An onion and some fire. What to do?

NCGrimbo · 03-21-2019, 09:29 AM

So I'm going to fire up the Weber this weekend and do some boneless pork chops, brats, corn, and onions. My issue is that I'm not sure how I want to cook the onions. Usually, I just cut them into rounds and grill those, but I'm looking for other ways to cook them. So, please post any suggestions you have for cooking onions on my Weber.

Thanks!

BuffettFan · 03-21-2019, 09:33 AM

I skin them, leave them whole, but slice from the top down about 3/4 of the way through, put about 2 tablespoons of softened butter and 1 tablespoon of brown sugar on top and wrap in several layers of HD foil then right into the coals for 45 minutes up to an hour.
They come out soft, sweet and delicious.
My wife eats the blackened parts and I love the soft inner parts.

akoda · 03-21-2019, 09:48 AM

I just pull off the tag and toss it on a grate. It will cook soft and yummy

Stlsportster · 03-21-2019, 09:56 AM

Foil pack. Slice them thin with some green peppers and potatoes. Put them all in a foil package with a pat of butters and some ground pepper. Seal it up. Over the fire, in the fire, or next to the fire until tender.

sarth67 · 03-21-2019, 10:16 AM

I have tried quartering them covering in balsamic and smoking. They turned out pretty good.

Smoke on Badger Mountain · 03-21-2019, 10:25 AM

I like to wrap them in foil with EVOO and minced garlic and roast them like that

mattmountz94 · 03-21-2019, 11:03 AM

https://www.tabasco.com/recipe/tabasco-onions/

Big George's BBQ · 03-21-2019, 11:25 AM

I skin them wrap in foil and put on top of grate for an hour YUM

jermoQ · 03-21-2019, 11:32 AM

https://www.google.com/url?sa=t&sour...=1553185927475
This might give you an idea?

Titch · 03-21-2019, 05:23 PM

Quote:

Originally Posted by akoda

I just pull off the tag and toss it on a grate. It will cook soft and yummy

This,^^^
cook long enough the onion squeezes out of the skin
While your at it throw some whole Garlic heads on as well, same routine.

mytmouz · 03-21-2019, 06:57 PM

I slice mine on a foil pan, and add a good amount of honey infused whiskey, then let them ride until they are carmelized...

IamMadMan · 03-21-2019, 07:30 PM

Cut them in half and disassemble them into two layer pieces, stuff them with loose sausage or seasoned ground beef. Makes great food and conversation pieces.

As far as the scraps and the non stuff able pieces, just toss them on the coals while you grill the chops, they impart a unique flavor into the pork.

Norm · 03-21-2019, 07:51 PM

I just cut a pretty good size off the top, wrap in foil with the top open about half way down on the onion, pour on some olive oil and let roast. I'll do a couple when I have the big weber going for chicken or such. Seems like it takes just a bit less than an hour.

GrassRun · 03-22-2019, 07:11 AM

We like to make an “onion cup” by removing the insides with a melon baller. Chop what you removed, then mix with bacon, garlic, Gorgonzola, black pepper, and butter. Stuff all that back into the onion cup. Add more bacon to the top, wrap in foil, and grill.

ironmanerik · 03-22-2019, 09:08 AM

peel, thin teriyaki, I use kikoman, wrap in foil like a Hershey kiss, cook until soft when squeezed.
Throw the top, bottom, and skin on the coals. Smells fantastic

03-21-2019, 09:29 AM	#1
NCGrimbo is One Chatty Farker Join Date: 03-08-05 Location: Clayton, NC	An onion and some fire. What to do? So I'm going to fire up the Weber this weekend and do some boneless pork chops, brats, corn, and onions. My issue is that I'm not sure how I want to cook the onions. Usually, I just cut them into rounds and grill those, but I'm looking for other ways to cook them. So, please post any suggestions you have for cooking onions on my Weber. Thanks! __________________ "At what point did we forget that the Space Shuttle was, essentially, a program that strapped human beings to an explosion and tried to stab through the sky with fire and math? How jaded do we have to be to lose collective interest in that?" - Robert Brockway ----------------------------------------------------------- Weber 26.5" Yoder YS640 -NCGrimbo

03-21-2019, 09:33 AM	#2
BuffettFan is One Chatty Farker Join Date: 07-10-18 Location: East Peoria Illinois Name/Nickname : Terry	I skin them, leave them whole, but slice from the top down about 3/4 of the way through, put about 2 tablespoons of softened butter and 1 tablespoon of brown sugar on top and wrap in several layers of HD foil then right into the coals for 45 minutes up to an hour. They come out soft, sweet and delicious. My wife eats the blackened parts and I love the soft inner parts. __________________ We are the people our parents warned us about.

