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For Bratwurst:
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Position two heavy-duty aluminum-foil wrapped firebricks about 4 inches apart on one area of a well-oiled charcoal or gas grill, and preheat all areas to high.
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Combine the beer bath ingredients in a baking dish or disposable aluminum pan, preferably a 13 1/2 X 9 5/8 X 2 3/4 -inch lasagna pan.
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Place the uncovered dish on the bricks, close the lid and preheat until hot, about 45 minutes.
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Add the bratwurst to the bath.
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Its okay if the bratwurst touch and are not completely submerged in the bath.
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Close the lid and cook for 20 minutes, flipping the bratwurst once halfway through the cooking.
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Meanwhile, pour a film of canola oil into the baking dish or disposable pan.
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Remove the bratwurst from the bath, roll in the oil lightly to coat, and place evenly across the grate with about an inch between each.
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Turn to brown and caramelize deeply on all sides, about 2 minutes per side.
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The brats can be served at this point, or held in the beer bath over very low with the lid closed for up to 1 hour.
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Occasionally test the heat of the bath.
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The bath should remain warm, 140 degrees F, but should not boil.
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Serve the brats on soft rolls, topped with onions and/or sauerkraut, and mustard.
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For Grilled Sweet Onions:
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Cut the onions through the root end and lay, cut side down, on the work surface.
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Cut across each half, following the natural lines, to make perfectly even 1/8-inch slices.
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You will need 6 cups.
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Place a cast-iron griddle on a well-oiled charcoal or gas grill.
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Preheat all areas to high.
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Toss the onions with the 2 tablespoons of the olive oil, thyme, sugar, salt, and pepper.
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Pour the remaining 1 tablespoon of oil on the griddle and let heat for about 1 minute.
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Spread the onions on the griddle and decrease the heat to medium.
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Close the lid and cook the onions, without stirring, for 10 minutes.
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Move the onions to one side of the griddle.
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Melt the butter on the cleared space, add the garlic, and stir to coat in the butter.
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Cook until fragrant, about 1 minute.
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Stir the onions and garlic together and cook with the lid open until the onions are completely tender, about 3 minutes.
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Pour the vinegar right onto the griddle and mix into the onions.
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Serve directly from the grill or transfer to a bowl.
