You’ll dig a trench thru 3 feet of snow on your deck to cook a brat. For you non-’Sconsiners, first off I pity you, and secondly,  brat = ‘Sconsin’s own king of da brat, Johnsonville … cooked slow on open fire, never boiled (’cept in da beer to flavor it a tich). Of course, I smothered my brat in onions and sauerkraut. Me and the wife are havin a “dutch oven” contest later.