What's the best **** to cook with?

[BigEzE]

Im throwing a superbowl party this weekend and plan on cooking some bratwurst among other things. I want to simmer the brats in **** and was wondering if you guys had any suggestions on what kind of **** to use. Thanks

 

[Torre82]

Im throwing a superbowl party this weekend and plan on cooking some bratwurst among other things. I want to simmer the brats in **** and was wondering if you guys had any suggestions on what kind of **** to use. Thanks

Any **** but mine. Mine is spoken for, if not already in my stomach/liver.

But seriously.. what kinda taste you going for? You should know two things.. the taste will barely transfer over, so choose an obnoxiously strong ****. Not *******-wise, but taste. That should go without saying anyway, since American **** is pure **** as far as ******* content... bleh. **** should be 10% at the very least.

My opinion aside.. You cant go wrong with the usuals if everyone likes them. Bud. Miller. Corona. Throw a little ******'s on it and you'll be fine. Happy cooking.

 

[Embryoyo]

IF you can find it in Arkansas, go with either Lagunitas IPA or Rogue Dead Guy. I don't know how easy it will be to find good microbrews there though. The largest reason I'm glad I live in Portland, amazing microbrews to ***** and cook with are plentiful and inexpensive!

 

[Dodge]

Honestly most any **** works great. I always use the **** I *****. Bud Light has always served well for me. (Even though I like the taste of ******* much better) You'll get a much better taste out of *******. Buy ya some Ezra brooks White Label.

 

[calpoon]

yes, I'd say to go with the **** rule: if it's good enough to *****, it's good enough for cooking.

A brown or amber ale is probably best, a medium **** with a good flavor. You probably don't want to go with a lager, too heavy, or something too light.

 

[ChefChiTown]

Im throwing a superbowl party this weekend and plan on cooking some bratwurst among other things. I want to simmer the brats in **** and was wondering if you guys had any suggestions on what kind of **** to use. Thanks

Cooking with **** is a very tricky thing. What does the **** taste like? Is it fruity or starchy? Should you use light **** or dark ****?

:dunno:

If you're going to braise your bratwursts in ****, then I will offer the following advice...

- Buy raw bratwursts. Avoid buying precooked bratwursts, which are the most common ones that you will find in grocery stores. Braising precooked bratwursts in **** is absolutely pointless, as they won't pick up any extra flavor. You Might as well just cook them in water.

- Don't use light ****. Light **** will be too watery and won't really add much flavor at all. Once again, if you're going to use light ****, You Might as well cook them in water.

- Don't use heavy ****. Heavier **** tends to make food taste bitter. As the water cooks out of the ****, it leaves a very strong, starchy and bitter taste behind, which doesn't taste all too good. I **** to say this, but, avoid beers like Guinness.

- Add stuff to the ****. Toss in some onion, thyme, garlic, Worcestershire sauce, peppercorns, bay leaf, cabbage, mustard seed, etc. Using **** and only **** isn't going to really do much, so spice it up.

Now, here are some recommendations for what **** you should use...

Michelob Amber Bock
George ****ian's Irish Red
Great Lakes Dortmunder Gold Lager
Goose Island Oatmeal Stout

Braise/simmer your bratwursts in the **** (and any other additions) for about 10-12 minutes. Remove your bratwursts and then grill them as you normally would.

Any **** but mine. Mine is spoken for, if not already in my stomach/liver.

Boy, you said it. And, by "it", I mean...eh, you get it. HA, I said "it" again.

 

[Facetious]

For baby back rib marinade, I like Sierra Nevada Pale Ale, anything in Sam Smith of Tadcaster :yummie:, Bass and Fat Tire ales . . however, any "fouty" (40) ouncer of Schlitz Malt ******, Shafer and / or Milwakees Best or rock gut of the like, should suffice . . . NOT !

ø ®ock gut brew ø :nono: !


Do enjoy your culinary experience ! :bowdown:

 

[calpoon]

ah, I see that i was right. what about marinade, chef?

 

[Facetious]

As it pertains to ****, CCT queries :

Is it fruity ?

OMG, that was a bad experience . .

Have you ever tasted "Orangeboom" ? ****** ! ukey: pukey pukey pukey !

Chef, I was jus thinkin . . .all of this culinary acumen and you're stuck at home w/ a room temperature diet root **** and a can o "chef boy ardee ravioli" ? . . . on Thanksgiving, was it ?

 

[GabberMan]

Guinness

 

[ChefChiTown]

ah, I see that i was right. what about marinade, chef?

Marinade? For bratwurst? :throwup:

As it pertains to ****, CCT queries :


OMG, that was a bad experience . .

Have you ever tasted "Orangeboom" ? ****** ! ukey: pukey pukey pukey !

Chef, I was jus thinkin . . .all of this culinary acumen and you're stuck at home w/ a room temperature diet root **** and a can o "chef boy ardee ravioli" ? . . . on Thanksgiving, was it ?

Orangeboom? That doesn't even sound good.

Oh yeah...Thanksgiving consisted of canned ravioli. MMM!!!

 

[Facetious]

Yeah, Orange fortified pilsner.
http://images.google.com/imgres?img.../images?q=Orangeboom&um=1&hl=en&safe=off&sa=N

Those zany dutchmen


I'm kidding :bowdown:

 

[gunslingingbird]

Well, I always like to cook with Stella Artois, but, then again, there's not too many things I don't like doing with her. :****:

 

[General Warcock]

I agree with ChefChiTown. I usually use something like Bass, Sam Adams or Yuengling Black/Tan. The black and tan is cheap, so if you're on a budget then that's about your best bet.

Oh and ****ians? They used to be good, but something changed. When they were distributed in those bottles with the red and cream colored bottle cap, it was one of my favorites. Now as far as I know they only sell the ones with a black cap and a gold horsehead on it, and the taste, well, it's almost as bad as the rest of the Coors line of beers.

 

[robbied196]

Guinness

 

[maildude]

Lagers have more of a "****" flavor, while darks add a sweeter flavor. Try St. Paulie Girl--if you can afford it. If not, go with ****ian's or Rolling Rock.

 

[Shindekudasai]

There's something I'm not quite getting here. Maybe it's because English isn't my ****** tongue...
Why do you want to "cook" a bratwurst? I mean, where I come from they are roasted, barbecued or pan-fryed (hence the name bratwurst).
Are you seriously talking about throwing a bratwurst into a pot of water and ****?

 

[BlueBalls]

I would have thought an Ale would have been the better option to cook with :dunno:

 

[Kil4Thril]

There's something I'm not quite getting here. Maybe it's because English isn't my ****** tongue...
Why do you want to "cook" a bratwurst? I mean, where I come from they are roasted, barbecued or pan-fryed (hence the name bratwurst).
Are you seriously talking about throwing a bratwurst into a pot of water and ****?

They actually get simmered in the **** for extended lengths of time. I prefer to then finish them off on a charcoal grill, but straight out of the simmer is good. Add onions and a shot of some ****** hot sauce and it's good eatin'.

I usually end up using Michelob Dark or Amber, St Pauly Girl, or one of the Blue Moon varieties as that's what I *****, so it's on hand.

 

[Baill Inneraora]

Fosters or Guinness. I ***** light ****, but cooking w/light **** sucks.


But it always pains me to poor **** into a cooking pot instead of my mouth.