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Vidalia onions...
SSN686
Posts: 3,506
Morning All:
This past weekend I was judging at the Steak Cookoff Association (SCA) event in Perry, Georgia & one of the other judges asked if anyone wanted some Vidalia onions as they live near Vidalia...she & her husband went to a local farm/packing plant & got 25 pound bags (I got one bag of "jumbo" onions for $12.50 & they brought a total of 8 bags for some of the other judges)...
There were about 30 onions in the bag & all were at least 4" across...did one last night for dinner (this one is almost 5" across)...after peeling away the outer skins I cut eight slits & put in a pat of butter in each slit, then added another large pat on top along with a spoonful of Beef Better than Bullion plus some more butter & Dizzy Pig Shakin' the Tree rub...ready for the Egg...
The Egg was at about 450...this went for about 40 minutes & I then cut up the onion somewhat plus added about a 1/3 cup of red wine...(also doing a couple of baked tators)...
This went about 30 minutes more plus added the protein (the last two of the 53-day dry aged steaks)...
Didn't get any additional pictures, but the "beefy" tasting onions were the perfect complement to the steaks...looking forward to several more of these!
This past weekend I was judging at the Steak Cookoff Association (SCA) event in Perry, Georgia & one of the other judges asked if anyone wanted some Vidalia onions as they live near Vidalia...she & her husband went to a local farm/packing plant & got 25 pound bags (I got one bag of "jumbo" onions for $12.50 & they brought a total of 8 bags for some of the other judges)...
There were about 30 onions in the bag & all were at least 4" across...did one last night for dinner (this one is almost 5" across)...after peeling away the outer skins I cut eight slits & put in a pat of butter in each slit, then added another large pat on top along with a spoonful of Beef Better than Bullion plus some more butter & Dizzy Pig Shakin' the Tree rub...ready for the Egg...
The Egg was at about 450...this went for about 40 minutes & I then cut up the onion somewhat plus added about a 1/3 cup of red wine...(also doing a couple of baked tators)...
This went about 30 minutes more plus added the protein (the last two of the 53-day dry aged steaks)...
Didn't get any additional pictures, but the "beefy" tasting onions were the perfect complement to the steaks...looking forward to several more of these!
Have a GREAT day!
Jay
Brandon, FL
Comments
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Nice!~ John - https://www.instagram.com/hoosier_egger
XL BGE, LG BGE, Med BGE, BGE Chiminea, KJ Jr, PK Original, Ardore Pizza Oven
Bloomington, IN - Hoo Hoo Hoo Hoosiers! -
Good gawd that looks and sounds perfect. I love onions like this.Love you bro!
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Stellar!!Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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Thanks for the post Jay
I'll have to check wally world to see if they have someaka marysvilleksegghead
Lrg 2008
mini 2009
XL 2021 (sold 8/24/23)
Henny Youngman:
I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap -
Amazing! I LOVE Vidalia onions anyway I can get them
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Nothing better than a onion and butter sandwich on cheap white bread. Lots of salt~ John - https://www.instagram.com/hoosier_egger
XL BGE, LG BGE, Med BGE, BGE Chiminea, KJ Jr, PK Original, Ardore Pizza Oven
Bloomington, IN - Hoo Hoo Hoo Hoosiers! -
Oh WOW WOW WOW!!!! I love Vadalia onions!!! My problem is my stupidity by getting carried away and buying too many and then finding that they had spoiled from the inside out!
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Southern Classic. Well done!!!Fish, Hunt, Cook....anything else?
1LBGE, 1MMBGE, somewhere near Athens GA -
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RRP said:Oh WOW WOW WOW!!!! I love Vadalia onions!!! My problem is my stupidity by getting carried away and buying too many and then finding that they had spoiled from the inside out!Raleigh, NC
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Yum!
I like how you roll... Take an onion. Then butter, butter, butter, butter, butter, butter, butter, and butter. Add some seasoning. Then butter
Do the onions caramelize at all? or just softened in a confit kind of way?#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
Morning @caliking
No carmelization (too much liquid between the butter & wine)...just nice soft, very tasty onion (I like the confit comparison).Have a GREAT day!
Jay
Brandon, FL
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Morning @RRP & @rekameohs
How to store them was a concern when we agreed to get the 25# bag, but I think we are okay with what we're doing...we gave our son 6 or 7 so we ended up with about 25...we wrapped them individually in a paper towel & are stored in a cool dark place...plus I plan to make quick use of most of them one way or another.Have a GREAT day!
Jay
Brandon, FL
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caliking said:Yum!
I like how you roll... Take an onion. Then butter, butter, butter, butter, butter, butter, butter, and butter. Add some seasoning. Then butter
Do the onions caramelize at all? or just softened in a confit kind of way?
just dont forget the bullion, a splash of white wine doesnt hurt
fukahwee maineyou can lead a fish to water but you can not make him drink it -
Morning @fishlessman
Got to have the wine...used red wine for the Beef bullion & the one I did yesterday I used white wine for the Chicken bullion...both were fantastic!Have a GREAT day!
Jay
Brandon, FL
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SSN686 said:Morning @fishlessman
Got to have the wine...used red wine for the Beef bullion & the one I did yesterday I used white wine for the Chicken bullion...both were fantastic!
when ive done these in the past, every thing goes on at once and i wrap them in a ball of foil.
fukahwee maineyou can lead a fish to water but you can not make him drink it -
Time for some Vidalia Onion Soup!Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
SSN686 said:Morning @caliking
No carmelization (too much liquid between the butter & wine)...just nice soft, very tasty onion (I like the confit comparison).#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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