Begin by soaking some brats in beer and onions.
Start the fire with a seasoned chimney.
When flames appear, empty the coals (into the grill, of course).
Spread out the coals. Here they're pretty hot . . .
. . . so this is the perfect time get a side of succulents on the grill.
Time to put some brats on the grill . . .
. . . enjoy some Brat Fry action!
Using tongs, roll 'em over often to avoid a Flare-Up and grill marks.
Or try the Brat-Meister Method seen here (that's my grandpa in 1945) - no tongs, just fingers!
Keep a watchful eye on the fire. Little splits like these signal possible impending doom . . .
. . . and even a full-blown Flare-Up!
Take your Brat Fry to the next level with a BBC Combo!
Another successfull BBC Combo.
When they're done (or close to it), drop 'em in some brat au jus.
And here they are - ready for the pickin'
Two single brats on a Sheboygan hard roll = a double brat (pictured here with the Works). On a plate.
Another classic double brat with traditional sides.
An aesthetically pleasing single brat, plated with PKMO.
Fresh filets of whole brat, done to perfection on the grill. Accompanied by the Works.
Or perhaps Crown Roast de Brat! Now, how cool is that - a great way to serve if find out you don't have any Sheboygan Hard Rolls.