If you do this properly they will cook through in 30 mins. 15 on each half. The key is to places the coals around them as if burying them. I hope that doesn't come across as rude. Just another way of doing in that will cut an hour off your cook time. You know they are done when one end boils/bubbles. That means it has cooked through to the middle.
Here in Washington, I've always used a mix of gas and Cole or green alder. Alder is everywhere. Take a machete on lop some limbs. I use pruned apple cuttings too. Same thing when smoking fish. Use a 5 gallon can in a plywood box with racks.coles in the bottom and holes in the can to breath. And green alder on top of the Cole's for great tasting fish.
Forget this. You don't need the charcoal or the butter. Just throw some onions on your grill and when they're done put them on your dish and eat them with a little salt and seasonings. Delicious!
I do it all at once. twice as fast. peel onions then wrap them in foil with butter, garlic salt, and whatever else you want. wrap them well and put them right on the coals for about 30 min turn once.
I peel the onion leaving it whole then wrap it in foil. Cook using the same method. Just as good but with less waste. I learned this in the Boy Scouts when I was a kid.
we've been doing that for years, especially for salsa. roast onions, tomatoes, habanero peppers & garlic. throw into a pot on the grill and smash it all together. add salt, pepper and a little lime juice. simmer for 3-4min and enjoy with tortilla chips or add to a taco.
Elvin Rueda, I'm following you through the comments because you're not smart about combustion... everything that burns puts off carbon monoxide if starved of oxygen... When fuel burns with plenty of oxygen around you get carbon dioxide, when starved of oxygen it releases monoxide...
Looks like a nice thing to do with 2nd grill. I have a small Brinkmann picked up at end of last season for $10 and been wondering what to do with it. This would fit the bill.
YES!..Or throw some jalapeno peppers and tomato's along side the onions on the grill wash the char off pulse in blender with salt and pepper and you will have some of the best salsa ever..
Just tried it and wow, it was very very tasty and good! I have to admit though that it takes a lot of work to do but man the pay off is outstanding. The only problem is that a lot of the onion is wasted since the first few layers burn. The inside however is gold. If you have a bunch of onions you need to use this is the answer. Make plenty because I made 4 onions for two and that was BARELY enough.
Hmmm I never use store bought briquets because of chemical fumes I just use hard wood charcoal locally made and you can cook breads, steaks, corn on the cob etc
i do that with a clove of garlic...mmmmm..... just try it. But don't let the clove touch the coals, place it on the grill right above the flame for about 20 minutes or until dark brown to light black, then it's ready to eat.
I had a BLUE weber charcoal grill.. I loved it as I have not seen another till now.. Awesome! Btw, my first thought is the onions are basically being sweated down and becoming translucent just like in a pan... the only difference might be the smokey flavor induced by the charcoal.. will try this next time I bbq.. thanks!
All you have to do is to cut of the "top" of the onion and press with an fork on the onion. The inner sclieces will slide out. - no messy fingers, no charred onions
Lump Wood & Cheap Briquettes give you about 60 mins cooking time. Very hot at first (great for steaks but tails off quite quick. OK for quick BBQ's. Weber Briquettes or Australian Heat Beads are a specific fuel with roasting and long smokes in mind and will burn for approximately 3 hours at a constant heat.
I cook my frog legs on embers the same way. Leave the skin on them peel it of once cooked. The skin will blacken, but it'll peel right off. Just shoot your frog, cut it at the waist, gut/rinse, and cook. Such a fast method with tasty results.
I don't know why was he so generous with the coal. The way I do it is I just bury the onion inside the coal and it's cooks a lot faster, maybe half an hour, maybe a little more but definitely nowhere even near 1.5 hours
le4848 If you make a charcoal fire first, and then add brickets to that and have them light up, you can have a fire for 3 hours, you only have to add some oxygen every now and then. (Think hairdryer/using a fan.)
i know, i see videos all over youtube and people have coals lasting about 2-3 even 4 hours (same briquets, they didn't add any). wtf is this black magic???
I don't use that brand of bricks because they are filled with sand and other bullshit. the amount of ash and soot left over, and the burn time just isn't worth using it.
A Granny Smith Apple cored with a cinnamon hard candy and butter in the center wrapped in several layers of foil works well for a treat cooked this way.
Pell Onions use apple corer Core Onions like apple not all the way then.. I use 2 chinken Bouillon cubes and butter in holes.. Put onion crork in hole.. rap in foil and cook like braked Pottlela.. Cook over heat for 1 hr..
