Grilled "Hot Tub" Beer Brats

Name: Grilled "Hot Tub" Beer Brats
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 pounds fresh bratwurst sausage (about 8); 2 large Vidalia or other sweet onions, quartered and sliced (for about 6 cups sliced); 1/2 cup (1 stick) cold butter, sliced; 1/2 teaspoon crushed red pepper flakes, or to taste, optional; 1 teaspoon Creole or Cajun seasoning, or to taste; 1/4 teaspoon black pepper, or to taste; 4 large toes 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

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Prep Time: 15 minutes

Cook Time: 30 minutes

Total: 45 minutes

Author : Deep South Dish

bratwurst sausage grill pork

Ingredients

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2 pounds fresh bratwurst sausage (about 8)2 large Vidalia or other sweet onions, quartered and sliced (for about 6 cups sliced)1/2 cup (1 stick) cold butter, sliced1/2 teaspoon crushed red pepper flakes, or to taste, optional1 teaspoon Creole or Cajun seasoning, or to taste1/4 teaspoon black pepper, or to taste4 large toes garlic, smashed2 to 3 pints of a pale lager or pilsner style beerPistolette mini po'boy rolls, or other hard roll such as semmels

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Instructions

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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.