They look great. How did you hollow them out? With what?
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Originally posted by erain View Postseen this or something simalar on the food channel. ran across thesee big sweet onions and they were just the ticket....In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
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Originally posted by Smokin Bill View PostThey look great. How did you hollow them out? With what?
let us not cry because we lost someone, but let us smile because we enjoyed their company for what time was allowed us!
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OK for Bubba...
In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts
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Originally posted by Smokin Bill View PostThey look great. How did you hollow them out? With what?Originally posted by Walking Dude View PostBill beat me to that question.............you forgot a step...........LOL
dont forget to put what you scoop out in a baggie and refrig, you can use during the week.
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Sheesh...you hollow it out... Ask Mom to help D88de ;{)In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts
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Originally posted by Richtee View PostSheesh...you hollow it out... Ask Mom to help D88de ;{)
let us not cry because we lost someone, but let us smile because we enjoyed their company for what time was allowed us!
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Heh... Just funnin ya man. I will say this tho... don't go out in public after gutting a couple onions..PHEW!
I think lemon juice takes care of the "aroma" tho.Last edited by Richtee; 04-05-2009, 07:29 PM.In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts
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Originally posted by erain View Postok do my best, i seen it one night after work around 2 am so i got to watch her do it, this sandra lee from the food channel. trim the bottom and the top of onion as close as possible to the ball of the onion. cut the cap off and set aside. take kife and eye up how deep u can go without puncturing. using finger as a guide for depth and counting inwarda approx 3 rings, make cuts from edge to center working way around the onion. the cuts should meet in the center. i then used a spoon and scooped out the center, a melon baller perhaps might work well... hope that gives you an idea. i was able to do it without messin any up. be careful with the knife though....
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Originally posted by Smokin Bill View PostHummmm, I'm thinkin 1 1/2" spade style wood bit. Food grade of course.S-M Misfit #16
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Very cool erain....think I'm gonna try fillin em with chili
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