T1B

Threw a party at my parents' crib in GR on Thursday and decided we would make fresh kielbasa and burgers for food. There is a meat market on the west side of GR called Lewandoski's where we've been buying kielbasa for years. Little hole in the wall in an old Polish neighborhood and they are well known for having great polish sausages. I'm not exactly known for being a culinary genius, so I was very proud of my effort to put all this together on my own and cook the food with minimal help. And how can you not love kielbasa? It's just too fucking good.


Here's all the shit I bought, most importantly, two cases of Molson Canadian. We ended up going through five cases of beer on the night.



Six pounds of GR's finest kielbasa.



The veggie tray I assembled (whooptie fucking doo, I know), it was a hit.



Boiling the kielbasa before throwing it on the grill. There's an IRIE reset here somewhere.



A little bavarian kraut and onions for the sausages.



Some sauteed white onions for the kielbasa.



Veggie tray and plate of pistachios.



These are some hot beef sticks (another IRIE reset) that I bought at a different market on the NE side by where I first grew up. Outstanding as well.



The kielbasa after it has been boiled and prepared for the grill.



Throwing those bitches on.



Those bitches are done.



Ready to fucking eat with spicy brown mustard, bavarian kraut and assorted veggies. Was too hammered to do a PET of the burgers.

Nice looking spread.

But cooking the kielbasa isn't the same as "making" it.

Just wanted to make sure you knew...

Fixed. But why do you hate America, shit-stained dumbfuck?

See if I got this right...


You posted a thread to give yourself props for successfully grilling keilbasa?

That goes so far full-circle of lame, it's actually epic.

Two things you don't step to U&L Guy on -- beer and onions (why yes, you did get those onions from the U&L).


Molson's is horrid, as is just about anything else the Upper Mexicans brew.

Second, use sweet onions to saute with sausage, rather than whites. Whites aren't a horrible choice, but the sweets lend themselves to saute'ing better.

What fucking part of "I'm not exactly a culinary genius" did you fail to comprehend? Hitting the bottle a bit early, Dins?

Screw_Michigan wrote:Fixed. But why do you hate America, shit-stained dumbfuck?

Hey, I'm just trying to be helpful.

This is my forum and I do my best to ensure accuracy whenever possible.

Now, you might want to go and edit your post too, ya braindead fucking ultramaroon...

Screw_Michigan wrote:Hitting the bottle a bit early, Dins?

It just passed noon to the Left.

I'm not drinking... yet. Although I wouldn't rule it out in the short-term.

I may or may not have become slightly intimate with the loaded bong I just happened to spy with my little eye this morning.

But my fear is that if I begin drinking, the slumpbuster that's blowing up my voicemail might sound like a viable option.

It's a conundrum, for sure.

Screw,

I would suggest boiling the kielbasa in beer rather than water. Other than that, aside from the perfectionists here, looks like you did a good job for a self-proclaimed non-expert.

Dinsdale wrote:See if I got this right...


You posted a thread to give yourself props for successfully grilling keilbasa?

That goes so far full-circle of lame, it's actually epic.

Two things you don't step to U&L Guy on -- beer and onions (why yes, you did get those onions from the U&L).


Molson's is horrid, as is just about anything else the Upper Mexicans brew.

Second, use sweet onions to saute with sausage, rather than whites. Whites aren't a horrible choice, but the sweets lend themselves to saute'ing better.

There's no need to play a prick in the cooking forum. This guy took the time to post clear and colorful pics of his bbq dinner. He shared a part of his life with us. Don't be a flippin' a-hole about it.

IndyFrisco wrote:Screw,

I would suggest boiling the kielbasa in beer rather than water. Other than that, aside from the perfectionists here, looks like you did a good job for a self-proclaimed non-expert.

Agreed, though it's shame he couldn't find any brats and had to settle for kielbasa.

Goober McTuber wrote:

IndyFrisco wrote:Screw,

I would suggest boiling the kielbasa in beer rather than water. Other than that, aside from the perfectionists here, looks like you did a good job for a self-proclaimed non-expert.

