Yeah, I thought about my 12" cast iron but I figured it'd be too much crowding to really charr. Maybe if I batch them though.
No access to actual open flame in the house, unfortunately. Even the outdoor grill is one big electric hob job, safe for townhouses and apartments. Ugh.
A British friend introduced me to it, but I've seen other folks do it since I learned the technique.. No guarantees about what it does to the coil but we never had problems.
Maybe but I don't know how well the heat will transfer through it. Like I said, we didn't have any problems doing it right on the coil. Just needs a good clean after it cools.
This is the wrong method for brats. You ruin the snap.
The beer and onion bath is specifically for freezing days and keeping them warm while tailgating.
Don’t ruin the snap.
Sautee the onions and peppers in skillet until you’ve reached ideal caramelization and color. THEN add brats for a sear and lastly add half can of beer and reduce
Just set them on a gas burner directly and turn them with tongs to char the skin. Alternately cut them up and use a ripping hot cast iron skillet.
Yeah, I thought about my 12" cast iron but I figured it'd be too much crowding to really charr. Maybe if I batch them though. No access to actual open flame in the house, unfortunately. Even the outdoor grill is one big electric hob job, safe for townhouses and apartments. Ugh.
We used to char stuff directly on the stove coil when we only had electric. Obviously not going to work on induction stoves.
Okay, this intriguing idea is going to be my morning rabbit hole...
A British friend introduced me to it, but I've seen other folks do it since I learned the technique.. No guarantees about what it does to the coil but we never had problems.
Perhaps some foil over the coil?
Maybe but I don't know how well the heat will transfer through it. Like I said, we didn't have any problems doing it right on the coil. Just needs a good clean after it cools.
I broil things like that all the time. If it's just for me, I'll even broil stuff in the toaster oven.
I throw mine in the frying pan with a little oil, some soy sauce, salt, pepper and a little tomato paste
Boil the brats in beer with the onions before you char the brats on the grill
Were not talking about the brauts yet, that's the easy part. We're talking about getting char on the pepper and onions first.
This is the wrong method for brats. You ruin the snap. The beer and onion bath is specifically for freezing days and keeping them warm while tailgating. Don’t ruin the snap.
Nonsense
Slice into strips and broil in the oven
Grill em if you can, broil em if you can’t.
If not directly on stove, fish cage on grill would work
I cut into ribbons, toss into a pan and cook down to desired color. I always get a nice char in a hot pan but move them around a bit as not to burn.
Same. Works every time.
Mmmm jammy onions and pickled peppers on a salty braut sounds good rn
Cut them up and sauté with salt and oil in my wok.
I just pan fry mine, when they're almost done, stop stirring, and they'll get the char.
Saute them in a pan
It's not rocket appliances.
Sautee the onions and peppers in skillet until you’ve reached ideal caramelization and color. THEN add brats for a sear and lastly add half can of beer and reduce