Smoked Brats with Beer Onions

Labor Day weekend brings summer and football season together around one of our favorite places: the grill. Smoked Brats with Beer Onions are ready for both, pairing juicy bratwurst with hardwood smoke and buttery onions simmered in dark beer. Pile everything onto brat buns, add spicy brown mustard and sauerkraut if you like, then serve a game-day meal built for eating outside with family and friends.

Smoking uncooked brats at 275°F gives the hardwood time to add rich character while the sausages cook. Once they reach temperature, you can serve them with a snappy casing or finish them over high heat for a crispier exterior. Meanwhile, yellow onions cook with butter and dark beer until browned, plump, and packed with savory flavor.

An American Made Grills Hybrid Grill is right at home with this recipe. Load your favorite hardwood into the patented solid-fuel trays, use the powerful gas burners to ignite it, and cook with real wood smoke. The multi-fuel system also supports charcoal, lump charcoal, natural gas, and propane, giving you plenty of options for future backyard menus.

Prefer a traditional gas grill? Add wood chips to an AMG smoker tray to bring smoky character into the cook while maintaining the familiar control of gas.

American Made Grills builds some of the best grills made in the USA for people who love cooking and gathering outdoors. Handcrafted with premier materials and American ambition, these grills are made for backyard meals that keep everyone around the table a little longer.

Fire up the grill, turn on the game, and make the most of Labor Day weekend. Football is back, and these brats belong on the opening-weekend menu.

Serves 6

Smoked Brats with Beer Onions Ingredients

• 6 uncooked bratwursts
• 6 bratwurst buns

Beer Onions

• 2 large yellow onions, sliced
• ¼ cup salted butter
• 1 cup dark beer
• 1 teaspoon salt
• ½ teaspoon cracked black pepper

Smoked Brats with Beer Onions Directions

1. Preheat your smoker to 275 degrees F using your favorite hardwood.
2. Place the brats directly on the grill grates, close the lid, and smoke for 60-90 minutes, or until the brats reach an internal temperature of 160 degrees F.
3. Make the beer onions. While the brats smoke, prepare the onions. Melt butter in a large skillet. Add the onions and cook over medium heat, stirring frequently, until lightly browned and cooked through. Stir in the beer and season with salt and pepper to taste. Cook over medium heat until most of the beer has reduced and the onions are plump, but not too saucy (about 15 minutes). Keep warm until ready to serve.
4. Once your brats are heated through, you can serve them as-is (the skin will have a snap, but not a crunch), or increase the grill heat to high and crisp the exterior for 2-3 minutes (the brats will likely split and develop a crunchy exterior casing).
5. Serve the smoked brats atop buns with the beer onions and your favorite toppings.

Taken from heygrillhey.com