BEER BRATS
These awesome beer brats are boiled and then put on the grill!
Provided by Zach
Categories Meat and Poultry Recipes Pork Sausage
Time 25m
Yield 10
Number Of Ingredients 7
Steps:
- Preheat an outdoor grill for medium-high heat. When hot, lightly oil grate.
- Combine the beer and onions in a large pot; bring to a boil. Submerge the bratwurst in the beer; add the red pepper flakes, garlic powder, salt, and pepper. Reduce heat to medium and cook another 10 to 12 minutes. Remove the bratwurst from the beer mixture; reduce heat to low, and continue cooking the onions.
- Cook the bratwurst on the preheated grill, turning once, 5 to 10 minutes. Serve with the beer mixture as a topping or side.
Nutrition Facts : Calories 381.9 calories, Carbohydrate 9.7 g, Cholesterol 69.2 mg, Fat 27.4 g, Fiber 0.5 g, Protein 13.8 g, SaturatedFat 9.4 g, Sodium 1030.6 mg, Sugar 0.8 g
HOMESTEADER CIDER BRINED PORK CHOPS W/ PAN GRAVY-FOREVERMAMA
Simple, unpretentious deliciousness! Need I say more.....The gravy is fabulous and if you time your chops as directed, they'll be tender without any of the dryness you can sometimes get in pork chops. Our family truly enjoyed it.
Provided by ForeverMama
Categories Pork
Time 8h30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Brine:.
- Place black peppercorns in a plastic zip-top bag and seal. With a meat mallet, crush peppercorns slightly. Note that not all peppercorns should be crushed, but only a few to release flavor.
- In a large bowl, whisk together the cider and salt until the salt dissolves.
- Place the brine in a large zip-top bag (or if the bag isn't large enough to fit all the pork chops, divide the brine into 2 zip-top bags).
- If using 2 bags, add to each bag half the peppercorns, 1 bay leaf, and 3 garlic cloves. If using 1 large bag add the full amount of the peppercorns, bay leaf and garlic. Mix to incorporate seasonings evenly.
- Place chops evenly in bag(s), seal and place in the refrigerator for 4 hours or brine overnight.
- Preheat oven to 325 degrees F. Set oven rack to the middle position. Drain the chops well and discard brine, blot dry if desired. Remove the whole peppercorns that are stuck to chops and discard.
- In a large skillet over medium-high heat, melt the butter and depending on the size of your skillet, add 2 to 3 pork chops. Cook until browned on each side, 3 - 5 minutes. Turn the chops and cook until browned on the other side, 3 - 4 minutes more. Repeat with remaining chops. Set the skillet aside and DO NOT drain off butter and brown bits in the skillet.
- Layer the chops in a 9 x 13 inch baking dish and bake until pale pink in the center for 15 - 20 minutes, being careful not to overcook to prevent them from drying.
- While pork chops are in the oven or before placing chops in oven, prepare your sauce:.
- Return skillet to medium-high heat and add the cider. As it bubbles, use a wooden spoon to scrape up brown bits on the bottom of skillet. Add the chicken broth, turn the heat to high, and boil until the liquid is reduced to about 1 cup, 8 - 10 minutes.
- Remove from heat and stir in cream and mustard. Season with salt and freshly grated black pepper to taste.
- Once chops have completed cooking, remove from oven and place in serving tray. Pour sauce over the chops and serve immediately.
- NOTE: If using bone-in, they may take longer to cook. Also depending on the thickness of your chops, keep a close eye on the cooking time.
Nutrition Facts : Calories 503.6, Fat 34.1, SaturatedFat 15.8, Cholesterol 188.8, Sodium 660.5, Carbohydrate 3.4, Fiber 0.4, Sugar 0.3, Protein 43.8
APPLE CIDER BRINE
Make and share this Apple Cider Brine recipe from Food.com.
Provided by PalatablePastime
Categories Poultry
Time P1DT20m
Yield 3 1/2 quarts
Number Of Ingredients 11
Steps:
- In a 3-4 quart saucepan, combine cider with salt, sugar, ginger, bay leaves, cloves, peppercorns, and allspice; stir to dissolve salt.
- Bring to a boil over medium heat; cook 3-4 minutes; remove from heat, add 4 cups of ice water and set aside to cool.
- Line a heavy roasting pan with turkey-sized oven cooking bags (which should be double-layered).
- Remove the turkey from it's wrapping, remove neck and giblets (store separately), and rinse and prepare bird.
- Stuff cavity with orange quarters.
- Make a collar of the top of cooking bags (helps keep bags open), and slip bird inside, stand it upright (legs pointing up), and unfold the top of the bag.
- Pour the brine over the bird, and add an additional 2 cups of water.
- Draw up the first inner bag, squeezing out as much air as possible, and secure with a twist-tie; do the same for the outer bag.
- Place the turkey, breast side down, in the roasting pan and refrigerate for 12-24 hours, turning 3-4 times while brining.
- Just prior to roasting, remove the turkey from the brine; discard the bags, brine, and all cured herbs, spices, and oranges remaining in the bird.
- Rinse the turkey under cold water and pat dry with paper toweling.
- Air-dry turkey under refrigeration for 4-6 hours (before cooking) for a crispier crust when roasting.
- The turkey is now ready to be roasted.
BRATS IN BEER
This marinated bratwurst recipe comes from Jill Hazelton of Hamlet, Indiana. The flavor of the marinade really comes through in the grilled onions.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the first six ingredients. Pour 1-3/4 cups into a large resealable plastic bag; add bratwurst. Seal bag and turn to coat; refrigerate for 4 hours or overnight. Cover and refrigerate remaining marinade. , Add onion to remaining marinade; toss to coat. Place on a double thickness of heavy-duty foil (about 18 in. square). Fold foil around onion mixture and seal tightly. Drain and discard marinade from bratwurst., Grill bratwurst and onion, covered, over medium heat or broil 4 in. from the heat for 15-20 minutes or until meat is no longer pink and onion is tender, turning frequently. Open foil carefully to allow steam to escape. Serve brats in buns with onion mixture.
Nutrition Facts :
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- Place the butter and onion in a large heavy-bottomed pot over medium head, stir to combine. Add the hard cider and bring to a low boil.
- Once boiling, add the bratwurst to the pot. Be sure to get them nestled in the liquid. Sprinkle the red pepper and coriander seeds over top. Simmer for 15 minutes.
- Oven method: preheat oven to 400 F. Pull the brats out of the water, place them on a rimmed baking sheet, drizzle with the olive oil, and bake for 5 to 10 minutes, or until the tops start to brown, but not burn.
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