Smokin-It User Forum!
Recipes => What's Cooking? => Topic started by: RG on April 05, 2015, 11:28:47 AM
-
I do a lot of cooking but my wife has gotten into our hobby and I am a LUCKY man! She can cook anything I can and more. She loves to grill and smoke so THAT is the ULTIMATE Lazy Q, lol. I won't bore you with the on the Keg pics of this but rather will show you the end result. I fresh ground a chuck roast and added a little angus brisket fat (it was a lean roast and needed the help). Kosher salt, fresh cracked pepper and a hot grill = MAGIC!
(https://www.smokinitforums.com/proxy.php?request=http%3A%2F%2Fwww.tpdatlanta.com%2Fbsk%2Fburg02.jpg&hash=0592e62de7a124f8ba0e7546a3a94cac8ad18ab9)
Oh yeah, her onion rings are the best I've ever eaten, period!
-
Wow, that looks great!
-
That looks really good, can you tell the secret for your wife's onion rings?
Thanks Greg
-
That looks really good, can you tell the secret for your wife's onion rings?
Thanks Greg
+1!
-
those Rings look like Restaurant quality.
-
I was able to pry the onion ring recipe from her ;)
Vidalia or similar onion sliced to desired thickness
1 1/2c seasoned flour ( I use Kentucky Kernal)
1/2c AP flour
3 eggs
1c milk
1 tbs white vinegar
Whisk together liquid ingredients. This is gonna be a double dip kind of scenario. Slice your rings, dip them in the liquid, then the flour, then the liquid, then the flour. Deep frying is best and at 375. You might want to taste the first one to make sure the salt is not too much or too little. I think I added about a teaspoon of salt to my flour.
When you make them, and people rave about them, be sure to say that you got the recipe from Mrs. RG (it was part of the deal)! :P
-
I was able to pry the onion ring recipe from her ;)
Vidalia or similar onion sliced to desired thickness
1 1/2c seasoned flour ( I use Kentucky Kernal)
1/2c AP flour
3 eggs
1c milk
1 tbs white vinegar
Whisk together liquid ingredients. This is gonna be a double dip kind of scenario. Slice your rings, dip them in the liquid, then the flour, then the liquid, then the flour. Deep frying is best and at 375. You might want to taste the first one to make sure the salt is not too much or too little. I think I added about a teaspoon of salt to my flour.
When you make them, and people rave about them, be sure to say that you got the recipe from Mrs. RG (it was part of the deal)! :P
Thanks for sharing and give your wife a hug from all of us!
Greg
-
Thanks to Mrs. RG! That's a great looking ring recipe!
-
They look great. What is seasoned flour?
-
They look great. What is seasoned flour?
(https://www.smokinitforums.com/proxy.php?request=http%3A%2F%2Fwww.hodgsonmillstore.com%2Fimg%2FProduct%2F220%2F7035118012.gif&hash=3360fcbddb81a1da4199392c368c322c963509d9)
It's flour that is seasoned with various spices. Really good on chicken, potato wedges, all things fried.
-
Never saw that flour before. I'll look for it. Thanks.
-
One question about the seasoned flour, Jason - does it have MSG in it? I can't use anything with MSG - triggers big migraines in the wife. :( So many things like this have it.
-
I'll look into it for you. I've read a fair amount about msg and there is overwhelming evidence that the symptoms from it are psychosomatic. Please don't take that as an insult, I am not saying that your wife is crazy or making it up, I just find it fascinating.
Just looked it up, it's in there unfortunately >:(
-
Thanks Jason. Trust me - it's not psycho-somatic for a good number of migraine sufferers. My wife has had them all her life, and once she started keeping a food diary, she found her triggers. If I accidentally cook something with "hidden" MSG, she has one within an hour! Usually don't find it until after she gets one. BUT - my son and I can eat those great-looking onion rings until the cows come home! ;)
-
Apparently is does contain MSG. But it is the last ingredient so it may not be much.
http://www.fooducate.com/app#page=product&id=8D143EDC-E10D-11DF-A102-FEFD45A4D471
-
Apparently is does contain MSG. But it is the last ingredient so it may not be much.
http://www.fooducate.com/app#page=product&id=8D143EDC-E10D-11DF-A102-FEFD45A4D471 (http://www.fooducate.com/app#page=product&id=8D143EDC-E10D-11DF-A102-FEFD45A4D471)
Thanks Arnie, but even a trace is too much...weird, I know. I'm looking for some other seasoned flour substitutes - I really want to make some rings that look that good!! Anyone with an alternative, let me know!
-
As an alternative (I'll be doing it since I don't like to keep a whole bunch of boxes of similar things in my pantry), just use AP flour and add your own spice/herb mix. Shouldn't see much, if any, difference.
-
As an alternative (I'll be doing it since I don't like to keep a whole bunch of boxes of similar things in my pantry), just use AP flour and add your own spice/herb mix. Shouldn't see much, if any, difference.
Eh....you can get real close but not exact. It is a good way to control what you want to have in it for sure! I think THE most important part is the double dipping and when in season, use Vidalia onions. For those like myself that are in GA, you do get spoiled to having easy access to them. They are just a phenomenal onion for o-rings.
For you folks that try the rings, let me know what you think about'em. They do taste as good as they look :D
-
Great idea on making my own seasoned flour, Steven - thanks! And Jason - +++1 on the Vidalias! Absolutely the best onion on the planet! Love 'em in rings, sauteed, cooked in things, etc... We only get them in the late spring to fall in NW AR.
-
Hey RG, I just checked can get this flour at Wal-Mart in Kansas City. I will be making these soon. As I think the Vidalias are in now. Tell your wife thank-you from me.
-
Hey RG, I just checked can get this flour at Wal-Mart in Kansas City. I will be making these soon. As I think the Vidalias are in now. Tell your wife thank-you from me.
I'll let her know, you'll love them, I guarantee it ;)
-
Planning on doing them maybe this weekend. I just have a small frydaddy, but seems like I seen a video on onion rings where they used a 9 inch skillet. I can keep the temp up and cook several as long as not crowded. In the frydaddy would be one or two.