Stuffed onion

[GaryHibbert]

Stuffed onions have been on my to-do list for a long time. After seeing these, they just got bumped up.
Looks great.
Gary

 

[Meat Man Matt]

I think I'm going to try these today. I'll use some elk burger, chopped onion and bell pepper, cheese and an egg in the stuffing (worried that the elk burger is too lean, so the egg should help it stay together).
Do I need a melon baller to carve the onions out? Or does a spoon work well enough?

-Matt

 

[SmokinEdge]

I think I'm going to try these today. I'll use some elk burger, chopped onion and bell pepper, cheese and an egg in the stuffing (worried that the elk burger is too lean, so the egg should help it stay together).
Do I need a melon baller to carve the onions out? Or does a spoon work well enough?

-Matt

Spoons are generally a little to thick on the edge. You could get it done but it may look ugly. The melon baller is slick. Can use a coring tool also to make the cuts then spoon it out.

The elk burger stuffing sounds delicious!

 

[chopsaw]

Do I need a melon baller to carve the onions out?

I'm doing these today also . I hollowed one out this morning so I could use the insides in some fried taters . Melon baller made fast work of it .
I also have hot dogs in sheep's casings in the smoker . Damn peer pressure .

Comment on the eggs in the stuffing . Might think about allowing some " head space " for expansion .

 

[Meat Man Matt]

Thanks edge and chopsaw!
Good idea about the head space, hadn't thought of that yet.

 

[chopsaw]

Good idea about the head space, hadn't thought of that yet.

I always mix eggs in with the cheese when I make lasagna . Adds height to it .
Just a thought . I do think the egg will be a great addition to what your using . I add eggs to a bratwurst formula I do . Great texture .

 

[SmokinEdge]

also have hot dogs in sheep's casings in the smoker . Damn peer pressure .

All the peer pressure on this site is just leading us all to a better place in life, at least that’s what I keep telling myself.
Btw, my Champion juicer should be here first part of the week for emulsifying, got some lamb casings soaking in the fridge just for the occasion.

 

[chopsaw]

I just gave these a good mix by hand . I need to go check on them .

 

[Meat Man Matt]

Alright, quick question:
I got 3 of these puppies built (I'll post a new thread with pics later), but my wife isn't a huge fan of alot of smoke on bacon, so I decided I will just bake them. It's 6 strips of bacon outside, and 1/3 pound of elk inside each. Any idea on temp/time of the bake?

 

[Meat Man Matt]

On second though, I think I'll use the inkbird and just go to about 145 IT.
Thanks for the inspiration!

 

[SmokinEdge]

On second though, I think I'll use the inkbird and just go to about 145 IT.
Thanks for the inspiration!

I take mine to 150* IT

 

[chopsaw]

I just hollowed mine out , I'm taking mine higher . 160 ish .

Edit .
I should add it's a beef and pork mix , no cure . My son's Swedish meatball mix . It's fantastic .

 

[Winterrider]

Yep had these on the to-do list before, but after seeing yours it's getting bumped up a few notches. Thank you !

 

[forktender]

Damn, those look amazing!!!!

 

[Smoking Allowed]

I think I'm going to try these today. I'll use some elk burger, chopped onion and bell pepper, cheese and an egg in the stuffing (worried that the elk burger is too lean, so the egg should help it stay together).
Do I need a melon baller to carve the onions out? Or does a spoon work well enough?

-Matt

Spoons are generally a little to thick on the edge. You could get it done but it may look ugly. The melon baller is slick. Can use a coring tool also to make the cuts then spoon it out.

The elk burger stuffing sounds delicious!

The melon baller is the trick, it's much sharper than a spoon. But the apple corer works well to make the cuts then scoop out like this thread from about a month ago. I did these like this, but used hot Italian sausage since Gonna Smoke said that 90% sirloin was too lean.

Onion Bombs...

...or stuffed onions. This is the time of the year when Vidalia onions are readily available and I have plenty, just looking for something a little different to try. I did an interweb search for "Stuffed Vidalia Onions", which I've never tried before, and discovered that there are a ton of...

www.smokingmeatforums.com

 

[forktender]

I think I'm going to try these today. I'll use some elk burger, chopped onion and bell pepper, cheese and an egg in the stuffing (worried that the elk burger is too lean, so the egg should help it stay together).
Do I need a melon baller to carve the onions out? Or does a spoon work well enough?

-Matt

Now there's an idea, I just happen to have some Elk/bacon burger in the refer that I'm going to use on these.
I'm going to shave some garlic cloves and dice up a pablano and add some Asiago cheese and add a handful of bread crumbs into the mix and baste them in my bbq sauce, so it turns out like meatloaf instead of a burger.

 

[HalfSmoked]

Never seen this before (I live a sheltered life ) but what a great idea. For sure on the to do list.

Warren

 

[SmokinEdge]

Never seen this before (I live a sheltered life ) but what a great idea. For sure on the to do list.

Warren

Thank you Warren. I do appreciate it.

 

[HalfSmoked]

Thanks for the like it is appreciated.

As said it is a great idea.

Warren