Shit if it's gonna take all this work to make some Grilled/Caramelized onions I'm adding like 15 fucking balls of Onion lol. Will eat whatever's left through out the next few days ( cause let's be honest, they aren't gonna last a week )
We did this at work with a oven. we took all pealing of and put some butter and a little salt then wrapped like a potato and cooked until done. a lot easier and you just open and eat.
I believe caramelised onion would be faster to prepare unless if you have the whole day to cook for those you love or if you are a passionate :) but at the end this recipe looks delicious :D
I think I could just eat those as a whole meal, they look that good. I wonder if anyone ever tried to dip them in batter and deep fry them, hoping they hold up to the extra handling...use maybe a "spider" or whatever those Asian wire strainer utensils are called.
Hi Neil, we appreciate your question. Our Performer units with the gas light burner tube has been around for many years. We haven't seen any issues with the burner tube clogging up. if it did happen to get some debris in it we do provide a tool to clean the inside of the tube. Hopefully this helps. If you need anything further please let us know. Thank you!
Why do people use briquettes when you can buy "Lump Charcoal". It lasts longer, burns hotter and no after taste from the fillers and glue that holds the perfectly shaped briquette together? After all, briquettes are made from pulverized lump charcoal...
It looks delicious, but an hour and a half for the first "cooking" and then even more time for the butter-baking on the tray... that's overly complicated and way too long for a side-dish.
Devox Mc Allister-Loxley van Hurten The point of this recipe is most likely for you to start it as you are grilling. Not much of a wait if you're outside with your friends/family grilling it up and slamming a few down.
I still come back to this all the time. Love it
To those critical of this, try it. Well worth the time. Not a grill sales gimmick.
It's marketing at it's worst even in 2019.
I have done this with my onions for a while! They are delicious!
If you do this properly they will cook through in 30 mins. 15 on each half. The key is to places the coals around them as if burying them. I hope that doesn't come across as rude. Just another way of doing in that will cut an hour off your cook time. You know they are done when one end boils/bubbles. That means it has cooked through to the middle.
Here in Washington, I've always used a mix of gas and Cole or green alder. Alder is everywhere. Take a machete on lop some limbs. I use pruned apple cuttings too. Same thing when smoking fish. Use a 5 gallon can in a plywood box with racks.coles in the bottom and holes in the can to breath. And green alder on top of the Cole's for great tasting fish.
Forget this. You don't need the charcoal or the butter. Just throw some onions on your grill and when they're done put them on your dish and eat them with a little salt and seasonings. Delicious!
I do it all at once. twice as fast. peel onions then wrap them in foil with butter, garlic salt, and whatever else you want. wrap them well and put them right on the coals for about 30 min turn once.
Used this in a hot sauce , used charcoal with hickory wood on top. Turned out good, also tried the first layer that I could, it was amazing
I peel the onion leaving it whole then wrap it in foil. Cook using the same method. Just as good but with less waste. I learned this in the Boy Scouts when I was a kid.
Does the charcoal taste still stay within the onion aswell?
Just did this tonight and they were the talk of the meal...
Thanks for the secret. Those onions look really good. Now let me tell you my secret about how to sharpen a knife.
TH-cam5000 ha!
we've been doing that for years, especially for salsa. roast onions, tomatoes, habanero peppers & garlic. throw into a pot on the grill and smash it all together. add salt, pepper and a little lime juice. simmer for 3-4min and enjoy with tortilla chips or add to a taco.
Martin Gomez Jr I hope you're using natural lump coals since briquettes produces carbon monoxide
Elvin Rueda, I'm following you through the comments because you're not smart about combustion... everything that burns puts off carbon monoxide if starved of oxygen... When fuel burns with plenty of oxygen around you get carbon dioxide, when starved of oxygen it releases monoxide...
Martin Gomez Jr post instructions or videos
Flip Flop roast your chiles n veggies add fresh cilantro and red or green tomatoes
Holy cow. Just made these. They are some of the best onions I've ever had.
Looks like a nice thing to do with 2nd grill. I have a small Brinkmann picked up at end of last season for $10 and been wondering what to do with it. This would fit the bill.
"...and what's underneath is this beautifully sweet, succulent, tender, euhh... onion." LOL. Thumbs up.
YES!..Or throw some jalapeno peppers and tomato's along side the onions on the grill wash the char off pulse in blender with salt and pepper and you will have some of the best salsa ever..
I have got to try this, I love onions. They look sooo good. I can almost taste them. 👍👍👍👍
Just tried it and wow, it was very very tasty and good! I have to admit though that it takes a lot of work to do but man the pay off is outstanding. The only problem is that a lot of the onion is wasted since the first few layers burn. The inside however is gold. If you have a bunch of onions you need to use this is the answer. Make plenty because I made 4 onions for two and that was BARELY enough.
thats the cleanest grill Ive ever seen.
