NationStates Jolt Archive

I come from a region in Germany that is wellknown for its type of barbequeing. Some of you might have heard of the Thuringian Bratwurst (pork sausages) which is the mother of all Bratwursts.

IMHO there is only ONE accepatable way to barbeque a Bratwurst and that is on charcoal. Having the smell of with beer extinguished small fires in the nose nipping a cool beer and seeing the sun settling - that is paradise.

Some people use gas or even electric power to barbeque their stuff (and stuff includes vergetables). I think this is a mortal sin versus innocent sausages. ;)

But I'm interested what do you use for your BBQ. And I'm interested in recipes.

Here is a all time thuringian classic: The Rostbrätl:
You take some pork loin (actually neck but I'm not sure about the translation) cut in slices (steak size) put in beer add some spruce, mustard (thuringian mustard), onions, pepper salt and let it sit for 24 hours. After that the meat is tasty and tender and you put it on a grill.

I've got a Croatian/Serbian recipe that you might enjoy, it's called Chevapcici

You take some minced meat (pork and beef mixed is best), you add a good helping of chopped onions, garlic and chopped parsley, salt to taste and a good measure of Paprika powder (mostly the sweet version, if you like spicy food you can add some hot Paprika or chili powder). Then you add some egg and some breadcrumbs and mix it all together. It should be moist, but not to wet, just so you can form it. You form that into little rolls and put it on the barbeque... it's fantastic.
You can vary the ingredients to taste, my friend loves to add some curry instead of Paprika... no longer original, but still well tasty.

I only barbecue over an open fire of mesquite. Gas makes the meat taste shitty. Charcol is only acceptable if I can't get real mesquite wood.

I've never heard of BBQ'ed brats. Or Germans barbequing, for that matter. Sounds good, though. I can taste the difference between gas and charcoal, and prefer the taste of a charcoal grilled piece of meat over gas. Oh, man, I'm so hungry right now.

Lets have a cyberbarbeque, with cyberbeer and cyberhotchicks!

a friend of mine has this barbecue ( electric or gas) that has a built in fat grillling machine and let me tell you it makes the worst barbecued sausages and burgers ever. We use charcoal which i definitely prefer.

I thought this thread was about barbequeing fundamentalists.

Lets have a cyberbarbeque, with cyberbeer and cyberhotchicks!

I got the beer and the sausages. But my wife has canceled the chicks.

Gas makes the meat taste shitty.
That is so damn true.

Charcol is only acceptable if I can't get real mesquite wood.

What do grill on mesquite wood. I'm interested.

Let em show a tasting test showing the difference between a charcoal barbi and an electric one

Charcoal........ :) :D ;) RESULT!!!

GAs type........... :( :confused: :eek: poor result,this can also lead to :headbang: :sniper:

Conclusion:- Go for charcoal not gas

I've got a Croatian/Serbian recipe that you might enjoy, it's called Chevapcici

You take some minced meat (pork and beef mixed is best), you add a good helping of chopped onions, garlic and chopped parsley, salt to taste and a good measure of Paprika powder (mostly the sweet version, if you like spicy food you can add some hot Paprika or chili powder). Then you add some egg and some breadcrumbs and mix it all together. It should be moist, but not to wet, just so you can form it. You form that into little rolls and put it on the barbeque... it's fantastic.
You can vary the ingredients to taste, my friend loves to add some curry instead of Paprika... no longer original, but still well tasty.

I love Chevapcici. Its one of the view things allowed on my grill beside a thuringian sausage.

What is mesquite wood; where does it come from

a friend of mine has this barbecue ( electric or gas) that has a built in fat grillling machine and let me tell you it makes the worst barbecued sausages and burgers ever. We use charcoal which i definitely prefer.

You're invited to my next BBQ.

You're invited to my next BBQ. Gratefully accepted.
My mum makes homemade burgers and they are really nice but im not sure what the recipe is

I've never heard of BBQ'ed brats. Or Germans barbequing, for that matter. Sounds good, though. [QUOTE=Lord-General Drache]

The grilled pork sausage is a thuringian speciality. The real ones you can get only in a limited area in central Germany (around Erfurt). A lot of Germans barbeque but we (the Thuringians) are the only ones who know the true way.

Gratefully accepted.
My mum makes homemade burgers and they are really nice but im not sure what the recipe is

Bribe your mum! Ask her what recipe she needs. I might be able to organize various types of chocolate cake and other desserts.

I've got a Croatian/Serbian recipe that you might enjoy, it's called Chevapcici

You take some minced meat (pork and beef mixed is best), you add a good helping of chopped onions, garlic and chopped parsley, salt to taste and a good measure of Paprika powder (mostly the sweet version, if you like spicy food you can add some hot Paprika or chili powder). Then you add some egg and some breadcrumbs and mix it all together. It should be moist, but not to wet, just so you can form it. You form that into little rolls and put it on the barbeque... it's fantastic.
You can vary the ingredients to taste, my friend loves to add some curry instead of Paprika... no longer original, but still well tasty.

Ooooo, I wonder how that would go if I replaced the Paprika with Cayenne fresh from the garden? :> (going to find out).

I've never heard of BBQ'ed brats. Or Germans barbequing, for that matter. Sounds good, though. [QUOTE=Lord-General Drache]

The grilled pork sausage is a thuringian speciality. The real ones you can get only in a limited area in central Germany (around Erfurt). A lot of Germans barbeque but we (the Thuringians) are the only ones who know the true way.

Man, I was in Germany last summer, didn't hear a word about it..I feel like I've missed out. When I go back, I'm definitely having some.

Our homemade burgers are just from beef mince and steak and then "crafted" into burgers which are suplied to the barbi and barbecued to the best

herbs are put in too. Not sure which ones though

herbs are put in too. Not sure which ones though

The herbs are a critical part. Can't do it without them.

Ooooo, I wonder how that would go if I replaced the Paprika with Cayenne fresh from the garden? :> (going to find out).

No good, you can try it but it'll not be as good. The Paprika powder has a very light, but distinctive taste, and it's good for the consistency. Don't make them too spicy, you'll lose out on some of the flavours.

HAs anybody tried one of them boy scout barbies where they connect all the sausages together with toothpicks in a dome shape over a fire. I did it once but some numpty took one from the bottom of the dome and the whole thing collapsed into the fire. MAny sausages were killed but we managed to salvage some; in fact the ash adds quite a nice taste to the sausage

Man, I was in Germany last summer, didn't hear a word about it..I feel like I've missed out. When I go back, I'm definitely having some.

Next time you come, tell me, I advise you.

i know curried sausage in german...........Currywurst. dada

i also know hamburger.........Hamburger. dada

No good, you can try it but it'll not be as good. The Paprika powder has a very light, but distinctive taste, and it's good for the consistency. Don't make them too spicy, you'll lose out on some of the flavours.

Except, I'm cajun; no such thing as "too spicy"... why you think I grow Cayennes and Jabenaro's in the first place? I think it would be kickin'... Besides, if I get the proportion down (like with Andouille) it would likely be good.

That is not barbacoa :mad:

If you're going to be a fundamentalist, you have to to be a fundamentalist.

Next time you come, tell me, I advise you.

Will do. Oh, you happen to know of this apparently regional dish? It's a roasted garlic cream soup, damned good. I've had one similar to it, but not the same.

Also, I've known a woman who would mutilate a good burger by putting mint of all things in it, and processed "mexican" cheese. *shudders and sighs*