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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Old 05-12-2014, 11:03 PM   #91
walleye1018
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Tried these this weekend. Farked them up good. Didn't cut the onion right. All I had was really thick bacon. But even with the bacon falling off and poorly sliced onions, they were pretty darn good. Will definately be trying them again. I was ready to throw them against the wall. I'd get the bacon just about right and it would uncoil on me over and over. I think thinner bacon is definately the key though.
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Old 05-13-2014, 01:27 AM   #92
Rafael
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Made these for Mothers day. These have mozzarella cheese in between the onion and bacon with Red Hot sweet chili sauce on them.

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Old 05-13-2014, 08:49 AM   #93
Frank Mahovlich
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I took a whack at these on Mother's Day. Did half with pineapple slices, & half without. Here are my thoughts:

Highly recommend using regular sliced bacon, not thick cut. Regular cut made them much easier to construct. Also, the thick sliced bacon was just too much bacon / salt for my taste on the finished product. I did not expect to like the pineapple ones at all. Much to my surprise I actually enjoyed them more as the sweetness of the pineapple balanced out the saltiness of the bacon.

All in all, these turned out okay. They make quite the visual and the presentation can be quite the talker, but just not my favorite thing to eat. In hindsight I may have gotten caught up in the novelty of these, but Mama requested them after I showed her pics.
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Old 05-13-2014, 12:26 PM   #94
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Simply awesome!!! I think they should be called Baconion Rings!
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Old 05-24-2014, 03:35 PM   #95
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Not sure how I missed this thread before, but Smokin John made these at the SoCal bash last week and I've been thinking about them ever since, so I'm making 'em today.

Does thinking about deep frying them mean there's something wrong with me?
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Old 05-24-2014, 06:17 PM   #96
1buckie
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Quote:
Originally Posted by gtr View Post
Not sure how I missed this thread before, but Smokin John made these at the SoCal bash last week and I've been thinking about them ever since, so I'm making 'em today.

Does thinking about deep frying them mean there's something wrong with me?

Absolutely nothing wrong with you !!!

I've just never happened to have the deep fryer running at the same time......that will change......

I wrap kinda goofy, need to take a lesson from all these fine examples & use basically the same size piece......

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Old 05-24-2014, 06:42 PM   #97
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Those look fantastic something I'm going to do

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Old 05-24-2014, 08:17 PM   #98
Bob in St. Louis
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That pit looks amazing.
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Old 05-24-2014, 08:57 PM   #99
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That pit looks amazing.
You talkin' about my goofy thing?
It's an old Redhead Weber.....Rafael's up above is swingin'.....two layers at least of stuff !!!
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Old 05-24-2014, 10:35 PM   #100
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Well yea...not so much the pit itself, but that amazing looking food that's cooking on it.
After all, it's all about the wonderful food!
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Old 05-24-2014, 10:40 PM   #101
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Maybe I should load up with O'Rings, like with a normal load of 'Turds?

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