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SierraScott
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Joined: 12 Sep 2007
Posts: 1111
Location: Pollock Pines, CA
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 Posted: Dec 08 2009 Post subject: |
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Mighty Fine Mrs. K.A.M.! well done again. I just love those pork loins.
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Mrs. K.A.M.
BBQ Super Pro
Joined: 15 Aug 2008
Posts: 3312
Location: Southeast Texas
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| Posted: Dec 08 2009 Post subject: |
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reefermadness: Thanks, I saw your post, looks delicious, The brine worked out great, made the meat fork tender and had a good flavor 
vexter1: Thank you
Cranky Buzzard: Thanks, sure you can borrow it for your workbook, considering I got the onion idea from you Everyone sure like the onion, I think you might have something there Charlie 
71ragtop: Thank you
SierraScott: Thank you
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SmokeHound
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Joined: 29 Aug 2009
Posts: 2462
Location: North Idaho
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| Posted: Dec 08 2009 Post subject: |
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Nice job on that pork loin Mrs. K.A.M. - it looks SO moist!! Love those onions too! That's a very yummy lookin' plate, my friend!
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ckone
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Joined: 23 Oct 2009
Posts: 2451
Location: Austin, TX
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| Posted: Dec 08 2009 Post subject: |
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| I'm on the band wagon here, looks great to me too. |
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Cranky Buzzard
BBQ Super Pro
Joined: 13 May 2008
Posts: 2385
Location: Plano, Texas
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| Posted: Dec 08 2009 Post subject: |
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The next update of the workbook will have the onion in it and I'll use your finished pic in it. I have the prep pics, I've just never taken a finished shot, plus I've never had one come out looking as nice as yours did!
The onions are hard to beat and SO easy to do, not to mention there are so many different things you can do with them.
Charlie
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Mrs. K.A.M.
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Joined: 15 Aug 2008
Posts: 3312
Location: Southeast Texas
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| Posted: Dec 08 2009 Post subject: |
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SmokeHound: Thank you sooo much, girlfriend
ckone: Thank you
Cranky Buzzard: Thank you, I feel honored that you'll be using my pic
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Oregon smoker
BBQ All Star
Joined: 07 Nov 2006
Posts: 6246
Location: Portland, OR
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| Posted: Dec 09 2009 Post subject: |
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| I know you have posted the recipe for the onion once before but my brain cant recall how those are made. So can re-post the recipe for me, please. |
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Cranky Buzzard
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Joined: 13 May 2008
Posts: 2385
Location: Plano, Texas
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| Posted: Dec 09 2009 Post subject: |
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| Oregon smoker wrote: | | I know you have posted the recipe for the onion once before but my brain cant recall how those are made. So can re-post the recipe for me, please. |
The recipe is SO easy...
Take an onion and chop off both ends and peel as normal.
Then, slice the onion about 1/2 way through in a checkerboard pattern.
Layout some aluminum foil that is large enough to totally cover your onion(s) with a little extra room for the garlic we are about to talk about.
Pour a spot of EVOO on the foil and place the onion on it. After placing the onion on the foil surround the base of the onion with some peeled garlic cloves. You can put a couple on top as well if you want.
Then pour some EVOO all over the top of the onion and coat the top of the onion with your seasoning of choice. Steak seasoning, brisket rub, and even lemon pepper are GREAT!
After coating the top of the onion, wrap it up in the foil tightly and place it on the smoker grate.
Leave it on the smoker for a couple of hours and then for the last 20-30 minutes open the foil a bit to let it get some smoke.
Note: the time on the pit is up to you. I like the onion almost translucent and soft, while others like it to have a bit of the onion bite and some firmness left in it. You'll need to experiment with it to find out how you and your guests prefer it.
The taste you get from this is amazing and people that don't care for garlic and/or onions seem to love it once they have tried it.
It goes well with most anything from the pit as well.
Here is a before wrapping shot
Here is a final shot that is compliments of Mrs K.A.M.
Let us know if you have any questions...
Charlie
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Oregon smoker
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Joined: 07 Nov 2006
Posts: 6246
Location: Portland, OR
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| Posted: Dec 09 2009 Post subject: |
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| Cranky Buzzard wrote: | | Oregon smoker wrote: | | I know you have posted the recipe for the onion once before but my brain cant recall how those are made. So can re-post the recipe for me, please. |
The recipe is SO easy...
Take an onion and chop off both ends and peel as normal.
Then, slice the onion about 1/2 way through in a checkerboard pattern.
