In the interest of science and better bratdom; on Monday Bobbi, Martin and I finally held my Taste-Off of Champions
For this showdown I cooked and cut up six different brats (including the 4 "champions" and Sunday's winner). In this tasting we identified the brats up front and consumed the brats on buttered & toasted City Bakery hardrolls. The rolls seemed to make a more highly spiced bratwurst necessary to fully appreciate its flavor. We discussed our impressions while eating which may have also affected our preferences.
Bobbi's favorite was the brat from RJ's Meats, Martin preferred Glenn's Markets brat, and I called it a tie for RJ's, Glenn's and Miesfeld's. I thought that Miesfeld's were especially complimented by the buttered hardroll. Next in our ratings were Schwai's and Karl's. The Karl's brat was a bit too peppery and Schwai's (Sunday's winner) was slightly less seasoned than my favorites. We also included an "also ran" from Sunday that was the least favorite of the brats. It did not have enough seasoning to be distinctive.
I now believe that the buttered rolls add another dimension to the flavor of the bratwurst. If I were to ever have a sequel to The Great Brat Challenge (perish the thought), the samples would be offered on buns.
Bottom line, these "Champion" bratwurst are Champions for a reason.
<message edited by JRPfeff on Tue, 09/8/09 10:46 PM>