Beer Brat Hoagie

Ready, Paul and Bob

I'm ready. Okay. And three, two, one. Action. Well, we're back with more tailgating recipes

This is another favorite of Jamie and Bobby's. Jamie, you were telling me a while ago, son

the first time you had a real one of these. Real one. And Luke

Luke's hot. Uh-huh. What's up, Cheese? Luke. From Green Bay. From Green Bay, Wisconsin

Luke was a server at the restaurant. He was going to school at SCAD

He's another one of my boys that have since graduated and moved. He's an awesome designer these days

He is an awesome designer. Nice to see his work. Cheese head, we miss you

So he is the first one to teach Jamie how they really made this in cheese country

So, son, you've got your Brockwurst right here. here. I mean, I flew up for a Green Bay Packers game. This was a long time ago. Yeah, this was

in 19 or 2004. Bobby and I, we kind of go out on the road to visit buildings more so even than

teams. So going to Lambeau is awesome for us. It was in December. So we left here. It was probably

70 degrees and we packed every clothes we could carry and got there. It was freezing. It was

about 20 degrees. Remember how dark it was at four o'clock in the afternoon? Like dark. It was

At Lambeau, it was awesome. The key to a good beer brat is that you actually boil it in beer

And you've got to poke it, too, so it soaks up some of that beer flavor. I have just taken my knife, Dan, and I've poked holes in it so that that could absorb that beer

And we're just going to... Does it matter what kind of beer, guys? I think that any domestic pale beer would be fine

Okay, pale. So you don't want to use a dark... No, you wouldn't want to use a dark. I don't think so. I don't think you'd want to use like a Guinness

All right, one says yes, one says no. I don't think you'd want to use it. No, you could, I don't know, it doesn't matter

because all the alcohol cooks out of it anyway. You're just getting the barley and the hops. So I'm going to just kind of, how do you want me to cut this onion for you

I want you to just peddle it, son. Okay. By peddling, I mean cut the onion in half, lay the flat side down

Just like these. And start with peddles. Yes. All right, now I have turned on, I own high

Y'all, I've punctured our bratwurst. We're gonna let them simmer in that beer

Well, I'm gonna bring it to a ball, then we're gonna let it simmer for about 10 minutes

Not a whole lot to this recipe. No, there's not a whole lot to it. That's why I love it

You know what you need to do while that's simmering? Yes. What? What, have a beer or something? No

No. I don't know. Tell me. You need to toast those rolls. Oh, I am

I'm gonna toast the rolls. I've got my cast iron hoe pan up here

Okay, all right. getting warm, I've cone them. You're gonna butter them and toast them like you always did

Like I always do. That what makes them good All right now I put you a little olive oil in here Bobby for you to throw your onion and your peppers in because we want to cook those down nice and soft And while y

are doing that, I will start heating up our bun. And I guess I'll just butter the sides

This is the way I do a hot dog bun. That's the way you do any kind of bun. Hamburgers

Hot dogs. I remember when we were growing up, that was the..

I still do it the same way. It makes it good. I do too. It's incredible how much better a little lightly buttered toasted hot dog bun tastes

You know what? I think I'm going to have to move around here to the front of the counter

If you're going to be wielding that knife in my face, you definitely are. When you've got three sets of..

Where are you, Dan? How can I keep losing you, baby? Jamie, let's have those peppers

When you got three sets of Dean's shoulders, you eating up a lot of space, I'll tell you

I don't know if these are going to stay up on its side, but maybe. I'm going to actually just toast them all over

Would you not slice them open and toast them like open-faced? Well, see, I don't want to break them apart, son

I'm actually, they've been split, but I'm afraid if I do them open like that, they would come apart

And I want them to hold together. I see. I'm just going to toast them kind of like all over until they're nice and warm

How about if I just don't try to tell Paula Deen how to toast a bun? Great idea

I'm going to choose my battles a little bit more wisely. All right

This is going to be some minutes here. I have got, yeah, we've got to swap out

I've got to swap out, though. And in this pot, y'all, we've got some warm sauerkraut

So. You know what? I don't know if you know this, but I, one time, when we lived on Old Dawson Road in Albany

Yeah. When I was 10 in 1980. We didn't live on Old Dawson Road, baby. I mean on..

