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Pine Cones?!


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Posted by GrizzAFwx on April 10, 2011 at 09:05:31:

Hey all,

I've recently moved over the pond to Germany and have been "researching" the world of German grilling and barbecue. Meat variety here is a bit different than back in the states, not necessarily because of quality or quantity, but just different varieties of cuts, styles, etc than what we're used to in the States. One big difference is the wide variety of bratwurst. Every village seems to have their own style. Anyways to cut to the chase, I've read and heard that some villages/cities grill their bratwurst over pinecones (for example Coburger bratwurst, to name one - http://www.germanfoodguide.com/bratwurst.cfm). Now everything I have ever been taught about grilling and barbecueing is that you don't ever use pine, but from what I've read pinecones impart a distinct (not bad) flavor to the meat. I've done a lot of searching on the internet to try to find the proper methodology to grilling with pinecones (do you wait for them to reduce to coals or start cooking on them right from the get go? etc, etc) and have found very little. Anyone have any insight on this? On a side note if you're ever over in Germany and have questions about the food or beer the following is an excellent resource: http://www.germanfoodguide.com/




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