Place everything in the Brats section into a pot and boil for 8 minutes on high. Chop additional fresh onions [and thin slice tomatoes] for toppers and place in fridge.
Pull Brats and reserve onions and garlic in pot. Discard beer juices. Place Brats on clean grill and grill until Brats are charred slightly and their skins are bubbling. Grilling your Brats will give them that snap we all know and love when we bite into them.
Lightly coat soft butter on buns of your choosing. Sprinkle granulated garlic and onion on bread and grill until just slightly charred.
Create your Stadium Brats. Add tomatoes, sport peppers, pickles, brown ground mustard, sauerkraut, reserved boiled onions, chopped fresh onions and a dash of celery salt.
Serve with ice cold beer, homemade onion rings or seasoned french fries. Enjoy!
