Onion Petal Beer Batter Smoked Beef Brisket

These Beer Battered Smoked Onion Rings are made by slowly smoking a whole onion, slicing it, and blanket it with our flavorful beer batter. The texture and lightly smoked flavor make for the perfect onion ring. These make a corking appetizer or you tin can use them on an epic Western Manner Burger.

These smoked onion rings make an incredible appetizer or topping to burgers.

The inspiration for this amazing care for came from Chef Doug Adams, former chef of Bullard Tavern in Portland, OR. In this Instagram video he walked through his favorite way to become the perfect onion ring. We put this to the test and modified the recipe with our favorite beer battered coating and dipped in a killer chipotle ranch dipping sauce. It's out of this world! And you don't need to go to a restaurant to attain a great smoked onion ring!

Jump to:

• Ingredients for Beer Battered Smoked Onion Rings
• How To Smoke an Onion
• Grooming
• Making the Onion Rings
• Dipping Sauce
• Variations
• Other Appetizer Ideas
• Beer Battered Smoked Onion Rings

Ingredients for Beer Battered Smoked Onion Rings

The most of import ingredient is the sweet white onion. While whatsoever onion works, the balance of sweet and flavor is best with the Walla Walla Sugariness or general sweet onion. Vidalia is another peachy variety. If you go yellow we find the results tend to be a bit banal, and with cherry-red onions the flavor gets more than intense. The correct balance is the sugariness variety.

For the breadcrumbs we use flour, dry rub seasoning, and beer. The carbonation of the beer helps to bring a fluffy and airy texture to the result after frying. The dry out rub adds salt and some extra flavoring to the bite as well.

Lastly we're mixing some ranch dip (homemade or store bought) with some chipotle in adobo for some sweet estrus.

How To Smoke an Onion

But throw the entire onion on the smoker.

1. Prepare the smoker for a low heat cook. Target 225 degrees Fahrenheit using your favorite wood. We strongly recommend fruit woods for a sweeter and less smoke intense flavour. Oak or hickory will be nice, simply adds more of the smoky flavor. Avoid Mesquite every bit that can burn also smoky.
2. After the smoker is at temperature, place the entire onion on the smoker and smoke for one hour.
3. Remove the onion from the smoker so identify information technology in the refrigerator to cool downwardly.

About Cooking Time: We tested at two and 3 hours, and after one 60 minutes the onion starts to become too soft for onion rings. Two hours would exist great for a smoked onion dip, three gets too mushy.

On the left: an onion smoked for i hour. On the right: a raw sweet onion

Chef'due south Note: Onions have a higher ratio of water in them. And then the longer you smoke them, the more that water is pushed out of the onion and can touch on the texture.

Preparation

If you simply accept the warm onion rings and dip into the batter and fry, and then equally y'all bite into the onion ring, the entire onion will just come with it and y'all are left with fried batter. The trick for seize with teeth through onion rings is cooling downwardly the smoked onions. Thus the freezer or fridge trick.

Cool Onions: Place the onion into the refrigerator for 4 hours, or the freezer for one hour to cool down. As the onion cools you can prepare the fryer oil. Afterward the onions have cooled, remove the outer skin of the onion, and cut into pencil width rings.

Heat Oil: In a large Dutch oven, set up a combination of avocado and olive oil (50/l blend), use 2 cups of each. Place it on a burner on medium/low estrus and go the oil to 375 degrees Fahrenheit. If the oil is too cool, the frying takes longer and you lot are left with soggy onion rings.

If the oil is besides hot, so the batter will burn before getting crunchy all the fashion through. And then exist certain to target 375 degrees F.

Tool Tip: Having a good instant read thermometer is a key tool nosotros recommend for whatsoever type of cooking. The Thermoworks Thermapen 1 is the all-time instant read thermometer on the market and is a great tool for monitoring fry oil.

Advanced Grooming: You can smoke the onion the twenty-four hours before and absurd it downwards overnight in the fridge. If you practice this, and then be sure to encompass the sheet tray with plastic wrap and then they don't dry out.

Making the Onion Rings

Yous need two stations for the smoked onion rings. The concoction and the dredge.

1. Dredge the onion rings into the flour commencement to glaze.
2. Then drop the dredged onions into the wet concoction to coat them thoroughly.
3. Drop into the hot oil and flip once until gold in color, about 2 minutes per side. Remove the onion rings and place them on a cooling rack with some newspaper towels to catch any access oil.
4. Lay the onion rings on a sheet tray lined with paper towel or on a cookie drying rack and then lightly salt as soon as they come off.
5. Repeat

Step by step process in making fried onion rings.

Dredge – A dredge in cooking is using a dry ingredient to help batter stick. In this example we employ ½ cup of flour in a medium size bowl or tray. Drop four or five pieces of onion into the tray and coat with the flour.

Batter – Great onion rings outset with the batter. Add together flour, corn starch, and dry out rub together in a large basin. Then slowly whisk in the beer. After combined it should have the texture of pancake batter. Thick, simply not dense. Add together a fiddling water if information technology's too thick until it'southward the right texture. Don't overmix or you over-activate the gluten and information technology becomes gummy.

Why corn starch in onion rings? It helps with the crispiness and texture. Nosotros likewise like to utilise it on our chicken wings also.

Frying Onion Rings – Unless you lot have a commercial fryer, the all-time technique is to fry the smoked onions in smaller batches. We utilise a large cast iron dutch oven. Once they are placed into the fry oil, the oil cools downwards, and by just doing in four or five rings per batch you lot get the right texture so allow the oil to heat up over again in between the batches. Another reason for a proficient instant read thermometer or frying oil thermometer.

When finished frying, identify the onion rings on a paper towel or a cookie drying rack, and immediately dash with kosher salt for more season. Let cool and eat.

