We have all been in Tom’s position. We love grilling and smoking but prefer the warmer weather. For those of us in 4 season climates with below zero temperatures in winter and lots of snow, it seems too hard to continuing grilling! But just as Bert remarks, you do not have to give up cooking outdoors just because of the weather.
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One vegetable that is available throughout the year is the onion. Although you’re likely accustomed to using this in recipes as an added natural flavor when you wood-fire the onion, something magical happens to its cell structure that turns these into the buttery, melt-in-your-mouth gems that you’ll want to use in even more recipes.
Onions are high in vitamin C, can aid in weight loss, and have reduced certain cancer risks, especially those associated with the digestive tract.
Whether you elect to do the standard yellow onion, the sweet red onion, or shallots, you will love how smoke vapor works to bring out the best in any variety.
Wood Roasted Onions- Preparing for the Grill
Before preparing the onions for the grill, let’s get the grill started by lighting the burners on only half the grill. This is referred to as two zone cooking. On the lit burner side, I place 2 wood chunks – I’m using the Single Filet size from SmokinLicious® – directly on the heat shields of my hot burners. This will provide the wood flavoring to the onions. My burners are set to medium-low which usually produces a cooking temperature of about 300°F. Simply adjust your burner setting to reach this temperature.
For the onions, I simply cut the tops of, slice in half and remove the skins. I place the halves cut side down in a roasting pan and add about ¼ cup of oil to the pan. With my pan ready, I place it on the unlit side of the grill and close the lid. In about 75 minutes, these will slightly charred, tender, and juicy.
Tasting Notes: Although I used avocado oil since you are not grilling over direct heat, you can use other oils such as olive, almond, walnut, grapeseed, coconut, sesame, canola, etc. Remember, some varieties of onion are considered herbs so doing an assortment of types will give you an abundance of flavors.
Wood Roasted Onions- The Longer the Wood Roast the More Flavor
You’ll find as these onions cook and absorb both the smoke vapor and oil, the scales of the onions will separate and caramelize. The results are tender, juicy and flavorful with a hint of woodsy from the charred edges.
I decided to make a simple sauce of butter, cheese, parsley, and pepper for my onion mix and served these alongside a pork steak, also cooked on the grill with a two-zone method.
The best part is onions are available year-round so I can do this method even in the dead of winter, as remember, the gas grill still functions even in the cold! For those who like to freeze produce, this freezes very well so grill a lot keep them so they’re ready for the winter days you don’t feel like lighting the grill. Just think what an onion soup will taste like when you wood-fire the onions first!
Tasting Notes: If using a charcoal grill, still use a two-zone cooking set up meaning charcoal on only one side of the grill. Be sure you only cook with hot coals, no flames. This type of grilling can have more challenges to steady temperature so make sure you check the onion pan more frequently.
The SmokinLicious® culinary crew’s two-zone cooking method set up to smoke Fava Beans on the Gas grill with Wood chunks!
WHY TWO-ZONE COOKING METHOD LET’S YOU WALK AWAY FROM THE GRILL
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We all know that the key to easy and successful outdoor cooking is to control the temperature. I also believe that outdoor cooking should not hold you hostage at the grill. That’s why everyone should learn the two-zone cooking method for grilling.
Let’s cover what type of cooking you can do by this method, why it’s so successful, and how to set up the zones.
Two Zone Cooking Method- Why it is Best
Two-zone cooking can be done on any type of grill no matter the fuel source. What is two-zone cooking? Using the fuel source on only half the grill while the other half holds the food. Although you may use the unlit side of the grill for most of the cooking, you have the benefit of finishing crispy skins of items or quick cooking thinner cuts of meats on the direct heat side.
Two-zone cooking is also called direct and indirect cooking. The indirect side uses indirect convection heat to cook the food which means the heat generated by the lit side radiates into the material of the equipment and produces heat (convection heat) on the unlit side. The direct side produces the heat within the unit and can be used when quick cooking is needed or when a food that has been cooked on the indirect side needs crisping, additional coloring, or some char.
Two Zone Cooking Method- The Set Up
The primary reason you want to set up two-zone cooking is most of the grill cooking does not require direct heat. When you consistently cook foods, especially meats, over direct heat, you easily can have dried, stiff, flavorless results. This is due to the components of meat reacting at different temperatures that with direct cooking occur too fast to react.
I will tell you that you need a grilling area that is large enough to establish two zones. I judge the space needed with a rectangular, disposable foil pan. If the pan can fit on half the grill area without issue, then you have plenty of room for a two-zone setup. When using a gas grill, this means lighting the burners on one half of the grill. If you don’t have an even number of burners, then decide how many are to be turned on and how many left off. With a charcoal grill, placing the hot coals on only half the charcoal area. On an electric unit, if you can manipulate the heating element, isolate the element to one side of the unit. The temperature that works ideally for two-zone cooking is 225°F. Of course, I always add wood chunks to give a smoky flavor to the foods. Remember, the hardwood goes on the direct side of the grill or lit burner or hot coals.
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Note that you can also use a water pan using two zones. This can be placed on either side of the grill depending on when you need the direct heat side. Keep in mind, when doing meats, it’s great to place a pan under the meat with vegetables (onions, potatoes, celery, peppers, etc.) and a small amount of liquid that can collect the meat renderings. You can also place pans of beans to catch those drippings. Anything is fair game.
For those times when you don’t want to add any additional foods, you can simply lay a thin foil pan under the grill grate of the indirect side or a sheet of foil. That will collect any fat drippings.
Cook Anything!
Since radiant heat is what you are cooking with when foods are placed on the indirect side, you can cook anything. I love doing tarts and cakes via this method, especially during the hot months when you don’t want to lite your indoor oven. In fact, those are the times that I cook an entire meal using a two-zone setup.
You can also cook multiple items using both direct and indirect heat. A long cooking meat goes on the indirect side, is cooked to temperature and held there, while a side dish is cooked on direct heat. Don’t forget, if the cookware you use is high heat tolerant, you can use cookware as well. This is how I can make cakes, tarts, and bread on the grill. You need to view this equipment like an oven as that is essentially what it is!
Two Zone Cooking Method- Use Like an Oven & Walk Away
I’m going, to be honest. Although it’s true that you can produce more moist foods using a two-zone method the real reason I love this method of cooking is I can walk away from the grill. This is particularly true when using a gas grill which holds the temperature steady, which for me, is 250°F for long cook meats and regular baking temperatures for all my cookies, cakes, tarts, bread. Remember, charcoal grills will still require you to refuel so the temperature can fluctuate more if you’re not careful. Keeping an extra chimney starter of charcoal going will solve that issue.
What is a two zone fire? You may ask…
A two zone fire is also called two-zone cooking method can be used to grill or smoke any type of food on any grill (smoker, gas, charcoal, wood-fired or electric)! Setting up a two-zone cooking method is very easy- have a hotter side on one half of the grill and a lower or no setting on the other half. A two zone fire gives the cook or chef “a stylized or finessed” way to grill without ruining great food flavors by over cooking. It is especially the best way to cook meats and vegetables. Keep in mind that grills radiate and transfer heat, so it’s really not necessary to crank up every burner or heat source to a temp equivalent to the Sun! It’s as simple as that!
As a final note, even though two-zone cooking allows you more time away from the grill, you still need a good digital thermometer to monitor the temperature of the food. Invest in an easy read one and you’ll really enjoy this new way of grilling and smoking.
