Guru
Bacon-Wrapped Vidalia Onion Rings
Bacon-Wrapped Vidalia Onion Rings are tasty, fun and addictive. If you can eat just one, get some help.
What's In It?
The Rings
- 2 Large Vidalia Onions
- 1 pound Thick-cut Bacon
- 1 T Heath Riles Honey Rub
- 1/2 T Slap Ya Mama Cajun Seasoning
- 1 t Smoked Paprika
The Dip
- 1 c Duke's Mayonnaise
- 1/2 c Heinz Ketchup
- 1/2 c Chili Sauce
- 2 T Grated Onion
- 2 T Worcestershire Sauce
- 1 Juiced Lemon
- 1 T White Wine Vinegar
- 2 Garlic Cloves, smashed and minced
- 1 T Ground Sweet Paprika
- 2 t Dry Mustard
- 1 dash Sea Salt
- 1 dash Ground Black Pepper
- 1 dash Ground White Pepper
How to Make It
The Rings
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Preheat your smoker to 280 degrees Fahrenheit.
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Mix all dry seasonings. Set aside.
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Slice Vidalia onions into thick slices. Separate the rings so that two rings remain together, this will give you sturdier onion rings that will maintain a ring during smoking. Soak rings in iced water for 10 minutes.
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Wrap each Vidalia ring with a slice (or two) of bacon all the way around. Tuck the ends of the bacon under the last loop. Season the onion ring with dry seasonings.
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Place the Vidalia rings on a slotted rack on your smoker and let smoke for about 40 minutes and turn them over. Smoke another 40 minutes and crank the heat up to 350 degrees Fahrenheit. Let cook at 350 for 5-8 minutes and flip. Once they are to the crisp level you like, remove from smoker and add a light layer of your dry seasoning while the rings are still hot.
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Let the Vidalia rings rest for about five minutes before serving.
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Serve with Grillax Comeback Dressing.
The Dip
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Combine the mayonnaise, ketchup, chili sauce, onion, Worcestershire sauce, lemon juice, vinegar, paprika, garlic, and mustard in a bowl and whisk to mix well.
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Season with salt and pepper to taste and refrigerate in an airtight container until ready to use, or for up to 4 days.
