| How to Grill Bratwurst Posted: 03 Nov 2017 05:00 PM PDT The arrival of grilling season means three things: warm weather, the company of friends and family, and hot, juicy brats fresh off the grill. Any backyard chef worth their salt will tell you that grilling is the only acceptable method of preparing bratwurst, but for many people, cooking the plump sausages to perfection without drying them out is a challenge. That's when it can come in handy to remember a few simple guidelines. As long as you use the right utensils, maintain a relatively low heat and turn the brats frequently to keep them from burning, you can ensure that every batch comes off the grill bursting with flavor. EditHeating up the Grill - Clean the grill thoroughly. Before you kick things off, use a wire grill brush to scrub the grates until they shine. Caked-on char and leftover drippings from past cookouts will increase the likelihood of the sausages sticking.[1]
- Slide the brush along the grates lengthwise, not straight across. You'll be able scrape off more gunk this way.
- To deal with heavier buildup, wait until the grill is hot to brush it. The heat will help burn off the worst of the stuck-on mess.
- Fire up the grill. If you're using a gas grill, make sure the tank valve is open and flowing before you ignite the burner. On a charcoal grill, you'll want to get the coals lit and give them a chance to warm up before adding the meat. A medium-low heat of around is ideal.[2]
- Either type of grill is acceptable, and there shouldn't be much of a difference in the finished flavor. That being said, charcoal is the traditional fan-favorite for the extra tinge of smokiness it imparts.
- Keeping the grill temperature on the lower side will heat the brats at a steady rate and allow you to take your time getting them just right.
- Heat only one side of the grill (optional). Some grill masters claim that the secret to perfectly cooked brats is creating "heat zones." To do this, only light the burners on half of the grill, or heap the briquettes over to one side of the grill if you're using charcoal. That way, you'll be able to move the sausages to a "cold" zone as needed to keep them from cooking too fast.[3]
- If you're committed to grilling "low and slow," zone heating won't be necessary. However, it may make a helpful safety net for inexperienced grillers.
- Brush the grill with canola oil. You don't need to use much—just enough to lightly coat the grates. Like a good cleaning, a little bit of oil will go a long way in preventing the brats from sticking.[4]
- Try not to apply the oil so heavily that it drips onto the coals or burners. Doing so can produce thick plumes of smoke, which may leave the sausages with a slight burnt taste.
- Other conventional cooking oils, such as peanut or sunflower, will also do the trick, provided that they have a high smoke point.
EditGrilling the Brats - Arrange the brats on the grill. Once the grill is nice and hot, it's time to add the meat. Lay out the sausages vertically along the grate. Keep them evenly spaced so they'll heat more evenly and won't bump up against one another.
- Place all of the brats on the grill at once to make it easier to track their progress.
- If you decide to use zone heating, it's important that the brats be centered around the active burners or hottest coals.
- Grill the brats for 15-20 minutes. While there's no exact timeframe that you should be shooting for, it will ordinarily take around 15 minutes for the meat to reach a safe internal temperature. Your brats may need slightly more or less time, so use your best judgment instead of leaving it up to the clock.[5]
- Keep the grill lid up so you can watch the sausages closely.
- Since brats can vary in size, thickness, density, and juiciness, each batch will cook a little bit differently.
- If you're grilling pre-cooked brats, they'll really only need to stay on the grill long enough to heat them up.[6]
- Turn the brats frequently as they cook. Use a pair of tongs to gently reposition each sausage every 3-5 minutes. That way, they won't end up burned to a crisp on one side and raw on the other. Quarter turns are best. Otherwise, you'll just be flipping them back and forth between the same two sides.[7]
- Tongs will be your best friend during the grilling process, as they'll allow you to grip the brats without stabbing them, which releases the succulent juices (and the flavor along with them).[8]
- Keep an eye on the color and texture of the brats. A perfectly cooked bratwurst will be a dull reddish-brown, with a skin that's just beginning to wrinkle. If you notice yours turning gray or becoming drawn and shriveled, chances are they're overcooked. On the other hand, a sausage that's the right color but still has a smooth exterior may not be cooked all the way through.[9]
- A firm, taut skin can also be a useful indication that your brats are nearing completion.
- Unlike a steak or burger, which can cook for minutes on end on each side, brats require that you be a little more vigilant.
