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Vidialia Onions?

post #1 of 12
Thread Starter 
Can someone point me in the right direction on how long and temps?
post #2 of 12
Personally I do them at 225-250 whatever I'm doing the other stuff at till they are soft usually 2-3 hours
post #3 of 12
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.PDT_Armataz_01_34.gif
post #4 of 12
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


post #5 of 12
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...
post #6 of 12
Thread Starter 
Awesome so now my next question is what wood to use?
post #7 of 12
i like apple or hickoryPDT_Armataz_01_34.gif
post #8 of 12
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.
post #9 of 12
Whatever wood I'm using never had such a thing as a bad vidialia onion with any wood biggrin.gif
post #10 of 12
oh yea what he said^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
post #11 of 12

post #12 of 12
I wish that I could get some Vidialia Onions here in Italy
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