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Discussion Starter · #1 ·
quick recipe for pecan wood smoked onions

for each person:

1 sweet onion
butter
garlic pepper
lemon juice

Cut ends off of onion so it will sit flat, quarter each onion with out cutting all the way through.
put pat of butter in cut onion, squeeze lemon juice onto cut onion,sprinkle garlic pepper on the top,
wrap in foil, sealing top to retain steam and heat

cook over cool coils till onion is soft.
Serve with ribs or smoked brisket
 

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I'll try that as soon as the vadalia onions come back in season.
 

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That sounds delicious, I'll have to try that this weekend.
 

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I do something similar when the Vidalia's come in too. I do mine in one of the plastic, onion looking containers that you see hanging up at Walmart or the grocery store. It is made to microwave the onion in and works great. I use butter, Vidalia onion seasoning, a little salt and a little cinnamon sugar for that special taste!! :D Then, all you have to do is put up a fence around you to keep everyone else's hands away!!! :lol:
 

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You know fella's - you know you have it pretty bad when .... at 8:00 in the morning and you're having a cup of coffee ... you read a post about vadalia onions and your mouth starts to water --- DANG !! 8) :) :D :lol: :wink:
 

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RZRRich said:
You know fella's - you know you have it pretty bad when .... at 8:00 in the morning and you're having a cup of coffee ... you read a post about vadalia onions and your mouth starts to water --- DANG !! 8) :) :D :lol: :wink:
LOL, you got that right! I think guys need very little stimulation to get them in the mood to grill. Funny though that Claudia can't get me near the stove, but can't keep me away from the grill!
 

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:lol: :lol: I am getting my outdoor cooking center near capacity now!! I have the huge grill island on the open deck and on the screened in porch, I have a single burner cooktop, patio grill and now my new Cookshack smoker. Makes me wish we were not going to be out of town this weekend so I could break it in!! :lol:
 

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ElecTech said:
:lol: :lol: I am getting my outdoor cooking center near capacity now!! I have the huge grill island on the open deck and on the screened in porch, I have a single burner cooktop, patio grill and now my new Cookshack smoker. Makes me wish we were not going to be out of town this weekend so I could break it in!! :lol:
For sure, let us know how the Cookshack Smoker works out. I am 100% sure that I want a Big Green Egg, but only 50% sure I want to pay that much money for it, so I am looking at alternatives.
 

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Gary, if you want one like mine, get it quick. They are discontinuing the model I got because they didn't make enough money on them. As of Monday when I ordered mine, they were $518.97 with free shipping. As of today, they are $548.97 with free shipping!!! Once they are gone though, you will only have a choice of the older model that they are "reintroducing" at $595 or go up to the stainless version of what I bought at $718. Several people I work with have these and the food turns out great. All you have to do is figure out what you like, taste wise, for seasoning. Then, put it in the smoker and walk away. Not tending it, no water, no nothing. Just sit back and eat it when it is done!! I highly recommend ordering it now while you can, even though it is now $30 more. I also bought the cover, another $58 but it is a very nice cover. Here is the link to the place I bought it from. Mine is the SM 020 and they are not making any more of them. It is powdercoated and that was getting too expensive, that is their story, not paint.

www.charcoalstore.com

Here is the direct link.

http://www.charcoalstore.com/products/Cookshack-SM020/CH-SM020.html

The manufacturer website is www.cookshack.com
 

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They are back, I didn't have enough chopped up and stored for this winter and ran out early. So next week things should start happening,either in the kitchen or in the garage to put the Ranger back together. :mrgreen:
 

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i put a brisket on the smoker last night and since I had read about the onions, I also had stumbled upon a good one for potatoes.

I started off with a brisket in a bacon blanket

Then I washed some potatoes and wrapped them in bacon. I also wrapped two vadalia onions in bacon also and put on the smoker I should have done more onions.

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I didn't tell the wife how good the onion was since I only made two of them but everything was excellent.
 

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My oldest daughter even wanted more of the onions, but I ate the last one. :mrgreen:
 

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Dang, Tom, that looked awesome with the Brisket and the Onions....I just did a Brisket this weekend too. I have to get some pics uploaded. I do think the bacon blanket is a great idea....I also like the bacon onions....I am sure those were fantastic :)

Did you just do the brisket flat or do you get a whole Packer cut brisket with the flat and point? I usually do the packer cut briskets....cook the flat to 185 degrees, pull and wrap in foil with some beef broth, then cook the point to 200 degrees....I use the point chopped for burnt end sandwiches. Gotta love the smoker :)
 

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The brisket was the last one they had, it was a half cut long ways then I cut that in half to fit on the smoker. We are frying up the tip end for dinner, looks like I have to do another to try the burnt ends.
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