Master of the Pit
SMF Premier Member
- Joined Jun 13, 2017
Could be, I've done them.Looks good, it also reminded me that I book marked a recipe for the rings I believe posted by chilerelleno
I winged it but this is basically what I did. I used Jeff’s rub with sugar free brown swerve too. Next time I will leave them 3 rings thick. Today I did two.Could be, I've done them.
I got the recipe from TulsaJeff
Bacon Wrapped BBQ Onion Rings Slice large onions into 1/2"+ slices, pop out interior leaving outer 2-3 rings Coat rings with BBQ sauce and Rub, I combined the two and painted it on all at once, more efficient Wrap in thin sliced bacon, it'll take at least two slices on average If you like, add...www.smokingmeatforums.com
It all looks good, I really like the bacon onion rings and bell pepper rings too.View attachment 468860 Great day smoking today. Pork belly done into slices and pig candy burnt ends. This belly was about 12 lbs and fresh cut yesterday. Bacon onion rings for appetizers. Smoked with B&B hickory lump and a mix of hickory and cherry wood. Still have a beef belly going that I’ll post up later. It’s taking a bit more time. Smoked the belly at around 275F until probe tender. I do believe pork belly may be my favorite meat to smoke. It was rubbed with TulsaJeff rub with brown swerve for the sugar. No fancy plating today, just good eats for the game tonight and tomorrow. View attachment 468823 View attachment 468824 View attachment 468825
We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.