Pit Boss Smoked Onion Bombs
These delicious onion bombs are a meatball loaded with cheese, encased in an onion, then wrapped in bacon with a yummy BBQ glaze.
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 pork sausage, minced onion, garlic, egg, milk, breadcrumbs, and BBQ rub in a large mixing bowl. Mix until just combined. The cheese cube goes in the center during assembly — not in the mixture.
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 2.5 hours until the internal temperature reaches 155°F.
Step 7: Baste The Onion Bombs
- At the 2.5-hour mark brush each bomb generously with BBQ sauce. Close the lid and continue smoking for 30 more minutes until the internal temperature reaches 175°F. Rest for 5 minutes before serving.