Big Poppa Smokers was founded in 2009 and in just seven short years has become a world-class competition team that was featured on TLC’s BBQ Pitmasters, which helped them land a deal with BJ’s Restaurant and Brewhouse. The nationwide restaurant chain features four Big Poppa Smokers rubs on their permanent menu. Since, Big Poppa has become one of the leading online retailers for grills, smokers, rubs and sauces.
YIELD: 20-30 onions
- 2 lbs. small onions
- 6 Tbsps. sugar
- 1 bottle balsamic or malt vinegar
- 1 quart white vinegar
- Optional: 1.5 quarts water
- 1 Tbsp. pickling spice
- 2 quart mason jars or 1 large plastic container
Soak the onions in warm water for 45 minutes to loosen the skins, then remove. Cut top off the onion. Slice open the root section.
Mix sugar with the water and dissolve. Place peeled onions in container and fill with the sugar brine, Fill to the top and tighten the lid. Refrigerate for 24 hours.
After 24 hours, rinse the onions well, pat dry and smoke at 2:25 for 30 to 45 minutes.