Cliff Bartlett
R.I.P. 5/17/2021
Back at the end of February, Jim Lake made a great post of his Brat Reubens. He shared his recipe from a Food and Wine publication. His pictures looked great and we love Brats. I read the links that Jim provided and decided I had to try it. I was fascinated with the Giardiniera. I've seen this item in stores for years and have always thought "Yuk". Boy, was I wrong. After marinating in the fridge for a couple of weeks I tried it and it has been a hit in the family. Anyway, I put together my version of Brat Reuben's yesterday. They were just as good as Jim said they were. Fantastic. For years, my favorite Brat recipe has been Weber's Brats with Spicy Stewed Peppers. Well, this recipe is just as good. Also, made a batch of grilled beans with the last of my left over brisket. Here's some pic's.
This is the special sauce that the recipe calls for. It's a blend of mayo, ketchup, sweet pickle, Worcestershire and some hb egg.
Here is a jar of my Giardiniera. I got five pints out of my recipe. (only two left)
Here's some goodies for my beans. Little onion and celery, grilled red bell pepper and my left over brisket.
Got the onions and celery going in my CI pan on my Smokey.
Got some nice pastrami, swiss cheese ready to go. Chopped some of my Giardiniera.
Got my beans on the grill with some indirect heat.
Got the Brats going over direct heat immersed in a nice Sierra Nevada brew along with some onions.
Pulled the Brats out of the "stew" and got them going for some direct grilling.
Beans are done.
Plated and ready to eat!!!
I had a lot of fun with this cook. Took me a while to get to it, but it was worth the wait. Thanks Jim, for sharing this recipe. Thanks for looking.
This is the special sauce that the recipe calls for. It's a blend of mayo, ketchup, sweet pickle, Worcestershire and some hb egg.
Here is a jar of my Giardiniera. I got five pints out of my recipe. (only two left)
Here's some goodies for my beans. Little onion and celery, grilled red bell pepper and my left over brisket.
Got the onions and celery going in my CI pan on my Smokey.
Got some nice pastrami, swiss cheese ready to go. Chopped some of my Giardiniera.
Got my beans on the grill with some indirect heat.
Got the Brats going over direct heat immersed in a nice Sierra Nevada brew along with some onions.
Pulled the Brats out of the "stew" and got them going for some direct grilling.
Beans are done.
Plated and ready to eat!!!
I had a lot of fun with this cook. Took me a while to get to it, but it was worth the wait. Thanks Jim, for sharing this recipe. Thanks for looking.
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