Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Fresh Vidalia Onions

Kick A$$!! My good friend and fellow 24HCF member Daryl (duxndogs) was kind enough to surprise me with a ten pound sack of the real deal today. So what's a guy to do with that sweet oniony goodness? Easy. Stick a thick slice between two slices of fresh Rotella's Italian white bread slathered in Duke's mayo with tomato, leaf lettuce and four slices of Wright's thick cut apple wood smoked bacon.

After two sandwiches I feel like a tick about to pop, but I can learn to live with the pain. Thanks again Daryl, but my cardiologist is probably going to put a warrant out for your a$$!



Mike

Bacon wrap the rings and grill them you will thank me for this suggestion sir.

I have a jug of good bourbon for Daryl!!!

Great food gift from him to you....

Do you have to cook the bacon at all before wrapping (kinda like with shrimp)? Just wondering because I envision the onion being way over cooked before the bacon is crispy and done. These onions are so sweet and good that I told Daryl it's weird because it is great onion flavor without the taste of a camel $hitting in your mouth after you eat them.

Mike

No sir you do not, Here is the link http://www.grilling24x7.com/oring.shtml

Is there a reason you only used 1/3 of the bacon that you're supposed to?

Looks good otherwise.

Mike, that is about as pleasing a photo as I have seen in years. You hit all the right notes with that one.

Fresh Onion or Kaiser roll
Vidalia onion 1/4-3/8" thick
Alfalfa Sprouts
Mozzarella cheese slices or shredded
Ripe Avocado 1/4" slices
Spicy Mustard (optional)
Make sure all including the cheese is at least room temperature

Slather some Best Foods (Hellmann's) mayo on the bun

Stack the other ingredients
Best to put the avocado next to the sprouts so it squishes in acts like a lubricant to destroy the sandwich otherwise.

LOTS of Vidalias though.

Good chips

Cold tea or beer . . .

Life is GREAT

Mike take a couple of those Georgia gems and slice off the top. Drizzle with your fav oil and DP. You know the rest.....

Sweet smoked onion bliss!!

Had BLT's for supper!

Bacon wrapped onion rings grilled is where it is at!

Can we do them both ways and on a BLT maybe???

Now you are getting my interest up!

I meant to throw a jar of Dukes Mayo in the box but forgot, I wasn't the least bit surprised to learn that Mike already knew about this prerequisite for the perfect BLT and already had some on hand!!!

Bacon wrapped onion rings.......I think your cardiologist just amended that warrant to include Dawggone!! Those do sound good, I'm going to have to try them.

Mike is as good as they come and has been very generous helping me help a BBQ buddy who's very sick. I hope you win the BGE raffle Mike!!! I've got a scanned copy of a recipe booklet that was put out years ago by the Vidialia Onion Growers Assoc with more recipes for onions than I ever knew existed. I'm going to send you a copy, if anybody else wants it shoot me a pm.

Hoop let me know the next time you are in Carolina

Daryl-- here now. Off to Virginia in about 2 weeks.

I thought I sent Mike some Dukes. Must have sent his jug to Keith!!

PM me your addy buddy. I thought I had it but had to clear out some space.

Hope all is well in duxndiaper land!! BTW that's still the best one I ever heard, Thanks Mike!!!!

I like to drizzle olive oil on thick slabs of vidalias dust them with a little salt and pepper and throw them on the grill or an open fire. the more you char them the sweeter they get.
Bill

I don't cook the bacon first when I wrap shrimp, either. I just cut the bacon strips in half and use indirect or low heat and my drizzle ba-schizzle.

Inside, outside. Grill, oven. Don't matter. It all works. And I do baste, just 'cause I'm a busy body.

Hey byc, bark up if you need help sending Mike or Daryl some Duke's while you're outta town. Keith might be looking like the cat that swallowed the canary right now.

I say do it! Not Vidalia onions, but damn sure tasty. Made a Sriracha mayo dipping sauce to go with, good eats.
( never mind the burnt ones, last batch and some refreshments involved ).

Mike hope yours are better than the two bags I've bought locally as they were bitter and quite stout.Should have brought back some big ones we had when I met Keith at Sargent last month..sweet as apples.

Dear Lord! Those look amazing!!