Probably My creation, But Cook Johnsonville Type of Brats/ Sausages in Amber style Craft Beer in a hand made Aluminum foil tray on the Grill. Cook till turning reddish brown color also at same time use Red, Green and Yellow peppers and Onions also cooking in Amber Craft Beer and Soy mixture with Butter in a Foil Ball. When all are done Use Tortilla wraps instead of Buns with Yellow Mustard.
These are Outstanding anywhere on the grill. Even tailgating.
(07-28-2014 08:22 PM)WNCOrange Wrote: I am a wing guy. Much like the surfer looking for the perfect wave I look for the best wings and they are not to be found here in the south. They do a lot of things really well but wings are not one of them. First, don't call them chicken wings .. just wings will do. Second, for the love of all things holy don't bread them. Thirdly, they don't come in flavors. Only degrees of hotness.
Wings aside the things I miss from home are the greek and italian food festivals, white hots (Not that Hoffmans crap. I am a Zweigles man), salt potatoes, garbage plates and sausage and peppers.
I agree with everything except the Hofmann's slam. Hofmann's actually have flavor as opposed to a bland Zweigles.
Seriously, no where else in the country has awesome coneys than from Syracuse to Buffalo. NC guys don't even say Brightleaf...
(07-28-2014 08:22 PM)WNCOrange Wrote: I am a wing guy. Much like the surfer looking for the perfect wave I look for the best wings and they are not to be found here in the south. They do a lot of things really well but wings are not one of them. First, don't call them chicken wings .. just wings will do. Second, for the love of all things holy don't bread them. Thirdly, they don't come in flavors. Only degrees of hotness.
Wings aside the things I miss from home are the greek and italian food festivals, white hots (Not that Hoffmans crap. I am a Zweigles man), salt potatoes, garbage plates and sausage and peppers.
I agree with everything except the Hofmann's slam. Hofmann's actually have flavor as opposed to a bland Zweigles.
Seriously, no where else in the country has awesome coneys than from Syracuse to Buffalo. NC guys don't even say Brightleaf...
(07-28-2014 08:22 PM)WNCOrange Wrote: I am a wing guy. Much like the surfer looking for the perfect wave I look for the best wings and they are not to be found here in the south. They do a lot of things really well but wings are not one of them. First, don't call them chicken wings .. just wings will do. Second, for the love of all things holy don't bread them. Thirdly, they don't come in flavors. Only degrees of hotness.
Wings aside the things I miss from home are the greek and italian food festivals, white hots (Not that Hoffmans crap. I am a Zweigles man), salt potatoes, garbage plates and sausage and peppers.
I agree with everything except the Hofmann's slam. Hofmann's actually have flavor as opposed to a bland Zweigles.
Seriously, no where else in the country has awesome coneys than from Syracuse to Buffalo. NC guys don't even say Brightleaf...
I don't particularly care for the red dogs. Brightleaf is to hotdogs what McDonalds is to burgers.
I don't know where it was invented and I'm sure Kap will take credit for it but Pimento Cheese is a southern favorite. Like most food, don't confuse the stuff you buy in a store with what grandma makes.
(07-29-2014 06:19 PM)24Ville Wrote: Yall have a lot of boiled peanuts in SC. Never did like them too much. Only a few selected places in Louisville sells them.
(07-28-2014 08:22 PM)WNCOrange Wrote: I am a wing guy. Much like the surfer looking for the perfect wave I look for the best wings and they are not to be found here in the south. They do a lot of things really well but wings are not one of them. First, don't call them chicken wings .. just wings will do. Second, for the love of all things holy don't bread them. Thirdly, they don't come in flavors. Only degrees of hotness.
Wings aside the things I miss from home are the greek and italian food festivals, white hots (Not that Hoffmans crap. I am a Zweigles man), salt potatoes, garbage plates and sausage and peppers.
I agree with everything except the Hofmann's slam. Hofmann's actually have flavor as opposed to a bland Zweigles.
This is where I have to disagree with my buddy Mark. Hofmanns are pretty good, but Zweigles are GRREATT!
Seriously, no where else in the country has awesome coneys than from Syracuse to Buffalo. NC guys don't even say Brightleaf...
I agree!
(This post was last modified: 07-29-2014 10:01 PM by cuseroc.)
