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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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05-11-2008, 09:18 AM | #1 |
is Blowin Smoke!
Join Date: 08-05-07
Location: Portland Me
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Grilled Vidalia onion question
I'm going to make the grilled onions with bullion, and butter in them. Does anyone know how long they cook? Thanks Brian
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05-11-2008, 09:24 AM | #2 |
Full Fledged Farker
Join Date: 02-17-08
Location: Mebane NC
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Not knowing what time and temp you are using , I cook till tender , could take up to an hour.
Rick |
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05-11-2008, 09:35 AM | #3 |
somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
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I'm likin' the sound of that...recipe???...please...
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"The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets... |
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05-11-2008, 09:54 AM | #4 |
is Blowin Smoke!
Join Date: 08-05-07
Location: Portland Me
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I've lost the recipe, but as I remember it: Peel the onion, and cut a small flat on the bottom to stand it on. Cut a cone wedge in the top of the onion. put a cube of beef bullion in the wedge(I use beef base instead of the bullion), then a tablespoon of butter. Wrap in foil, then cook on the grill.
It comes out tasting like a super intense French Onion soup. Enjoy Brian |
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05-11-2008, 10:02 AM | #5 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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I've to to try that!
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Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
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05-11-2008, 10:14 AM | #6 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Ditto, thank god its Vadalia onion season!!
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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
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05-11-2008, 10:26 AM | #7 |
Knows what a fatty is.
Join Date: 03-22-08
Location: Georgia
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I scoop out the top a little & put a good pat of butter sprinkle it with salt,pepper, & garlic salt & wrap in foil,put it on the grill until it is tender feeling. I can make a meal out of that onion & I don't like onions. Except cooked in foods.
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05-11-2008, 10:33 AM | #8 | |
somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
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Quote:
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"The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets... |
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05-11-2008, 12:03 PM | #9 |
is Blowin Smoke!
Join Date: 08-05-07
Location: Portland Me
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05-11-2008, 12:08 PM | #10 |
Babbling Farker
Join Date: 07-22-05
Location: Long Island, NY
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The comment of up to an hour above will put you in the ballpark. Might need a little longer depending on temp.
Brown sugar works in this too!
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GRIM REAPER SMOKERS - "BBQ To Die For" ™ "Founders Club" Operation BBQ Relief Weber Smokey Mountain x 3 Weber Genesis Silver x 2 Weber One Touch Gold Weber Performer x 2 Weber Smokey Joe Bottle of Absolut Bottle of Beer Everything Ripken, "Cards and Que. One tastes of cardboard, the other sweet blue." © |
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05-11-2008, 12:16 PM | #11 |
is One Chatty Farker
Join Date: 01-17-06
Location: Chillicothe, Ohio
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I use a apple corer to make the "well" and use beef base, butter and Spicewine Blue Collar sauce.
I use a a paring knife and cut the onion into wedges from the inside of the well so that its cut into petals. Just be careful not to cut through the outer layer or it will leak into the foil. The flavor works it's way all the way out to the outside layer this way. Easier to cut up when done too.
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05-11-2008, 12:56 PM | #12 | |
Knows what a fatty is.
Join Date: 03-28-08
Location: Knoxville, TN USA
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Not sure if this is the recipe or not but these get raves.
http://www.foodnetwork.com/food/reci..._35397,00.html J Quote:
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05-11-2008, 08:04 PM | #13 |
is One Chatty Farker
Join Date: 10-20-07
Location: doerun, ga
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just had to try it!! heck i aint but about 80 miles from vidalia!! included some leftover riblets from sat.!!
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05-11-2008, 08:43 PM | #14 |
On the road to being a farker
Join Date: 06-11-07
Location: Lenexa, KS
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I like the onions with the top coned out a little and use lawrys seasoning salt along with as much butter as I get in it. I love those onions I cannot wait till spring then the stores start selling them.
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Lee West [B][URL="http://www.thepickledpig.com"]The Pickled Pig[/URL][/B] Lenexa, KS :icon_cool |
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05-11-2008, 09:05 PM | #15 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Anybody tried cooking with the foil open for a few to get some smoke??
__________________
Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
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