Let's Talk BBQ
Recipes => Recipes => Appetizers => Topic started by: TMB on May 24, 2014, 10:52:34 PM
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After seeing these made up last week I just had to try them. These things are freaking awesome, will do these again.
Made two types, one with Super Pig and the other with Bad Byron's Butt rub
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Oh yeah they look great!
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For sure we have to make these guys.Looks good Tommy! :P
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Tommy,
They look great! I do want to try these sometime soon.
Art
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Great looking rings, I'll take a couple. ;)
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OH lookin good!!! Don
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Very nice Tommy! Bet they were fantastic.
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Looks real tasty Tommy! You need to do some of those at this year's Gathering!
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They look outstanding.
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Dang, those look great!
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That looks fantastic. Definitely putting that one on the books
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These were great and with Tim's Super Pig they were one notch up! The ones with Bad Byron's were good for sure but the sweet and heat of the Super Pig really did the job
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Who twisted your arm? LOL They are on the agenda for tomorrow, along with hamburgers and brats. Maybe a couple of other things--store bought cucumbers, tomatoes and onions, along with dill from the garden. Unfortunately, too early for our own cucumbers and tomatoes. All the rest is natural, EXCEPT the onions for the rings--we deferred to you all in the south (Georgia) for the Vidalia onions. My mouth is already watering. Gonna use them Vidalia onions, Chola Chipotle sauce and applewood smoked bacon. HMMM!
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Who twisted your arm? LOL They are on the agenda for tomorrow, along with hamburgers and brats. Maybe a couple of other things--store bought cucumbers, tomatoes and onions, along with dill from the garden. Unfortunately, too early for our own cucumbers and tomatoes. All the rest is natural, EXCEPT the onions for the rings--we deferred to you all in the south (Georgia) for the Vidalia onions. My mouth is already watering. Gonna use them Vidalia onions, Chola Chipotle sauce and applewood smoked bacon. HMMM!
I did use Vidalia onions for this cook. Just love the sweet onion/bacon combo.
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Tommy, for planning purposes, about how long did they take in your SRG?
Thanks!
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Tommy, for planning purposes, about how long did they take in your SRG?
Thanks!
Top one were finished in around 35 mins +
I used thick cut bacon so took a little longer for the lower ones. I'd say 45 mins. Now I cooked these on low because I used the Super Pig rub I didn't want them to burn up ???
If cooking on high lid open Id say 30 to 35 mins then start checking
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Thanks! Will be trying these.
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Thanks! Will be trying these.
Do try them they really are worth it! But I wonder if reg sliced bacon would be better than thick?
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As a matter of fact I am sorry I am not in Alabama .
it looks yummy .
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As a matter of fact I am sorry I am not in Alabama .
it looks yummy .
Well come on, I got a bag full of onions to use up ;)
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Made some of these a couple of weeks ago for some friends. They were the hit of the cookout. Deb was beggin' me to do some more. I told her if she would wrap the onion rings, I would cook 'em...
We haven't had any in a while.
Is there an easier way to wrap the bacon around the ring? That's the most tedious part of the process.
just sayin'...
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Thanks! Will be trying these.
Do try them they really are worth it! But I wonder if reg sliced bacon would be better than thick?
I'm guessing the regular bacon would be easier - more "stretchy." I like using regular bacon for wrapping shrimp, etc. stretches and then holds together without toothpicks.
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I did use Vidalia onions for this cook. Just love the sweet onion/bacon combo.
Next time Vadalia's are available around here I will be making these again. ;)