New Belgium Fat Tire Beer Brats

[@rmftrushing6591]

Many times I've done johnsonville brats this way. Maybe one day I'll stuff my own. Love beer brats! Boil them in beer till the casing starts to break apart on their own, and then grill them till they're slightly charred all around. Horseradish sauce, caramelized onions, and some sliced hot pickled peppers on a soft toasted potato bun. One of my favorite things... now I'm hungry at 3:12am. Thanks....

[@ArkansasBadBoy]

I just watched this again for the first time in over a year and it's very noticeable how much your on camera presentations have improved. Still another delightful video from you.

[@walterkopriva9735]

Reached way back this morning and found a baby faced Chef Tom making up some great looking brats!

[@allthingsbbq]

Who is that guy :)! And those were some really great brats. Thanks for being part of our community!

[@andrewsais5909]

Chef Tom, you’re the man. I’m trying this out for the holiday.

[@allthingsbbq]

Thanks for watching!

[@rdapooch]

Brilliant! I love the.fact you're exploring new cuisines Tom - and avoiding becoming to pedestrian with the same old 'safe 'recipes everyone else does. Not only is it diverse - but you'll get tasty outcomes like this!!

[@allthingsbbq]

Thank you. Our culinary passions lead us down unworn paths quite often and this recipe sits somewhere in the middle. We have some opportunities to cook some out there stuff coming up and we hope to make at least a couple videos with those recipes. Cooking with fire is engrained in nearly all cultures, so we hope to bring a little world cuisine into this show as well. Thank you for watching!

[@gorbashin]

I would love to see you tackle good boudin. It's the creole treat that can't be beat.

[@Chucho_Q]

Chef Tom... You my friend are just straight STUD STATUS!!

[@timothysinnott7176]

I like your hygienic practices! Everything looks so hygienic. You seem very knowledgeable about everything you do! Great presentations!

[@atctron]

Chef I love this channel......many thanks!!!

[@bsscoots4401]

I love watching these at 3 am on my bed

[@MInecraftCaver]

you guys really need a lot more subscribers. this is quality content. great video!

[@a.w.w.728]

looks outstanding yet again guys.

[@allthingsbbq]

Thanks!

[@kenhomeier8629]

Great instruction on this video. Been a brat fan for years but never made them from scratch. Thanks for the how-to on some of the techniques, (pinch and roll). Don't see that on very many videos.

[@allthingsbbq]

Absolutely, thank you for watching!

[@rpsmith01]

Another awesome video! I have only made sausage a few times, so it still takes me a while, but the results are totally worth it! I can’t wait to try this out. I would also love to see you make and cook some jalapeño cheddar sausage

[@Frank-the-Tank-13]

I’m wanting a pineapple jalapeño brats

[@ElisaBou]

I am from Belgium, watching a "how I met your mother" épisode , Marshall says "Belgian Beer Brats", I was like "whaaaaat is that", did not know that receipe😍😍Nice!

[@andrewsummerenvan9010]

Thanks for the video. Big up from Holland

[@allthingsbbq]

Thank you for watching!

[@mikelanglois7150]

We made them!! Our first sausages and they were great.

[@mickeymaier8378]

It’s almost like you grew up in Wisconsin! I have to make it to Kansas to visit your place. I love your Kamado Joe videos. Been inspired many times.

[@vincent6692]

Really enjoy your style of videos. Plus your smart enough to know a good beer! Fat Tire! thanks again

[@allthingsbbq]

Thanks for watching!

[@Buchnerroy]

Shows like this makes me want to cook! kudos bro!

[@waynehegg8847]

Love this guy!!!!!!!

[@fredbear205]

Wow, absolutely amazing!

[@robertphillips760]

Your recipes rock brother!

[@allthingsbbq]

Thanks for watching!

[@slickcross]

wow. looks really good.

[@KittenBowl1]

I wish you make spice blend from scratch. I don’t want to use MSG and corn syrup solids etc in the spice mix and I live outside of the US. I loved the way you prepared the finished sausages with onions and beer, that’s fantastic way to flavor sausages. And great tips on how to stuff sausages. Please do natural spice blend and share your techniques with us.

[@JDeaver51]

Amazing content again. I cannot wait to try this. Tortillas as a hatch green chile ranch always goes good on brats. Prost!

[@allthingsbbq]

Thank you!

[@debwaterson799]

Bloody beautiful mate :) thanks for sharing your techniques .... have a great day - Deb from downunder :)

[@allthingsbbq]

Thanks for watching, Deb!

[@duanesmith4337]

Since you are making beer brats, could you have used some beer when soaking the casings? If so, would that have enhanced the beer flavor in the end product?

[@duanesmith4337]

Would patting the brats dry with paper towels after the braising help with process of grilling to get color on them?

