smoked vidalia onion?

Discussion in 'Fruit, Nuts & Vegetables' started by tims77, Jul 10, 2008.

  1. tims77

    tims77 Fire Starter

    any thoughts? couldn't find anything in the archives....
  2. tims77

    tims77 Fire Starter

    here's my thought

    peeleed, cut in half, score the face of the onion.....a little olive oil, salt & pepper

    placed on foil underneath the ground beef fatty i am doing (beef/shroom/bacon/bleu cheese)

    can't hurt, we'll see what happens
  3. jocosa

    jocosa Meat Mopper

    Been wondering about the same. Almost cut a couple in half and put them in the smoker doing the July 4th smoke...

    I bet it might turn out good, and I still may try it next smoke... along with a bulb of garlic - roasted garlic is the bomb!

    Let us know how yours turns out.
  4. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    I've been thinking about throwing on a few when I do another long smoke. Keeping them whole for a couple hours then wrap them in foil and put back on till soft
  5. tims77

    tims77 Fire Starter

    i am only doing a fatty today, so i will cut in half for a quick smoke
  6. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    That should get it done faster and don't forget the Qview and how it came out [​IMG]
  7. crockadale

    crockadale Smoking Fanatic

    Do em all the time. Done them whole, sliced, cut in half and choped. I Like the sliced and choped the best. Sliced for hamburgers, brisket sandwiches or whatever. They take the smoke well. Those Vidalia onions are so sweet you can eat them plain.
  8. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Thats exactly what I want to do with them Dale when we grill and do taters we always do vidalias if we got em and eat them plain
  9. justsmoke2

    justsmoke2 Smoking Fanatic

    Try cutting out the center of the onion about 1/2 inch from the root. Put a couple pads of butter in the center and then crush a beef bullion cube and put it in the center also. Foil and smoke for about 2 hours until it feels soft squeezeing it. Polk a couple small holes in the top with a tooth pick and then some smoke will penetrate also. Open foil carefully and it should be similar to French Onion Soup.
  10. abelman

    abelman Master of the Pit OTBS Member SMF Premier Member

    I really like onions on the smoker and can be done a number of ways:
  11. jbchoice1

    jbchoice1 Smoking Fanatic

    looks familiar. very tasty. it just brings out the sweetness doesn't it...
  12. tims77

    tims77 Fire Starter

    the fatty broke in half a bit as i was transferring.....but i patched it as best i could and tossed it won't be pretty, but...

    i halved the onions, olive oil, salt & pepper and topped with a few shroom slices
  13. morkdach

    morkdach Master of the Pit OTBS Member

    sweet onions top rack sliced but not all the way through a little butter and a good sprinkel of your rub in a foil bowl bought 4 hrs at 210 to 225.
    wow good stuff
  14. tims77

    tims77 Fire Starter

    no camera available last night

    honestly, the onion was the highlight; straight ground beef fatty dried out a little bit, and needed more apple/less hickory ;)

    the onion was halved, a little olive oil, s&P, under the fatty....250ish for about 2.5 hours

    it was way good
  15. I do them all the time too. I cross-slice into 1/2" thick slabs like making onion rings. A bit of olive oil and garlic.

    I use a perforated wok, about 10" across, either on the smoker, or a quick BBQ so they get seared and crispy crunchy on the edges. I've got photos, let me dig them up.

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