quote:

Originally posted by Tommy2dogs

Wisconsin Style

1 doz. Brats (fresh) not smoked
Beer to cover (plain old Bud)
1 med large sweet onion (not Red) sliced
1/2 stick butter

Place brats in dutch oven with beer, onion and butter
Bring to a boil,reduce to simmer and cook till done 15-20 minutes

Grill Brats on preheated Grill untill Golden Brown

Return Brats to beer mixture and hold until ready to serve

Serve on Rolls with Spicy mustard, saurkraut, onions and of course an Ice Cold Beer

O.k. call me stupid BUT, one thing I like about grilled brats is the crispy skin, does returning them to the beer mixture not take away that juciy "crunch"?