Smoked Cheese and Beer Fondue with Beer-Simmered Bratwurst, Grilled Bacon, Mushrooms and Rye Bread
Show: Bobby Flay's Barbecue Addiction
Episode: Beer, Brats and Barbecue
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- Recipe categories: Beer, Cheese,
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By texaspinkprincess
on June 30, 2012
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I made this last night but changed it up a bit. I didn't make the cheese the same, I grated the Sharp white cheddar and left out the rest. I cooked the brats in beer, had an ok taste. I think beer and onions with a clove of garlic is better. Then cooked the bacon and mushrooms. I grilled the brats for about 3 minutes each side and then threw all that on a Hoagie with some mustard. Was good. I don;t like mixing cheese and cornstartch or flour it has a gritty sort of texture that I don't like.
By Chef #1137158
Maine
on January 21, 2012
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The cheese didn't melt right just got grainy and clumpy. Didn't look anything like on the show. Flavor was however good. The only brats that we have around here got very tough on the grill. Mushrooms were just middle of the road not anything to rave about.
By nortonw
Grand Rapids
on September 11, 2011
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This turned out great. I ended up using Swiss, white sharp cheddar and white Colby. I also used whole grain beagles instead of rye. The sauce and how to make the fondue I followed exactly. This was so good and I cant wait to use this with my friends.
By adobratz42
Schaumburg,
on September 05, 2011
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After seeing Bobby cook this I couldn't wait to make it. I was so incredibly disappointed. The cheese and beer broth would not mix. It tasted incredible but couldn't get the cheese to absorb the broth...no matter how much corn starch I added. I was very disappointed.