Mattman3969 said:

onedbguru said:

I don't think I would add sugar as onions, when caramelized, have a lot of natural sugars that come out,but as @HeavyG said: to each is own.

You will figure out that some here just dribble links to what they think would taste good without showing proof.  

Perhaps I'm taking this the wrong way (I don't photo/video every last thing I cook) but your posts in this thread seem to be from someone who's only attacked others, I'm hoping you go back under your bridge.

I've tried a few different methods from old school French, to Americas Test Kitchen to Kenjis PC method.   I would be interested to see what people here consider caramelized.  Especially from bridge dwelling trolls such as yourself.

northGAcock said:

onedbguru said:

I don't think I would add sugar as onions, when caramelized, have a lot of natural sugars that come out,but as @HeavyG said: to each is own.

Yeah....you are prob right. A pinch of sugar is prob a bit much. Don’t no what I was thinking. It’s prob why mine suck and I’m probably just dribbling....links.

Your just a dribbler!

Secret to caramelized onions? Patience. 

Onions are also the toughest vegetable just as tough as a Brisket cook!

nolaegghead said:

I just put them in the microwave on the defrost cycle for 12 hours (overnight, usually).

Not to hijack the thread, but where do you get your frozen onions?  I’m down to 2 pallets (thawed) and prolly < 50 lbs (frozen) and am starting to get antsy, especially with all the secret recipe unmasking going on. 

If you put caramelized onions on a hotdog is it still a sandwich? 

All this onion talk and I haven’t read one reference to the most important factor - what type of onions.  Personally, I go with a few heirloom varieties that I’ve been able to source through some underground, pop-up farmers markets. It’s all micro farms and nano farms these days.  Hydroponics are so yesterday.

Cant say more, I’ll lose my contacts. Bottom line, find a good steakhouse.  A really great one that isn’t a chain and ask to speak to their onion steward.  If they balk at this, you know you’re in the right place so just keep pressing the maitre d louder and louder until they bring him out. Just don’t ask them about garlic, they hate that.

dmchicago said:

The Cen-Tex Smoker said:

dmchicago said:

"The frickin' onion drives the cook!"

lol'd on an airplane at that one. 

I couldn't believe it hadn't been taken.

Better to be lucky than good any day (sorry, Frank- it was a layup)

HeavyG said:

First rule of Onion Club is we don't talk about Onion Club.

The onions you own end up owning you. 

You sir.....are out there living on the edge.

I cheat, I inject. Some people do not do it because they want it to have that oniony taste to come through with just the flavors of the rub, (with or without mustard as a sealing base), and their preferred smoke profile.

HendersonTRKing said:

YukonRon said:

I cheat, I inject. Some people do not do it because they want it to have that oniony taste to come through with just the flavors of the rub, (with or without mustard as a sealing base), and their preferred smoke profile.

If you ain’t cheatin’, you ain’t tryin’  #Belicheck

If it tastes good, it ain’t cheatin’. #hendersontrking

I’ve never injected a brisky, and have always been more than happy with my results. This thread has me rethinking. How much better can injecting be?  W W AF DO? (Aaron does not inject.)

This requires more thought and research. Brisket gods — to inject or not inject?  That is the question. 

Keep in mind Aaron cooks the finest cuts in the land. I cook crap from Walmart many times. Some of the nice Costco ones don’t need injection, but people might be surprised and like it better. I used to Pooh Pooh brining of poultry until I tried it. I used to say to myself,” how could it really get any better than just chicken done on the BGE?” Well brined is better, hands down.  

Legume said:

Onions people, onions.

I recently started injecting and brining my onions before caramelizing them. Whole. Nutha. Level.