My "Happy Phlegmorial day" cookout

I had charcoal left in the grill from the last time, which surprisingly enough sufficed to cook these "Italian Sausages(mild)" and as you can see, I had cut the last of my red onions.
Hive account@jaynie said that you should drop your onion peels down onto the coals rather than toss them, the smell of them on the coal (eventually burning) is both mouthwatering and helps add flavor to your meal.
This went rather quickly, but I DID have to keep fiddling with it.
I can never decide: Do I put the lid back on to hold the heat in, or leave it open so it can breathe?
I tried both, when I put the lid back on right after putting the meat and onions on, it did almost put the coals out.
I guess it is a matter of timing.

More and more of the onions were falling through so I settled for them being warm and smoked ha ha.

Earlier, I had cooked these "Baby Bella's", I had more and should have cooked them as well.
Why can't I remember how much they cook down?
Oh well.

I did learn something, my horseradish sauce says on the label, "Made with Cage Free Eggs!"
Here all these years I thought horseradish grew underground! Who KNEW they laid eggs?

And so the end result?