Mmm haven’t done beer brats forever but need to do them again soon now - yours looks great!
Thanks, these were phenomenal. Started with diced onion and butter sautéed till translucent, added a tsp of minced garlic, a 16oz PBR, a half tsp caraway seeds and the brats. Covered for 1/2 hour, uncovered for 1/2 hour then browned on the grates over direct lump coals. Using Fogo premium which has huge chunks and is much like direct fire cooking. Brats pierced all over with a fork before the cook. We tried different mustards as well. My favorite was stone ground.
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