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Smokey Onions

FSM-MeatballFSM-Meatball Posts: 215
edited 5:35PM in EggHead Forum
Made some smoky onions for burgers the other day.

Small Cast iron pan, cut up onions, butter, salt and pepper. Threw it on the back of the grate before the burgers and let them sit while I cooked.

Turned out smooth, sweet and smoky. They were good on burgers.

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Comments

  • HossHoss Posts: 14,600
    YUM!,We LOVE em! ;)
  • Austin  EggheadAustin Egghead Posts: 3,769
    Smoked onions on a hamburger......can't get any better
    Large, small and mini SW Austin
  • thirdeyethirdeye Posts: 7,428
    3c46850c.jpg

    On your next long cook with butts or brisket, try and squeeze a whole onion or two on the grate, and cook until they are soft. Really good as a side dish, or to add to a stock. A side effect is that they add a subtle amount of moisture to the cooker (not that an Egg needs extra moisure). Over the course of a 15 or 20 hour cook on the Old Ironsides pit, we will go through a sack of onions, replacing them throughout the cook.

    Another good thing to try is using a small Spanish onion in the coals in place of flavor wood.
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
  • EggNorthEggNorth Posts: 904
    Fried onions are the best! Smoked even better.

    Those look fantastic.
    Cambridge, Ontario - Canada
    LBGE (2010), Mini Max (2015)
  • fire eggerfire egger Posts: 1,124
    Those look good, we love them!!
  • reccitronreccitron Posts: 176
    thirdeye wrote:

    Over the course of a 15 or 20 hour cook on the Old Ironsides pit, we will go through a sack of onions, replacing them throughout the cook.

    How long do you smoke the onions? Can you over smoke or over cook them them if you leave them on the whole time a butt is cooking?
  • thirdeyethirdeye Posts: 7,428
    Well, just like a butt.... cook them "toothpick tender", this will take 4 hours or so. If they are on too long (like all night) they are so tender they will slip out of the skin when you pick them up, these are too mushy for me.

    So, what we do is put several on at a time, then when they are done they get wrapped in foil (and refrigerated) and replaced with new ones. I try to time the last batch of them to be ready with the meat, then we cut in half add a pile of onion petals on the end of the serving pan.

    If you want you can doctor them with a little sprinkle of Herb Ox, but they are pretty good and sweet on their own.

    DSC00201a.jpg
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
  • nuynainuynai Posts: 101
    Thirdeye, your my hero. That's some good lookin' cookin' on that pic..
  • MemphisQueMemphisQue Posts: 610
    We love to do vidalia onions (when available) and sweet onions on the egg. I like to cook them right on the grate with a little light rub of olive oil and some DP seasoning.
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