Have you been on the hunt for the perfect appetizer for your cookout or game day? An onion bomb reigns supreme as the ultimate BBQ appetizer.
This delicious creation is a meatball loaded with cheese, encased in an onion, then wrapped in bacon and generously coated with BBQ sauce .
As the onion bomb cooks, the bacon crisps up and the inside melts, creating gooey cheesy goodness when you cut it open.
These BBQ bacon wrapped onion bombs don’t just look fantastic – trust me, they taste even better!
Table of contents
What Is an Onion Bomb?
An onion bomb is an amazing BBQ appetizer that you didn’t know you needed. This delicious dish is made with an onion shell that is then stuffed with ground meat and cheese.
This little bite of heaven is wrapped in bacon to make the perfect savory combo.
What You’ll Need to Make Onion Bombs
- Bacon
- Ground Beef
- Mushrooms
- Jalapeno
- Egg
- Onions
- BBQ Sauce
- Hot Sauce
- BBQ Rub
- Cheese
How to Make Onion Bombs on a Pit Boss
Step 1: Slice and Prep the Onions
Firstly, slice both ends of the onions. Cut each onion in half lengthwise, removing the papery outer skin and blemished layers.
Separate the onions into layers, keeping the matched pairs together/ Reserve the large pairs to be the exterior shell of your onion bombs.
Step 2: Make the Mixture
In a large mixing bowl, mix the ground beef, egg, mushrooms, jalapeno and approximately 1-1.5 tbsp bbq rub in a bowl.
Step 3: Stuff and Season the Shells
Place two matching large onion layers on your work surface, rounded side down.
Take a portion of the meat mixture and stuff in one-half of the onion. Press a cube of cheddar cheese into the center.
Now, top the mixture in the matching half. Wrap each onion bomb in bacon, with one slice of bacon on the seam and the other over the holes in the onion to keep the stuffing in.
Secure them with toothpicks.
Generously season the stuffed bombs with your BBQ rub.
Step 4: Smoke the Onion Bombs
Preheat your smoker to 250°F. Brush and oil the grill grates, before placing your onion bombs on them.
Smoke the onion bombs for approximately 2 hours, until the internal meat temperature reaches 165°F.
Baste with barbecue sauce during the last 10 minutes of the cooking process.
Step 5: Serve
Once cooked, transfer to a plate. Let them rest for 5 minutes before serving.
What Temperature to Cook the Onion Bombs At
The onion bombs should be cooked at a medium-low heat of about 250°F-275°F.
Hence, your Pit Boss smoker should be preheated to 250°F before you start the cooking process.
What Internal Temperature Do the Onion Bombs Need to Reach
The onion bombs are only considered safe to eat when they reach an internal temperature of 165°F. After an hour of adding your onion bombs to the smoker, you should begin checking them for doneness.
You can use an internal probe thermometer to check the internal meat temperature.
How Long to Cook the Onion Bombs For
The onion bombs will take around 2 hours of cooking time to reach a safe internal temperature of 165°F. However, you should always monitor the internal temperature of the meat when measuring doneness instead of the cooking time to be on the safe side.
Make sure you baste with your favorite barbecue sauce during the last 10 minutes of the cooking process.
Tips for Smoking the Best Onion Bombs
- Cut the ends off: Separating the onions can be a hassle. Thus, cutting the ends off the onions before halving and separating them helps the most. After doing this, you can push the individual onion rings out from the ends.
- Make Sure To Use Bacon : The bacon wrap creates the seam and seals in the meat mixture. Hence, make sure you use those bacon strips well and wrap them around the ends and sides of the onion bomb to keep them from falling apart.
- Have fun with flavors!: Keep things fun by mixing the recipe up with a seasoning and sauce of choice. You may even fill the bombs with a different blend of cheeses, or add pickles or anything else that sounds good to you!
How to Store Leftover Smoked Onion Bombs
Although it’ll be hard to have leftovers with everyone wanting more of this flavorful appetizer, you may store these to consume later!
Ensure you let these smoked onion bombs cool before placing them in an airtight container. You can refrigerate these for up to 3-4 days.
What Wood Chips to Use While Smoking Onion Bombs
When smoking onion bombs, it’s best to use wood that leaves a strong smoky taste such as Hickory wood or Oak.
This is sure to complement the sweet and savory notes in your dish perfectly.
Can Onion Bombs Be Frozen
Yes, you can certainly freeze these for up to 3 months. However, the bacon will not be at the same level of crispiness when eaten after freezing.
How to Reheat Smoked Onion Bombs
When stored in the fridge, reheat these onion bombs in the microwave for a few minutes. If frozen, thaw in the refrigerator and then reheat in the microwave.
What to Serve With Smoked Onion Bombs
The options of dishes you can serve with smoked onion bombs are endless, especially because these bombs can be served as an appetizer as well as a main course!
If serving for dinner, some mashed potatoes and a green vegetable will pair perfectly with these onion bombs.
For the more indulgent meal pair these onion bombs with a side of mac and cheese for the heartiest dinner.
More Bacon Recipes
Pit Boss Smoked Onion Bombs
Equipment
- 1 Pellet smoker
Ingredients
- 2 whole large yellow onions look for perfectly round ones
- 8 ounces medium cheddar cheese cut into 2-ounce cubes
- 1 pound pork sausage
- 3 cloves garlic minced
- 1 whole egg lightly beaten
- ¼ cup milk
- ¼ cup breadcrumbs
- 2 tbsp Rub
- 4 tbsp BBQ Sauce
Instructions
Step 1: Preheat
- Preheat your smoker to 250 degrees F with your hickory wood chips.
Step 2 :Prep the Onions
- Slice the root and stem ends off the onions. Cut each onion in half and remove the outer skin and any blemished layers.
- Leave the outer rings intact while removing the inside of the onions and mince.These large rings will go on to form the exterior shell of the onion bombs.
Step 3: Make the Meat Stuffing
- Combine the ground beef, garlic, egg, bread crumbs, cheese, salt, and pepper in a large mixing bowl.
Step 4 : Assemble
- Place some of the meat mixture in the bottom round of one onion ring. Gently press a cheese cube into the center of the sausage.
- Top with another onion ring stuffed with sausage. Seal up the edges to keep the cheese in.Make sure that your meat-stuffed onions are nice and round.
Step 5: Wrap in Bacon
- Wrap the seam of each onion with a slice of bacon, securing it with a toothpick.
- Wrap an additional piece of bacon from the top to the bottom and back up, sealing the holes on the ends, securing the onion with another toothpick.
Step 6: Smoke
- Place the onions on the smoker and cook for around 3 hours, or until the internal temperature of the sausage reads 175 degrees F.
Step 7: Baste The Onion Bombs
- Baste the bombs with BBQ Sauce, close the lid, and continue smoking until the bombs reach 175°F internal temperature.
Smoke On!
Charlie
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
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