Baconista Brats

In large resealable plastic bag, set in a shallow dish or bowl, combine beer, onion, steak sauce, paprika and garlic. Use a fork to pierce several holes in each bratwurst. Add bratwursts to bag. Seal bag and chill for 6 to 24 hours, turning the bag occasionally.

In a large saucepan, bring marinade and bratwursts to boiling; reduce heat. Cover and simmer for 10 minutes. Meanwhile, in a large skillet cook bacon until browned but not crisp. Drain on paper towels.

Using tongs, remove bratwursts from marinade; discard marinade. Let bratwursts cool slightly. Wrap each bratwurst with a slice of bacon and secure with a wooden toothpick.

Grill bacon-wrapped bratwursts on the rack of a covered charcoal or gas grill directly over medium heat about 5 minutes or until skins are browned and bacon is crisp, turning often.

During the last 1 to 2 minutes of grilling, open the rolls and place them cut-side down on the grill to lightly toast. Remove bratwursts and rolls from grill. Remove the toothpicks from bratwursts.

Place bratwursts in the rolls and top with Tangy Midwest Slaw.