These gorgeous things got quite the reception when I posted their picture over on the CountryWoodSmoke forum the other day. I’d not had them in ages (they’re my absolute favourite) and so I threw some on the smoker along with a lamb shoulder which was going to take about 6 hours. They were a bit of a cooks treat. And as they don’t take long to prep or cook, they’re perfect as an interim snack while waiting on other things to be ready. Great with a beer too!
Not so much a recipe as a recommendation really. If you haven’t already tried them, I urge you to pop some on the grill next time you light up :)
I’ve not been specific with quantities here, as you should make as many as you think you’ll need and then double it! They’re addictive :)
– Large Onions, peeled and sliced into thick discs, centres removed to form ‘rings’ (You’ll get about 3 rings from a large onion)
– Dry cured streaky bacon. Depending on the length of your slices you’ll need 2 or 3 slices per ring
– Your favourite BBQ rub (bear in mind that bacon can be salty, so choose a rub to suit)
– You’re favourite sauce
Prep the onion rings as follows (skewers not necessary) :
I smoked these indirect at 300˚f over some cherry wood, and they took about an hour. If you’re cooking hotter than this they’ll obviously take less time, so just keep an eye on them. They’re ready when the onion is tender and the bacon done to your liking.
You can either glaze or drizzle with BBQ sauce or eat them just as they are. They’re great dipped in ranch dressing, hot sauce, mayo, ketchup…. However you want to eat them.