EditKnowing When the Brats are Done - Use a meat thermometer to take their temperature. Stick the thermometer into the center of one of the sausages on the outer edge of the heat to see how they're coming along. You're looking for a temperature of at least —any lower and the meat may not be safe to eat.[10]
- You can take the brats off the grill when they're sufficiently done, or leave them on a little longer if you prefer a crispier finish.
- Cut into one of the sausages if necessary. Assuming you don't have a meat thermometer, or you're worried about sinking your teeth into an undercooked bratwurst, open one up for a closer look. Choose a sacrificial brat and slice into the center just enough to get a glimpse of the color. You can then determine how much longer they need.[11]
- Breaking the skin of the bratwurst may cause some of the juices to escape. However, it's preferable for them to be a little dry than a little raw.
- Make the cut as shallow as possible so the sausage doesn't break apart or lose too much flavor.
- Move the sausages that are done away from the heat. Even if you're turning the brats constantly, you may run into the problem of some cooking faster than others. When this happens, relocate them to one of the upper racks to keep them warm while the rest finish. With zone heating, you can also simply slide them over to the unlit side of the grill.[12]
- Remove the brats from the grill and serve. Bratwursts can be enjoyed solo or on a steamed bun with a squirt of mustard or ketchup. For more of a Midwestern style, try dressing them up with sauerkraut and caramelized onions. Whatever way you choose, be sure to get them while they're hot![13]
- Bratwurst is also delicious when paired with sides like potato salad, chili, deviled eggs, baked beans, and grilled peppers and onions.[14]
- Finished.
- Some meat enthusiasts like to marinate their bratwursts in a bath of hot, stout beer before or after grilling for an infusion of tangy flavor.
- For even fresher-tasting brats, check the sausage selection at your local butcher shop.
- Don't be in a hurry to get the brats off the grill. The higher you turn up the temperature, the more likely it is that the skin will burst and the flavorful juices will drain out.
- Don't poke holes in your bratwursts. It won't help them absorb any more flavor from beer or marinades, and there's no need for them to be ventilated while grilling.
EditThings You'll Need - Fresh or packaged bratwursts
- Gas or charcoal grill
- Metal tongs
- Grill brush
- Meat thermometer
- Canola oil
- Lighter fluid
EditSources and Citations
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| How to Fight Someone Taller Than You Posted: 03 Nov 2017 09:00 AM PDT Fighting a larger opponent is always a challenge, especially if they're both bigger and taller than you. If height differential alone is your major disadvantage, though, there are ways to turn their taller stature into a weakness. First and foremost, you must get in close to negate their reach advantage. From there, you must strike quickly, keep your defenses up, move around nimbly, and work from your lower level to "chop the tree down." Of course, everyone will benefit if you can find a way to avoid fighting in the first place. EditFighting from Very Close Range - Stay out of their primary strike zone as much as you can. A taller fighter's longer arms are their primary advantage — they can hit you when you can't reach them. You have to negate this advantage by fighting from close range so that they can't extend their arms to hit you. But, when you're not on the offensive, you need to move out beyond their range before quickly working your way back in.[1]
- Picture a ring around the opponent that approximates their ideal arm-extension zone. Never linger within this ring; fight from inside of it, and rest or regroup from the outside.
- Protect your head as you move in and out. As you traverse through their primary strike zone, you must be ready to deflect or absorb their punches. Keep your hands up and move your head and shoulders from side to side and up and down in a bobbing and weaving motion. Your opponent will fire away at your head out of habit — but will connect less often.[2]
- Keep your elbows in and against your ribs while bracing your hands against your jaw. If your elbows or hands drift away from your body, the effectiveness of your guard goes drastically down.
- Jab your way in close. A good jab is essential for any skilled fighter. You must set up your strikes by throwing out a solid jab. Each jab thrown requires a step forward with the lead foot. Use several jabs in succession with your step footwork in order to close in on your taller opponent and smother their long reach.[3]
- Get deep into their personal space by setting them up with the jab, and drop power shots to their ribs when they bring their defensive guard up to protect their face.
- Chop away at their "tree trunk" from close range. In many cases, you can quickly bring a taller opponent down to size by pummeling their midsection. Depending on your punching skills, use a flurry of hooks, crosses, and uppercuts to repeatedly strike their ribs and abdomen.[4]
- Especially if you're more adept at kicking, hit their legs with kicks to slow them down and weaken their base. Go for the inner and outer thigh - avoiding the bonier knee or high shin. Only attack the knee if you intend to disable it (and your opponent).
