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Old 05-12-2013, 05:38 AM   #21
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In addition to the above, I also did a vidalia onion on the grill. After all, you have to have your veggies. I peeled it and cut an inch deep hole in the top. I filled the hole with bacon fat and chicken base, wrapped it in HD foil and put it on the grill for 30 minutes. Delicious!
I've got a Vidalia I picked up this past week for just that purpose. I use butter and beef soup base, but I like the idea of the bacon fat.
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Old 05-12-2013, 09:28 AM   #22
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I've got a Vidalia I picked up this past week for just that purpose. I use butter and beef soup base, but I like the idea of the bacon fat.
It turned out pretty good. The bacon fat added a hint of smoke flavor.

I have another one that I plan to cut into thick slices and grill. I got the idea of using a bamboo skewer through the middle of the slice to keep the rings together.
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Old 05-12-2013, 09:34 AM   #23
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Use two skewers and the rings will not try and twirl on the one. Of coarse if you use a flat wide skewer it won't happen either.
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Old 05-12-2013, 09:41 AM   #24
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Leaving the skin on helps hold the rings together, too.
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Old 05-12-2013, 09:45 AM   #25
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Leaving the skin on helps hold the rings together, too.
My problem is with the centers falling out when you turn them over.
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Old 05-12-2013, 09:47 AM   #26
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My problem is with the centers falling out when you turn them over.
Gotta feed the grill gods
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Old 05-12-2013, 02:45 PM   #27
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Gotta feed the grill gods
They're fat dumb and happy in my grill. I try to get them to be satisfied with drippings and scrapings.
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