[@jim-cm2qp]

Great vid, I live in MILWAUKEE WISCONSIN, and I have been making sausage since I was a kid, of coarse I use Pabst in mine, we cook ares both ways, boiled in beer then grilled, or vice versa, both are good and different have textures, any way its home made and way better than the over rated Johnsonvilles. man i'am Hungry !!!!!

[@Frank-the-Tank-13]

Man I’m really wanting to try making my own.

[@mmmBax]

Holy crap that looks good. Jalapeño mustard, first I've heard of that, I'm off to buy some.

[@allthingsbbq]

Here is a link to the mustard we used: www.atbbq.com/kansas-flavor-jalapeno-mustard.html Thanks for watching!

[@wallyfdog1]

I asked you a couple days ago. If You're made hot dog beer brats and I just seen it. I like my bratwurst caramelized onions and bell pepper of course jalapenos. Great job

[@BlutigeTranen]

Man oh man... I love me some Fat Tire!

[@allthingsbbq]

Us too, great stuff!

[@ThatDonovanKid]

Looks SO good! Am I the only one surprised he wasn't using a Creekstone Farms bratwurst? Haha.

[@TheUltimateMartin]

In Wisconsin we grill the brats first and then let them soak in beer, butter and onions for a while, plus the only way to eat a brat is in a double brat on a Sheboygan hardroll

[@sharpshooter07]

So you have the same technique for bratwurst and andouille sausage, but the difference is the seasoning?

[@vicgawith2049]

Do I have to cook these right away, or can I freeze them immediately?

[@J.B.z_BBQ]

Chef Tom, you have a great channel here, I really like watching the videos you post. Do you have a video showing how to wet brine and dry cure a pork loin for Canadian bacon? My next question is about the amount of pink salt/cure salt that is used. I understand that you use 1/4 tsp per pound or 1 tsp for 5 pounds. Where I get confused is when I watch a video on youtube some say that when you are calculating the amount of pink salt for your wet brine that you need to add the water weight to the weight of the meat to determine the correct amount of pink salt to add to your brine, is this method correct?

[@Fodi_be]

Masterful.

[@fredericboncour2730]

I'm Belgian, born and raised, never seen that kind of beer here :)

[@JDeaver51]

Have y'all ever done any 'baked beans' on a smoker? I'd love to so that from dried beans to finished product.

[@allthingsbbq]

We have, and we have some plans to do a recipe for it in the near future. Thank you for watching!

[@illustriouslaz]

+allthingsbbq what knife you use to open the beer? Looks like a Spyderco

[@knutenarvaez7057]

I felt like i was watching Man At Arms, but with food! :D

[@arnoldalexa5325]

awesome!

[@TylenEarl]

Thank you for the video Chef Tom, do you think for your next one you could do a whole hog? Thanks!

[@allthingsbbq]

Whole hog is on our list to cook in the future. We're about four weeks out right now (with videos we've already shot), so it'll be late summer at the quickest. Know that we'll get to it for sure! Thank you for watching.

[@aaronlunzmann6534]

Two questions... three... -where is you're restaurant? -What is the pelicle (couldn't find it with a search) -how do you smoke your brats so they have a nice bite through the skin mine occasionally are chewy (skins) Thanks for your help. Love your videos.

[@allthingsbbq]

We don't have a restaurant, but we do teach cooking classes at our shop in Wichita, KS. The pellicle is a coating on the outside of meat, poultry and fish that allows smoke to adhere. It's most obvious on cured items like ham. To get a better bite on the skin, hit them with a nice high heat sear to help get it nice and crisp. Thanks for watching!

[@jernigan007]

HELLO FROM 2021 !!!! short beard Tom you so cute

[@aswyers8816]

I am guessing your in St Louis. I am in Soulard, Mauki's Bakery & Country Store..

[@josephchua89]

what kind of inner lining are you using on your gloves?

[@rsmiff]

Oh great...now I have to make my own brats?! Haha! Aside from my lame store-bought brats, this is the exact recipe I use. Right down to the Fat Tire & onion braise. Love it! Go Chef Tom, kill that Fat Tire. One of my favorite beers. To anyone that has not had brats this way it will be hands-down the best you've ever had. Excellent video.

[@allthingsbbq]

We know we have found a like soul when they love Fat Tire as much as we do. Have you seen the new Fat Tire collaboration for their 25th anniversary (www.newbelgium.com/25)? We're excited to try it. Thank you for watching as always!

[@blistersonmyfingers9321]

Yeah buddy. Fat Tire ftw

[@joshp234]

dude you must cook at my wedding!!

[@pipeline_hank5277]

I use my dads fat tire beer for roasting beef.