Beatty Road? No, Dawson Road in 1980 when we lived across the street from Crown Hill Cemetery

Oh, yeah, that Dawson Road. Right. When we lived there... We lived in so many places

I, uh, I one time... I'm going to put a little butter in this sauerkraut just to season it up along with a little salt and pepper

I don't know if there's such a thing as bad sauerkraut, but I had sauerkraut when we were living in that house

that turned me off sauerkraut. That's 34 years ago, and I have never had sauerkraut since then

I almost can't stand the smell of it. I might have to leave right now. Oh, no

Well, we don't have to put sauerkraut on yours. Oh, we definitely won't. I wonder what in the world, son

I don't know. You got it, Brie? I don't know. I just never came back to it, though. Was it a homemade sauerkraut

You know, I don't remember. You know, well, I have to say it's not one of my favorite foods

Now every time. It starts gross and it goes down real quickly. It's sour

Do you like it? No. Well, Aunt Peggy every time. To put our slant on all things that we do

I'm gonna pass the sauerkraut, I take double mayonnaise on my fried rice Now you talking And everybody in Wisconsin just rolled over Every time I have hot dogs I have to pick Aunt Peggy up some sauerkraut because she just loves it

She like it? She loves kraut on her dog. Bro. My favorite way to eat kraut is to take

Oh, you like it so much you've shortened the name of it. Well

You've got a nickname for it. I love to take my pork chops

Oh, wow. My old-timey ribs. They cook quicker than you thought. They're salt and pepper them and cover them with sauerkraut

and bake them slow for two or three hours in the oven, and that's incredible that way

That sauerkraut soaks up all that wonderful pork flavor from those ribs

It's simple, easy. It's fabulous. Tell us where we are in this dish

All right, so I have put a little butter and salt and pepper in our sauerkraut

The boys have cooked our brats in two beers for about 10 or 15 minutes

We have sliced up a red bell, an onion. Y'all keep turning those buns, please, boys

If you turn it face down, son, face down to the slit part, there you go

And you might, Bobby, want to put an eye on hi-hi. I've got the griddle on

Okay. Because we don't want them to burn. Okay. So we buttered our grid

So put it on hi-hi because we don't want it to burn? No. Make sure it's not on hi-hi

It's not. So we are almost ready to put our brats together

I've taken these out of the beer, and I want to put them down in the pan

and kind of brown them a little bit. Yes. and just get them married with the peppers and onions

Yes, yes. Good idea. And because they have actually steamed in the beer

they're not browned. So it's a great idea to toss them in

with your peppers and onions and just brown those weenies up just a little bit

All right, son, if you check those buns one more time. They're ready. Keep flipping them, and don't let them burn

Do they feel warm in the center, son? Warm enough

You guys ready to eat? Yes. Well, remember, our brats will warm up that center

All right, now what kind of condiment do y'all want on yours? You know what

I think I'm going to... I don't want anything. I think I'm going to go with mustard. Okay. I'm just going to do peppers and onions

There's your mustard. I want a little mustard, but to me, mayonnaise is always in order

Always in play, it's my mom. Yes. God I love it If I going to eat any kind of hot dog I fully blame you for my love of mayonnaise Or a sandwich Well I love mayonnaise I sorry my mother gave it to me when I was a girl

It's my favorite. I just love it. Y'all, I'm telling you, french fries and mayonnaise, does anybody do this

My mama turned me on to that, I think, as soon as I had teeth. And I still just am so angry about it

That's very French. Quee, quee. No, it's not. Mayonnaise and french fries

It's very redneck is what it is. That is French, son, that is European

Yeah. People in Europe eat mayonnaise with their French fries. They also do it in Albany, France, too, don't they

I made a mess over here. All right, am I the only one eating kraut

Yep. I think so. Okay. All right, let's go down. Let's do it

Come on, baby. All right, y'all, grab your... We'll cut mine in halvesies

Grab your plates. I'm cutting mine in half, too, because I know Michael Groover says

I've got the biggest mouth to clean my butter. Where is Michael? Well, he's at home getting his beauty rest

Good for him. Ooh, good looking. All right, here we go. Is it super hot

Look at that, y'all. Super hot. Look at that. I'm gonna squeeze it just a little bit

so you can see that marinade's coming out. Mm. Yum, yum, yum

Super hot. Eat it, Dan. You want it, Dan? You can have that one, Dan

You go ahead. Boy, is that good. Yummy, yummy to my tummy

That's great. Isn't that great? Mm-hmm. Y'all want to taste mine with the mayonnaise

And the sauerkraut, no thank you. I love bratwurst. Well, who doesn't

Mmm! Delicious! So our tailgating party, y'all, is going very, very nice

Look at that. Huh? Ha ha ha! You hadn't done me wrong yet, so I'm going to try

All right, Jamie has taken the end of his bun, and he has coated it with mayonnaise and mustard

Is it good, son? It's so good. Listen, if one thing your mama will never do to you, your mama will never tell you a lie

This tailgate party is going great, honey. Stick around for more tailgate ideas, because we are having a good time here on the Paula Deen Network

Yum, yum. That's good