Gary S. wrote:
>
> Oh boy..I will sit on the sidelines and read about what track is this or
> that...but when someone challenges Wisconsins Brats.....well, its just too
>much.
>
> Jack, there are brat stands and there are BRAT stands at Road America.
> Obviously you havent been to the right ones. and SWISS cheese? on a BRAT?
> I dont think so...
>
> You need Pickles, and Dueseldorf brown mustard, maybe a little onion and a
> ton of butter. Thats it.
>
> Now, next time you are at Road America, Team Thicko will cook up some brats
> for you. Brats from Poth Food Market, Sheboygan Wi., the best brat in the
> world. (I know, cuz I played on the Poth Food Market little league baseball
> team a LONG time ago.) With the original Sheboygan Hard roll.
>
> After one of those, you might even let me run the Bugeye with open
>headlights..
>
> Here's hoping...
>
> Gar
> Team Thicko
>
> At 12:27 PM 12/5/97 EST, JWoesvra wrote:
> >Alfred:
> >
> >Don't you know that Mid-Ohio does have brats, too? I usually get a double
> >w/swiss cheese for lunch every day that we are there. I actually think they
> >might be better than the ones at Road America, and I consider myself to be a
> >brat expert. You have to ask for one, though. I'm not sure if it is on the
> >posted menu.
> >
> >JW
> >
> >
Hey Gar!
I can go with everything you said except butter on a brat? Lots of
mustard, lots of onions, some sauerkraut, maybe a pickle or 2 but
butter? Got to agree the Johnsonville brats take it. You should also try
their hot Italian sausage. Do 'em on the grill in the summer at least
once a week.Boy it makes me want to do one now except it is 15 degrees
and snowing in Northern IL tonight. The Sicilian half of me also does
like to melt a little mozzarella or blue cheese on for a touch of
flavor. Since you are up there in the cheese country you might want to
try this. It also goes great to melt a little of top of a good Filet
Mignon. Got to go work on the big Black Beast in the morning but maybe a
brat at lunch
Bill
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