MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



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

Notices

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.


Reply
 
Thread Tools
Old 05-01-2014, 10:40 AM   #76
Terry The Toad
is one Smokin' Farker

 
Join Date: 08-16-11
Location: Saint Cloud, FL
Default

... as if I needed ANOTHER way to eat bacon...

(But seriously, those things look awesome!)
__________________
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
Terry The Toad is offline   Reply With Quote




Old 05-03-2014, 09:09 AM   #77
grilling24x7
Full Fledged Farker
 
Join Date: 05-17-11
Location: Baltimore, Maryland
Default

Someone left a comment on my blog and called these "wreaths of glory" ha. That's pretty funny.
__________________
Weber Performer, 18.5" WSM, UDS.
grilling24x7 is offline   Reply With Quote


Old 05-04-2014, 03:14 AM   #78
THoey1963
somebody shut me the fark up.

 
Join Date: 01-08-14
Location: San Antonio, TX
Name/Nickname : Terry
Default

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...
__________________
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].
THoey1963 is offline   Reply With Quote


Old 05-04-2014, 05:20 AM   #79
Bluebird
is one Smokin' Farker
 
Bluebird's Avatar
 
Join Date: 07-11-12
Location: Floyd Va
Default

Those look amazing!!
__________________
Weber 18.5"OTS, Weber SS Performer, 18.5" WSM, Chargriller Akorn, Weber Genesis, LBGE.
Bluebird is offline   Reply With Quote


Old 05-04-2014, 06:19 AM   #80
Baines11
Is lookin for wood to cook with.
 
Baines11's Avatar
 
Join Date: 04-05-14
Location: Rockford MI
Default

How long did you smoke them? Temp?
Baines11 is offline   Reply With Quote


Old 05-04-2014, 10:03 AM   #81
Bob in St. Louis
Babbling Farker
 
Bob in St. Louis's Avatar
 
Join Date: 07-31-12
Location: St. Louis Missouri
Default

Quote:
Originally Posted by Baines11 View Post
How long did you smoke them? Temp?
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).
__________________
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
Bob in St. Louis is offline   Reply With Quote


Old 05-04-2014, 12:49 PM   #82
THoey1963
somebody shut me the fark up.

 
Join Date: 01-08-14
Location: San Antonio, TX
Name/Nickname : Terry
Default

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].
THoey1963 is offline   Reply With Quote


Old 05-04-2014, 01:25 PM   #83
Trailer Trash
is one Smokin' Farker

 
Join Date: 09-10-13
Location: Gold Canyon, AZ
Default

On my grocery list for today's cook! Thank you
__________________
"Hi, my name is Gerry and I'm a "BBQ'aholic" and I'm here for help...
Trailer Trash is offline   Reply With Quote


Old 05-05-2014, 09:26 AM   #84
Fatback Joe
Babbling Farker
 
Join Date: 01-07-08
Location: Memphis, TN
Default

I made these this weekend........pretty tasty. I think they would make a great burger topping.

Thanks for sharing.
__________________
FBJ

WSM
Medium Spicewine
Stumps GF223
Humphrey's GF Tank II
24 x 60 Shirley Fabrication
Fatback Joe is offline   Reply With Quote


Old 05-05-2014, 10:01 AM   #85
usecd
Got Wood.
 
Join Date: 02-11-14
Location: Darlington, SC
Default

I wonder if applying your favorite rub on the outside of them would hurt? Think I'll try it.
usecd is offline   Reply With Quote


Old 05-05-2014, 10:39 AM   #86
insaneh
Full Fledged Farker
 
insaneh's Avatar
 
Join Date: 01-21-14
Location: NH
Default

Attempted these this weekend.
Couldn't get the bacon to crisp up. It was definitely cooked.
Maybe the onions were too moist.
__________________
I'm just here to see what cowgirl cooked.
insaneh is offline   Reply With Quote


Old 05-05-2014, 10:53 AM   #87
Bob in St. Louis
Babbling Farker
 
Bob in St. Louis's Avatar
 
Join Date: 07-31-12
Location: St. Louis Missouri
Default

Quote:
Originally Posted by insaneh View Post
Attempted these this weekend.
Couldn't get the bacon to crisp up. It was definitely cooked.
Maybe the onions were too moist.
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
Bob in St. Louis is offline   Reply With Quote


Old 05-05-2014, 11:55 AM   #88
insaneh
Full Fledged Farker
 
insaneh's Avatar
 
Join Date: 01-21-14
Location: NH
Default

Hovered around 225-250.
This was the result.
I wrapped the bacon too tight and it pulled away fron the rings a bit.
__________________
I'm just here to see what cowgirl cooked.
insaneh is offline   Reply With Quote


Old 05-11-2014, 04:20 PM   #89
UWDawgs
Got rid of the matchlight.
 
Join Date: 10-07-13
Location: Seattle, WA
Default

These look amazing! They have been added to the Mother's Day menu. Can't wait to try them!
UWDawgs is offline   Reply With Quote


Old 05-12-2014, 10:43 PM   #90
UWDawgs
Got rid of the matchlight.
 
Join Date: 10-07-13
Location: Seattle, WA
Default

Didn't quite turn out as pretty, but everyone loved them. Bacon was too thick to really wrap the onion effectively.
UWDawgs is offline   Reply With Quote


Reply

Tags
bacon, onion, rings, smoked

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 11:33 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, 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