If the hinge of your hot dog bun breaks, you’re just eating a really narrow sandwich.
4/23/2005
nobrainer Says:
Actually, it was a Johnsonville brat with onions and mustard - polished off with a refreshing Pabst Blue Ribbon.
I think that I may start using Subway style bread. Carve out a channel then discard the top piece. Use the remainder as a bun.
Evan Says:
Well now. I actually can speak from experience on this very subject, as I eat several brats a week.
Here’s the style I’ve developed over this past winter.
1.) pan fry your brat in a few oz. of water (cover pan) until the water is boiled off–these things needs lots of time to cook right.
2.) brown the brat either in the pan or on the grill.
3.) get a hogie roll and carve out a cavity (subway style)
4.) continue the carving into the bun so there’s a distinct space for the brat + cheese + relish + mustard
5.) while the brat is browning on the grill, grate some cheese and put a modest amount inside the bread cavity.
6.) take the brat straight from the grill and put ontop of the cheese so that the cheese melts alittle.
7.) put your mustard, relish, and other toppings on…I’m a big fan of “chow-chow” (pickled cabbage) it’s awesome on brats sauteed or fresh onions are also good
8.) cover the whole thing with the rest of the cheese–be liberal here, let it just pile up
9.) broil for 1-2 minutes (watching carefully) until the cheese melts and starts to bubble a little.
When it’s done, it’s all warm, the cheese is melted and a little crunchy on the top and all the toppings and whatnot are encased in a protective layer of this melted cheese.
Wha Says:
I must give props to Evan on his recipe. Sound delicious! I do have a some recommendations. Cobblestone makes a very good wheat roll. If that is your thing at subway, try this route. Also, on the cheese. If broiling is an issue, consider using a toaster oven with the catch pan on top of the grates. Less pan to clean and typically warms to effective state much faster than the typical oven broiler. As for teh cheese, the grated stuff works well, but Sargento makes multipacks now wit hcolby-jack and cheddar as well as some white cheeses. The colby jack with and cheddar combo (one piece halved and layed in on top, the other on the bootom works well). If using this stuff, do not microwave as I am sure you wouldn’t do. The cheese forms some foreign substance that is not cheese. The oven works better. Learned this with Nachos especially. A pampered chef stone baking pan works well for these applications if going for the full oven method. They can be purchased in large version early but often times come packaged with the complementary small one for said single useage. Hit up the family the next time gift giving come around. You mom will probably know of a “party” where she can buy one in her area. Moms are always good for helping us be prepared in the kitchen. She may jsut hook you up for this reason anyway. Makes a great conversation piece when the pets weather and ailments conversation is running thin.
Nobrainer’s Blog » What’s on my mind Says:
[...] paws)’ to work day. I cooked bratwurst tonight. I added some parts of Evan’s method to the recipe. Specifically I used the carved out hoagie rolls, added shredded [...]
It’s still a hot dog based on the contents between the bread. The key are contents man. Was their spicy brown mustard and relish? Did you wash it down with an ice cold Budweiser? I think you have your answer. IT WAS A HOT DOG AND IT WAS DELICIOUS!