I've cooked and eaten a lot of brats in Wisconsin and I've found that this is the best way to cook them.
Courtesy of The NFL Gameday Cookbook by Ray Lampe a.k.a Dr. BBQ
|1/2 cup (4 ounces) butter||One 12-ounce can of beer (Whatever you're drinking will be fine)|
|12 links fresh bratwurst||12 brat buns|
|1 large onion, thinly sliced||Mustard, for serving (optional)|
Prepare the grill for cooking over direct medium heat. Place a deep 9 x 13–inch disposable aluminum pan on one side of the grill and add the stick of butter. Put the brats on the other side of the grill, directly on the grate. When the butter melts, add the sliced onion to the pan. Toss the onion occasionally. Flip the brats as needed. When the onions get soft, add the can of beer. As the brats get nicely browned, add them to the pan. Don't worry about them being done all the way because they are going to continue to cook in the pan. You can add more beer if it's needed, but we want to reduce it down by the end so don’t add too much.
When everything is in the pan, close the lid on the grill and cook for 15 minutes. Check the brats and continue cooking until everything in the pan is reduced to just soft onions and brats. This should take about another 15 minutes. Remove from the heat. Serve the brats on the rolls, topped with the onions and mustard, if desired.
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