Brat Hot Tub


1 large (11-inch x 9-inch x 2 3/8-inch) aluminum foil baking pan
2 to 3 cans (12 ounces each) beer
2 tablespoons butter
1 medium yellow or white onion, sliced
Johnsonville® Brats


1. Put the pan right on the grill, being careful not to singe your knuckle hair. Pour in the beer, and add the butter and onions.

2. Grill your Johnsonville Brats to a juicy, golden-brown perfection.

3. Serve immediately and place any remaining brats into the steaming hot tub.

Mango Mustard Slaw Dressing


2 Tbs. El Diablo Mango Mustard
2 Tbs. Mayonnaise
1 Tbs. Apple Cider Vinegar
1 tsp. ground black pepper
1 tsp. kosher salt
1 tsp. sugar


Whisk all ingredients together. Makes enough for 5 cups of shredded slaw veggies or a bab og slaw mix from the grocery store.

Chris Grove is a grilling blogger at
His new book "The Kamado Smoker and Grill Cookbook" (Ulysses Press) is on sale now.


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