GrillAmerican
Grilled onions
Santa Maria’s other half.
Made it?
25 min · 25 min hands-on · pull 185°F
Ingredients
1.5 lb on the fire · ~1.2 lb to the table · 2 plates at 8 oz
- large yellow onions, ¾-inch rounds2 (1 1/2 lb)
- oil2 tbsp
- kosher salt1 tsp
Method
- 1
Keep the rounds together with a toothpick if they want to fall. Oil, salt.
- 2
Cool zone 10–12 minutes until they slump. Hot zone to mark, 2 minutes a side.
- 3
Pull the toothpicks. Serve on the meat, not as a garnish on the rim.
On the plate
With this, try
- With this dish, try making steak fries.
Par-cook while the steak dry-brines. Finish when the steak rests. Russets, ½-inch sticks, soak, dry. 325°F then 375°F, or a hot sheet with oil if you refuse a pot of fat. Salt the second they leave the heat.
45 min
- With this dish, try making texas toast.
When you pull the meat. The rest window. Drippings or butter on thick slices. 30–45 seconds a side on the hot grate. Salt.
8 min
- With this dish, try making smashed potatoes.
Boil while the roast runs. Smash and crisp when it rests. Small potatoes, salted water, smash flat, oil, 450°F or a screaming skillet.
45 min