- Donna, PWWB Reader
FOR SERVING: BRAT OR BRIOCHE BUNS, BEER-BRAISED ONIONS, SAUERKRAUT, MUSTARD or DIJONNAISE
12 hours before grilling your brats, marinate the brats. Add the bratwurst, sliced onion, and beer to a large airtight container. Shake to combine & marinate for at least 12 hours & up to 24 hours.
Create a zone of direct heat & a zone of direct low heat. If using a gas grill, begin preheating at least 15 minutes prior to grilling. If using charcoal, light at least 30 minutes prior to grilling.
Transfer the brats (& onions, & beer) to a medium cast-iron skillet or heat-safe dutch oven. Transfer the cast iron or Dutch oven directly to the grill grates over the low heat zone. Close the grill, bring brats to a boil & boil for 10-12 minutes until they reach 145 degrees F. Be patient & keep the grill closed as much as possible!
Once boiled, use grill tongs to carefully transfer to beer-boiled brats directly to the grill grates. Grill 2-3 minutes per side until charred & internal temperature is 160 degrees F. Allow to cool slightly before serving.
Serve brats atop a toasted bun. Top with beer-braised onions, sauerkraut, &/or mustard as desired.