[@mattybdoesntrap8538]

mouth-watering. why

[@TheErectGaming]

MattyBDoesn'tRap I think it's the shape doing that to you. LOL

[@billrehm2617]

Just stumbled on this, just an FYI the fire is too hot for brats or any fresh sausage. The sausage casings should NEVER split open, if they do you are grilling them to hot and too fast. To add to that the only reason to par-cook your brats is bad fire management, you should be able to grill any fresh sausage on the grill from raw with no splitting or concern with them cooking completely. Braising or par-cooking will only lead to mushy sausage in the end

[@dr.dennisfalls5126]

I'd like to see how you cook lamb ribs or an lamb shanks. I'll be serving smoked barbecue lamb ribs. What is the difference in lamb and mutton?

[@1961scout]

Nice job once again Tom, In the future I would love to see your take on pepper stout beef sammies!! Also, what is your KCBS team name and how often do you compete?

[@allthingsbbq]

Thanks. We have a recipe (not a video) Pepper Stout Sandwiches with a Guinness Cheese Sauce here - thesauce.atbbq.com/recipe-pulled-pepper-stout-chuck-roast-and-guinness-cheese-sauce/ We have competed as All Things Barbecue and Yoder Smokers in the past and will compete as Que Tang Clan in the future. We haven't competed for over a year due to team members having kids + our work load here in the teaching kitchen. Hopefully we'll get out and cook at least once this fall as a team.

[@craeg_]

i love thid guy tom

[@Viodoxz]

You can tell the age of the videos by the length of chef Toms beard.

[@ronfontenot4534]

I will take one brat please.

[@steveniemyer9288]

Dude use Miller high life or Pabst to cook bratwurst, save the Fat Tire to drink with the brats😉

[@KaraokeKarsten]

i really believe that this tastes great but as a german "boiling" bratwurst kinda hurts my feelings

[@bonifaciomagdiwang1697]

I am a Bratwurst eat lovers, that is my question which is better boild it first before you grilled or Just straight the Bratwurst to the Grill?

[@KaraokeKarsten]

jansen melo straigth to the grill, if you have Bratwürste which are a bit thicker, like in the video, you just grill them slowly. If you boil them first you will receive a flabby gummy sausage casing on the sides that dont have direct contact to the grill.

[@bonifaciomagdiwang1697]

@@KaraokeKarsten thank you.

[@modestC13]

What happened to the end? No taste test?? How do I know if its delicious and if I should even cook?? Haha

[@rickleeo970]

how about english cut beef short ribs

[@allthingsbbq]

On our list, thanks!

[@Usbp720]

I would like for you to cook some sweet bread!

[@allthingsbbq]

We'll add it to our list, thanks for watching!

[@Danielv344]

Who’s slamming a cold one back and grilling some brats!?

[@crimsonflyer]

I wonder if a duck a l'orange is possible on grill

[@cloudysauce]

you must be sponsored by this yodersmokers, i hear it in every video

[@allthingsbbq]

Nope, but it would be cool if they would send us a check. :)

[@cloudysauce]

lol, cough cough yodersmokers, cough cough

[@cloudysauce]

thanks for the videos! ive been duplicating them and they are all awesome

[@ImTheMan0fSteel]

I always sear them FIRST. But that's just me.

[@docmont357]

This channel is the SHIT!!!!

[@bautistajade]

My fatass is super disappointed you didn't bite into it, I was rubbing my belly and whispering fuck yeah waiting for the bite that never happened...Feelsbadman

[@eNosArmory]

OK... Wisconsin born and raised here... Packer fan to the core. If there is 1 thing I know its beer brats. This is a ligit video, you have got it pretty good. There is only thing Id warn.... I own a bicycle shop, and people always think that Fat Tire is what we (bike gods in WI) like.... it isnt. I am sick of it... overrated! Fat Tire is to beer what Vanna White is to quantum physics. Do yourself a favor... find out what beer we here in Wisconsin use for beer brats... Colorado is about as respected for beer as Vegas is for snow shoeing. We consider Fat Tire a joke... Beer for people who dont know beer, but want to look like they know beer. If your in a pinch you can use Super Club... but then again... why waste Super Club on Kansas.

[@TheUltimateMartin]

Wisconsinite as well, and the only way to eat a brat is a double on a Sheboygan hardroll

[@fadetoblack51]

Fat tire is ok only if you can’t buy spotted cow.

[@lukewilde7576]

Beard too short can't trust old chef tom

[@morrius0757]

I'd make it without the beer, I hate the taste of beer. lol

[@allthingsbbq]

Why do you hate great food?!?! It's okay, we'll forgive you for this blasphemy. :)

[@morrius0757]

allthingsbbq Why do you hate people with different tastes than you? this is the second time you've replied to me like this where you seem hurt that I don't always agree with you.

[@allthingsbbq]

It was sarcasm... we said it was blasphemy like you did on the whole cheese wiz thing. Just a joke, sorry it came off as offensive.

[@morrius0757]

allthingsbbq I'm not talking about the cheez wiz one lol that was fine. lol You replied to a Turkey comment I made about deep fried turkey. (I think it was you anyway lol I could be wrong). Thank you for clearing things up though.

[@BlutigeTranen]

How many beers would you recon you've tried?