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Thread: Smoked Onions

  1. #1
    Join Date
    Apr 2016
    Location
    Florida Keys
    Posts
    27

    Default Smoked Onions

    This is my take on smoked onions.

    Ingredients:
    1 very large sweet onion per person
    1 jalapeno per onion (seeded or not, your choice)
    1 slice thick bacon per onion
    Half stick butter
    8 oz of fresh grated jack or cheddar cheese
    1 TBL BBQ sauce per onion
    Foil pan



    Pick very large sweet white onions, commonly from Georgia, Texas or I get mine from Rocky Ford CO. Try to pick uniform sizes so they smoke evenly. One onion per person is about right.

    Peel and cut bottom (root end) so they don't roll over. Cut and core the top (opposite the root end). Take your time here, so you get a large bored area, being careful to not poke a hole in the bottom of the onion.

    Finely dice the leftover onion pieces, along with one jalapeņo and one slice of bacon PER EACH ONION. I used SodaKing's bacon recipe. It is easy to throw the onion, jalapeņo. and bacon in a mini food processor for few seconds until finely diced. Place in a non stick pan with a pat or two of butter and cook medium until softened and the bacon begins to crisp.

    Fill the onions with this mixture, overflowing a little. Top each onion with another pat of butter.

    Put the now filled onions in a foil pan, because you want to capture the juices for basting later.

    Smoke in the ST for about 2 and 1/2 hours at 250 degrees.

    Open smoker and add 1TBL of BBQ sauce or a little more and cover with a good fresh shredded melty cheese like jack or cheddar. Try not to use the pre shredded bagged stuff if possible.

    Close ST and smoke another hour ....for a total of 3 1/2 hours.

    Baste with pan juices and serve.....

    Any suggested upgrades from you ST owners???

    This recipe is inspired from Steven Raichlen's "Project Smoke"
    Last edited by CudjoeBBQ; 12-21-2016 at 06:06 PM.

  2. #2
    Join Date
    Mar 2011
    Location
    Cedar, MN (but still not far enough from the Cities)
    Posts
    608

    Default

    Dang, that sounds GOOD!!!

    The only upgrade I'd like to see is your address for a roadtrip. I'll bring some nice dark beers...
    I believe in catch and release fishing. I don't want to EAT 'em all, I just want to GREET 'em all!

  3. #3
    Join Date
    Aug 2010
    Location
    Plano, Texas
    Posts
    584

    Default

    I second Jim's comments! Let's make it a party!
    Remember: If it weren't for marriage, men would go through life thinking they had no faults at all

  4. #4
    Join Date
    Aug 2010
    Location
    Plano, Texas
    Posts
    584

    Default

    The only question I have is the sauce..... just not sure about it. Does it really make a difference?
    Remember: If it weren't for marriage, men would go through life thinking they had no faults at all

  5. #5
    Join Date
    Apr 2016
    Location
    Florida Keys
    Posts
    27

    Default

    Since it is only 1 Tbl per onion and the onions are certainly the most powerful favor, I would suggest just using whatever sauce you like best.

  6. #6
    Join Date
    Jun 2015
    Location
    Escondido CA
    Posts
    21

    Default

    Gonna give this one a try this weekend. Sure sounds awesome to me. One question, what type of wood for this?
    Beer is proof that God loves us and wants us to be happy, B. Franklin

  7. #7
    Join Date
    Apr 2016
    Location
    Florida Keys
    Posts
    27

    Default

    This is all about the onion. I would guess a heavier flavor like hickory would work best, but again you are going to taste onion first. My other advice is to not rush it as the onion has so much water that it really takes time to get it soft. Good luck.

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