Cliff, you have to be careful when ordering Vidalia because a lot of onions are called Vidalia but the true Vidalia have to be grown in or just outside of Vidalia Georgia. We had a lecture at one of the garden centers in Tallahassee on Vidalia and onions called Vidalia. It is the soil in Vidalia that makes the onions sweet. I know that they are grown in the strawberry fields along side the strawberries here in Florida and they are not bad. Here is a good link to order from. Linda Most people know Vidalia because of its onions. The Vidalia onion was first produced about 1931 when a farmer's crop contained some particularly sweet onions. Other farmers started producing the same onion, and in the 1940's the Vidalia onion became an item sold to tourists. Vidalia onion growers have protected their brand, and today all onions labelled Vidalia must be grown in one of thirteen different specific counties in Georgia or in specific portions of seven other specific counties. Because of their taste and reputation, they are able to command an increased price in the marketplace. In 1990, the Vidalia Onion was named as the "official vegetable" of the state of Georgia. Year 2000 production was estimated at 40,000,000 fifty-pound (22.68 kg) bags. Here is a link that might be useful: Onions

When buying our range, I grilled on the Viking and the Wolf (ribeyes) and preferred the Wolf. Make sure they have you use the blankoff plate to see how it works, and try grilling your steaks (assuming you're a rare or mrare type) without the blankoff plate. I've found the owner's manual on the Wolf to be a little timid on using the grill, and the rep at the Wolf test kitchen while well intended did not know that much (must admit, the Viking staff were outstanding). Finally, there's a cleaning trick that I got from this site to invert a throw-away aluminum baking pan that just fits on the grilling grid to burn off any residue for about 10 minutes.

Those sound good, I love grilled onions! This one is awesome, too! Grilled Vidalia Onions From: Cooking Secrets of the CIA (Culinary Institute of America) 6 vidalia onions 3 tsp salt 1-1/2 tsp pepper 1 tsp fresh rosemary, chopped 1 tsp fresh thyme, chopped 6 T butter 6 T balsamic vinegar Preheat charcoal or gas grill. Cut twelve 12 inch squares of aluminum foil. Peel onions and trim the root end. Be careful to leave the core in place to hold each onion together as it cooks. Make 3 or 4 cuts across the top of each onion, cutting about 2/3 of the way down to create wedges. Set each onion in the center of a double-layered foil square, root end down. Sprinkle onions with salt, pepper and herbs, and top each with a tablespoon of butter. Pull foil up over each onion creating a pouch, leaving the top of the onion exposed. Pour 1 tablespoon ov vinegar into each onion. Place onions on top shelf of gas grill or around edge of charcoal grill over medium heat. Cook until onions are tender, about an hour. Linda Place each onion in individual bowl. The onions will spread open like a flower, pour accumulated juices over each onion and serve.

I'm a little skittish about committing to the time, but I'd like to be in. This is great timing to learn new burgers. I don't have any good burger recipes to start with. The only good burger I've made was regular old beef burger with cheddar - cooked on my new grill. My daughter who is a ridiculously picky eater, just said yesterday that it's too bad she doesn't like cheeseburgers like all her friends - bc. it's so hard for us to find food she'll eat (other than pasta with butter, and pizza - she's even sick of macaroni and cheese - and peanut butter). I thought that if I could develop some stuffed burger - or some variation she would like, that we'd all have a better time when we have company for grilling. Riverrat - I noticed you got a new grill. What kind? Having a new grill that cooks evenly has definitely helped. I'm off to check out the recipe thread. Great idea Michelle. Lynn.