Beer Brats on the Grill

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This recipe is from THE DEEN BROS. GET FIRED UP, a Ballantine Hardcover by Jamie and Bobby Deen, with Melissa Clark , (c) 2011 by Deen Brothers Enterprises, LLC. All photographs (c) 2011 by Ben Fink Photography.

  • Servings: 5

Beer Brats on the Grill

What you need

  • 1pkg.
    (5 links) Johnsonville Original Bratwurst
  • 612 oz.
    lager beers
  • 1large
    yellow onion, cut into ¼-inch-thick rounds
  • 5
    hot dog buns
  • sauerkraut, for serving
  • mustard, for serving
  • 29x13 in.
    aluminum roasting pans (3 inches deep)

Preparation

  • 1
    Place one roasting pan inside the other to make a sturdy, double-thick pan that will securely contain the liquid and brats. Pour 5 beers into the pan (save the sixth for drinking later by the grill). Stir in the onions.
  • 2
    Preheat the grill to high heat and brush the grate with oil or spray with nonstick cooking spray.
  • 3
    Transfer the roasting pans to the grill. Close the cover and bring the liquid to a simmer (this will take about 15 minutes). Add the brats to the pan and continue to simmer for 25 minutes. Using pot holders, carefully remove the pan from the grill.
  • 4
    Brush the grate with oil or spray with nonstick cooking spray. Reduce the heat to medium-high.
  • 5
    Using tongs, transfer the brats to the grill. Close the cover and cook, turning occasionally, until the brats are golden, about 5 minutes on each side. Place the buns on the grill, cut side down, for the last minute of cooking and toast lightly.
  • 6
    Sandwich the brats inside the buns. Top the brats with the sauerkraut and mustard.

Beer Brats on the Grill