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Grilling
... And if you're grilling onions
By wire services
Published September 7, 2005
Here's one of many tips worth passing along from the Cook's Illustrated Guide to Grilling and Barbecue (America's Test Kitchen, $35):
Cut thick slices (at least a half inch) from large red, Vidalia or Spanish onions and impale them all the way through from side to side with a slender bamboo skewer; it should be about the same thickness as a toothpick or thin metal skewer. If using longer skewers, thread two slices on each.
The skewered onion slices remain intact as they grill, so no rings can fall below the grate.
[Last modified September 6, 2005, 09:19:04]
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