- And, unless it's a sanctioned bout with rules, don't worry about "fighting fair" — strike them in the groin with a punch or, even better, an uppercut knee.
- Use an overhand punch to hit them from above. A taller opponent naturally expects all of your strikes to come from below. However, by using a curving, sweeping, exaggerated punching motion, you can punch them with a somewhat downward motion them in the nose or jaw, or bat their ear with an open hand (which causes disorientation).[5]
- For an overhand punch, dip your off-hand shoulder and knee a bit more, bring your punching arm back, and unleash a swooping strike that curls in from the side and above.
- Overhand punches take more time and leave you more exposed, however, so use them sparingly and when you are confident you can stun or knock down your opponent.
- Get back out of range only briefly, if needed. You can only attack for so long before you'll tire and/or your opponent will begin landing blows on you. Right before exhaustion hits (or they start hitting you), step out of their reach — not just a step back — to regain your strength and stamina. DO NOT clutch or grab your opponent if they have a significant size or strength advantage. This will usually turn out badly for you.[6]
- The close-in attack approach is THE RULE for fighting taller opponents. You can wait for them to finish an attack (that you block/defend), or you can get them by (literally) beating them to the punch. Either way you must close the gap and get inside of their long reach to do damage.
- Get them on the ground. Your best bet for emerging from the fight relatively unscathed is to get the other person on the ground quickly, whether by punching, grappling, tripping, or whatever else it takes. From there, you can either escape or attempt to finish them off.[7]
- If you're more adept at grappling than punching, you can use a tackle or clutch to get your opponent to the ground.
- A good tactic is to ram them with your shoulder. In wrestling, this would be called a "spear." Get low, ram your shoulder into the side of your opponent, wrap your arms around their legs if possible, and topple them.
- Or, when bent over, rise upward quickly. Grab their shoulder, use your leg to trip them, and knock them off their feet for a getaway or to do even more damage.
EditAttacking Their Weaknesses - Identify their shortcomings. Many taller people are unable to truly take advantage of their height in a fight. Quickly scan your opponent's face and eyes. Look at their stance (foot position), body language and distance away from you.[8]
- Is your opponent nervous? Angry? If you move in aggressively, does the opponent instinctively shift or move back and keep distance?
- If they appear unsure, unprepared, and/or unsteady, they are probably unaware of how to maximize their height advantage. You can use this to give yourself a chance to take them by surprise.
- If they are trained and prepared, you'll have to focus even more on getting in close, staying low, and using quickness and leverage.
- Get down even lower. If you make yourself even shorter, they'll have to reach down even further to strike you when you're in close. This will affect their balance as they lower themselves, which in turn takes away their height advantage. Also, they will tend to lean forward. This will leave them open to uppercuts and affect their overall balance.[9]
- Keep a low stance for a low center of gravity. This will further utilize your lack of height, making you harder to hit, and tougher to take off your feet.
- Be the aggressor. In nearly any fight — but especially against a taller (and probably less nimble) opponent — you should try to draw "first blood." Speed is essential here. One punch is good but more punches are better. A combination of attacks or quick strikes will do more damage than one single strike, and may convince a tentative opponent to "throw in the towel."[10]
- As a surprise first blow, consider using an open-hand strike to either the throat or nose. Either target creates pain and disorientation in your opponent, and is less likely to hurt you than a punch to their jaw.
- Get back after your initial assault. Do not leave yourself open to a counter attack. Launch your fastest strike possible and immediately step back and return your hands to your face area for protection. While stepping back, circle around your opponent. Stay safely beyond their longer reach. Re-evaluate their condition (positioning, attitude, fighting spirit, etc.) and plan your next move.[11]
- Counter-strike their attack patterns. When your opponent is setting you up for attacks and throwing their strikes, you may notice a few patterns that they keep repeating. These are important to look for, because you can use these patterns to hurt your opponent with a counter strike. For instance, if you recognize a recurring wild, winging power-punch coming from their right hand, you can duck it and throw a counter-punch combo of your own.[12]
- Or, let's say your opponent is always throwing a long jab punch and then letting their hands drop down to their waist area before returning their fist to their facial area. You could wait until the timing is right on their next jab and, after you avoid it, throw a power punch right over the top of their outstretched arm (as it begins its drop to their waist) and hit them square in the nose.
