Step 1: The List of Stuff
Beer (12 pack- your choice)
One white onion
One jar sour kraut
One bottle spicy yellow mustard (or plain yellow if you can't handle the awesome. Under no circumstances is KETCHUP to be used on Bratwurst. EVER.)
Diced Garlic- the real stuff
Kaiser rolls or fresh baked brat buns
Bratwurst- A note on bratwurst here, people. You get what you pay for. If you grab a pack from the frozen section at the super market, don't be surprised when they taste like old shoes. Locate an actual butcher, or better yet a German market, and get yourself some of the good stuff. If you live anywhere close to the SLC area- I can not say enough good things about Siegfried's Delicatessen. If you're fortunate enough to live in the northern Midwest (also referred to NFC North Country) you should have no problem with this.
Step 2: The Preparation
In a large pot, add your twelve pack of beer and turn up the heat. PRO TIP- Bring the boil up slow as beer has a tendency to make a lot of foam...obviously...
While the heat is coming up, chop up your onion and add it to the pot along with your garlic, salt and pepper. No measurements. Use the force.
When your kitchen starts to smell like awesome, you know you're ready. Now, add those brats.
Step 3: The Cooking
Step 4: Oh God. the Grilling.
Over medium heat, add your bratwurst. Turn often and do your best to cook all sides evenly. A burnt brat is considered a felony in the states of Wisconsin and Minnesota, so try to be respectful. Your goal is to have a nice dark coloration, almost like meaty camouflage, and heated all the way through. Undercooked pork is also not your friend.
Step 5: Dude. LOOK AT THEM.
So, you think you're ready?