Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Grilling onions

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Grilling onions

    I like to grill onions to mix with other grilled veggies, but, frankly, onions are a pain to grill. Onion halves are awkward and can't be browned well on the rounded surfaces. Diced or sliced onions are unruly -- they are hard to flip and brown evenly and burn easily, and you need something like GrillGrates or a griddle or skillet to cook them without falling into the fire.

    I saw a tip from Kitchn about Bobby Flay's method recently and tried it last night. I have to say it's a nice solution to the problem of grilling onions --

    Remove the loose parts of the brown husk on a whole onion, but leave the unbroken dry husk intact -- don't remove. Slice off and discard the tip of the onion. Slice the onion across the middle into generous slices (3/8 to 1/2 inch / 8-12 mm), leaving the brown husk around each slice. Brush the cut surfaces with oil. Grill until browned and softened to your preference. Use a spatula or tongs to gently flip as needed. Remove the brown husk from around each slice. Serve the slices as-is as a side or dice the cooked onion for use in a dish.

    The husk held the onion slice together a lot better than a slice without the husk. The husk on one of my slices split open during grilling so the slice started to fall apart. It was almost done, however, so I babied it through the last few minutes of cooking. The husks on the intact slices slipped off easily after cooking.

    https://www.thekitchn.com/bobby-flay...trick-22939816
    Last edited by IowaGirl; August 6, 2021, 07:25 AM.

    #2
    That’s a good hack, but I generally take small bamboo skewers, cut a whole onion into quarters, skew them through the middle and grill. Sometimes a piece or two falls off but generally speaking they stay in tact. Easy to flip and remove.

    Regardless of the method I sure like grilled onions, they are super sweet!!!

    Comment


    • glitchy
      glitchy commented
      Editing a comment
      Stephen Raichlen skewers onions a lot on his shows.

    • JeffJ
      JeffJ commented
      Editing a comment
      Skewers are a good idea. I will be doing that the next time I grill onions.

    #3
    I skewer up wedges on a kebap skewer, but the ace hack for grilled onions, imho, is knob onions... smaller, but so good on the grill, cut in half, easy to turn, no fall apart, and all that allium goodness. Learned from mexican restaurants here in Chicago:
    https://www.chicagotribune.com/news/...277-story.html

    Comment


    • fzxdoc
      fzxdoc commented
      Editing a comment
      I can only get these from the farmers' market in the summertime, but you're right, they're wonderful on the grill. I halve them and leave on about 3 inches of green stem or so. I wish we could get them in the wintertime.

      K.

    #4
    I for one make small alu foil wraps. Proceed as follows:
    peel the onion. Cut off the top, and then cut straight down the middle, stopping 1/2 inch from The bottom. Do it again, but now move the knife 1/8” to either side, so you get a small wedge.
    Now rotate the onion 90 degrees and repeat.

    Stuff the two wedges with butter and curry. Wrap in two layers of alu foil, and place just like baked potatoes straight into the glowing embers and bake for 45-50 minutes. Make sure you keep the onions upright.

    Remove, peel away the foil, and enjoy a delicious onion!

    Comment


    • holehogg
      holehogg commented
      Editing a comment
      I do onions this way but leave them whole in the foil. I must try this. I do love my curries and have many different blends. I suspect you a curry fan as well. I make a fantastic sweet mild curry noodle salad that always recieves compliments and so simple to make.

    #5
    I bought some stainless steel "BBQ sticks" online. A bundle of 90 is about 20 dollars but it pays to look around because there are several sellers. They are about 12 inches long and .078 (2mm) thick. I can slice onions 1/4 inch thick and run 2 of these through the slices without breaking the onions. I have cut them to different lengths, bent them into hangers for my smoker. I reuse them and so far have had no problems with rust.

    Comment

    Announcement

    Collapse
    No announcement yet.
    Working...
    X
    false
    0
    Guest
    500
    ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
    false
    false
    {"count":0,"link":"/forum/announcements/","debug":""}
    Yes
    Rubs Promo

    Spotlight

    These are not ads or paid placements. These are some of our favorite tools and toys.

    These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

    Use Our Links To Help Keep Us Alive

    A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


    Is This Superb Charcoal Grill A Kamado Killer?


    The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it’s easy to set up for two zone cooking with more control than single vent Kamado grills. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.

    Click here to read our detailed review of the PK 360

    Click here to order directly and get an exclusive AmazingRibs.com deal


    Our Favorite Backyard Smoker

    The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
    Click here for our review of this superb smoker

     

    Comprehensive Temperature Magnet With 80+ Important Temps

    Amazingribs.com temperature magnet
    Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

    Click here to order.


    Compact Powerful Sear Machine For Your Next Tailgater


    Char-Broil’s Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you’re off to the party! Char-Broil’s TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

    Click here to read our detailed review and to order


    Groundbreaking Hybrid Thermometer!

    Thermapen One Instant Read Thermometer

    The FireBoard Spark is a hybrid combining instant-read capability, a cabled temperature probe, Bluetooth and Wi-Fi connectivity. We gave Spark a Platinum Medal for pushing the envelope of product capability while maintaining high standards of design and workmanship.

    Click here to read our comprehensive Platinum Medal review


    Blackstone Rangetop Combo: Griddle And Deep Fryer In One


    The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, grilled cheese, and so much more. And why deep fry indoors when you can avoid the smell and mess by doing it outside!

    Click here to read our detailed review and to order


    Bring The Heat With Broil King Signet’s Dual Tube Burners

    3 burner gas grill

    The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King’s proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

    Click here to read ourcompletereview