Dinner Saturday 11th May 2013

[pacanis]

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.

 

[Andy M.]

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.

 

[CraigC]

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.

 

[pacanis]

Leaving the skin on helps hold the rings together, too.

 

[Andy M.]

Leaving the skin on helps hold the rings together, too.

My problem is with the centers falling out when you turn them over.

 

[pacanis]

My problem is with the centers falling out when you turn them over.

Gotta feed the grill gods

 

[Andy M.]

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.