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BBQ potatoes?


 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">The texture of the onions might be a bit mushy or soft, but I bet they'd be a great way to make some soup, after pureeing them, and adding other ingredients. Mmmmm smoky french onion soup. </div></BLOCKQUOTE>

I think you're on to something. I had a smoked tomato soup once, that I really enjoyed.
 
Anthony Bourdain wrote a book a few years back that I absolutely loved. It was based on the recipes of his french bistro in New York. He spells out a recipe for a french onion soup that was the best I ever had.

I enjoyed how he emphasized going slow and doing it right, versus cutting any corners and trying to speed up the process.

I have made that recipe twice I think, and it's delicious. I imagine adding smoked onions might throw off the balance of flavors if it's done to an extreme, but I wont know till I try it.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Tom Chips:
A regular onion would probably turn out just as sweet as a Vidalia onion, after a long slow cook. But it sounds good, why not try it. I think any produce that sits in there for a long time is going to have a similar texture though, once all those cell walls break down.

The texture of the onions might be a bit mushy or soft, but I bet they'd be a great way to make some soup, after pureeing them, and adding other ingredients. Mmmmm smoky french onion soup.
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Tom, pics look great, love smoked taters. Here's a link on onions, incase you didn't see it. You can leave the foil open to get smoke on them. I've made so many of these, it's like eating whole onion french onion soup out of a foil bowl. Also the whole head cabbage is great too. Link to whole onions on the WSM.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Tom Chips:
Thanks man, sounds great. I'm not into uncooked onions, but I love em when they're tamed by some heat. </div></BLOCKQUOTE>
I've been using the Hybrid variety "Candy" from the amish farm. They are sweet when raw, but when cooked, WOW! they are great.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Anthony Bourdain wrote a book a few years back that I absolutely loved </div></BLOCKQUOTE>

Love it too, just cooked from it the other night (brandade de morue, salad nicoise, moules marinieres, frites, steak au poivre). Funny thing was the dust jacket fell off, revealing the cover, and startling me with what was on it. After owning and cooking from the book for a couple of years I never knew it was there.

The onion thread sounds great, its exactly what I was looking for. I'm thinking the onions could make a nice sauce for moistening brisket.
 
Yeah, if memory serves me correctly, its a skull with a chef top hat or something. Kinda qirky. Yeah, for me, everything in that book besides the seafood looks good. But that's just me.
 
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