Jack Stack Barbecue Barbequed Vidalia Onions

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  • 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


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

Yield: 8 servings

Source: Jack Stack Barbecue, Kansas City, Missouri and Overland Park, Kansas

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