Just when I though I'd seen everything when it comes to grilling. Wow, this is great.
Hmmm I never use store bought briquets because of chemical fumes I just use hard wood charcoal locally made and you can cook breads, steaks, corn on the cob etc
That solves the problem.of what do i.do with onions.on my grill. I'm defunatly.going to give this a try. Thanks.
i do that with a clove of garlic...mmmmm..... just try it. But don't let the clove touch the coals, place it on the grill right above the flame for about 20 minutes or until dark brown to light black, then it's ready to eat.
I had a BLUE weber charcoal grill.. I loved it as I have not seen another till now.. Awesome!
Btw, my first thought is the onions are basically being sweated down and becoming translucent just like in a pan... the only difference might be the smokey flavor induced by the charcoal.. will try this next time I bbq.. thanks!
These look totes delish--how would you recommend doing them on a Weber gas grill?
Dame that looks hella tasty. Going to have to try this method on my WSCG. I'm excited.
They look beautiful. I love onions!
Looks great! Can't wait to try it....
All you have to do is to cut of the "top" of the onion and press with an fork on the onion. The inner sclieces will slide out. - no messy fingers, no charred onions
Add mushrooms and a splash of white wine, your welcome
Anything would be good with this amount of butter!
Okay I’m doing that, I wish the performer deluxe was available in my country
Lump Wood & Cheap Briquettes give you about 60 mins cooking time. Very hot at first (great for steaks but tails off quite quick. OK for quick BBQ's.
Weber Briquettes or Australian Heat Beads are a specific fuel with roasting and long smokes in mind and will burn for approximately 3 hours at a constant heat.
Thank you! I am so doing the with my 1"' thick dry aged tomahawk rib eyes along with corn on the cob.
"some" butter
Butter y'all.
put that much butter on anything and it will taste good. Might as well add a pound of bacon in the pan with the onions.
I see where you're coming from...good call Joe. Bacon it is!!!
How about both, plus some salt pork?
2 cows full of butter
Wow sounds great
This recipe is amazing... Im definitely going to attempt this for the summer BBQ
Can we get a link to purchase that grill please!
what's the largest size charcoal grill Webber makes? and what size is the one you used for the melted onions?
Dan Nav not sure the size but i bought the largest weber and it is fantastic, the size shoen here is their medium size.
Mike West thanks
The Weber ranch kettle 37" is the biggest.
22" Weber performer was used.
I do this with whole eggplants. Then I mash it up with garlic, olive oil and lemon.
Do you have to use a brand new grill everytime you make these?
I have this same model grill and I've cracked the fiberglass (?) countertop part. Is there some way for me to purchase just that countertop slab?
These looked fantastic!
I cook my frog legs on embers the same way.
Leave the skin on them peel it of once cooked. The skin will blacken, but it'll peel right off.
Just shoot your frog, cut it at the waist, gut/rinse, and cook. Such a fast method with tasty results.
I peel them and wrap them in aluminum foil before putting them on the coals. No mess afterwards and look and taste identical.
Great video I’m so going to try this
That looks so good
is the butterknife in glanse from ending the powerbolt?
If you wrap them in foil...would that work? I have a regular propane bbq.
That looks GOOD
thank you very much for the recipe !
Now tell me your secret to making your coals last 2 hours!
LOL! So true
I don't know why was he so generous with the coal. The way I do it is I just bury the onion inside the coal and it's cooks a lot faster, maybe half an hour, maybe a little more but definitely nowhere even near 1.5 hours
The longer and slower you cook an onion, the sweeter it becomes.
le4848 If you make a charcoal fire first, and then add brickets to that and have them light up, you can have a fire for 3 hours, you only have to add some oxygen every now and then. (Think hairdryer/using a fan.)
i know, i see videos all over youtube and people have coals lasting about 2-3 even 4 hours (same briquets, they didn't add any). wtf is this black magic???
Who does your audio recording?
bravo! just made these all for myself to try them out. BEST ONIONS IV EVER HAD!!!!
This video made me so hungry but can't wait 2 hours to make this. What do I do?
What temp should I put my gas grill to do this?
I usually wrap the onions in alluminum foil. Cooks faster, don't burn and no ashes.
This is a cool technique - ember roasting! Can't wait to try this with a steak!
i'll try this next weekend
Great idea
Go right to 1:40 if you want to skip to the onions.
kingsford charcoal briquettes are like 20% sand FYI
pardon my language but FUCCCKKKK that looks good
I wrap them in foil and comes out better
What about the smoked flavor?
