All the dry ingredients in first photo plus my homemade rub. Cheddar cheese. Hungarian PaprikaOh man. Jackpot. Everything looks great. What else do you have on those onions besides bacon?
All the dry ingredients in first photo plus my homemade rub. Cheddar cheese. Hungarian Paprika
Hey John..Sour Cream, Miracle Whip, Chile powder, Hungarian Paprika and Horse Radish..thanks for starting the Onion AddictionVery nice looking burger and onion!!! Did you use any type of dipping sauce with your onion or eat it as is?
i would say around 130. I was reading at 350-400 dome indirect. Squash them with a spatula before you put the cheese on. My middle was kind of tough, didn't squash easy. That should of been my first clue...blame the beer I do!Roger the wifey and I are doing the exact same dinner tonight. So your saying about 1:30 - 1:45 would be about right for the onions? Your's sure looks great!
Like your sauce combo too. We'll have to name an onion after John S. for starting this addiction.