03-21-2019, 09:48 AM	#3
akoda is one Smokin' Farker Join Date: 07-22-13 Location: Old Church, Virginia	I just pull off the tag and toss it on a grate. It will cook soft and yummy __________________ Shirley Fab 24x70 trailer "Irene" 2 Weber performers 1984 Weber 22 Weber 18 Smokey Joe Weber Genesis Gasser Superfast Red Thermopen Old Church, Va

03-21-2019, 10:25 AM	#6
Smoke on Badger Mountain Babbling Farker Join Date: 06-20-15 Location: Badger, California Name/Nickname : Josh	I like to wrap them in foil with EVOO and minced garlic and roast them like that __________________ Josh 24"x52" Custom Offset, Black 22" Weber Kettle , Deep Ocean Blue 22' Weber Kettle, Camp Chef 2 burner w/ griddle. Char-Broil Table Top gas Grill, One very ugly drum, Nice drum coming soon. Instagram @lumberjacksmokestack [url]https://www.youtube.com/c/LumberjackSmokestack[/url]

03-21-2019, 11:03 AM	#7
mattmountz94 Babbling Farker Join Date: 12-07-15 Location: Wernersville, PA	https://www.tabasco.com/recipe/tabasco-onions/ __________________ Matt

03-21-2019, 09:56 AM	#4
Stlsportster Babbling Farker Join Date: 08-09-16 Location: Random Point In Time and Space Name/Nickname : Parental Assigned Label	Foil pack. Slice them thin with some green peppers and potatoes. Put them all in a foil package with a pat of butters and some ground pepper. Seal it up. Over the fire, in the fire, or next to the fire until tender.

03-21-2019, 10:16 AM	#5
sarth67 Full Fledged Farker Join Date: 02-17-18 Location: Perdido Beach Al Name/Nickname : Sarth67	I have tried quartering them covering in balsamic and smoking. They turned out pretty good.

03-21-2019, 11:25 AM	#8
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Framingham, MA Name/Nickname : George	I skin them wrap in foil and put on top of grate for an hour YUM __________________ Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD

03-21-2019, 11:32 AM	#9
jermoQ Babbling Farker Join Date: 10-28-14 Location: Mizzory Name/Nickname : Jeremy	https://www.google.com/url?sa=t&sour...=1553185927475 This might give you an idea? __________________ 9 out of 10 cannibals agree...vegetarians taste better!

03-21-2019, 06:57 PM	#11
mytmouz is One Chatty Farker Join Date: 10-09-11 Location: Pelahatchie MS	I slice mine on a foil pan, and add a good amount of honey infused whiskey, then let them ride until they are carmelized... __________________ I LUV to smoke 'em... Trailer mounted reverse flow stick burner. Rehomed Weber Kettle #1 Black. Rehomed Weber Kettle #2 Copper Weber Kettle #3, Dads old cooker. Rehomed Brinkman electric. Rehomed Weber Smokey Joe. Rehomed Small Sunbeam tailgater. Rehomed Brinkman vertical smoker. Rehomed Little Chief electric smoker. Rehomed And 2 UDS go to set ups... Rehomed

03-21-2019, 07:30 PM	#12
IamMadMan somebody shut me the fark up. Join Date: 07-30-11 Location: Pemberton, New Jersey	Cut them in half and disassemble them into two layer pieces, stuff them with loose sausage or seasoned ground beef. Makes great food and conversation pieces. As far as the scraps and the non stuff able pieces, just toss them on the coals while you grill the chops, they impart a unique flavor into the pork.

03-21-2019, 07:51 PM	#13
Norm Quintessential Chatty Farker Join Date: 02-22-10 Location: USA Name/Nickname : Private	I just cut a pretty good size off the top, wrap in foil with the top open about half way down on the onion, pour on some olive oil and let roast. I'll do a couple when I have the big weber going for chicken or such. Seems like it takes just a bit less than an hour.

03-22-2019, 07:11 AM	#14
GrassRun Full Fledged Farker Join Date: 09-15-17 Location: WV	We like to make an “onion cup” by removing the insides with a melon baller. Chop what you removed, then mix with bacon, garlic, Gorgonzola, black pepper, and butter. Stuff all that back into the onion cup. Add more bacon to the top, wrap in foil, and grill.

03-22-2019, 09:08 AM	#15
ironmanerik is One Chatty Farker Join Date: 01-19-13 Location: melbourne fl, adirondack native	peel, thin teriyaki, I use kikoman, wrap in foil like a Hershey kiss, cook until soft when squeezed. Throw the top, bottom, and skin on the coals. Smells fantastic __________________ [FONT=Arial Black][SIZE=3][COLOR=green]Smoke Shack, Lang 48 patio, weber 26, weber chimney, thermoworks rt600c, mav et-732[/COLOR][/SIZE][/FONT]