Common items found at a Wisconsin cookout.

I'm going to invite a couple of Californians over for some brats on the grill. What else do I need for the "real" Wisconsin experience?

Thanks in advance.

Butter Bucket!

Here is a link to how I like to make beer brats: http://www.lthforum.com/bb/viewtopic.php?p=83011#p83011

I think you'll want to seek out good kaiser rolls.

I haven't had the butter bucket since I was a kid. So good.

You'll want good beer and/or brandy old fashioneds.

To be authentic you really need brown mumblers.

zoid wrote:To be authentic you really need brown mumblers.

And also a life sized statue of Brett Favre replete with a halo and flapping angel wings.
An abundance of Leinenkugel and Point beer would probably be easier to obtain---

Brett Farve is considered a traitor to most of the state - skip any reference to him (Seriously - I was at a thrift store dropping off books today for them to sell and on a tripod as you went into the store Brett's book that he co-wrote with his wife was on sale for $.01. I asked how long it had been there and I was told "Three Weeks". I may go back and get it just to make my son angry.

In any case, cheese. Good Beer. Brown Mumblers are a little older school, but usually appreciated. Brandy. Sprecher's root beer if you cannot find the real thing. Good beer.

Brats and Polish/Kelbasa have been covered. Jello mold. Potato salad. Several mustards - esp. horseradish. Head cheese - If you disagree with this, a smoked tounge with a creamy horseradish sauce.
Wisconsin Smoked Butt. Last xmas I was in a line at the Klemets outlet with a woman who bought 24 of them - all that they had out ($6/each). I asked her and she went "My daughter is getting married in San Francisco, she wanted Wisconsin Smolked Butt and nobody really knew what a real midwest smolked butt was". Apparently the daughter went to every butcher in the area for her wedding and did not find anything.

If you are familiar with the "targets" that can be put into the toilets, the Bears ones make for a real Wisconsin party.

Oh - beer cheese spread, and a liverwurst ball with plain boring crackers.

exvaxman wrote:Brett Farve is considered a traitor to most of the state - skip any reference to him (Seriously - I was at a thrift store dropping off books today for them to sell and on a tripod as you went into the store Brett's book that he co-wrote with his wife was on sale for $.01. I asked how long it had been there and I was told "Three Weeks". I may go back and get it just to make my son angry).

Sorry to hi-jack the thread. A traitor? Come on. The guy was about to retire and because he played a couple of measly seasons elsewhere, everything he did for the Packers is meaningless? If he left in the middle of his prime, yes - traitor. But he left when he was about to retire (he just happened to hang on longer) and ironically, by him being a "traitor," they got Rodgers to play that much sooner and win a Super Bowl (which probably wouldn't have happened with Favre). Favre should be considered a hero just for that!

Do you think anyone in Chicago considers Jordan a traitor because he retired and then played for Washington? Nope!

What do I do with a Wisconsin smoked butt?

Seriously. This about that. Brett (I like the guy, but I also really, really enjoy the fact that Jim McMahon was brought back as a Packer to be a moderating influence for him) (hah hah hah) (seriously - this was a statement)

Yes, Brett was upset because he saw a chance to go for the team to make another super bowl with some good trades. He loudly proclaimed them.The Packers management decided to go for future, rather than a one off. Brett at that point blew off the team.

And to the Chicago fans - Jimmy showing up at the White House in a Bears Jersey for the Packers win was AWESOME!

A wisconsin smolked butt can be used for many things.
What the mother I dealt with at Klemets said she was going to give to her daughter to do is cut it thin, and have a couple of dipping sauces.
One I know was horseradish, I do not remember the other. The other plan was for it to be used in sandwiches, with a decent rye bread. That surprised me, since the wedding was in SF and I would have thought a sourdough would have been better.

Also - proper Brat rolls rather than Hot Dog rolls for the brats.
YMMV, but the far larger brat rolls do make a difference.

Raw beef.

