More stuffed onions .

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chopsaw

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Seems SmokinEdge SmokinEdge had some influence around here with some recent threads he posted . Had to jump on the stuffed onions .
Mix was 1 1/2 pounds ground chuck and 1/2 pound ground pork cushion . Had the chuck in the freezer , but since he also influenced me to make some hot dogs I ground the pork fresh .
My son is a really good cook . Great with sauces . This is a Swedish meatball recipe he got from a cookbook he has . He understands something about adding moisture and mixing meatballs that I don't . His are always tender and moist . So I had him mix up the filling .
There's onion , peppers , fresh grated parm , eggs , bread crumbs soaked in milk and heavy cream . I think some Worcestershire sauce .
House smells great when he makes this .
Hollowed out the onions and stuffed with the mix . Wrapped one piece of bacon on the outside . Just to protect the onion a bit .
Cooked these on the new pellet grill . Been using it all week . I really like it .
Here's how it went .
Onions all stuffed and ready to go . Had an extra broiler pan that works great for the
pellet grill .
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Made a foil ring to keep the onions plumb .
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New grill ready to go . This thing heats up fast .
I started at 250 .
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Already taking some smoke .
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Coming along real good . Bumped the temp up to 375 .
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Gonna call these done . Temp is at 160 .
Pull and rest while he mixes the sauce .
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These took on just enough smoke . Nice color and flavor
That sauce he makes is addicting . Not sure what's all in it ,
but I know sour cream , Worsey sauce nutmeg and coriander .
Plated up with some egg noodles and homemade bread .
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Had a hint of a smoke ring , If you're into smoke rings .
Tender and moist , these are so good .
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These ate really good . Gonna be in the winter time rotation '
and I already asked him to mix up enough to do smoked meatloaf soon .
This was a fun cook and a good meal .
Thanks for lookin .
 
Looks great! We defrosted the freezer over the weekend, found some ground bison, ground lamb, ground wagyu and some bulk chorizo. I also have 3 flavors of high temp cheese.... going to have to put my thinkin' cap on.
 
Looks great , Rich. Great write up and looks perfectly cooked. The plated shot with the gravy is the star of the show!
 
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Dang that looks Great !!
The Onion is even done enough for me to devour!
That Young Man did a Superb Job!!
MMMMMMmmmmm.............
Like.

Bear
 
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They sure look good! Guess you're gonna have to keep your son around... he did good!

Ryan
 
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Looks delicious Chop!
Thank you . That meat mixture is fantastic .

Looks great!
Thanks . I was happy with the look .

We defrosted the freezer over the weekend, found some ground bison, ground lamb, ground wagyu and some bulk chorizo. I also have 3 flavors of high temp cheese.... going to have to put my thinkin' cap on.
Chris gmc2003 gmc2003 had a stuffed burger thread . Might be an option for some of it .
 
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They sure look good! Guess you're gonna have to keep your son around... he did good!
Thanks Ryan . Yup . We even get along sometimes . LOL . We can butt heads , but if I need some help he's there .

I like this idea alot! those look great!
It's a fun cook , and one you can put a spin on .
I saw the post by SmokinEdge the other day , and I had to try it .
 
That's a great idea Rich. I'm embarrassed I didn't think of it. How long did you cook those in your Pellet Smoker?
You know , I'm not sure . I baked the bread on there first , then cooled it to 250 and put the onions on .
I think it was a couple hours . Just cook by temp and don't get the grill to hot .
 
This looks nothing short of amazing Rich. Absolutely outstanding. you got the cogs turning and I'm thinking through a Mexican themed version of these using top wirloin and some authentic spice combinations. This is world class sir!!

Robert
 
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