Agreed, though it's shame he couldn't find any brats and had to settle for kielbasa.

I'll take kielbasa over brats any day.

trev wrote:

Dinsdale wrote:See if I got this right...


You posted a thread to give yourself props for successfully grilling keilbasa?

That goes so far full-circle of lame, it's actually epic.

Two things you don't step to U&L Guy on -- beer and onions (why yes, you did get those onions from the U&L).


Molson's is horrid, as is just about anything else the Upper Mexicans brew.

Second, use sweet onions to saute with sausage, rather than whites. Whites aren't a horrible choice, but the sweets lend themselves to saute'ing better.

There's no need to play a prick in the cooking forum. This guy took the time to post clear and colorful pics of his bbq dinner. He shared a part of his life with us. Don't be a flippin' a-hole about it.

Uhhh, trev, he's not playing an asshole. He is an asshole. Atleast he's a consistent asshole.

Screw_Michigan wrote:I'll take kielbasa over brats any day.

Understood, but they probably also double as sex-toys for you.

Personally, I prefer brats too. Everyone has their own taste though. If he showed up at my house with that spread, I would dig in.

I'm a fence-sitter.

Although brats are generally a superior sausage, keilbasa makes a fine compliment, since you've got the grill hot anyway.

I had some BBQ at a hippy's house over te weekend. The had thin slices of egg plant slathered with teriyaki. Actually wasn't too bad. A little tough for vegtable, but not bad...

You never know what you're getting into when you go to hippies' houses for meals. Chicken breast and eggplant was reasonably acceptable.

Dinsdale wrote:
You never know what you're getting into when you go to hippies' houses for meals. Chicken breast and eggplant was reasonably acceptable.

All they did was imitate Emeril and Sam the Cooking Guy.

I'm with Toddo. Rack the effort, but give me a fucking BURGER, STAT.

Mikey wrote:
All they did was imitate Emeril and Sam the Cooking Guy.

Dude... they're hippies.

Hippies don't do cable TV.

Is it really necessary to boil the mofos before grilling them? Seems like you're losing a lot of the flavor that way, DILLHOLE.

Molson Canadian?? ?? ?? Did you guys don skirts before you cracked those babies open?

PSUFAN wrote:Is it really necessary to boil the mofos before grilling them?

No.

It does dramatically reduce the amount of saturated fat in said sausage, though.


DICKHEAD.


Molson's is horrid-btw.

PSUFAN wrote:Is it really necessary to boil the mofos before grilling them?

No. Never boil the brats. Boiling will cause the casings to break, not to mention the loss of flavor. Slow simmering in beer is good, addings onions is a nice flavor as well. Simmering helps cook the inside, so under-cooking is not an issue.

Made the mistake once of picking up "pre-cooked" brats by accident. Didn't even realize they came pre-cooked. Don't make this mistake, they were awful.

Never tried Molson's. Judging from the reviews, probably never will.

Jesus Sol. No one said drop the bitches in a raging hot pressure cooker. Boil/simmer/put'em in the hot tub...whatever. My point was if you're going that route, do it in beer and not water. I've done it a few times to see if there was a substantial difference. Couldn't really tell. I just cook my brats on the upper rack low and slow on indirect heat for about 70 minutes.

reduce the amount of saturated fat

Is that really priority one with Brats? My Polish unk always crackpots his sausage - it's flat-out excellent. He brings the damn crockpot wherever he goes, it's pretty comical...he just plugs it in to the wall and starts passing out paper plates. Yes, he's positively stinking with stents, but you've got to love it anyway.

sol, didn't boil any brats, nitwit.

and fuck you quaff-drinking molson haters. finest mass produced pilsner-like comparable to the price of budweiser brew on the market, and one of my favorites.

GFY, tards.

Screw,

The next time someone posts a beer they drink and doesn't get at least one poo-poo will be the first.

