Laying rubber and kicking up smoke during the post-race burnout is as synonymous with a hard-earned win as a victory lap with the checkered flag. It’s also the inspiration for our latest recipe at Lance’s Pit Stop.
These beer bratwursts – or Burnout Brats, as we’re calling them – are perfect for your next cookout, so swap out the champagne shower for some amber ale as you join us on a visit to victory lane. Let’s get grillin’
- 6-8 bratwursts, uncooked
- 3 tbsp. brown sugar
- 8 oz. salted butter (cut into 8 pieces)
- 1 sweet onion chopped into thick slices
- Optional: 22 oz. amber ale (about 2 cans – we used Coop Native Amber)
- Optional: Green Mountain Grill’s Premium Apple Blend hardwood pellets (available at Norick’s True Value)
- Preheat the grill to 250 F. In a large cast iron pan, add in thick onion slices, brown sugar, butter and 6-8 German bratwurst sausages evenly spread out.
- Pour a 22 oz. amber ale in the cast iron pan to fill it up around 80 percent of the way. You want it to cover most of the sausages.
- Place the pan into your smoker at 250 F for approximately 3 hours, stirring occasionally. We like to serve it up with sauerkraut, beer-bathed onions and a spot of spicy mustard on top of a toasted bun.