Scallions

Scallions are a popular flavoring throughout the world of barbecue. There are two parts to a scallion: the white and the green. Scallion whites are milder and more oniony; scallion greens taste more like beefed-up chives. Often, I’ll use the white and light green parts of a scallion in a marinade, while chopping the darker green part to use as a garnish. To trim a scallion, cut off the root and remove any browned tips on the greens.