Smoked Onion Bombs
Ground pork and cheddar stuffed inside an onion shell, wrapped in bacon, and smoked at 250°F until the bacon crisps and the cheese melts through. The thing people always ask about at a cookout.
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
- Preheat your smoker to 250 degrees F with your hickory wood chips.
- Slice the root and stem ends off the onions. Cut each onion in half crosswise and remove the papery outer skin and any blemished layers.
- Remove the inside of the onions and mince, leaving the outer rings intact. These large rings will form the exterior shell of your onion bombs.
- Combine the ground pork, minced onion, garlic, egg, breadcrumbs, milk, and rub in a large mixing bowl. Mix until just combined.
- Place a portion of the meat mixture in the bottom round of one of the onion rings. Gently press a cheese cube into the center of the sausage.
- Top with another onion ring stuffed with sausage and seal up the edges to keep the cheese in. Your meat-stuffed onions should be nice and round.
- Wrap the seam of each onion with a piece of bacon and secure 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.
- Place the onions on the smoker and cook for 2.5 hours. Baste generously with BBQ sauce, close the lid, and continue smoking for 30 more minutes until the internal temperature reaches 175°F.
- Baste the bombs with BBQ Sauce, close the lid, and continue smoking until the bombs reach 175°F internal temperature.