Have fun with the metal poisoning
GM Soul .... that boils them. This way it gets the smokey flavour and caramelizes it way better. Try it.
SobeCrunkMonster plenty of people do this, and how many cases of (metal poisoning) have you heard of in the news?
I feel like he prefaced it with 'cooking directly on the coals'. If it were wrapped in foil, then just put it in the oven.
I don't use that brand of bricks because they are filled with sand and other bullshit. the amount of ash and soot left over, and the burn time just isn't worth using it.
hahaha. I do this all the time with my carne asada. The small green onions as well. Estos gueros
A Granny Smith Apple cored with a cinnamon hard candy and butter in the center wrapped in several layers of foil works well for a treat cooked this way.
tolle idee
Pell Onions use apple corer Core Onions like apple not all the way then.. I use 2 chinken Bouillon cubes and butter in holes.. Put onion crork in hole.. rap in foil and cook like braked Pottlela.. Cook over heat for 1 hr..
donald ritzman wtf man correct this shit
donald ritzman hilarious!😂
I dont even like onions, and this looks amazing.
Shit if it's gonna take all this work to make some Grilled/Caramelized onions I'm adding like 15 fucking balls of Onion lol.
Will eat whatever's left through out the next few days ( cause let's be honest, they aren't gonna last a week )
balls of onion are commonly referred to as onions
yeah i was like wtf is a "ball of onion"
BALL OF ONION IM FUCKIN DEAD
Balls of Onion is the name of my new band.
No it aint .... I've already named mine that !!!
Now I want to do this with bulbs of garlic!
I'd avoid the aluminum pan and use glass or cast iron. Good video
I just do them in an oven, peeled with a squirt of BBQ sauce on top when started. Much easier than making with coals id say
Nah, gotta get yer grill on...
Can do onions that way or just sautee some in a pan with butter and seasonings right away!
I am doing this soon...
We did this at work with a oven. we took all pealing of and put some butter and a little salt then wrapped like a potato and cooked until done. a lot easier and you just open and eat.
👍🏼
Looks delicious thank you.
I believe caramelised onion would be faster to prepare unless if you have the whole day to cook for those you love or if you are a passionate :) but at the end this recipe looks delicious :D
I think I could just eat those as a whole meal, they look that good. I wonder if anyone ever tried to dip them in batter and deep fry them, hoping they hold up to the extra handling...use maybe a "spider" or whatever those Asian wire strainer utensils are called.
Brilliant!
onions on the rocks
im going to try that some time, thanks jamie
looks like too much butter for me,i'm wondering if you could just use a regular propane grill,would that work better?
Good stuff👍
That just goes to show everyone that there are 1,001 ways to achieve a similar result, especially when it comes to cooking.
Why a I watching this at 4am? I dont even own a grill XD
I do a similar thing with garlic
Great
This is propably something they knew in the stone age. Maybe not the same kind of onions, but someting similar.
Hell yea, looks good thanks
How is this new way of propane fire not going to clog the port holes that are actually delivering the propane from underneath?
Hi Neil, we appreciate your question. Our Performer units with the gas light burner tube has been around for many years. We haven't seen any issues with the burner tube clogging up. if it did happen to get some debris in it we do provide a tool to clean the inside of the tube. Hopefully this helps. If you need anything further please let us know. Thank you!
Damn, that looks good!
Wow. I'm life is change now. Thank
Okay, that looks damn good.
You can do the same with a whole head of garlic, too.
Ur making me want to buy Weber right now
Why do people use briquettes when you can buy "Lump Charcoal". It lasts longer, burns hotter and no after taste from the fillers and glue that holds the perfectly shaped briquette together? After all, briquettes are made from pulverized lump charcoal...
It looks delicious, but an hour and a half for the first "cooking" and then even more time for the butter-baking on the tray... that's overly complicated and way too long for a side-dish.
Devox Mc Allister-Loxley van Hurten yeah ill pass on 3hr grilled onions.
some of the best tasting foods take the longest to cook... Pho, barbeque, etc...
Devox Mc Allister-Loxley van Hurten The point of this recipe is most likely for you to start it as you are grilling. Not much of a wait if you're outside with your friends/family grilling it up and slamming a few down.
Overly complicated are u on the spectrum that looks so easy
Devox Mc Allister-Loxley van Hurten ribs take at least 4 hours so start your onions then
100 Charcoal Briquets.........that is how many to start a Hog Roast. WOW!