Bacon Wrapped Bratwursts

Bacon Wrapped Bratwursts with Beer Cheese Sauce 6 bratwursts 12 slices bacon Beer Cheese Sauce 3 Tablespoons salted butter 3 Tablespoons all-purpose flour 3/4 cup whole milk 3/4 cup beer (preferably an ale) 1 teaspoon dijon mustard 1/2 teaspoon garlic powder 1/4 teaspoon salt 1/4 teaspoon cayenne pepper (less if you want the sauce to be mild) 3 cups extra sharp cheddar cheese Preheat your grill to 400-450 degrees F for indirect grilling. Wrap each bratwurst with two strips of bacon. Tuck the ends of the bacon strips or secure with toothpicks so the bacon doesn't unravel on the grill. Cook the bratwursts on indirect heat for 10-15 minutes, turning frequently, until the internal temperature of the bratwursts reaches 165 degrees F. Once your brats are on the grill, start the beer cheese sauce. In a medium skillet over medium heat, melt the butter and whisk in the flour until a thick paste forms. Pour in the milk and whisk constantly, breaking up any clumps, until the mixture comes to a boil. Stir in the beer, again whisking constantly, until the sauce is smooth. Reduce the heat to low and stir in the dijon mustard, salt, cayenne pepper, and garlic powder. Add the cheese to the sauce in batches and stir in slowly until the cheese is entirely melted. Toast your bratwursts buns on the grill and then start serving the bacon wrapped bratwursts in the toasty buns alongside the warm beer cheese sauce. I find it best to keep the sauce warming in the skillet during serving to prevent the cheese from getting hard.