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 05-12-2014, 11:03 PM   #91
walleye1018
Found some matches.
 
Join Date: 05-03-14
Location: Milwaukee, WI
Default

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.
walleye1018 is offline   Reply With Quote




Old 05-13-2014, 01:27 AM   #92
Rafael
Knows what a fatty is.
 
Rafael's Avatar
 
Join Date: 03-29-14
Location: Camp Verde,AZ
Default

Made these for Mothers day. These have mozzarella cheese in between the onion and bacon with Red Hot sweet chili sauce on them.

Rafael is offline   Reply With Quote


Thanks from:--->
Old 05-13-2014, 08:49 AM   #93
Frank Mahovlich
Full Fledged Farker
 
Join Date: 06-27-13
Location: Twin Cities West Metro, MN
Default

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.
Attached Images
File Type: jpg baconorings.jpg (92.5 KB, 92 views)
Frank Mahovlich is offline   Reply With Quote


Thanks from:--->
Old 05-13-2014, 12:26 PM   #94
pvcollie
On the road to being a farker
 
Join Date: 08-12-05
Location: FL
Default

Simply awesome!!! I think they should be called Baconion Rings!
pvcollie is offline   Reply With Quote


Old 05-24-2014, 03:35 PM   #95
gtr
somebody shut me the fark up.

 
gtr's Avatar
 
Join Date: 10-16-10
Location: Culver City, CA
Default

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?
__________________
50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens
Displaced East Tennesseean
Proud recipient of a Tick
Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder.
"Relax, it's only BBQ." - Bigmista, 2013
"Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis
Avatar by my son!
WTFWGALD?
gtr is offline   Reply With Quote


Thanks from: --->
Old 05-24-2014, 06:17 PM   #96
1buckie
Babbling Farker
 
Join Date: 06-21-12
Location: Sacramento CA
Default

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......

1buckie is offline   Reply With Quote


Thanks from: --->
Old 05-24-2014, 06:42 PM   #97
Ross in Ventura
is Blowin Smoke!
 
Join Date: 05-16-08
Location: Ventura, California
Default

Those look fantastic something I'm going to do

Ross
__________________
My Blog:[URL]http://grillingandsmoking.blogspot.com/[/URL]
Large Green Egg The Ultimate Cooking Experience. Hatched 6-21-07, DigiQ2, Supperfast,, Red Thermapen, and Maverick ET-735
Ross in Ventura is offline   Reply With Quote


Old 05-24-2014, 08:17 PM   #98
Bob in St. Louis
Babbling Farker
 
Bob in St. Louis's Avatar
 
Join Date: 07-31-12
Location: St. Louis Missouri
Default

That pit looks amazing.
__________________
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 05-24-2014, 08:57 PM   #99
1buckie
Babbling Farker
 
Join Date: 06-21-12
Location: Sacramento CA
Default

Quote:
Originally Posted by Bob in St. Louis View Post
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 !!!
1buckie is offline   Reply With Quote


Thanks from:--->
Old 05-24-2014, 10:35 PM   #100
Bob in St. Louis
Babbling Farker
 
Bob in St. Louis's Avatar
 
Join Date: 07-31-12
Location: St. Louis Missouri
Default

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!
__________________
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 05-24-2014, 10:40 PM   #101
1buckie
Babbling Farker
 
Join Date: 06-21-12
Location: Sacramento CA
Default

Maybe I should load up with O'Rings, like with a normal load of 'Turds?

1buckie 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 11:00 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