smoked vidalia onion?

[tims77]

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

 

[tims77]

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

 

[jocosa]

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.

 

[pineywoods]

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

 

[tims77]

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

 

[pineywoods]

That should get it done faster and don't forget the Qview and how it came out

 

[crockadale]

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.

 

[pineywoods]

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

 

[justsmoke2]

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.

 

[abelman]

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

 

[jbchoice1]

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

 

[tims77]

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

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

 

[morkdach]

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

 

[tims77]

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

 

[heapomeat]

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.