Jassy
BEST GRILLED BRATWURST Bratwurst 1 can beer 1 1/2 c. water 1 c. ketchup Grill bratwurst over medium heat, turning occasionally, for about 20 minutes. Combine beer, water and ketchup in large saucepan. Simmer the grilled brats in beer mixture for 15 to 30 minutes or Grilled Bratwurst with Peppers and Onions 1 tablespoon olive oil 1 red bell pepper, large, cut into 1/4-inch rings 1 yellow bell pepper, large, cut into 1/4-inch rings 1 large onion, cut into 1/4-inch slices 8 uncooked bratwurst* 4 hard rolls, halved and buttered, optional Garnish: Dill pickles Mustard *Note: For mail order brats: Sheboygan's Meat Market (800) 733-GIFT Prepare grill. In a bowl drizzle oil over pepper rings and onion slices, tossing to coat well. Grill peppers and onions on an oiled rack set 5 to 6 inches over glowingcoals 3 minutes on each side, or until tender. (Alternatively, peppers and onions may be grilled in batches in a hot well-seasoned ridged grill pan over moderately-high heat.) Transfer peppers and onions to a bowl. Grill bratwurst, turning them, until golden and just cooked through (about 160 degrees on an instant-read thermometer), 20 minutes. Put a pair of brats, cut in half lengthwise and stacked on each roll. Top with peppers, onions, pickles and mustard. Yield: 4 servings Prep Time: 15 minutes Cook Time: 30 minutes

Miami Lilly
Soak them in beer for a few hours before grilling. Than make sure to grill them slowly, turning them often. After grilling, eat them with this recipe...pure genius... ***Mustard Beer Butter*** Ingredients: •2 teaspoons yellow mustard seeds •2 teaspoons black mustard seeds •¼ cup finely chopped shallots •½ cup dark beer •2 teaspoons wine or distilled white vinegar •2 teaspoons mustard powder •2 tablespoons prepared mustard, or more to taste •8 tablespoons (1 stick) salted butter, at room temperature 1.Place both mustard seeds, the shallots, vinegar, and beer in a small saucepan and bring to boil over high heat. Reduce the heat to a medium and simmer until most of the beer has evaporated and the mixture is thick and syrupy. for 6 to 8 minutes. Remove the pan from the heat and cool to room temperature. 2.Place the mustard powder, prepared mustard, and butter in a mixing bowl and stir or whisk until light and fluffy. Stir in the mustard-beer mixture. Correct the seasoning, adding more prepared mustard or vinegar if needed. 3.Wrap, roll, and store the butter . this will make about ¾ a cup and will serve up to 12 people.

SSGP
this may not sound exciting but it is an Original from my wife who hails from berlin german.she says it is the secret to making the perfect brats. Boil them first. that way you can get the perfect coloring on the out side and the inside will be done.she uses johnsonville brats