Elsewhere they may call this "steak tartare," but that implies a fancier dish than what Wisconsinites call "raw beef." My mother-in-law just buys hamburger at the grocery store and serves it with cocktail rye and and chopped onion. I would advise grinding the beef yourself.

Seems like all is covered: Brats, beer, corn and butter, and Wisconsin cheese.

Make sure to get some Secret Stadium Sauce too.

Since moving to Wisconsin, I have seen grilled Summer sausage sandwiches at BBQs. Its the size of bologna. Maybe an alternative to Brats. What about german potato salad?

eatwisconsin wrote:Seems like all is covered: Brats, beer, corn and butter, and Wisconsin cheese.

Wouldn't a proper Wisconsin cookout have plenty of desserts too? Judging from the staggering number of excellent frozen custard stands and bakeries throughout the state, I'm guessing many Wisconsinites couldn't survive long without rich sweets.

A proper Wisconsin 'cook out' consists of:
Brats- Pre coooked are simply grilled untill heated, regular brats are first simmered in a beer/onion/butter bath until cooked and finished on the grill. Proper brat buns are required.
Burgers are usually 15%/20% fat grilled with a pat of butter in the center. A proper crusty hard roll with a pat of butter is required with simple mustard. /chedder cheese is acceptable.
Minute steaks grilled served again with a pat of butter in a crusty bun are also seen.
Potatoe salad both regular and German are a staple.
Various Jello type salads are on the menu.
Potato chips are also allowed.
Mustards range from the simple yellow to brown and spicier versions.
Cannibal sandwiches were a staple up to about 40 years ago. Raw ground round was served at almost any buffet/saupper club and at the U of Wis Student Union affairs. Today it has largely dissapeared due to the way the beef industry makes ground products and the resulting health concerns. We grind our own Sirloin and serve with onions, chopped egg, capers, pickles, crackers and whatever.
Beer, preferably out of a keg, ice cold is another staple. Almost every small town had its own brewery 40 years ago and it was simple trip to pick up a fresh 1/4 or 1/2 barrel, tap, ice and tub.
Apple pie witha slice of chedder cheese is great.
Home made ice cream using ice/rock salt is preferred by hand(motors are allowed. Today we use a Commercial type ice cream maker.
Paper plates, platic ware and cups are required, nothing that can break.
Lose your attitude at the door as no one cares about your status and having a good time is required.-Dick

OK, I give: what's a "smoked/smolked butt"? I mean, I *could* try a guess, but I bet it'd be wrong.... We didn't have such a thing in Sacto when I was growing up.


Geo

With lenten season all but here I thought I'd share this. I did up a classic Wisconsin Style Fish Fry this past summer. It was authentic down to the point where it was a Friday night when it took place. While up in Bayfield on vaca I just couldn't resist bringing back some dirt cheap freshly caught Lake Superior whitefish home with me. So I loaded up the cooler and brought back a bunch to celebrate my aunts bday.


Fried Cheese Curds to Start...

What's an "authentic" Wisconsin style fish fry? Well it should include some sort of fish native to the Great Lakes but often times that's not the case. It better include potato pancakes as well as cole slaw and a slice of rye topped with a generous glop of butter as your sides. Make sure you have an ice cold brew to compliment the food.


Potato Pancakes are the authentic Wisconsin fish fry side of choice

I used this recipe HERE from Ms. Ingie and was more than pleased with the results. Everyone loved them, I remember thinking I made way too many but then there were none leftover. I used my turkey fryer for the fish which came out great.


Wisconsin Fish Fry Plate (Lake Superior Whitefish)

I decided to experiment a little bit with the batters used and did both a cornmeal crusted as well as beer battered. I preferred the cornmeal crusted whitefish but both were very good. Happy Fish Fryday.


Different Batters (Cornmeal on Left - Beer on Right)

Note: I remembered this thread but couldn't find it because I was looking in the "Shopping & Cooking" section. Can a Mod maybe move it there since essentially its about doing those "Sconnie" style?

