Originally Posted by landarc
I notice that all of you Texans put raw onion on you brisket plates, now, this is something that I have not seen, even back when all the BBQ places around here were good, and all run by Texans and Oklahomans, is that a sweet yellow onion? Like a vidalia?
Whats funny here is, it is the only instance in which (other than a salad) I will pop a raw onion in my mouth.
However, I have been lately serving pickled red onions with great success with basically a vinegar marinade that came off a North Carolina bbq trailers table sauce. You know the thin stuff with no ketchup in it, just vinegar, water sugar oil and pepper flakes salt and pepper.