Actually, I cheat on the demiglace. I use one that is already made, expensive, but takes alot of work out for you. This one is pretty good, very little salt, and alot of restaurants use it as well:
Ive heard of that, might have to check it out.
Actually, I cheat on the demiglace. I use one that is already made, expensive, but takes alot of work out for you. This one is pretty good, very little salt, and alot of restaurants use it as well:
Bratwurst whilst Crabbing, or "Sea Brats"!
*Also posted in the "I Love Hot Dogs" thread.
Not exotic or a culinary masterpiece, but hey, ya gotta eat.
I don't know what brand they are but I get these at my local butcher...
[/URL]
I give each one three scores and an "x" cut on each end...
[/URL]
I give them some direct heat to get them going...
[/URL]
Then, I place them on the top shelf and let the indirect heat really open them up...
[/URL]
These dogs are really opening up now...
[/URL]
I place them in a Martin's potato roll. The one on the left gets a slice of Claussen pickle, some sweet relish and French's yellow mustard. The one on the right gets some Sabrett's red onion sauce and some French's yellow.
[/URL]
All washed down with a icy cold Yuengling. Oh yeah!
Needs some sauerkraut from Acme Farms.
I need to get me some of that "Acme" farms sauerkraut.
I got family out there, Italians, we can track people down. I just can't tell them its for "kraut", it's a WWII thing.You have to move East.
Bobby's shore version of surf and Turf.