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I just grilled and ate burgers, onions, and portabella mushrooms. Figured I would both put some mushrooms and onions on my burger, and have them on a side dish with balsamic. It worked out well.
BUT, what annoys me is how the onions fall apart easily. I cut them extra thick, too, but always seem to wind up playing around with a few layers or losing a piece or two through the grill.
I guess I should do some sort of spatula thing below and above to sandwich it?
Any tips?
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put the onions on a piece of foil?
Actually, the way my step Dad always does it is right on the grill, but he doesn't grill them long enough to get mushy. Just to the point where they start to give a little. They should still be fairly firm when they are done. Mom even keeps a special BBQ brush to brush on the balsamic vinegar to avoid them being soaked.Thegrilled onions areas important at our 4th of July cookout as Mom's redskin potato salad. (And that shit is highly important!!!)
Oh, and he takes them off the grill with a metal spatula.
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Mine were pretty firm too ... I am thinking maybe a tin foil wrap with a lot of holes so that I can flip them encased or something.
Middle Finger Wrote:Mine were pretty firm too ... Heh heh.....::sly::
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I use a flat pc of stainless steel 10"x10" 1/4" up all around, it cleans easy and never rust's, works great for small mushrooms and I just hang it on the fence with a 1/8" hole from a nail on the fence when done.
Sinisters balsamic vinegar thing is scrumpdillyishis!!!!! 
He ain't heavy, he's my brother.
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Sinister Wrote:Middle Finger Wrote:Mine were pretty firm too ... Heh heh.....::sly:: Heh heh ... heh!
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Maggot Wrote:I use a flat pc of stainless steel 10"x10" 1/4" up all around, it cleans easy and never rust's, works great for small mushrooms and I just hang it on the fence with a 1/8" hole from a nail on the fence when done.
Sinisters balsamic vinegar thing is scrumpdillyishis!!!!! You just put the steel over the grill plate and cook the onion on the hot steel? Take away from the grill taste though, no?
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Middle Finger Wrote:Maggot Wrote:I use a flat pc of stainless steel 10"x10" 1/4" up all around, it cleans easy and never rust's, works great for small mushrooms and I just hang it on the fence with a 1/8" hole from a nail on the fence when done.
Sinisters balsamic vinegar thing is scrumpdillyishis!!!!! You just put the steel over the grill plate and cook the onion on the hot steel? Take away from the grill taste though, no? Not really the smoke stays in the grill and the onions and mushrooms do not slip into the fire. But I will try a pc of perforated stainless next time to see if there is a difference. Do you use charcoal? or propane. I like to use both. But prefer charcoal when I have time.
He ain't heavy, he's my brother.
The Antagonist
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Use one of those things that sandwiches the food between two mesh layers. No need to open it until it's done and you can flip the food easily to grill both sides evenly.
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Maggot - I use propane, on a very seasoned grill so a lot of taste comes from the flames.
Ant - that is what I mean by sandwiching in folded tin foil.
The Antagonist
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Tin foil won't hold up. They sell these things in stores where good grilling equipment is sold.
Edit: Here this kind of thing:
![[Image: 4037383849]](http://re3.yt-thm-a03.yimg.com/image/25/m8/4037383849)
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Nice gadget, I will get one for sure. Thanks!
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Middle Finger Wrote:I just grilled and ate burgers, onions, and portabella mushrooms. Figured I would both put some mushrooms and onions on my burger, and have them on a side dish with balsamic. It worked out well.
BUT, what annoys me is how the onions fall apart easily. I cut them extra thick, too, but always seem to wind up playing around with a few layers or losing a piece or two through the grill.
I guess I should do some sort of spatula thing below and above to sandwich it?
Any tips? Sure here is a tip. Stop eating onions. Your breath is already fucking killing us.
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Unfortunately for you guys I like how grilled onions taste!
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Middle Finger Wrote:Any tips?
Yes.
Stewing the onions in bleach before cooking will do the trick.
Alternatively coating them in cobra venom before eating them should help.
::thumbs::
We need to punish the French, ignore the Germans and forgive the Russians - Condoleezza Rice.
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Thanks OP - you're the best!!
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