Pierce bratwurst with fork. For a charcoal grill, arrange medium-hot coals around a dip pan. Test for medium heat above pan. Place bratwurst on grill rack over drip pan. Cover and grill for 20 to 30 minutes or until an instant read thermometer inserted into bratwurst registers 160 degree F, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.)

Meanwhile, in a Dutch oven, combine beer, butter, and onion. Bring to boiling; reduce heat. Place bratwursts in beer mixture; keep warm in beer mixture until serving time.

Serve 2 bratwursts on a round hard roll. Top with thinly-sliced onions, pickles and mustard. Makes 5 servings.

Sheboygan claims to be the bratwurst capital of the world. And once you've sampled the City's celebrated sausage, you probably won't quarrel with that assertion. As a lifelong Sheboyganite, Dave virtually lives and breathes bratwurst -- especially when it comes to grilling. His recipe for brats is quintessential Sheboygan -- a food he refers to in the folkloric tongue so indigenous to Wisconsin: "Ya, hey dere, let's fry up some brats down by da lake, eh?"