4280]

That is very true, however I do not drink alcohol anymore, so it’s MtDew time for me. Lol. Thanks for the support and commenting

[@benh580]

Hey bro. Just checking in. Haven't seen a video in a while. You ok?

[@meatcranium4280]

I changed jobs and my time got all screwed up. I got a better job with better hours so I will be coming back soon. I will be explaining really soon.

[@benh580]

@@meatcranium4280 congrats! Me too. I moved my family from CA to Texas. Can't wait for the videos?

[@bmacaroni]

@@meatcranium4280 Hope things are well for you and your family.

[@curtisrogers4190]

Hey my man, where did you go, love your videos and no content. Hope you are doing ok.

[@handcannon1388]

Those look great. You know, I've even started using small sub rolls or Ballpark brat buns for coney dogs. I'm not sure why bakeries can't make them big enough anymore to contain meat and a pile of toppings too. It has been awhile since I dropped by your channel as I have been busy with Brandon's Post-Apocalyptic Bizarro-World. How did your job hunt turn out? It seems like there would be a lot going on in one of the few states in what is left of America.

[@HobiesGarageBBQ]

Where have you gone?

[@meatcranium4280]

Life has been a little bit rough. I had to get another job paying me 1/3 of what I used to make, so I have to work side gig jobs for extra money, and my editing software crashed so I can’t edit any more videos. I’m trying to learn Adobe Premiere Pro to get back to it. I make 2 shorts with the new software but I’m definitely not confident enough to make a long form as of yet. Thanks for the support and commenting.

[@HobiesGarageBBQ]

@@meatcranium4280 Sorry to hear your recent troubles and best wishes to you. I'm glad it wasn't some health issue. Hang in there!

[@meatcranium4280]

@@HobiesGarageBBQ thanks be to God that I am healthy as an ox.

[@rogerwilco59]

I will use Mayonnaise some times and its not bad

[@Single70s]

So, where are you hiding out these days? We have missed you.

[@meatcranium4280]

I’m learning a new editing software. My old editing software crash. So I have made a couple of short videos, check those out. Thanks for watching and support.

[@bobby2131]

MeatCranium, where have you been? Are you ok?

[@meatcranium4280]

I will explain everything soon, but yes I’m great. I’ve had some life challenges that has prevented me from filming, However those challenges are about to be over where I can start resuming making videos

[@bobby2131]

@@meatcranium4280 great to here that!!!

[@ChrisTheButcher]

@@meatcranium4280 I was just thinking today where have you been, glad to know your OK brother

[@billyrogers8384]

I call that one good 👍 looking BRATTUB

[@meatcranium4280]

They were Freekin delicious. Thanks for the support and commenting.

[@brad4527]

Bro where have you been,haven't seen cooking... Hope things are ok.

[@meatcranium4280]

I’m good. Life is extremely busy and I’ve been working 7 days a week for awhile and I’m trying to keep my head at water’s level. I want to make a video but I simply have no time. Thanks for the support and concern

[@brad4527]

@@meatcranium4280 Glad you are ok! Did my first smoke this winter in NJ. I smoked a chuck roast. It came pretty good! Brad.

[@RV_Chef_Life]

No video in 4 months? What's up Chris?

[@meatcranium4280]

I have a new job that takes most my time and I also work SHIPT and Uber Eats To keep my family treading water. I am going to be making a knife review video soon when I get time. I am literally working 100-120 hours a week. Thanks for the support and commenting.

[@mhammer5]

​@@meatcranium4280 I was wondering too how you were doing. Thanks for letting us know. My best videos I like that you have done are about the SNS. I never had a full filled feeling about the product when I saw it before your videos. Not thrilled with the guy who made it, he seems smug. When I started grilling and smoking in 1968 we used a kettle grill that was not a Weber. The unique thing about this grill was that the top and bottom were identical in shape. The sides of the lower section of the grill were banked at an angle that allowed you to place charcoal briquettes on an angle much better than a Weber and the end result a SNS as a separator would not ever have to be used. I used to bank charcoal on each side and then I had a narrow porcelain enameled tray from Sears that fit on the rim where the grill grate would go. The grill was porcelain also. With charcoal banked on each side and the tray in the middle this allowed us to collect juices from smoking a rolled roast. Since the temperature was low enough the juices in the tray never burned, in fact the juices had a clear appearance. These juices were concentrated beef flavor so much so that dad would make killer beef gravy for roast beef sandwiches. Back then this was in Indiana which is kind of a corn belt so we would go down to the CO-OP and they were free we would fill up brown grocery bags full of dried brown corncobs from the CO-OP elevators. They were piled outside of the elevator. These corncobs soaked in water placed on the charcoal was a substitute for hickory wood chunks. Glad to hear you are doing okay, family is priority one. By the way my dad was raised in Mount Dora.

[@redeye2629]

Left one in the skillet

[@chrivan473]

dude food!

[@meatcranium4280]

Totally, and throwing a football between flips. Lol. Thanks for the support and commenting.

[@sektion333]

Who doesn't love mustard?

[@meatcranium4280]

ME!! It’s nasty. Lol

[@Weezulguy]

Lost me at hate mustard. Try grilling the veggies a bit before you throw them in the pan, and butter up the rolls before ya grill em

[@mhammer5]

I am with you, that bun for the Brats is begging for mustard. For me I would probably go with a brown spicy horseradish mustard. No mustard is like a pizza without pizza sauce or a Gyro without Tzatziki sauce.

[@strictlyquality]

Hey my friend, long time no speak. Way too long. Hope you are doing well, still producing good videos but rarely. Just added 26 new products to our website.

[@meatcranium4280]

Wow that’s a lot. I start a new job June 6th, and I get Saturday and Sunday off so I will get some time now to film and edit. I will be back soon to explain. Thanks for the support and being a friend.

[@dutchvelcamp7844]

Two small guinness beers in Costa Rica: $7. I'm too cheap.

[@BigLewBBQ]

Looks great! I like mustard the stronger the better, Dijion, Spicy Brown, Creole, etc. The Brats looked great. However, you put five brats in the beer onion mixture yet only pulled four brats out to grill and char up. Why? Was that intentional, or did you just forget about the last one? You never mention why you wanted to not grill the fifth one. Five went in only four came out. Please explain this FSU math to me. Forgetting about it is certainly understandable and forgivable. Maybe someone in your household didn’t want theirs grilled. You left me hanging dude! The whole second half of the video I was left wondering in suspense about what happened to the fifth brat.

[@thegalleryBBQ]

What up killa. Lost your number! You ok??

[@meatcranium4280]

Yeah mane. I’ll call you soon

[@cotton648]

Anymore smoking videos? I likes your channel

[@meatcranium4280]

Hopefully soon

[@cotton648]

@@meatcranium4280 awesome 👌

[@Rex-c5t]

Sausages are not porus so all you are doing is boiling them!!

[@readelundy7620]

Bell peppers????? Fine if you are making Italian sausage but Bratwurst!!!???😩

[@meatcranium4280]

SO

[@az8theist977]

I assume you're joking, but it's pronounced "draft"......