Brats here are plenty popular. Matter of fact I just had a few last week at a graduation party and I cook brats several times a year. They are popular in several store bought brands (Johnsonville comes to mind) and a few smaller local food distributors. Anyway, yes, brats are popular around me in NE Ohio USA.

Ron

There's a local german restaurant that I like to visit every once in a while that serves them... absolutely delicious...

 

I would expect the U.S. regional popularity of Bratwurst to coincide with the dark areas on this map:

 

I would expect the U.S. regional popularity of Bratwurst to coincide with the dark areas on this map:

Here's an article you might find interesting:

https://en.wikipedia.org/wiki/German_Mexicans

 

Here's an article you might find interesting:

https://en.wikipedia.org/wiki/German_Mexicans

That is interesting. I had no idea.

 

I think most Texans know what bratwurst is and eat it from time to time but it's definitely not as popular as burgers and dogs here in TX.

There's a big German influence in Texas. My German grandparents went there in the 1920's, before irrigation, but didn't stay long.

And oddly, the thing they call a bratwurst in the Midwest is not something I've ever been served in a genuine German restaurant, even in Milwaukee. The German bratwurst is usually a fine grind, whitish in color, and a little differently spiced. You can get those from the big vendors such as Johnsonville and Usinger, but they're not the 'default' brat which is similar to an Italian with different spices.

 

Seriously, please don't tell me there is a Taco Bell in Mexico...

I'm waiting for Los Pollos Hermanos to open up here!
Max.

 

I'm waiting for Los Pollos Hermanos to open up here!
Max.

Wasn't that the fictional franchise in th Breaking Bad series?

 

Wasn't that the fictional franchise in the Breaking Bad series?

You win the chicken dinner for two.!

They have actually opened one in N.Mex. Looks identical, I believe there is more to follow.
Max.

 

The taste and the picture was quite different

 

Starting a BBQ here in McAllen. We're fixing some cream-cheese stuffed jalapeños wraped in bacon for starts:

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It's VERY important to use gloves when handling this type of chiles.

 

It's VERY important to use gloves when handling this type of chiles.

Jalapenos? Maybe in that quantity. I had one for dinner and my fingers are fine. Maybe a little warm now that you’ve got me thinking.

And omg those look good.

 

Jalapenos? Maybe in that quantity. I had one for dinner and my fingers are fine. Maybe a little warm now that you’ve got me thinking.

And omg those look good.

And they look better when they're done




Rib-eye pork cuts:

 

And finally, the perfect plate for a long afternoon

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Here's my latest DISCADA:

• 3-1/2 Kg sirloin beef
• 3-1/2 Kg sirloin pork (yes, this cut actually does exist)
• 1 bottle of red wine, cabernet suavignon
• 1-1/2 Kg bacon
• 1 chistorra (spanish sausage)
• 12 serrano peppers
• 8 guaje tomatoes
• 2 green bell peppers
• 3 red onions

• • dice both the pork and beef and marinate for at least two hours in red wine
  • run the tomatoes in a blender, not so much so as to puré them, but enough to make them fluid but with consistency
  • dice and fry the bacon and chistorra together, and then remove from the disk when they're done, but do not remove the fat or juices from the disk
  • when the bacon and chistorra are done, remove them and put them aside, but keep the fat and juices in the disk for the next step
  • cut and slice the onions and bell peppers and fry them in the disk, using the bacon and chistorra fat remaining from the previous steps
  • when the onion and bell peppers are done, remove them and put them aside, but keep the fat and juices for the next step
  • add the marinated meat to the disk, and pour the blended tomatoes
  • also add the whole serrano peppers, without cutting or slicing them, the point being to allow them to deliver their flavor to the mix but not their spicyness
  • mix occasionaly, about every 10 minutes.... all the juices should be reduced after about 1-1/4 hours
  • when the mix has been reduced, and the meat has reached optimum consistency, add the pre-fried bacon and chistorra, as well as the veggies, and mix thoroughly for about 10 minutes
  • remove all sources of heat, and cover with foil, allowing it to rest for at least 1/2 hour before serving

 

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You're killing me. All of a sudden today's planned beef tenderloin and shrimp grilled just don't quite seem as good as when I planned them. What exactly is that Spanish Sausage? Up here I look hard for good Chorizo but confess I never heard of the one you mentioned.

Ron

 

I'll be oven-roasting a couple corned beef briskets today. I got them in March when everyone has them on sale. I think I got them just after St. Patrick's day, so doubly cheap. I've discovered that I like corned beef much more when roasted than from the crock pot, which is also delicious.

I have a big pile of peppers I roasted on the grill last week and these will be great with the beef.

But I'd chuck it all to get at your Discada! Be sure to show us how it's finally served, with the side dishes and such.

 

It's served as a buffet. That is, once it's done, you remove it from the heat (some people use a gas stove to prepare it... nothing wrong with that, but it will lack the delicious smoky flavor that mesquite wood delivers) and cover it with foil, allowing it to rest for at least 20 minutes. After that, guests at the party walk up to the disk, plate in hand with a few warm tortillas in it, and make themselves some tacos. As for a side dish, charra beans are perfect for this sort of plate. But those beans are an elaborate recipe by themselves... maybe I'll make some and post the process and results here next week.

Chistorra is a long, thin sausage of spanish origin with a very intense flavor. More intense even than mexican chorizo. It's not that hard to find actually, but in your location you'd probably have to go to a specialized deli store to get it. Flavor, consistency and tone varies greatly from brand to brand. My personal favorite is "Conde de Luna". It can be sliced and cooked as I've just shown, or it can be placed directly on the grill, turning occasionally to avoid burning it until it's done. Personally, when I cook it as a side dish, I place the entire strip in an iron skillet, and cook it directly on the grill. It releases quite a bit of fat (which is highly flammable) until it's done. It's an excellent add-on for quesadillas (cheese tacos).

 

It's served as a buffet.

So would it not be made for a family dinner, for instance? It's more like paella, something you would only make for a large event?

 

So would it not me made for a family dinner,

Good food makes good leftovers.