Bacon Onion Rings Taken One Step Further!

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Foodbme
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2014/07/14 02:32:22 (permalink)

Bacon Onion Rings Taken One Step Further!

I think these guys wrote "The Caveman's Guide to Proper Etiquette"!
I know Bacon Onion Rings have been discussed on another thread but I came across this video by the BBQ Pit Boys that takes them one step further.
I'm thinkin' you could do this sometime when you're deep frying a turkey, or making hush puppies or deep frying anything!
"Deep Fried Bacon Onion Rings":
  http://www.youtube.com/watch?v=Cl_n_fjOpd0
Chewingthefat:
Want to try it and let us know how they turn out?
 
post edited by Foodbme - 2014/07/14 02:50:22
#1

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    chewingthefat
    Sirloin
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    Re: Bacon Onion Rings Taken One Step Further! 2014/08/02 12:24:39 (permalink)
    I just saw this, I've taken it as far as grilling the Bacon, didn't, dredge and fry, too much work, as the bacon itself has great crunch, I'd certainly love to eat them, but the time it takes is too much. They are a tasty treat!
    #2
    Michael Hoffman
    Double-chop Porterhouse
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    Re: Bacon Onion Rings Taken One Step Further! 2014/08/02 13:24:42 (permalink)
    Chewy's bacon-wrapped onion rings are absolutely fantastic -- and they don't need to be battered and deep fried. In fact, I wouldn't want them done that way. And I guarantee that the Edwards bacon he uses is much better than whatever was being used in the video.
    #3
    chewingthefat
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    Re: Bacon Onion Rings Taken One Step Further! 2014/08/02 17:00:03 (permalink)
    Michael Hoffman
    Chewy's bacon-wrapped onion rings are absolutely fantastic -- and they don't need to be battered and deep fried. In fact, I wouldn't want them done that way. And I guarantee that the Edwards bacon he uses is much better than whatever was being used in the video.


    Amen Michael, no need to try to improve good Bacon, can't be done!
    #4
    FriedClamFanatic
    Double Chili Cheeseburger
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    Re: Bacon Onion Rings Taken One Step Further! 2014/08/02 17:11:38 (permalink)
    Also done in a 425-450 oven works well.  I brush mine with soy, Sriacha or both.  Vidalia oninos and Good quality, preferably thick-cut, lean works
     
    Did them once on the grill but I think it was still too hot.....maybe I'll try in my pressure cold-smoker with some apple wood
     
    For the batter.I use 1 part cornmeal to 4 parts flour.......lots of garlic powder and maybe some cayenne
    post edited by FriedClamFanatic - 2014/08/02 17:17:47
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