(07-28-2014 08:22 PM)WNCOrange Wrote: I am a wing guy. Much like the surfer looking for the perfect wave I look for the best wings and they are not to be found here in the south. They do a lot of things really well but wings are not one of them. First, don't call them chicken wings .. just wings will do. Second, for the love of all things holy don't bread them. Thirdly, they don't come in flavors. Only degrees of hotness.
Wings aside the things I miss from home are the greek and italian food festivals, white hots (Not that Hoffmans crap. I am a Zweigles man), salt potatoes, garbage plates and sausage and peppers.
I agree with everything except the Hofmann's slam. Hofmann's actually have flavor as opposed to a bland Zweigles.
This is where I have to disagree with my buddy Mark. Hofmanns are pretty good, but Zweigles are GRREATT!
Seriously, no where else in the country has awesome coneys than from Syracuse to Buffalo. NC guys don't even say Brightleaf...
I agree!
Spoken like a person from Rochester! My Rochester wife sez the same thing. Come to Syracuse and it is probably 20 to 1 favoring Hofmanns over Zweigles.
(07-28-2014 08:22 PM)WNCOrange Wrote: I am a wing guy. Much like the surfer looking for the perfect wave I look for the best wings and they are not to be found here in the south. They do a lot of things really well but wings are not one of them. First, don't call them chicken wings .. just wings will do. Second, for the love of all things holy don't bread them. Thirdly, they don't come in flavors. Only degrees of hotness.
Wings aside the things I miss from home are the greek and italian food festivals, white hots (Not that Hoffmans crap. I am a Zweigles man), salt potatoes, garbage plates and sausage and peppers.
I agree with everything except the Hofmann's slam. Hofmann's actually have flavor as opposed to a bland Zweigles.
This is where I have to disagree with my buddy Mark. Hofmanns are pretty good, but Zweigles are GRREATT!
Seriously, no where else in the country has awesome coneys than from Syracuse to Buffalo. NC guys don't even say Brightleaf...
I agree!
Spoken like a person from Rochester! My Rochester wife sez the same thing. Come to Syracuse and it is probably 20 to 1 favoring Hofmanns over Zweigles.
I grew up about 40 miles south of Rochester so there is definitely something to that.
(07-19-2014 02:48 PM)brista21 Wrote: In Jersey, pizza (particularly down the shore and in North Jersey), cheesesteaks (particularly down the shore and in South Jersey), taylor ham/pork roll is the breakfast meat of the gods themselves, Disco Fries (french fries with mozzarella and brown gravy) are also a popular regional thing. Northeastern Jersey, specifically Hudson County has a large Cuban diaspora population much like South Florida and Tampa do and is known for some excellent Cuban food. We're known for Italian food in general here be they mid-range sit down, pizzerias with good takeout, high end sit down or Italian delis. If you like Indian food thanks for our substantial Indian population there is a growing reputation for Indian food as well. And of course the near mythical status of the Jersey Diners where the aforementioned taylor ham and disco fries are often among the specialties of the house.
How on Earth did I forget the Northeastern Jersey specialty of Texas Weiners. (I have no idea where the name came from and no one else seems to either.) Its a hot dog either a pork and beef blend or all beef that's been deep fried (no batter or breading) till the skin has a bit of crunchiness and then topped with brown mustard, diced/minced onions and this nutmegy chili. Its fantastic. Doing it at home by buying the sauce but grilling the dogs is just as good but different due to the cooking method. It bears some similarities to the Coneys of much of the rest of the country but the chili is a bit different.
We also do the Italian Hot Dog. Which is Italian Bread or "Pizza Bread" (think half moon shaped bread made from pizza dough) stuffed with two dogs, crispy fried potatoes (usually wedge shaped) and sauteed peppers and onions. Some places including the originator of the Italian Hot Dog, Jimmy Buffs, also do a "half and half" which is one hot dog and one Italian sausage.
(07-30-2014 12:44 PM)TexanMark Wrote: Italian sausage is the best in the NY/NJ area. I love hot Italian Sausage with peppers/onions on a roll.
Hot sausage is my favorite when you're eating whole patties or links. But I love it when you're making it for a big crowd to take somewhere and you chop the links into small pieces and mix the hot and sweet together too.
(07-30-2014 12:44 PM)TexanMark Wrote: Italian sausage is the best in the NY/NJ area. I love hot Italian Sausage with peppers/onions on a roll.
Hot sausage is my favorite when you're eating whole patties or links. But I love it when you're making it for a big crowd to take somewhere and you chop the links into small pieces and mix the hot and sweet together too.
