I do this bratwurst recipe about half a dozen times a year, never had a single complaint.
buy a pack or two of brats, I like the johnsonville beer brats as the general standard but especially like the HEB deli brats that are chicken poblano. gather up 1 large yellow onion, a jalapeno, 1 bottle of beer (I like shiner or nukey brown, my dad uses budwesier), 1 stick of butter - real butter. 1 aluminum disposable tin, in the little rectangle shape.
get the grill up to about 400 or so and put the tin over the fire. drop in the stick of butter, the sliced onions, the jalapeno, and any salt/spices of the day and get the onions cooking.
place the brats on the grill and let them cook, about 4-5 minutes each on all 4 sides, turning to maintain even cooking. By then the butter should be boiling along and the onions translucent. pour your beer into the tin, then drink one yourself for good measure. take the brats off the hot part of the grill and set them back in an indirect heat area. They should be golden brownish - its ok if they blacken up a bit in some spots, they come out fine either way.
When the beer has heated up and the brats are fully cooked (maybe another 7-8 minutes from pouring the beer in), take the brats and put them in the bath. let them simmer along for any amount of time from 5 minutes to 30 minutes.
serve brats with sauteed onions on top with mustard on the side. I like to layout 4 or 5 different mustards and try them all. goes well with dark malty beer (shiner, flensburger, newcastle, etc), but I could see a Seierra Nevada as well easily.
great football food.