Re: OT: smoked onions, liquid smoke

[Guest guest]

At 12:58 PM 12/24/2009, you wrote:

In a previous thread regarding

liquid smoke, Marilyn suggested smoked onions as an alternative to liquid

smoke.

I finally got around to trying it this week and was blown away with the

flavor. I smoked an onion then used it in sauteed mushrooms and it was

awesome. I'll need to try it in bbq sauce next, but am excited about the

possibilities.

Thanks Marilyn!

Heh-heh -- works great, doesn't it?

You might also try smoking onions, then chopping them and dehydrating

them so you can have " instant smoke flavor " when you're doing

something quickly.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

[Guest guest]

How was this done?

In a previous thread regarding

liquid smoke, Marilyn suggested smoked onions as an alternative to liquid

smoke.

What does one need to make this?

Re: OT: smoked onions, liquid smoke

At 12:58 PM 12/24/2009, you wrote:

In a previous thread regarding

liquid smoke, Marilyn suggested smoked onions as an alternative to liquid

smoke.

I finally got around to trying it this week and was blown away with the

flavor. I smoked an onion then used it in sauteed mushrooms and it was

awesome. I'll need to try it in bbq sauce next, but am excited about the

possibilities.

Thanks Marilyn!

Heh-heh -- works great, doesn't it?

You might also try smoking onions, then chopping them and dehydrating

them so you can have "instant smoke flavor" when you're doing

something quickly.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

[Guest guest]

Marilyn,

>

> Heh-heh -- works great, doesn't it?

>

> You might also try smoking onions, then chopping

> them and dehydrating them so you can have

> " instant smoke flavor " when you're doing something quickly.

>

Believe it or not, I thought of that too.

Great minds think alike?

[Guest guest]

Sara,

There are basically three different tools for smoking food: a charcoal or gas

grill, a dedicated outdoor smoker or an indoor stovetop smoker.

I used my charcoal grill. I bought some smoking chips, soaked them in water for

an hour, drained them and then placed them on the hot coals which were on one

side of the grill. I put a cut onion into the bbq away from the coals and closed

the lid. I let it sit in the smoke for about 20 minutes.

There are plenty of how-tos for smoking foods on the web.

Here's one on epicurious.com for smoking with a gas grill:

http://bit.ly/6pUnEy

Cheers,

Stocker

http://eatingscd.com

>

> How was this done?

>

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> In a previous thread regardingliquid smoke, Marilyn suggested smoked onions as

an alternative to liquidsmoke.

>

>

> What does one need to make this?

>

>

>