My experience is that Whitefish is usually not the fish of choice at a Wisconsin fish fry.
Fish Boil, yes, but not Fry.
Potato Pancakes are a nice upscale subsitution but my experience of at least 50 years of Wisconsin Fish Fries shows French Fries are historically correct.
In order of historical preference, Lake Perch(Canadian mostly these days), Walleye, Cod, Haddock and now who knows what is in some of the fried fish offered?
When stocks of Lake Perch began dissapearing and cost of Lake Perch and Walleye began increasing, cheaper Cod and Haddock were substituted. but today, Cod and Haddock have become expensive and we have fished out the Grand Banks so you have to be very careful to know what you are getting.-Dick

budrichard wrote:My experience is that Whitefish is usually not the fish of choice at a Wisconsin fish fry.
Fish Boil, yes, but not Fry.
Potato Pancakes are a nice upscale subsitution but my experience of at least 50 years of Wisconsin Fish Fries shows French Fries are historically correct.
In order of historical preference, Lake Perch(Canadian mostly these days), Walleye, Cod, Haddock and now who knows what is in some of the fried fish offered?
When stocks of Lake Perch began dissapearing and cost of Lake Perch and Walleye began increasing, cheaper Cod and Haddock were substituted. but today, Cod and Haddock have become expensive and we have fished out the Grand Banks so you have to be very careful to know what you are getting.-Dick

Dick, in all due respect I think it depends where you are in Wisconsin. Towns up on the shores of Lake Superior and the bars and restaurants in them use whitefish and sometimes lake perch, you know bc they're both found in the backyard. I dont know how expensive the cod and haddock you mention are but hard to beat $5/lb for the Lake Superior whitefish offered in these towns. That's what they use for them up there. If you're at a spot on Lake Superior and are being offered cod, go next door. Potato Pancakes? Fries? Baked? That depends too, but most folks insist the potato be pancakes, I've gotten around.

HI,

Since Wisconsin is the number one consumer of brandy in the country. It would be hard to believe brandy is not a cookout beverage, too. Take your classic drink, like a Manhattan and substitute brandy for the whiskey/bourbon.Brandy Alexanders, Brandy ____. Of course an ice cream dessert drink with brandy.

Relish tray: celery sticks, radishes, cottage cheese, kidney bean salad ... sort of like what Ray Radigan's, though they charge though most places would love to and don't. At home it is all arranged on a platter with some bowls mixed in.

Regards,

Dick, Beef,

You guys are the experts, but I do have a certain amount of Wisconsin Friday experience. Spent five years in Whitewater, with a major Jones on finding the best Fish Friday w/in a 50 mile radius. My fave was a supper club in Muskego called Country Squire. They had perch, no whitefish, plus some versions of cod. But they were' proudest of their potato pancakes and salad bar, in that order. Both were fresh and house-made, and delicious. Of course, they offered fries (also housemade). And one helluva great bar: barkeeps giving good pours, and a jovial Packers crowd, hospitable enough to cheerily welcome a Chiefs fan.

I think the potato pancake vs. fries is split along the downscale vs. upscale scale. A routine country tavern is going to offer fries only, frozen crinkle-cuts typically. But as you approach the dividing line of tavern vs. resto with a bar, at that point you get the potato pancakes on offer.

Just my 2¢-worth of observations.

Geo

PS. And good call on the brandy, C2. You are absolutely right.

Cathy2 wrote:Take your classic drink, like a Manhattan and substitute brandy for the whiskey/bourbon.Brandy Alexanders, Brandy ____.

And most importantly, the Brandy Old Fashioned.

Geo wrote:Dick, Beef,

You guys are the experts, but I do have a certain amount of Wisconsin Friday experience. Spent five years in Whitewater, with a major Jones on finding the best Fish Friday w/in a 50 mile radius. My fave was a supper club in Muskego called Country Squire. They had perch, no whitefish, plus some versions of cod. But they were' proudest of their potato pancakes and salad bar, in that order. Both were fresh and house-made, and delicious. Of course, they offered fries (also housemade). And one helluva great bar: barkeeps giving good pours, and a jovial Packers crowd, hospitable enough to cheerily welcome a Chiefs fan.

