Step 1

Preheat grill to high (400 degrees F).

Step 2

Place a 9 x 13 inch, deep disposal aluminum pan on top of a rimmed baking sheet and scatter half of the onion in.

Step 3

Add bratwurst on top of the onion and add remaining onions.

Step 4

Scatter butter all around and sprinkle red pepper flakes, Creole or Cajun seasoning and black pepper on top. Toss in the smashed garlic.

Step 5

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.

Step 6

Using potholders, carefully transfer the pan to the top shelf or push the pan off to the far side and grease grill with cooking oil.

Step 7

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.

Step 8

Serve immediately or return brats to the hot tub as they finish (see Cook’s Notes below).

Step 9

Serve brats on hard rolls with a grainy brown mustard, pickles and some of the tender onions. Add a German-style potato salad and a cucumber salad for sides.