Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk


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.

Thread Tools
Old 11-20-2011, 08:07 PM   #1
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
Default Recipe: Onion & Bacon Marmalade (pic)

Onion & Bacon Marmalade

I've made onion marmalade before, but I'm grilling brussel sprouts tonight
and I wanted something special to dress them. The thought is that the
sweetness of the onion and the richness of the bacon will help balance the
pungency of the sprouts.

This marmalade is very versatile, and it's also just this side of addictive.
It's amazing on a warm slice of baguette with some goat cheese, as you
see pictured here, but with the addition of some thinly-sliced leftover
steak. It's also wonderful tossed into roasted potatoes.

This takes a while to make, but your patience will be richly rewarded.

4 lbs Yellow onions, halved and sliced to 1/4"
4 slices Thick bacon
2 cups Apple cider
1/4 cup Sherry vinegar (white wine vinegar is fine)
1/4 cup Brown sugar
10 sprigs Thyme, stripped from the stem (about 2 Tbsp)
1 Tbsp Kosher salt
2 tsp Black pepper

Heat a Dutch oven or large heavy sauce pan over medium-high heat.

Cook the bacon until it's just crisp, then remove the slices and set aside,
leaving all of the rendered fat in the pan.

Add the onions and salt to the pan, reduce the heat to medium, cover, and
cook until the onions soften (about 15 minutes).

Chop the bacon fine and add it and the remaining ingredients to the pan.
Cook uncovered until the liquid is reduced to almost nothing, stirring
occasionally (about an hour).

Reduce the heat to low and continue cooking until the onions are a rich
medium brown color, stirring frequently (about 10 minutes). If it starts
looking too dry, add water 1/4 cup at a time.

Remove from the heat, set aside, and let cool.

(Makes about four cups)

PatioDaddio is offline   Reply With Quote

Old 11-20-2011, 08:21 PM   #2
Babbling Farker
Join Date: 09-27-08
Location: Pittsburgh PA

That looks awesome. Thanks for sharing. I have to try that recipe out.
jsperk is offline   Reply With Quote

Thanks from:--->
Old 11-20-2011, 08:22 PM   #3
is One Chatty Farker

Join Date: 07-01-09
Location: Redmond, WA

Dangitt John!! That does almost sound like it'll make brussel sprouts taste okay....almost!!

Got on the forum tonight to find your turkey brine recipe. It's what's for turkey day dinner!
Humphrey's Pint, Weber(Go Anywhere, Smokey Joe, "Smoker Joe", 22.5" Kettles, Gasser, Q100, Q200, (2)22.5" WSM, (1)18.5" WSM (1) 14.5" WSM, UDS (Weber lid), Rib-O-Lator. BLACK thermapen...and a YELLOW one too!!

Everything I cook is judged by SIX!!

Daddy and Me BBQ Competition Cooking Team
FamilyManBBQ is offline   Reply With Quote

Thanks from:--->
Old 11-20-2011, 09:17 PM   #4
On the road to being a farker
Join Date: 11-11-11
Location: Milton, WA

Yup, anything you can do to hide the tasteof Brussel Sprouts is fine by me.
Old #4 kamado, 32" SS Gas Grill with ceramic plates, Infrared rotisserie and side burner.
LuvDbbq is offline   Reply With Quote

Old 11-21-2011, 12:28 AM   #5
somebody shut me the fark up.
Arlin_MacRae's Avatar
Join Date: 04-14-04
Location: Choctaw, OK

Daaang that looks good.
Arlin MacRae

NB El Dorado Offset, Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition
Home Brewer, Murderer of Squirrels, Armadillo Inspector
Flaming Pig Head Mod
Black Thermapen, red backlit Thermapen
Certified KCBS BBQ Judge
Missin' KC...
Arlin_MacRae is offline   Reply With Quote

Old 02-08-2013, 11:44 AM   #6
Knows what a fatty is.
wolfkeg's Avatar
Join Date: 02-06-13
Location: Salisbury, NC

how long will this keep in the fridge?
COS,Big Steel Keg,Ducane Gasser
wolfkeg is offline   Reply With Quote

Thanks from:--->
Old 02-08-2013, 11:48 AM   #7
is One Chatty Farker
Join Date: 01-11-08
Location: Nashville

It looks very similar to a recipe I made for Superbowl except the chees: Bacon Onion Gruyere dip. It was amazing, though I used Speck instead of bacon because I'm adventurous like that.

dmprantz is offline   Reply With Quote

Old 02-08-2013, 11:57 AM   #8
Brian in Maine
is Blowin Smoke!
Brian in Maine's Avatar
Join Date: 08-05-07
Location: Portland Me

I'm going to have to try that John. It looks awesome. Do you can it in sterilized jars?

2 WSMs
2 OTG One red one black
22 1/2" black Bar-B-Kettle with rotisserie ring
Brinkman dual zone charcoal grill
Webber Silver Genises B
3 burner camp stove
Brian in Maine is offline   Reply With Quote

Old 02-08-2013, 12:11 PM   #9
Babbling Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington

Sounds/looks like some great stuff there John,

Thanks for sharing,

Just an afterthought........That baquette just as you have it.....smaller slices would be a great appetizer dish, WOW!
Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah:
code3rrt is offline   Reply With Quote

Old 02-08-2013, 03:47 PM   #10
is one Smokin' Farker
smokainmuskoka's Avatar
Join Date: 08-30-11
Location: Huntsville, Ontario, Canada

That looks really good.
I, like brother wolfkeg, am curious how well it keeps.
smokainmuskoka is offline   Reply With Quote

Old 02-08-2013, 05:19 PM   #11
Full Fledged Farker
basuraman's Avatar
Join Date: 06-06-11
Location: Sacramento, CA

OMG..looks so good.
WSM 18, Weber Performer, Smokey Joe, 18 Kettle, Genesis EP-330 (I might have an issue.)
basuraman is offline   Reply With Quote

Old 02-08-2013, 05:43 PM   #12
somebody shut me the fark up.

Titch's Avatar
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)

Give me some please.
thanks for the recipe.
Titch is online now   Reply With Quote

Old 02-08-2013, 06:48 PM   #13
On the road to being a farker
Join Date: 12-10-12
Location: Richardson, TX

What a great idea!
Custom 30"X84" competition-style RF trailer smoker
Pecos 20"X60" OS by Old Country BBQ
Char Griller 5050 with side box

[COLOR="DarkRed"][FONT="Arial Black"]Baby Arm BBQ[/FONT][/COLOR]
Gig'em99 is offline   Reply With Quote


Similar Threads
Thread Thread Starter Forum Replies Last Post
Recipe: Grilled Brussels Sprouts with Onion-Bacon Marmalade (pics) PatioDaddio Q-talk 6 11-27-2011 08:24 AM
Recipe: County Fair Onion Burgers (pic) PatioDaddio Q-talk 17 08-30-2011 09:32 PM
Recipe: Monster Onion Bacon Burgers (pics) PatioDaddio Q-talk 24 01-24-2011 07:48 PM
Sweet molasses cured smoked bacon & Smoked pancetta (savory bacon) pic heavy Phrasty Q-talk 16 12-15-2010 02:20 PM
Recipe: Onion Marmalade (pics) PatioDaddio Q-talk 16 05-16-2010 09:41 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.

All times are GMT -5. The time now is 08:58 PM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2018, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts