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Discussion in 'Fruit, Nuts & Vegetables' started by smokinatthebeach, Jul 21, 2009.
Can someone point me in the right direction on how long and temps?
Personally I do them at 225-250 whatever I'm doing the other stuff at till they are soft usually 2-3 hours
what he said^^^^^^^^^^^^^^^^^^^^^^^
i peel em cut the top off and use for a lid core some out put in butter and half a beef boulin cube sprinkel with fav. dust.
Slice thick (about 1") and separate rings
Dredge rings through batter
Deep fry in 365 degree oil until golden brown, about 3 min.
Let cool slightly
Maybe even a little longer, depending on if you scored BIG ONES or not.... but I just tried some at 1 1/2 hrs and they weren't close to being done. So I have to agree at least 3 hrs...
Awesome so now my next question is what wood to use?
i like apple or hickory
You can also work a apple or pear corer over the Vidalia 3/4 of the way down, brush on some evoo and your fav seasonings and smoke it up. 3 hrs is about right depending on your smoker temp. I prefer red oak and apple.
Whatever wood I'm using never had such a thing as a bad vidialia onion with any wood
oh yea what he said^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
I wish that I could get some Vidialia Onions here in Italy