We plan on having brats and German potato salad tomorrow, among other things, and I can't find a consensus on the best way to make Wisconsin-style beer brats on the web. Most recipes call for a very similar beer soaking mixture, with mustard, beer, and onions--the contention arises over whether the brats should be gently simmered first and then grilled, or grilled first and then gently simmered. The latter seems a bit weird to me, but many claim that this method is best. What are your opinions? Perhaps the best thing to do would be to try both methods and then see which I prefer, but I'd rather not potentially waste some porky goodness.