Picked up two locally made brats for the smoker – and added some Johnsonville also for a week of lunches. Throw a bunch of veggies on there and we have a time-tested tradition that will fail no time soon.
The Prep Table
Something that any grillmaster has done – the brat. The sausage. The grilled pepper and onion combo that always shines. I stopped at Kreeger’s Country Market for one of their signature Philly Cheese brats, but as expected – they were sold out. Much to my surprise, they had a “Cherry Cayenne” brat that I was excited to try.
I picked up some buns and some pepper/onions and was ready to roll. I went with the four-pepper mix because in addition to the taste, the color is great.
The only preparation to this is to get the smoker rolling and the peppers cut. I slice the pepper/onion to roughly the same size so they all finish at the same time.
You have everything prepped – let’s go!
The Process
Throw them in a bowl, and season them with a favorite seasoning of mine: McCormick’s Veggie Grill. A great blend that I use on a majority of my veggies – especially asparagus and Brussels sprouts.
All that we have to do is get smoke rolling. It was obvious choice to use Cherry wood for the Cherry brats, so I got the RecTeq going at 225 degrees. Dumped the veggies onto a grill tray, and put the brats on.
I’d go out and check 20-30 minutes to mix the veggies up and give the brats a flip. I didn’t do any post high-temp grill, just went with the 225 degree smoke until the Internal Temp hit right.
When you’re close to your temp, throw the buns on there to put a slight crisp on them. Too much and you’ll be staring at two halves when you go to put it together. Just a little browning, a little texture and it works just fine.
You can see where I pierced the Johnsonville with the Thermapen and the cheese was ready to ooze out. These were damn near ready to go. 145ish internal, and off they came.
The Result
The peppers were cooked perfectly – soft with a bite and lovely grill marks. The brats held all the juice and were delicious.
The Cherry Cayenne brats were packed with cherries! They were way sweeter than I was thinking, but it was a pleasant surprise. These were another outstanding product from Kreeger’s. The Johnsonville Cajun blend was also very good. I didn’t eat them straight from the grill – but throughout the week sliced/microwaved at work. My coworker devoured the rest of them when I was busy.. you know, working – but I love a positive review.
Nothing extraordinary or new with this one, but was looking forward to sharing with you the Kreeger’s Country Market Cherry Cayenne Brat!
The Recipe
Cherry Cayenne Brats
Ingredients
- 2 Cherry Cayenne Bratwurst Kreeger's Market
- 2 Sub buns
- 1 Green Pepper Sliced
- 1 Yellow Pepper Sliced
- 1 Red Pepper Sliced
- 1 Orange Pepper Sliced
- 1 Red Onion Sliced
- 2 Tbsp Olive Oil
- 1/8 Cup Weber's Veggie Grill Seasoning More/Less for taste
Optional
- 1 Pack Johnsonville Cajun n Cheddar Brats
Never an Option
- Mustard ever.
Instructions
- Preheat smoker to 225 degrees with favorite wood (I used cherry.. for the cherry brats)
- Slice onion and peppers and place into medium bowl.
- Drizzle P&O with some olive oil, hand mix to coat and sprinkle the Veggie grill coating the veg.
- Place the veg onto a frog mat or tray and place into smoker. Smoke/cook until grilled and soft, slight crisp
- Place brats on the Grates and cook until internal temp of 145
- Place sub buns on Grates when nearing the finishing line and combine and eat!
MY…OH MY!
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