Posted By: Jim Morpeth Posted In: As The Pit Smokes Date Posted: February 22nd, 2012 Comments: 0

Back a couple hundred years ago when I was a teenager, I used to double date with Fred Fussell of local museum fame. Fred introduced me to Bill, Phil and Neal’s (or was it Bill, Neal and Phil’s) Barbecue in Phenix City, Al. At the time it was located where the old Kmart was on Highway 80 — across from where Country’s ended up years later and no longer is. When we use to go, there was a big area behind the restaurant where you could do car hop service in sort of a pasture — great area for a date.  That was the first time I ever had barbecue onions or marinated or pickled or whatever you want to call them. Sure didn’t know I would end up in the business years later but I’ve always loved food and especially barbecue and never forgot those onions. I really can’t remember what theirs tasted like but I remembered them when I started Country’s and came up with my own version.

They’re incredibly simple provided you have some of our medium sauce and some good onions. I recommend Vidallia onions or a sweet Spanish onion. Peel your onions and slice them thin. Then soak them in a 50/50 mixture of Country’s medium sauce and white vinegar — takes a couple days to get’em right. Don’t have any of our sauce — well just stop by and buy some or order online y’all!



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