[Bluesman]

Personally, I like Johnsonville Brats. I will cook them indirect on my Performer with some K and Hickory on the other side. They turn a beautiful mahogany color and you can see the juices boiling under the skin. they snap and spit juice across the patio and are so good. For tailgate parties I precook, smoke and then bag them. On game day I add them to a pan of onions, buttah and beer to warm them up. They don't last long in the spa. Once they're warm they're gone.