Gummy Bear Brat
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Gummy Bear Brat!
In this segment we take big swings at recipes that could either be amazing or disgusting! Today we are taking a classic and putting a new spin on it, get ready for Gummy Bear Brat!
Prep Time
20-30 Minutes
Cook Time
Until Internal Temperature was 165 Degrees
Ingredients
Brats
Buns
Gummy BearsUtensils Needed
Meat Grinder
Sausage Stuffer
Grill/Smoker or Oven
Feel Free to Mix by HandInstructions
Make your sausage how you would normally go about it. And just add your gummy bears at the point of when you would add your cheese. For us, it’s usually at the end of mixing, going no more than the final 60 seconds.
Disaster rating:
This one was a bigger miss than it was a hit, for sure! It really depended on the color of gummy bear you would bite into. Some had a somewhat sweet and sour flavor, others tasted like cough syrup. So overall this was a disaster, just not as big of one as we expected. Our expectations were that we would have to clean up gummy bears off the grill, so that’s a little win I suppose.
Watch Waltons: Recipe for Disaster: Gummy Bear Brat
Shop waltonsinc.com for Sausage Seasonings
Shop waltonsinc.com for Sausage Stuffers
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This turned my stomach just a bit!!!
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No thank you. Not for me.
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GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans Ohio
I threw up in my mouth a little when I read this one.
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There must have been a reason why not a sole commented on this post, everyone was too ill in the stomach!
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardening
Just getting over the sickness from this one, whats next candy worms?
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That just ain’t right!
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I just lost so much respect after watching this.
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processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camo
Ok, maybe rather than trying to experiment with a lot of out there recipes in the hopes that they might turn out good, how about focusing on making a few tried and true classics as good as they can possibly be?
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If they are Albanese brand I’d give it a try. I’d eat those out of a compost pile they are so good.
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Bob Stehlik Team Blue Traeger Canning Veteran Power User Regular Contributors Military Veterans Colorado
Disgusting! I bet next you’ll try Durian , (durian: fruit of flatulence. Forbidden in some markets). There you go; Will it BBQ–Durian. You can find it frozen in an Asian market.
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GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans Ohioreplied to Bob Stehlik on last edited by
Bob Stehlik I’m still laughing at this one.
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Bob Stehlik Team Blue Traeger Canning Veteran Power User Regular Contributors Military Veterans Coloradoreplied to GWG8541 on last edited by
GWG8541 I take it you are familiar with durian?
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GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans Ohioreplied to Bob Stehlik on last edited by
Bob Stehlik I’ve only heard of it and never actually seen it in action, but when you suggested it, I got a good chuckle.
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Bob Stehlik Team Blue Traeger Canning Veteran Power User Regular Contributors Military Veterans Coloradoreplied to GWG8541 on last edited by
GWG8541 I’ve had it a couple of times, raw and as icecream. A Vietnamese friend gifted me one and my wife gagged when she tried it. It’s kind of like the Limburger Cheese my Grandfather used to eat. After the first bite and the initial smell it’s tolerable, but still not my cup of tea.
Some people regard the durian as having a pleasantly sweet fragrance, whereas others find the aroma overpowering and unpleasant. The smell evokes reactions from deep appreciation to intense disgust, and has been described variously as rotten onions, turpentine, and raw sewage. The persistence of its odour, which may linger for several days, led certain hotels and public transportation services in Southeast Asia to ban the fruit. However, the nineteenth-century British naturalist Alfred Russel Wallace described its flesh as “a rich custard highly flavoured with almonds”. The flesh can be consumed at various stages of ripeness, and it is used to flavour a wide variety of savoury and sweet desserts in Southeast Asian cuisines. The seeds can also be eaten when cooked.
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camoreplied to Bob Stehlik on last edited by
Bob Stehlik never heard of it.
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processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camo
Bob Stehlik I have been down the durian path. It’s not for everyone, to be sure, but its ok.
True story. My wife and I were in Hong Kong almost 40 years ago and she bought a durian at an open market so I could try it. We took it back to the hotel and she cuts it up and we ate some…in the room. So far so good.
She takes the decidedly fragrant husk, seeds, and other inedible parts and wraps it up in a plastic bag and sets it outside the door in the hall for housekeeping to pick up. Not 10 minutes later, a male member of the staff knocks on the door and tells me as best he can in Cantonese that this was a really bad idea, and not to do it anymore. I got the message when he held his nose and shook his head. He was decent about it though, and was smiling the entire time , actually chuckling…at me. lol Crazy Americans… -
processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camo
A foot note, durian sausage is only a slightly worse idea than gummy bear brats. lol
