Question about throwing onions directly on coals

Unknown

I was searching through the archives the other day and I came upon this post.(Hope you guys don't mind using this)
Char-Woody,
That throwin' the onions on the coals thing came from a young latino guy at the store. He told me that's one of his grandpa's secrets. I like doing it for no other reason than the awesome aroma it makes with the hickory smoke! It does help color the meat. Appearance, flavor, and aroma. It's all important! Here's a little of the good stuff for ya... the flame that causes all bliss!!! [p]I was wondering if anyone did this and if they could give any particulars, kinds of onions, whole cut up, certain kinds of meats, variations to this. I loooooove onions and as I just bought my new BGE I would appreciate any help in this area. Was the secret throwing the onion in with hickory lumps or something else. Thanks for any help. JY Porkchop

Wise One

John Yurchinkonis, the secret was throwing a whole onion (obviously it will be burnt to a crisp during this exercise) and allowingthe aroma of the onion to permeate the meat. It does really good on pork and beef. Might be ok on other meats but I have never tried it.

RRP

John Yurchinkonis, I always throw a whole peeled onion on the coals when I cook a turkey or turkey breast. And yes it does improve the taste, but if for no other reason than to drive the neighbors nuts!!![p]To take it one step further though as a kid I remember my Mother would place half a fully squeezed grapefruit rine on the gas stove top and let it blacken - the kitchen would have a delightful smell quite similiar smoke from hickory wood chips. Though I have never thought about that until now (one of those mysteries of the mind)I'll throw one in Mr Egg as a test real soon.

Nessmuk

RRP,
Just when I thought I knew every technique about smoking, you introduce onions. From now on, I will place a whole, unpeeled onion on my lump.[p]I may even set a grapefruit on the grid.[p]

Charbon

John Yurchinkonis,
I am also guilty of trying to drive my neighbors nuts. They are way too distant from where I cook but it's possible with a good low ground wind? I always save the ends of onions which I would have cut off for other side dishes, put in plastic bag and into egg at next cook. Pop thru the grate just before cooking. I don't think it's the hickory as much as the roasted onion smell which pours out the top at about 300 degrees. I plan on being just as naughty in 2004! Good luck

djm5x9

JY:[p]Whole bulbs of garlic works well too . . . Purchased in bulk makes it cost effective.
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Unknown

Try strawberries on the coals - I don't do it for flavor - I do it as a sort of 'rite of passage' - smells sweet.