Wisconsin Beer Brats On The Arteflame Grill

Introduction

Nothing says summer in the Midwest like Wisconsin beer brats. We're taking this classic regional favorite and elevating it with the unmatched heat and flavor of the Arteflame grill. By searing the bratwursts on the blazing hot center grill grate and then finishing them to perfection on the flat griddle, you'll lock in their juices and achieve deep, caramelized flavor without drying them out. Plus, with beer-simmered onions cooking right on the flat top, cleanup is easy and flavor is maximized.

Ingredients

• 6 fresh Wisconsin bratwursts
• 2 yellow onions, thinly sliced
• 3 bottles of your favorite Wisconsin lager or pilsner
• 6 brat buns or hoagie rolls
• 3 tablespoons butter
• 2 teaspoons yellow mustard
• 1 teaspoon black pepper
• 1 teaspoon kosher salt
• Optional toppings: sauerkraut, pickles, spicy mustard, jalapeños

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

Visit Grill Store

Instructions

Step 1: Light the Arteflame Grill

1. Place 3 paper napkins in the center fire pit and pour a small amount of vegetable oil over them.
2. Stack dry firewood over the oil-soaked napkins.
3. Light the napkins and allow the fire to build for about 20 minutes until the center grate reaches over 1,000°F for searing.

Step 2: Prep the Brats and Onions

1. While the grill heats, slice the onions.
2. Add the onions and butter directly to the flat cooktop surface—closer to the center for higher heat.
3. Pour the beer over the onions and let it start to simmer steadily on the flat top.
4. Place the bratwursts into the beer-onion mixture and let them slowly simmer until they’re just turning opaque (about 10–12 minutes).

Step 3: Sear the Brats

1. Carefully move the simmered brats to the center grill grate using tongs.
2. Sear each side for 1–2 minutes until a deep brown crust forms. This locks in the juices beautifully.

Step 4: Finish on the Flat Top

1. After searing, place the brats back on the griddle near the outer edge to finish cooking gently to 160°F internal temperature.
2. Once they hit 145°F, remove them from the grill—they’ll continue to rise to 160°F naturally.

Step 5: Toast Buns and Assemble

1. Place buns cut-side down on the flat cooktop for 1–2 minutes until golden and slightly crispy.
2. Layer the bratwursts, onions, and your favorite toppings in the buns and serve immediately.

Tips

• Use high-quality firewood for clean heat and flavor.
• Let the beer reduce slightly on the flat top as it concentrates flavor into the onions and brat casings.
• Always use an instant-read thermometer to check doneness from the side of the brat.
• Cook with butter instead of oil for richer flavor on the flat top.
• Finish the brats on the cooler outer edge of the flat top to prevent overcooking.

Variations

1. Spicy Jalapeño Brats: Add sliced jalapeños to the beer bath and top brats with pepper jack cheese.
2. Apple Cider Brats: Simmer in apple cider instead of beer and serve with sautéed apples and onions.
3. BBQ Bacon Brats: Top with crispy bacon, tangy barbecue sauce, and smoked cheddar.
4. Cheddar Beer Brats: Stir shredded cheddar into the beer and onions for a luscious cheese-onion topping.
5. Italian Style Brats: Use white wine instead of beer, and top with grilled peppers and provolone cheese.

Best Pairings

• Pair with a crisp Wisconsin lager or pilsner.
• Serve alongside grilled corn on the cob with herb butter.
• Pair with a cold German-style potato salad served warm from the grill.
• Finish the meal with grilled peaches and a scoop of vanilla ice cream.

Conclusion

These Wisconsin Beer Brats show off exactly what makes the Arteflame grill so powerful: intense center-heat searing, flat-top flavor building, and simple cleanup. When grilled correctly, the brats come out juicy, flavorful, and impossible to ignore — everything a summer grilling session should deliver.