Pete Posted October 14, 2016 Share Posted October 14, 2016 http://www.nytimes.com/2016/10/16/travel/upstate-new-york-regional-local-food-buffalo-wings.html?hpw&rref=travel&action=click&pgtype=Homepage&module=well-region®ion=bottom-well&WT.nav=bottom-well&_r=1 Link to comment Share on other sites More sharing options...
Augie Posted October 14, 2016 Share Posted October 14, 2016 This might turn out to be my favorite thread ever! I swear I'm not a 500 pounder, but I love Buffalo food. The best pizza I've had in many years was from people who relocated from Buffalo to Florida. Now in Atlanta, Barker's Red Hots is my new Teds (but no good Buffalo pizza found yet). A couple places take a shot at beef on weck, but I haven't found a "go to" on that. When I get back to Buffalo there aren't enough meals in a day to get it all in. (But I do hate the term "upstate", which is apparently everything that is NOT NYC.) Link to comment Share on other sites More sharing options...
Captain Caveman Posted October 14, 2016 Share Posted October 14, 2016 I might have to make my own kimmelweck rolls tomorrow, unless anyone knows where to get some in NJ. Link to comment Share on other sites More sharing options...
Augie Posted October 14, 2016 Share Posted October 14, 2016 I might have to make my own kimmelweck rolls tomorrow, unless anyone knows where to get some in NJ. Publix used to have them in Florida, but they put them in plastic bags and the salt melted. DISASTER when you have people coming over, even if they didn't know what to expect. Making it might be safer. Though I've never made it. Do you just dip in jus, then salt and seeds? Link to comment Share on other sites More sharing options...
Best Player Available Posted October 14, 2016 Share Posted October 14, 2016 Publix used to have them in Florida, but they put them in plastic bags and the salt melted. DISASTER when you have people coming over, even if they didn't know what to expect. Making it might be safer. Though I've never made it. Do you just dip in jus, then salt and seeds? Charlie the butcher sells bottles of stuff you sprinkle on hard rolls and then reheat the rolls. Best we ever found other than the real deal. If you don't live in Buffalo. Link to comment Share on other sites More sharing options...
BuffaloBud Posted October 14, 2016 Share Posted October 14, 2016 Add this into the mix of Buffalo cuisine - http://buffalonews.com/2016/10/12/black-sheep-owners-steven-ellen-gedra-take-manhattan/ Link to comment Share on other sites More sharing options...
The Poojer Posted October 14, 2016 Share Posted October 14, 2016 there is a random english pub in the philly suburbs that has beef on weck, turns out the owner is from Buffalo, but it's the last place i would have expected to find it on the menu....fwiw, their scotch eggs are amazing http://www.thewhiptavern.com/twt_lunch.html Link to comment Share on other sites More sharing options...
BUFFALOKIE Posted October 16, 2016 Share Posted October 16, 2016 (edited) Off topic... I'm making beer brats today. I've never eatnn them and never cooked them. My plan is to boil them in Sam Adam's with a sliced onion. Then transport them to my buddies house to be grilled before the game. Im afraid that i will ruin the brats and maybe i should just grill them without the beer boil. Any advice? Edited October 16, 2016 by SAMMY HANDWICH Link to comment Share on other sites More sharing options...
The Poojer Posted October 16, 2016 Share Posted October 16, 2016 That's the best way to cook brats. Simmer them in beer/water mixture, onions for about 15 minutes. If they boil, they might burst. Then grill when you're ready Off topic... I'm making beer brats today. I've never eatnn them and never cooked them. My plan is to boil them in Sam Adam's with a sliced onion. Then transport them to my buddies house to be grilled before the game. Im afraid that i will ruin the brats and maybe i should just grill them without the beer boil. Any advice? Link to comment Share on other sites More sharing options...
Captain Caveman Posted October 16, 2016 Share Posted October 16, 2016 Wound up using Salt bagels instead of making weck rolls. I also marinated the beef ahead of time in vinegar, salt, garlic and hot peppers, and cooked in the crock pot all day yesterday with celery, onion, sweet peppers, carrots, so it turned out to be more of an italian beef sandwich. Link to comment Share on other sites More sharing options...
Augie Posted October 16, 2016 Share Posted October 16, 2016 Off topic... I'm making beer brats today. I've never eatnn them and never cooked them. My plan is to boil them in Sam Adam's with a sliced onion. Then transport them to my buddies house to be grilled before the game. Im afraid that i will ruin the brats and maybe i should just grill them without the beer boil. Any advice? I think it's a great topic! Link to comment Share on other sites More sharing options...
BUFFALOKIE Posted October 16, 2016 Share Posted October 16, 2016 That's the best way to cook brats. Simmer them in beer/water mixture, onions for about 15 minutes. If they boil, they might burst. Then grill when you're ready That's good to know about them splitting. Thanks. Link to comment Share on other sites More sharing options...
IDBillzFan Posted October 16, 2016 Share Posted October 16, 2016 That's good to know about them splitting. Thanks. The key is not to simmer them too long; they go from snap to mush pretty quickly. Link to comment Share on other sites More sharing options...
plenzmd1 Posted October 17, 2016 Share Posted October 17, 2016 smoking brats is pretty freaking awesome in my mind...1hr at about 250 with some nice smoke is pretty freaking awesome Link to comment Share on other sites More sharing options...
The Real Buffalo Joe Posted October 17, 2016 Share Posted October 17, 2016 Publix used to have them in Florida, but they put them in plastic bags and the salt melted. DISASTER when you have people coming over, even if they didn't know what to expect. Making it might be safer. Though I've never made it. Do you just dip in jus, then salt and seeds? I've made it by lightly spraying the top with some sort of cooking spray and dipping it in the salt and seeds. Link to comment Share on other sites More sharing options...
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