I think the potato pancake vs. fries is split along the downscale vs. upscale scale. A routine country tavern is going to offer fries only, frozen crinkle-cuts typically. But as you approach the dividing line of tavern vs. resto with a bar, at that point you get the potato pancakes on offer.

Just my 2¢-worth of observations.

Geo

PS. And good call on the brandy, C2. You are absolutely right.

Just for the record I never said whitefish is common in fry's throughout the state. But it is if you're living in a town within lets say a 30 mile radius of Lake Superior. As I said, the stuff is dirt cheap and abundant in that region. Also as fresh as can be. Why would places up there use frozen cod? Never seen it outside of there though. However I usually do see potato pancakes. You're right about them tending to be offered at more upscale places or in my case, diners and the likes that also serve breakfast. But I've seen them in the gritty tavern type places you describe too. As long as a place offers either lake perch, walleye, whitefish or blue gills I'm down with their fry.

- My mom lives in Wisconsin and always makes Three Bean Salad for parties.
- Potato salad is indeed a staple. One of our friends always used Spinblend in hers.
- Boiled corn on the cob accompanied by a coffee can full of melted butter and a large salt shaker.
- Watermelon pickles, dill pickes, bread and butter pickles - all homemade.
- Jello with fruit and Cool Whip blended in or pistachio pudding mixed with stuff.:p

Speaking of Ray Radigan's, a place where I probably dined at more than any other place, Michael's daughter is trying to rejuvenate Radigan's with some special events according to my wife who was there over the weekend. We are going to try a 'jazz' night.
Cooking classes, wine tasting's and of course St Patricks Day Menu including Guiness glazed beef short ribs round out the list.
I remember when we first started dining at Radigan's, Ray would be at a small rear table the entire evening making sure everything went right. The bean salad and relish tray along with cottage cheese were included in the price. Whitefish was seasoned with salt and paprika, oven broiled and served with your choice of potato but the parsley boiled were to die for. One night two sailers's obviously from Great Lakes Boot Camp came in a little worse for wear but hungry. They were seated, the food was out in about 10 minutes, they were fed and back on thier way quickly. Radigan's handled everything quite nicely.
We had a Corporate account at Radigan's and we would hold our Special events there. Radigan's has two small rooms, perfect for private parties. Some of the best parties I have ever been to were at Radigan's. Hopefully, the luster will return.-Dick

Ms. Ingie wrote:- Boiled corn on the cob accompanied by a coffee can full of melted butter and a large salt shaker.

Early in this thread, SteveZ linked to the coffee can butter. While it appears full of butter, it is hot water with melted butter on top. It makes sense once you know, because it certainly impressed a lot of us here back when it was initially reported.

I never heard of Spinblend and looked it up. Is it a Miracle Whip type product?

Regards,

At the Dew Drop Inn (located in a kind of a dock-front, working class neighborhood at the edge of Lake Superior), where Ms. Ingie and I shucked hundreds of ears of corn during a single corn roast, the coffee can was indeed full of melted butter (no water). I guess it depends on how much corn you are roasting. BTW, the Dew Drop was the kind of place that sold hard boiled eggs from a jar at the bar.

Spin Blend is (was?) a salad dressing in a jar similar to Miracle Whip, in the sense that it was a sweetened imitation mayonnaise. (I am guessing that seebee would not approve. ) Spin Blend does not seem to be as prominent as it used to be. My quick Google search suggests it was produced by Hellman's in its heyday, but perhaps the brand has since been sold or licensed to regional producers. It is sold on Silverpalate.com and at least one grocery in ND claims to carry it.

I will be in WI later this month. If I see Spin Blend at the IGA, I'll try to remember to snap a photo. Cathy2, if you want to try a jar, PM me.

I can't help but read this title and think of it as the punchline to a Carnac the Magnificent sketch on the Tonight Show.