...onion bombs, that is. It's that time of the year again when Vidalia onions become readily available and I haven't posted a cook in awhile, so onion bombs it is...again. I posted one not quite a year ago, https://www.smokingmeatforums.com/threads/onion-bombs.308950/, and had a couple of ideas for something different and here we go with the lineup...
- 1 lb. Johnsonville hot Italian sausage
- 1 Jalapeno chopped with seeds removed
- The cheap bacon that I bought for 87¢/12oz pack
- 1 small can of diced tomatoes with green chilis. I like Rotel, but they were out of it
- Vidalia onions
First step is to combine the sausage, about ½ of the chopped jalapeno, about ½ can of the diced tomatoes with chilis and mix by hand, set aside...
Time to hollow out the onions. The apple corer to start and then the melon baller to scoop out the innards. I started with 5 onions, but after stuffing with the sausage mixture, I realized that I could stuff one more. These were probably medium sized onions at best...
Time to stuff with the sausage mixture and wrap with bacon, 2 slices per onion. This is regular sliced bacon...
I had 2 slices of bacon left over so I cut them into thirds and you know where they ended up...
Time to smoke them. Onto my Weber with some lump and a split of maple at about 325℉ until internal temp was around 170℉. Took about an hour maybe, I didn't really watch the time...
Once they got up to temp and the color I was hoping for, I put some sliced mozzarella on each to melt...
Time to eat...
This was actually a side dish with the St. Louis ribs and some leg quarters that I smoked, as well. Served with mixed vegetables and a tomato/basil/mozzarella with balsamic vinegar drizzle...
- 1 lb. Johnsonville hot Italian sausage
- 1 Jalapeno chopped with seeds removed
- The cheap bacon that I bought for 87¢/12oz pack
- 1 small can of diced tomatoes with green chilis. I like Rotel, but they were out of it
- Vidalia onions
First step is to combine the sausage, about ½ of the chopped jalapeno, about ½ can of the diced tomatoes with chilis and mix by hand, set aside...
Time to hollow out the onions. The apple corer to start and then the melon baller to scoop out the innards. I started with 5 onions, but after stuffing with the sausage mixture, I realized that I could stuff one more. These were probably medium sized onions at best...
Time to stuff with the sausage mixture and wrap with bacon, 2 slices per onion. This is regular sliced bacon...
I had 2 slices of bacon left over so I cut them into thirds and you know where they ended up...
Time to smoke them. Onto my Weber with some lump and a split of maple at about 325℉ until internal temp was around 170℉. Took about an hour maybe, I didn't really watch the time...
Once they got up to temp and the color I was hoping for, I put some sliced mozzarella on each to melt...
Time to eat...
This was actually a side dish with the St. Louis ribs and some leg quarters that I smoked, as well. Served with mixed vegetables and a tomato/basil/mozzarella with balsamic vinegar drizzle...