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Saturday, 09 September 2017 13:16

MTSU vs Syracuse Tangy Orange Bratwurst Swirls on a Stick! Featured

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Sweet & Sassy Brat Twists Sweet & Sassy Brat Twists Photo: Johnsonville

Tangy Syracuse Orange Bratwurst Swirls on a Stick! - Heck Yea!! What’s Up Fellas! Kent The deck Chef Whitaker here with your Blue Raider Tailgate Recipe Tip!

The Radio Tip from Today's Game!

 

Blue Raiders vs the Syracuse Orange – Now I reached out to some contacts around the Syracuse area for some tailgate favorites and the results were disappointing. – apparently Syracuse fans are not privileged to have the wide-open tailgate areas football fans in the south enjoy at MTSU, Auburn, Alabama etc. But – for what they lack in space they seem to make up with grilled bratwursts! Everyone I reached out to for Syracuse ideas included Brats on their list!

So, let’s do some Tangy Syracuse Orange Bratwurst swirls on a stick! For complete disclosure - This recipe is inspired by a recipe by Johnsonville in some of the PR material that they sent me – but with a couple of Kent the Deck Chef Tweaks! – yes – that’s the type of mailing lists I’m on, Food, football and NASCAR!

First, if you don’t like the idea of poking a brat with a fork or knife.... Look away! But if you like good eats – Listen on! Here’s what you need – and this recipe is available on thedeckchef.com and greatamericangrilling.com if you lose track!


Tangy Syracuse Orange Bratwurst Swirls on a Stick!

  • 6 Bratwursts
  • 1 can crescent dough—triangles or sheets
  • Favorite BBQ Rub or Spicy Spice Blend – BBQ, Cajun, Creole... does not matter!

Then – combine these ingredients in a bowl

  • 1/2 cup orange juice
  • 1/2 cup apricot preserves
  • 1 tablespoon brown sugar
  • 2-3 tablespoons barbecue sauce
  • Couple of dashes of hot sauce
  • Couple of dashes of water – to thin if needed
  • Few drops of oil or olive oil
  • 6 skewers, soak if wood or bamboo.
  • 6 hotdog buns if needed

Now, this is where things get scary for bratwurst traditionalists....

Skewer the Brats and then - using a sharp knife, spiral cut or “accordion cut” the brats by rolling them on a cutting board as you go along the entire length. Don’t cut all of the way through, then gently spread the brat out exposing the inner cut – the gaps. Brush will a little oil and Sprinkle evenly with your chosen rub.

Next, Cut the crescent dough into 1/4 -inch strips and Tuck the strips of crescent dough into the space between the meat of the stretched, skewered brats; pinch ends together to join pieces or Secure with tooth picks if needed to keep the dough from falling off, sprinkle with more seasoning and start grilling!

Use non-stick spray or oil to keep them from sticking. Brush or spray brat twists lightly with oil to keep them from sticking to the grill, and place them on the cool side of the grill; close the grill lid and let the brats grill up and the dough bake!

Rotate as needed – before removing coat evenly with the orange juice apricot mixture, let them finish up and serve hot as they are – or – slap them on a bun and gently pull the skewer out! EAT AND ENJOY MTSU TAILGATE FANS!


JACK BROWN’S

And – if you can’t grill out at the tailgate and need to pick something up – or you’re just looking for some good burgers and beer – Stop by JACK BROWN’S BEER AND BURGER JOINT
It's a Burger Joint with a Passion for Craft Beer!

Murfreesboro on North Maple Street
Nashville on 3rd Ave North
And in the Scenic City - Chattanooga on Georgia Avenue

Taking Care of Blue Raider fans in Tennessee, Alabama and Virginia

Guys that's my MTSU Blue Raiders putting the Lightning SMACK DOWN on the Syracuse Orange Tailgate Reciep!!

As Always – you can find this tailgate recipe online at thedeckchef.com and GreatAmericanGrilling.com – the site for my new cookbook – titled Great American Grilling – I’m Kent – The Deck Chef – Whitaker reporting from Tailgate Land – Back to you guys for more coverage but not before saying Gooooo Blue Raiders!!

VIA: MTSU Blue Raider Radio Network 


 

Kent Whitaker

Kent Whitaker, also known as "The Deck Chef," is a culinary writer and cookbook author. He's also penned Young Reader and History titles. The former winner of the Emeril Live Food Network Barbecue Contest also covers football, motorsports, and bass fishing. Kent currently lives in East Tennessee with his wife, son, and a couple of dogs that love when he fires up the smoker or grill.