Barbecue Journey with Dan ‘The Man’ — Bratwurst with Beer, Butter, and Onions

Probably the two top food staples when you throw a barbecue are hamburgers and hot dogs. They're quick, easy and still taste great.

That's the theme behind my latest adventure using a recipe from Dr. BBQ's "NFL Gameday Cookbook." It's bratwurst with beer, butter and onions.

There isn't much to the prep or the cooking process, but, man, was this a winner. I had to alter the cooking process due to not owning a big enough grill to hold a 9x13-inch pan. Instead, I cooked the brats on my electric, indoor grill and used a large sauce pan for the beer and onions.

It didn't affect the flavor much, except the lack of smoke and char on the brats themselves. These were simple, quick and tasty. I give them a 7 out of 10.

Big Chuck Tries It:

Here's what you need:

1 stick butter
12 links fresh bratwurst
1 large onion, thinly sliced
12 oz. beer (any kind)
12 buns
Mustard, for serving

Directions:

1. Melt butter and cook onions

In a 9x13-inch aluminum pan, melt butter over medium heat, then add onions. Set on one side of the grill (I did this using a sauce pan on the stove.)

2. Cook brats

Grill bratwursts on other side of grill until browned and delicious-looking.

3. Add beer, brats

Pour beer into 9x13-inch aluminum pan. As brats brown, add them to the pan. Close grill cover and cook for 15 minutes. Check on the brats and flip as needed. Cook for an additional 15 minutes or until beer has been almost entirely reduced. You want to have just brats and onions left.

4. Serve

Put brats in bun and top with onions. Add mustard if desired.

5. Take a bite shot