Layout some aluminum foil that is large enough to totally cover your onion(s) with a little extra room for the garlic we are about to talk about.
Pour a spot of EVOO on the foil and place the onion on it. After placing the onion on the foil surround the base of the onion with some peeled garlic cloves. You can put a couple on top as well if you want.
Then pour some EVOO all over the top of the onion and coat the top of the onion with your seasoning of choice. Steak seasoning, brisket rub, and even lemon pepper are GREAT!
After coating the top of the onion, wrap it up in the foil tightly and place it on the smoker grate.
Leave it on the smoker for a couple of hours and then for the last 20-30 minutes open the foil a bit to let it get some smoke.
Note: the time on the pit is up to you. I like the onion almost translucent and soft, while others like it to have a bit of the onion bite and some firmness left in it. You'll need to experiment with it to find out how you and your guests prefer it.
The taste you get from this is amazing and people that don't care for garlic and/or onions seem to love it once they have tried it.
It goes well with most anything from the pit as well.
Here is a before wrapping shot
Here is a final shot that is compliments of Mrs K.A.M.
Let us know if you have any questions...
Charlie |
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SierraScott
BBQ Super Pro
Joined: 12 Sep 2007
Posts: 1111
Location: Pollock Pines, CA
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| Posted: Dec 09 2009 Post subject: |
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ya know, Cranky Buzzard; I did several things with foiled onions on the smoker, but nothing topped what you posted on here about the foiled onions that you do. It's a must have for pulled pork sandwiches now. They are a shinning example of the great things one can learn from this site. Simple, yet so tasty.
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double j smoke `n grill
BBQ Fan
Joined: 16 Sep 2008
Posts: 377
Location: the netherlands
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| Posted: Dec 09 2009 Post subject: |
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great cooking ms k.a.m., i kinda forgot about the onions, gonna give them a try again soon after seeing these pics
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Mrs. K.A.M.
BBQ Super Pro
Joined: 15 Aug 2008
Posts: 3312
Location: Southeast Texas
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| Posted: Dec 09 2009 Post subject: |
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Cranky Buzzard: Thank you for having my back on this one, I know how to make them but I wasn't sure how to put it into words.
double j smoke `n grill: Thanks, we do the onions quite often, definitely one of our favorite sides.
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BBQMAN
BBQ Super All Star
Joined: 13 Jun 2005
Posts: 15475
Location: Florida
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| Posted: Dec 09 2009 Post subject: |
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Great looking food Mrs. K.A.M.
Congrats on getting something green on the plate! 
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Mrs. K.A.M.
BBQ Super Pro
Joined: 15 Aug 2008
Posts: 3312
Location: Southeast Texas
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| Posted: Dec 09 2009 Post subject: |
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BBQMAN: I figured you would notice the greenery Thank you
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Canadian Bacon
BBQ Super All Star
Joined: 06 Sep 2007
Posts: 13550
Location: Mississauga ON Canada
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| Posted: Dec 10 2009 Post subject: |
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Well Mrs K,your 1st pork loin looks like it turned out real nice,great looking plate and the onions turn out great doing them that way.What temp did you pull your loin at?
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Mrs. K.A.M.
BBQ Super Pro
Joined: 15 Aug 2008
Posts: 3312
Location: Southeast Texas
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| Posted: Dec 10 2009 Post subject: |
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Canadian Bacon: Thank you very much. I pulled it off the WSM between 145 & 150, let rest for about 15 minutes before slicing.
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Boomer
BBQ Super Pro
Joined: 22 Mar 2007
Posts: 1543
Location: SMOKIN' in SHAMOKIN PA
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| Posted: Dec 10 2009 Post subject: |
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Mrs. K.A.M.
Your still the QUEEN of the ring. The pork looked
fantastic. The onion was a thing of beauty. A buddy
just brought me some white asparagus. Can't wait to
make some
Your pal in Pa
Boomer
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Mrs. K.A.M.
BBQ Super Pro
Joined: 15 Aug 2008
Posts: 3312
Location: Southeast Texas
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| Posted: Dec 10 2009 Post subject: |
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Boomer: Thanks, you always say such nice things 
Your pal in TX
Debbie
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PitMattster
BBQ Fan
Joined: 20 Jan 2010
Posts: 384
Location: Calgary, Alberta
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| Posted: Feb 07 2010 Post subject: |
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Wow! I'm so glad I stumbled onto this post, just bought a sack of onions and wasn't too sure what to do with them...pics to come 
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