Grilled "Hot Tub" Beer Brats

By RoketJSquerl

Grilled "Hot Tub" Beer Brats - Bratwurst sausage, braised on the grill in a hot tub of beer, onions and butter, then seared and returned to the tub. Serve on hard rolls, with mustard, onions and pickles.

Ingredients

• 2 pounds fresh bratwurst sausage (about 8)
• 2 large Vidalia onions, quartered and sliced (for about 6 cups sliced)
• 1/2 cup (1 stick) of cold butter, sliced
• 1/2 teaspoon of crushed red pepper flakes, or to taste, optional
• 1 teaspoon of Creole or Cajun seasoning (like Slap Ya Mama), or to taste
• 1/4 teaspoon of black pepper, or to taste
• 4 large toes of garlic, smashed
• 2 to 3 pints of a pale lager or pilsner style beer
• Pistolette mini po'boy rolls, or other hard roll such as semmels

Preparation

Step 1

Preheat grill to high (400 degrees F). Place a 9 x 13 inch, deep disposal aluminum pan on top of a rimmed baking sheet and scatter half of the onion in. Add bratwurst on top of the onion and add remaining onions. Scatter butter all around and sprinkle red pepper flakes, Creole or Cajun seasoning and black pepper on top. Toss in the smashed garlic. Slowly pour beer all over the brats. Carefully transfer the aluminum pan from the baking sheet to the hot grill and cook with the lid down, for about 20 minutes.

Using pot holders, carefully transfer the pan to the top shelf or push the pan off to the far side and grease grill with cooking oil. Using tongs, transfer the brats to the grill over direct heat and cook, with the lid up, turning several times, for about 8 to 10 minutes, or until evenly browned, watching for flare ups. Return brats to the hot tub as they finish. Serve brats on hard rolls with a grainy brown mustard, pickles and some of the tender onions. Add a side of potato salad.

Don't pierce the brats before cooking. Use only a light, lager style beer, as anything heavier or darker tends to be overpowering and may produce a bitter taste. You may use more or less beer, all beer or no beer, although they really are the best when made with all beer. Just eliminate or adjust for the liquid with chicken broth as needed to cover the brats. If you use no beer and only chicken broth, I recommend using a stronger yellow onion and do be mindful of the sodium in your brand of broth when adding other seasonings.

If making multiple batches of these for a party, place the first tray of juices in your largest crockpot and heat on warm or low. As the brats come off the grill, transfer them to the slow cooker, or hold them all in the tray with the grill on low once finished grilling.