- Work the angles to access their weak areas. In order to create opportunities to get inside of the range of your taller opponent, avoid fighting head-on the whole time. Instead, step at an angle to one side while coming in — so that you are facing your opponent but aren't directly in front of them. As you do so, look for opportunities to hit areas of weakness in your opponent's defenses from these angles.[13]
- You should preferably be working angles that position you away from their power. So, if your opponent is throwing hard right crosses and hooks, you should be working angles that position you towards their left hand — away from the power.
- When you come in from an angle, your opponent's instinctive indicators that we all use to judge a target will be slightly less effective.
- Move your head and body constantly. Taller fighters tend to be a bit slower. Use constant movement to capitalize on this. Changing the level of your head while feinting and dodging can allow you to get in close without throwing a punch too soon.[14]
- Circle around the opponent and never stop moving. You might be able to wear them down simply by keeping them off-guard with your ceaseless activity.
- While you're moving around, watch their hips and shoulders. These are great indicators of what they will do next.
- Move in to strike quickly when you see the chance. As Muhammad Ali said, "Float like a butterfly and sting like a bee."
EditAvoiding the Fight - Find ways not to fight. Both parties are likely to be injured no matter how the fight goes, so finding a way not to fight is the best way. Talking is a better way out, when possible. If not, consider running away — you're probably faster than a taller opponent.
- Fighting can have major legal consequences, and can lead to serious — even permanent — injuries for one or both parties.
- Try to defuse the situation at the last minute. Motion and/or say to the other fighter that you don't want any trouble — even if a fight seems imminent. Do this by slightly waving your hands up by your face, palms outward, while backing away slowly. Tell them you don't want any trouble — but regardless of what they say or do, prepare yourself for a fight by planning your first strike.
- Get help. If you're being dragged into a fight you don't want, call out for assistance. Ask friends or strangers to help directly, or to call the police or other authorities (teachers, etc.). If you have to fight, make sure it is the only option and not just for your ego — for example, due to name calling.
- Do everything you can not to fight; but when you have no choice, strike fast and first with everything you've got.
- Or, in even simpler terms: don't start fights — finish them.
- Get comfortable moving in very, very close on a taller fighter. You might be closer than you are comfortable with - but you WILL NOT defeat a taller opponent without wading in close. This jams up their reach and power. Self-defense or fighting classes are great for learning this skill.
- Keep your eyes open. Often fighters close their eyes when attacked instinctively. Get yourself used to being hit with strikes while keeping your eyes open. Drills in an organized class are great for this.
- Always remember, speed beats power. A swing with all your might behind it is useless if you can't land it. Your forte as the smaller opponent is getting in quick and hitting them where it hurts.
- Taller opponents are a significant challenge, so get comfortable sparring and study a martial art before trying to take on a bigger or taller opponent.
EditSources and Citations
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| How to Roast Pistachios Posted: 03 Nov 2017 01:00 AM PDT Roasted pistachios are a delicious, healthy snack on their own and a great addition to salads, party mix, and baked goods. You can roast pistachios easily in the oven or a skillet. Before you roast them, prep them by removing the shells. Then, roast them until they turn light brown and give off a nutty smell. You can also add spices and seasoning to the roasted pistachios to take them to the next level. EditRoasting Them in the Oven - Roast the pistachios in the oven to save time. If you are roasting over pistachios, use the oven. Choosing the oven will allow you to bake a big batch of pistachios at once.
- Place the oven rack in the middle of the oven. Have two racks in the oven on top of each other if you are planning to make two pans of pistachios so there is enough room.
- Preheat the oven to . It usually takes about 15-20 minutes for most ovens to preheat.[1]
- Spread the pistachios on a rimmed baking sheet. Put them in an even layer on the baking sheet. Make sure none of the pistachios are covering each other, as this will ensure they roast properly.[2]
- You can line the baking sheet with parchment paper to make it easier for you to lift the pistachios off the sheet when they are done roasting.
- You can use two baking sheets if needed, depending on how many pistachios you are roasting.
- Roast them for 6 to 8 minutes or until they become fragrant. Pop them in the preheated oven and watch them as they roast. Stir them with a spoon at the halfway mark so they roast evenly. They should take no longer than 8 minutes to roast fully.[3]
- You will know they are done if they turn light brown and start to give off a nutty, fragrant smell.