We have grilled Italian Sausages at Louisville Tailgates since the 1970s, along with sauteed bell peppers and onions in butter. Add mustard and hotdog buns, a fine meal!
Speaking of sausage, one of the things the early German settlers to central SC brought with them was the skill of sausage making. One of the best evolutions of this skill was something unique to Central SC, primarily the area from what is now Orangeburg up through Newberry over to Winnsboro and back down, is their version of onion sausage. Unlike onion sausage from other parts of the country that typically add larger raw chunks of onion to their sausage causing the onion to overpower the other spices typically the onion used here is either diced and cooked before being added to the mixture, or is dehydrated onion powder. It adds a more subtle onion taste that is far more appealing even to people who hate onions (like me). Like anything else each family and.or area has a slightly different twist, but several local sausage makers of note are Lee's and Neese's out of Orangeburg, Rhoten's and Caughman's in Lexington, Cone's in Ridge Springs, and Count's in Prosperity. Most of the time you can find at least one of these companies products in local grocery stores with the exception of Rhoten's, who does sell online as well as at their old store location in downtown Lexington. Most local butchers in the area make a passable version, but the companies listed are some of the best. Onion sausage can be bought in bulk, but is best when it's in a natural casing link. It's wonderful fried, is fine on a bun, but is at it's best when grilled alongside a nice cut of steak.
Onion sausage is the key component in a classic SC breakfast known by many names now but originally known as a "Dixiecrat". Nothing more than a piece of fried link onion sausage wrapped in a piece of plain white bread slathered with good old yellow mustard, it is surprisingly good. Legend has it one of the cafes around the State House in Columbia started offering it for the politicians and aides working in SC government in the 40's and 50's, and since the overwhelming majority of them were democrats at the time a name was born. Not as common anymore, every now and then you'll find an old style cafe that offers this "wrap" on the menu, usually for around a dollar. Obviously because of their simplicity they are most often made todat at home or in hunt and fish camps.
Cat...sounds good. Can you buy these brands around Clemson or GVille-Spartanburg or just in Central SC? I'll see if we can get some to cook at our tailgate in Clemson.
(This post was last modified: 07-30-2014 02:42 PM by TexanMark.)
(07-30-2014 02:26 PM)Kaplony Wrote: Speaking of sausage, one of the things the early German settlers to central SC brought with them was the skill of sausage making. One of the best evolutions of this skill was something unique to Central SC, primarily the area from what is now Orangeburg up through Newberry over to Winnsboro and back down, is their version of onion sausage. Unlike onion sausage from other parts of the country that typically add larger raw chunks of onion to their sausage causing the onion to overpower the other spices typically the onion used here is either diced and cooked before being added to the mixture, or is dehydrated onion powder. It adds a more subtle onion taste that is far more appealing even to people who hate onions (like me). Like anything else each family and.or area has a slightly different twist, but several local sausage makers of note are Lee's and Neese's out of Orangeburg, Rhoten's and Caughman's in Lexington, Cone's in Ridge Springs, and Count's in Prosperity. Most of the time you can find at least one of these companies products in local grocery stores with the exception of Rhoten's, who does sell online as well as at their old store location in downtown Lexington. Most local butchers in the area make a passable version, but the companies listed are some of the best. Onion sausage can be bought in bulk, but is best when it's in a natural casing link. It's wonderful fried, is fine on a bun, but is at it's best when grilled alongside a nice cut of steak.
Onion sausage is the key component in a classic SC breakfast known by many names now but originally known as a "Dixiecrat". Nothing more than a piece of fried link onion sausage wrapped in a piece of plain white bread slathered with good old yellow mustard, it is surprisingly good. Legend has it one of the cafes around the State House in Columbia started offering it for the politicians and aides working in SC government in the 40's and 50's, and since the overwhelming majority of them were democrats at the time a name was born. Not as common anymore, every now and then you'll find an old style cafe that offers this "wrap" on the menu, usually for around a dollar. Obviously because of their simplicity they are most often made todat at home or in hunt and fish camps.
Any of those old style cafes in the Greenville/Spartanburg area?
![[Image: homemade_sausage11.jpg]](http://www.grilling24x7.com/homemade_sausage11.jpg)
![[Image: 20120529-food-lab-cooking-sausage-hot-dog-17.jpg]](http://www.seriouseats.com/images/20120529-food-lab-cooking-sausage-hot-dog-17.jpg)
