Jack Stack Barbecue’s 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.