- You can also check that they are roasted by cutting one or two pistachios in half. They should be an even pale brown color throughout.
- Let them cool. The roasted pistachios will take about 15-20 minutes to cool on the counter. Once they are no longer hot, store them in an airtight container. They should keep for 1 to 2 weeks.[4]
EditUsing a Skillet - Use a skillet if you have a small amount of pistachios to roast. A skillet is ideal if you are roasting a handful of pistachios. The skillet will roast a small amount of pistachios quickly.
- Place a nonstick skillet on the stove on medium heat. Use a skillet that is wide and has raised sides so the pistachios do not fall out of the skillet. Make sure it has a nonstick coating so the nuts do not get stuck to the pan.[5]
- You do not need to put any cooking spray or butter in the skillet. Roasting the nuts in a dry skillet is more effective.
- Put the pistachios in the skillet. Place them in an even layer on the skillet. Check that the pistachios lay flat on the skillet and are not on top of each other.[6]
- Stir them constantly so they do not burn. As they start to roast, stand over the stove and use a spoon or a spatula to stir them around. You can also shake the skillet lightly by holding the handle and shifting the skillet around. This will ensure the nuts roast properly and do not get too hot.[7]
- Remove the pistachios once they turn light brown. This can take 6 to 8 minutes, depending on your stove. The pistachios will give off a nutty, roasted smell when they are done.[8]
- Allow them to cool. Take the pistachios off the skillet and put them on a plate to cool. Once they are no longer hot, store them in an airtight container for 1 to 2 weeks.
EditPreparing the Pistachios for Roasting - Get plain pistachios. Buy pistachios that are raw and have no flavoring on them. You can find raw pistachios at your local grocery store or farmer's market.
- Buy pistachios in bulk to save money. Pistachios are an expensive nut and can be costly if they are bought in small amounts. Getting them in bulk may save you money in the long run, especially if you like eating a lot of pistachios.
- Remove the shells on the pistachios. Take the shells off by finding the opening on the shell. The shell should gape open at one end. Hold the pistachio between your thumbs and pull the shell apart until it snaps off. Removing the shell will make it easier to roast the entire nut.[9]
- You can also crack the pistachio shell between your back teeth if the opening is not very big. Be careful not to bite down too hard on the shell, as you can damage your teeth.
- Leave the shells on for a more subtle flavor. If you'd prefer the pistachios have a less intense roasted flavor, you can leave the shells on. However, the pistachios may not be roasted evenly or all the way through if you keep the shells together.[10]
- If you are using the skillet method to roast the pistachios, you should remove the shells so they can roast properly in the skillet.
EditAdding Seasoning to the Pistachios - Prepare sweet and smoky roasted pistachios. Line the baking sheet with parchment paper so the nuts do not stick and roast the pistachios in the oven. Coat unshelled raw pistachios with extra virgin olive oil, melted butter, honey, brown sugar, sea salt, and cinnamon.[11]
- Let them roast for 10 minutes at . Stir them once and then roast them for another 5 minutes until they appear golden and caramelized.
- Remove them from the oven and stir them once. You can sprinkle extra sea salt on them for some added smokiness.
- Let the nuts cool and store them in an airtight container. They will last 1 to 2 weeks.
- Make curry flavored roasted pistachios. You will need to roast the pistachios in the oven on a baking sheet lined with parchment paper. Combine brown rice syrup, melted coconut oil, lime juice, mild curry powder, sea salt, and cayenne pepper. Pour the curry flavoring over raw pistachios.[12]
- Roast the pistachios at for 25 minutes, stirring once at the halfway mark.
- Remove them from the oven and sprinkle them with cane sugar. Let them cool and then store them in an airtight container. Expect them to stay fresh for 1 to 2 weeks.
- Make spicy roasted pistachios. Line the baking sheet with parchment paper and roast the nuts in the oven. Combine olive oil, salt, cumin, cayenne pepper, black pepper, and maple syrup. Pour the mixture over raw pistachios.[13]
- Let the pistachios roast at for 30 minutes. Toss them at the halfway mark.
- Remove the pistachios from the oven and let them cool. Then, store them in an airtight container. Don't keep them for longer than 1 to 2 weeks.
EditSources and Citations
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