Burnout Brats

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)


  1. 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.
  2. 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.
  3. 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.
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