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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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05-01-2014, 10:40 AM | #76 |
is one Smokin' Farker
Join Date: 08-16-11
Location: Saint Cloud, FL
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... as if I needed ANOTHER way to eat bacon...
(But seriously, those things look awesome!)
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Lang 48 Original Superfast [COLOR=red]RED[/COLOR] ThermaPen "I love animals. I just love to eat them more. Fun to pet; better to chew." - Jim Gaffigan |
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05-03-2014, 09:09 AM | #77 |
Full Fledged Farker
Join Date: 05-17-11
Location: Baltimore, Maryland
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Someone left a comment on my blog and called these "wreaths of glory" ha. That's pretty funny.
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Weber Performer, 18.5" WSM, UDS. |
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05-04-2014, 03:14 AM | #78 |
somebody shut me the fark up.
Join Date: 01-08-14
Location: San Antonio, TX
Name/Nickname : Terry
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I prepped some of these tonight. I giant Vidalia onion, Sriracha, one pack of thin sliced bacon. Didn't have any long skewers, so just a toothpick at the end of the wrap. Plated, wrapped, and in the fridge. Smoking some chicken and sausage tomorrow. Will probably put these on the gasser to cook them at the same time...
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There are thousands of ways to BBQ. The right way is the one that you enjoy doing, and that produces food that you, your family, and your friends enjoy to eat. So, keep experimenting. :) Lone Star Grillz Insulated Cabinet Smoker / Weber Summit Charcoal Grilling (WSCG) Station / CyberQ / Slow N Sear with Drip N Griddle WSCG Review [URL="http://www.bbq-brethren.com/forum/showthread.php?t=245542"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. WSM Mods [URL="http://www.bbq-brethren.com/forum/showthread.php?t=201917"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. My Brisket Guide [URL="http://bbq-brethren.com/forum/showthread.php?t=238834"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. |
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05-04-2014, 05:20 AM | #79 |
is one Smokin' Farker
Join Date: 07-11-12
Location: Floyd Va
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Those look amazing!!
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Weber 18.5"OTS, Weber SS Performer, 18.5" WSM, Chargriller Akorn, Weber Genesis, LBGE. |
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05-04-2014, 06:19 AM | #80 |
Is lookin for wood to cook with.
Join Date: 04-05-14
Location: Rockford MI
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How long did you smoke them? Temp?
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05-04-2014, 10:03 AM | #81 |
Babbling Farker
Join Date: 07-31-12
Location: St. Louis Missouri
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You really can't go wrong with temps. Just cook them until the bacon looks like it's supposed to look, nice and crispy, I could see these being "slow and low" like 225, and I could see them "hot and fast", like approaching 350(ish).
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Truth, by definition is narrow and exclusive. -------------- "Do not eat the meat raw or boiled in water, but roast it over a fire." - Exodus 12:9 |
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05-04-2014, 12:49 PM | #82 |
somebody shut me the fark up.
Join Date: 01-08-14
Location: San Antonio, TX
Name/Nickname : Terry
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I am going to cook mine hot and fast as I want the bacon to crisp up. Low and slow would probably take too long to do that. I believe the original post by Grilling24X7 has a link that mentions 90 mins or until crispy.
__________________
There are thousands of ways to BBQ. The right way is the one that you enjoy doing, and that produces food that you, your family, and your friends enjoy to eat. So, keep experimenting. :) Lone Star Grillz Insulated Cabinet Smoker / Weber Summit Charcoal Grilling (WSCG) Station / CyberQ / Slow N Sear with Drip N Griddle WSCG Review [URL="http://www.bbq-brethren.com/forum/showthread.php?t=245542"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. WSM Mods [URL="http://www.bbq-brethren.com/forum/showthread.php?t=201917"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. My Brisket Guide [URL="http://bbq-brethren.com/forum/showthread.php?t=238834"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. |
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05-04-2014, 01:25 PM | #83 |
is one Smokin' Farker
Join Date: 09-10-13
Location: Gold Canyon, AZ
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On my grocery list for today's cook! Thank you
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"Hi, my name is Gerry and I'm a "BBQ'aholic" and I'm here for help... |
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05-05-2014, 09:26 AM | #84 |
Babbling Farker
Join Date: 01-07-08
Location: Memphis, TN
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I made these this weekend........pretty tasty. I think they would make a great burger topping.
Thanks for sharing.
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FBJ WSM Medium Spicewine Stumps GF223 Humphrey's GF Tank II 24 x 60 Shirley Fabrication |
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05-05-2014, 10:01 AM | #85 |
Got Wood.
Join Date: 02-11-14
Location: Darlington, SC
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I wonder if applying your favorite rub on the outside of them would hurt? Think I'll try it.
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05-05-2014, 10:39 AM | #86 |
Full Fledged Farker
Join Date: 01-21-14
Location: NH
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Attempted these this weekend.
Couldn't get the bacon to crisp up. It was definitely cooked. Maybe the onions were too moist.
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I'm just here to see what cowgirl cooked. |
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05-05-2014, 10:53 AM | #87 |
Babbling Farker
Join Date: 07-31-12
Location: St. Louis Missouri
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What temp were you at? I've done ABT's as low as 225 and the bacon was perfect.
__________________
Truth, by definition is narrow and exclusive. -------------- "Do not eat the meat raw or boiled in water, but roast it over a fire." - Exodus 12:9 |
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05-05-2014, 11:55 AM | #88 |
Full Fledged Farker
Join Date: 01-21-14
Location: NH
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Hovered around 225-250.
This was the result. I wrapped the bacon too tight and it pulled away fron the rings a bit.
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I'm just here to see what cowgirl cooked. |
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05-11-2014, 04:20 PM | #89 |
Got rid of the matchlight.
Join Date: 10-07-13
Location: Seattle, WA
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These look amazing! They have been added to the Mother's Day menu. Can't wait to try them!
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05-12-2014, 10:43 PM | #90 |
Got rid of the matchlight.
Join Date: 10-07-13
Location: Seattle, WA
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Didn't quite turn out as pretty, but everyone loved them. Bacon was too thick to really wrap the onion effectively.
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Tags |
bacon, onion, rings, smoked |
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