bryan Posted April 6, 2015 Report Share Posted April 6, 2015 Onions on the grill:1 sweet onion slice it into 1/4's1 beef boulion cubeA few tabs of butterFoilTake a sweet onion slice it into 1/4's.Place a beef boulion cube in the center of the onion.Wrap the onion in foil cook on the grill until soft.Note:1- I would suggest using one onion per two people.2- It works best if you use the Knorr bullion cubes because they are soft and will dissolve better.(you can also break them up and only use part of one on smaller onions)Alternate method:Peel onion.Cut a whole in top with an apple corer or a paring knife.(leave the "root" intact)Mash in a bullion cube.Fill the rest of the hole with butter.Wrap it in foil and grill. Quote Link to comment Share on other sites More sharing options...
tinyfish Posted April 6, 2015 Report Share Posted April 6, 2015 Sounds good. Is there a recommend time and temp. Quote Link to comment Share on other sites More sharing options...
bryan Posted April 6, 2015 Author Report Share Posted April 6, 2015 I just throw them on when doing a low & slow. Time is 25 to 35 minutes for me. The smaller the cut = the less time to cook. (whole with hole = 30-35m) The boss pulls them when they are soft. (not sure what she means by that) Quote Link to comment Share on other sites More sharing options...
ckreef Posted April 6, 2015 Report Share Posted April 6, 2015 Sounds good. Not a huge fan of straight onions but I'm sure I could incorporate this into a meal. Quote Link to comment Share on other sites More sharing options...
bryan Posted April 6, 2015 Author Report Share Posted April 6, 2015 Hey - Change hole fill to your likes. Let me know what's good. Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted April 6, 2015 Report Share Posted April 6, 2015 I've also used relatively small onions in as smoke producers down in the firebox as well as smoking wood. Makes a nice addition. Quote Link to comment Share on other sites More sharing options...
tony b Posted April 6, 2015 Report Share Posted April 6, 2015 I've also used relatively small onions in as smoke producers down in the firebox as well as smoking wood. Makes a nice addition. Never seen that done before. Only a crazy Okie would come up with something like that! 1 Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted April 6, 2015 Report Share Posted April 6, 2015 tony - not crazy at all! Just careless when loading the grill. Well, careless and full of bourbon!!! LOL! Quote Link to comment Share on other sites More sharing options...
tony b Posted April 6, 2015 Report Share Posted April 6, 2015 Roger that one! Lost many a stick of asparagus between the grates in my day! Quote Link to comment Share on other sites More sharing options...
ckreef Posted April 6, 2015 Report Share Posted April 6, 2015 Roger that one! Lost many a stick of asparagus between the grates in my day! Yup wasn't paying attention one day and put asparagus on the grate the wrong way. Oops about half went down in the fire. Asparagus makes a nice smoke wood - well I kept telling myself that anyway. 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted April 6, 2015 Report Share Posted April 6, 2015 I now double skewer asparagus so that doesn't happen any more. Plus, it makes them seriously easy to flip over. Just run the skewers perpendicular through the stalks. You can usually get 6 - 8 stalks on a skewer. I leave about a 1/4" gap between the stalks, so as to allow airflow between them. I usually put the first skewer in about half way down the stalk, and the second one about an inch or so closer to the bottom (thicker) end. If you get too close to the head, the skewer will split the stalk. Or, like they say, one picture is worth a thousand words. Quote Link to comment Share on other sites More sharing options...
tony b Posted April 6, 2015 Report Share Posted April 6, 2015 Hey - Change hole fill to your likes. Let me know what's good. Just so happens that this recipe was in this month's Chile Pepper magazine. Sounds worth a try. Quote Link to comment Share on other sites More sharing options...
ckreef Posted April 6, 2015 Report Share Posted April 6, 2015 Stuffed onion - looks good. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted April 6, 2015 Report Share Posted April 6, 2015 Tony, that is a neat idea, thanks for posting that recipe. I might just have to try it or something like it Quote Link to comment Share on other sites More sharing options...