Shit, I drink Miller Lite and Coronas on the rare occasion I drink beer which is usually after mowing the lawn or a round of golf. Will have 1 beer like it is water (yes, I know ML and Corona ARE practically water) and then on to the whiskey. I went through a beer snob stage at one point. Not worth it. There's NO beer that can measure up to a nice glass of Gentlemen's Jack, Knob Creek or Makers on the rocks.

Btw, PSU, Lefty mailed me a case of that PA beer you always raved about, Yeungling (sp?). I know you have since backed off a bit from it. Either way, I thought it tasted like piss. Not trying to be the contrarian, but I just DID NOT like it. And yes, that was back when I used to drink a lot of beer (not ML) and less of the hard stuff.

No, Molson Canadian (not Molson's, idiots) isn't horrid at all. Sure, it's essentially Canada's offering of Bud, but it actually has some taste and is well worth the price as you won't need to buy two cases just to feel a hint of a buzz. Nobody's comparing this stuff to Sammy Smith, shitbricks. If you're looking to get drunk at a reasonable price, but don't want to lower yourself to the flavorless standards of Piss Minus, Molson is the way to go.

IndyFrisco wrote:Jesus Sol. No one said drop the bitches in a raging hot pressure cooker. Boil/simmer/put'em in the hot tub...whatever. My point was if you're going that route, do it in beer and not water. I've done it a few times to see if there was a substantial difference. Couldn't really tell. I just cook my brats on the upper rack low and slow on indirect heat for about 70 minutes.

No need to invoke the Divine, Indy. You said boil. I said simmer. We agree on beer. Get over yourself. Just know that you are not the only one around here that knows how to cook. Dig?

Screw, wasn't talking to you. So don't jump on the bandwagon & get yer panties in a wad over a post that wasn't even directed at you. The spread you created looked great, glad you enjoyed it, thanks for sharing.

It's early. Anybody photograph their granola?

sim·mer
to cook in a liquid that is kept at or just below the boiling point.

Methinks you were being a bit nitpicky. Tis possible to boil and simmer at the same time. Arguing semantics is not my dealio nor is boiling/simmering meat.

And there's plenty of folks around here who know how to cook. Don't think I've ever said otherwise.

Indy, I basically agree about Yuengling now. When I was a young beer drinker, it was THE SHIT, because it was really beer - and that was rare in those days...for us, anyway.

Yuengling is decent beer, especially when you're not drinking it out of a green glass bottle - skunks it every time. In fact, I'd even say Lager is good. There are a lot of better beers readily available now.

When I saw you reply I thought you were going to nail the softball I lobbed in my last post out of the park.

Whats the percentage of the Canadian they peddle south of the border?

Cicatrix wrote:Whats the percentage of the Canadian they peddle south of the border?

About 98% or so.

But they seem to reserve the left feet for domestic distribution.

Fuck you beer snobs.

Sin,
Whitey

But really, I like Yuengling. So FUCK YOU.

Just drank some yesterday - cans of lager. Good stuff, price was right. I think they might be using hops from a shipping container that has been sitting there for 75 years, but...

I don’t believe we can buy Urineling around these parts. Not that I ever would.

It isn't feasible to be drinking England's and Belgium's finest every time you venture for a beer, for a variety of reasons. In that case, it's important to have some cheaper and more mainstream, but still tasty likes to fall back on.

MgoBlue-LightSpecial wrote:It isn't feasible to be drinking England's and Belgium's finest every time you venture for a beer, for a variety of reasons. In that case, it's important to have some cheaper and more mainstream, but still tasty likes to fall back on.

Not me. My preference is for any number of local microbrews. If not available, I could go with Sierra Nevada. After that the fallback is Maker’s Mark or Jack Daniels.

Actually, I prefer microbrews as well, but was trying to make a point.

I know you like Bells. Ever had the Amber? That's about all I buy at the G-Store lately. It's just perfect.

Screw_Michigan wrote:Fuck you beer snobs.

Sin,
Whitey

You guys aren't "beer snobs"... I am.

It's a location thing.


And remind me again... why is it I can't drink micros exclusively again (not that I do, but certainly could)?