When I think of grilling in Wisconsin, I always think of bratwurst.  First introduced to the US in the late 1800s by German immigrants, bratwurst are becoming increasingly available outside of the Badger state thanks in part to the availability of the Johnsonville® brand at virtually every grocery store nationwide (note that there are other great brands such as Unsingers which are available via mail order).

When it comes to preparing brats, I am of the beer bath school, parboiling the fresh brats before moving to the grill over medium heat to add color.  Now, the rationale behind the beer bath is two fold.