Y'all may find yourself increasing and decreasing the heat source often as you fine tune your stove top and the temperature of the oil. Especially if you do not fry often, after a few times, you will discover the sweet spot.

These smoked onion rings are crunch and flavorful.

Dipping Sauce

While you tin can apply regular ranch, adding an additional smoky and spicy element but makes this smoked onion recipe pop. Simply add together some adobo and ane finely diced chipotle pepper to ½ cup of ranch and stir to combine. That's it.

Variations

Gluten Costless Option – We tested this recipe with both gluten and gluten-free all purpose flour (Bob's Carmine Manufacturing plant 1-to-1 GF mix) and the ratios were the same.

Beer – We used Pilsner, Stout, Amber, and IPA for the variations of beer batter and the Pilsner and Amber had the most counterbalanced flavor. IPA was a little bitter and the stout beer masked the flavor of the smoked onion.

Other Appetizer Ideas

• Grilled Craven Wings
• Smoked Beefiness Armadillo Eggs with Blood-red Wine Glaze
• Goat Cheese Dip with Shiitake Mushrooms
• Smoked Chicken Wings

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• ▢ one large sweet onion (Vidalia work also too)
• ▢ 2 cups extra virgin olive oil
• ▢ 2 cups avocado oil
• ▢ ii cups flour, divided (Reserve ½ loving cup of the flour for the dredge and use the remaining i ½ cups for the batter)
• ▢ 2 tablespoons ultimate dry rub
• ▢ one tablespoon corn starch
• ▢ 12 ounce pilsner, (a lager works well too)
• ▢ 2 tablespoons kosher salt Employ to dash on the finished onion rings.

Chipotle Ranch Dip

• ▢ ½ cup ranch dressing (homemade or store bought)
• ▢ two tablespoons Adobo Sauce from chipotles
• ▢ 1 finely diced chipotle

Melt Style Prevent your screen from going nighttime

For Smoking Onions

• Prep Smoker: Ready the smoker for a depression rut cook. Target 225 degrees Fahrenheit using your favorite wood. We strongly recommend fruit wood for a sweeter and less smoke intense season. Oak or hickory will be nice, just adds more of the smoky flavor. Avert Mesquite as that can burn down too smoky.

• Smoke: After the smoker is at temperature, place the entire onion on the smoker and smoke for one hour. Remove the onion from the smoker and then place it in the fridge to cool down.

For Onion Rings

• Oestrus Oil:In a large Dutch oven, prepare a combination of avocado and olive oil (50/50 blend), use 2 cups of each. Place information technology on a burner on medium/depression oestrus and get the oil to 375 degrees Fahrenheit. If the oil is too cool, the frying takes longer and yous are left with soggy onion rings.

  If the oil is too hot, then the batter will burn down before getting crunchy all the way through. So be certain to target 375 degrees F.

• Dredge: Use ½ cup of the flour in a medium size basin or tray. Drop iv or five pieces of onion into the tray and glaze with the flour.

• Batter – Add flour, corn starch, and dry out rub together in a large bowl. So slowly whisk in the beer. After combined information technology should have the texture of pancake concoction. Thick, but not dense. Add a piffling water if it's too thick until it's the right texture. Don't overmix or you over-activate the gluten and information technology becomes viscid.

• Frying Onion Rings – Unless you have a commercial fryer, the best technique is to fry the smoked onions in smaller batches. We utilise a big bandage fe dutch oven. One time they are placed into the fry oil, the oil cools downwardly, and by only doing in four or five rings per batch you get the right texture and so allow the oil to heat up once more in between the batches. Another reason for a good instant read thermometer or frying oil thermometer.

• When finished frying, place the onion rings on a newspaper towel or a cookie drying rack, and immediately dash with kosher common salt for more than season. Let cool and consume with your favorite dip.

Chipotle Ranch Dip

• Combine all ingredients in a small-scale basin and stir. Place into a dipping dish.

Almost Cooking Time: We tested at two and three hours, and later one hour the onion starts to become too soft for onion rings. Two hours would be great for a smoked onion dip, three gets also mushy.

Cool Onions:Place the onion into the refrigerator for four hours, or the freezer for one hour to cool down. As the onion cools you can prepare the fryer oil. After the onions have cooled, remove the outer peel of the onion, and cutting into pencil width rings.

Tool Tip:Having a adept instant read thermometer is a fundamental tool nosotros recommend for whatever blazon of cooking. The Thermoworks Thermapen One is the best instant read thermometer on the market and is a dandy tool for monitoring fry oil.

Avant-garde Preparation: You can smoke the onion the day before and absurd it down overnight in the fridge. If yous do this, then be sure to encompass the sheet tray with plastic wrap so they don't dry out out.

Gluten Complimentary Option – We tested this recipe with bothglutenandgluten-complimentary all purpose flour (Bob's Ruby Mill 1-to-1 GF mix) and the ratios were the aforementioned.

Beer – We used Pilsner, Stout, Bister, and IPA for the variations of beer batter and the Pilsner and Amber had the well-nigh balanced flavor. IPA was a little bitter and the stout beer masked the flavor of the smoked onion.

Discover the perfect wine pairing at the Vindulge Wine Shop

Calories: 480 kcal | Carbohydrates: 13 g | Protein: two g | Fatty: 47 g | Saturated Fat: half dozen thou | Polyunsaturated Fatty: seven g | Monounsaturated Fat: 32 g | Cholesterol: 2 mg | Sodium: 378 mg | Potassium: 48 mg | Fiber: ane chiliad | Sugar: one g | Vitamin A: 17 IU | Vitamin C: one mg | Calcium: fourteen mg | Atomic number 26: i mg

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