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Smoked onions!

post #1 of 8
Thread Starter 
I was smoking some spare ribs today and threw on a bunch of onions. I did two sweet yellow and two white, cut like you would a cake (crosswise four times) for three hours at 250*. They turned out pretty good! I'm planning in using them in onion dip for a family function. A little hickory finished with mesquite is the wood by the way
post #2 of 8

Hmmmm onions, that sounds good. Have to put that on the list to try!

post #3 of 8

Smoked onions are GREAT!

 

I've been doing these for years and have experimented with a lot of different styles.

 

This is one of mine before I put it in the smoker.  I place it on some foil, let it smoke for an hour or so, then close the foil up and let the onion and garlic get soft.

 

post #4 of 8
Quote:
Originally Posted by CrankyBuzzard View Post
 

Smoked onions are GREAT!

 

I've been doing these for years and have experimented with a lot of different styles.

 

This is one of mine before I put it in the smoker.  I place it on some foil, let it smoke for an hour or so, then close the foil up and let the onion and garlic get soft.

 

After smoking and getting all good and yummy, open them up, batter them and deep fry them!

post #5 of 8

Smoked onions are a fav of mine.  I like them diced up and mixed with mayo, salt and pepper, and tuna.  Makes a great sammie, and the smoke aroma and taste are VERY noticable.

 

Gary

post #6 of 8
Chef:Dang I was going to throw a yollw on the smoker today and spaced it. Darn. I usually do them in foliage with s&p and evoo. . I will define try smoked some for Thanksgiving.. along with the turkey!!
post #7 of 8

a little twist on cranky buzzard's technique.....I take a Vidalia core it about 3/4 of the way thru and then slice like a "blooming onion.....In the center put a small  dab of butter and a little beef boullion, wrap in foil for first hour then open foil and allow it to get smoky.....Its like French onion soup with a smoky flavor.....Cant make enough of them when I throw BBQ bashes at the homestead

post #8 of 8
Quote:
Originally Posted by Smoking Hot Ash View Post

a little twist on cranky buzzard's technique.....I take a Vidalia core it about 3/4 of the way thru and then slice like a "blooming onion.....In the center put a small  dab of butter and a little beef boullion, wrap in foil for first hour then open foil and allow it to get smoky.....Its like French onion soup with a smoky flavor.....Cant make enough of them when I throw BBQ bashes at the homestead

This. Will. Be. Tried. SOON! Sounds great!
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