The brat tub is why beer brats work at a tailgate: the brats simmer in beer and onions, take a quick sear on the grates, then go back in the tub to stay hot while people trickle in, so nobody stands at the grill waiting on the next round. In Wisconsin it's the base of the day at Lambeau and at Camp Randall, where the one rule that changes your setup is that you grill on the asphalt of a surface lot, never in a parking ramp. Lots and times: Packers guide · Wisconsin guide.
At the lot: Simmer, sear and hold them in the tub on the cool side of the grill. Homegating: Run the same tub on the backyard grill, or simmer the brats on the stove and sear them in a hot skillet.
40 MIN
At the lot
160°F
Done
10
Serves
Ingredients
The tub
- 10 fresh (uncooked) bratwursts
- 2 (12 oz) cans of beer, a lager or a Wisconsin pilsner
- 2 onions, sliced
- 4 tbsp butter
- 1 disposable half-size foil pan
To serve
- 10 brat buns or hard rolls
- Brown mustard
- Sauerkraut
Steps
- Heat the grill to medium.
- Put the foil pan on the grill with the butter, onions and beer, and bring it to a simmer.
- Add the brats and simmer for 15–20 minutes, turning once, until they read 160°F inside.
- Move the brats to the grates over direct heat for 3–5 minutes, turning, until browned. Don't pierce them.
- Return them to the beer tub on the cooler side of the grill to hold hot (140°F or above) for serving.
- Serve on buns with the beer onions, brown mustard and kraut.
Pack for the lot
Do you simmer brats in beer before or after grilling?
For a tailgate, before. The brats cook through to 160°F in the beer, get a quick sear on the grates, then go back in the tub to stay hot. Keep it at a simmer, not a hard boil, and don't pierce them.
More game-day food: what to cook at a tailgate.
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