Jamie & Bobby Deen's Recipes

Paula Deen's sons Jamie and Bobby have released the new cookbook titled: "The Deen Bros. Get Fired Up: Grilling, Tailgating, Picnicking, and More". They're live with us Wednesday to talk about the book and share a recipe.

Beer Brats on the Grill
 
What you'll Need ...
         One package Johnsonville Original Bratwurst (5 links)
         Six 12-ounce lager beers
         1 large yellow onion, cut into ¼-inch-thick rounds
         5 hot dog buns
         Sauerkraut, for serving
         Mustard, for serving
         Two 9x13-inch aluminum roasting pans (3 inches deep)
 
1.       Place one roasting pan inside the other to make a sturdy, double-thick pan that will securely contain the liquid and brats.  Pour 5 beers into the pan (save the sixth for drinking later by the grill). Stir in the onions.
2.       Preheat the grill to high heat and brush the grate with oil or spray with nonstick cooking spray.
3.       Transfer the roasting pans to the grill.  Close the cover and bring the liquid to a simmer (this will take about 15 minutes).  Add the brats to the pan and continue to simmer for 25 minutes.  Using pot holders, carefully remove the pan from the grill.
4.       Brush the grate with oil or spray with nonstick cooking spray.  Reduce the heat to medium-high.
5.       Using tongs, transfer the brats to the grill.  Close the cover and cook, turning occasionally, until the brats are golden, about 5 minutes on each side.  Place the buns on the grill, cut side down, for the last minute of cooking and toast lightly.
6.       Sandwich the brats inside the buns.  Top the brats with the sauerkraut and mustard.