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Old 07-10-2014, 07:15 AM   #11
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Maybe I could take some homebrew over to the guy and get him drunk enough to tell me his secret recipe...
I like the way you think!
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Old 07-10-2014, 07:20 PM   #12
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I believe the onions are there for aroma, gets people hungry so they buy from him. Carnival food vendors do that with onions on the griddle even if they don't put them on any menu items.
That is the first thing that crossed my mind when I walked by, but he claims he doesn't use wood chips. Unless I mistook him.

There didn't seem to be enough onions in that bucket to make much smoke, though.

Still, I would be worth playing around with. Grilled onion do smell good!
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Old 07-14-2014, 06:57 PM   #13
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Closest I've come is smoked onions for consumption. I core them and pack the inside with butter, garlic powder, and a splash of beer. Really tasty buggers!



Throwing them on the coals seems like a waste of good onions. Don't know that I would bother when I have such good results with woodsmoke...
I know what's going in the smoker next time I pull it out. Just made a chicken yesterday that those would have gone great with.
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Old 08-21-2014, 04:03 PM   #14
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Some folks toss onions on the coals for extra flavor.

Here is the technique being used on a backwoods smoker:

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Old 08-21-2014, 04:13 PM   #15
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I bet his secret sauce is Colbins and the vaporizing onions are the transport mechanism.

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Old 08-23-2014, 12:27 PM   #16
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I've saved onion cuttings, skin & all & soaked them in water for a bit to top the coals with. I think it gives a bit of grilled onion sort of aroma & a bit of flavor if you use enough. Also reminds me of this poor man's barbecue my in-laws showed me that they did in their day. It's a hungarian thing I think. My wife grew up with it. You take a long stick & skewer chunks of onion & bacon on it. Have some bread on your plate & hold the stick over the fire till the onions & bacon start dripping. Drip the stuff on your bread. Repeat till bacon & onions are done. Then it's sammich time!

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