The Twitchin Kitchen

If you've never grilled onions on the BBQ you've simply missed heaven! I make these quite often in the summer months as a side dish to most barbecue meals. These are perfect with red meat dishes. I got the recipe ages ago from some tiny mail in to get cookbook. I've included a picture from the book.

Tip: Use one of those grill helpers like you use to grill fish to hold these down. You know those things made of grating and you sandwich the food between so you can cook and flip without messing it up!
You can also prepare these ahead of time and cook at the last minute just before serving the whole meal.

Buffalo Chili Onions

Ingredients:

1/2 cup Frank's RedHot Sauce®
1/2 cup (1 stick) butter, melted or olive oil instead of butter
1/4 cup chili sauce
1 Tbsp chili powder
4 very large sweet onions cut into 1/2 inch thick slices

Whisk together the RedHot Sauce, butter, chili sauce, chili power in a medium bowl until well blended.

Place onion slices on the grill, and grill over a medium heat for 10 minutes or so until tender, turning and basting often with the above mixture.

Serve warm.
Makes 6 side dish servings

*Note: you can double or triple the amounts needed for the sauce and this does keep well. I like to use my Magic Bullet to mix it all up and then store in the 'fridge. I've kept this for up to a month safely.

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I made these last night with some St Louis style ribs and I decided to add a couple of tablespoons of honey to the sauce before slathering it on.

It was the best move I made yet! I made a double batch of sauce and used only one onion because we're only two people but the honey aided in keeping the goop on the onion so no basting repeatedly was needed.

I now have lots of hot sauce for onions or other veggies on the grill in the 'fridge in a ball jar.

It's always useful to double up on some of these sauces and store them in the fridge so whenever you get a hankering for something, you got all the hard parts done already!

YUMMMMMM ohh man do they sound good right now.