Jack Stack Barbecue Barbequed Vidalia Onions


Yield: 8 servings.

1 to 2 teaspoons olive oil
4 Vidalia onions cut into quarters
1 (12-ounce) can beer
Salt and ground pepper to taste
1/2 cup butter
Cayenne pepper to taste

Grease bottom of round aluminum pan with olive oil.
Arrange onions in pan.
Add enough beer to cover onions by 1/2 inch.
Sprinkle onions with salt and pepper.
Top each onion quarter with pat of butter; sprinkle with cayenne pepper.
Place pan on grill rack
Grill, covered with foil, over medium-hot coals for 45 minutes or until onions are tender.

Compliments of Fiorella's Jack Stack Barbecue