I warned all of you several weeks ago that with having all the welding projects finished I was gonna start catching up on some cooking. I wasn't kidding 
Been toying with this idea for a few days now and finally decided to pull the trigger yesterday. Had about 3/4 of a pound of tenderloin tips from breaking down one of the roasts and thought they would work well here. Put them in a bowl and seasoned with a little kosher salt, black pepper, and garlic powder. While the meat was getting happy, I cut 2 large red onions in half and pulled the inside rings out to hollow them and make a bowl.
The onions. Had to cut plugs to fill the holes in the bottom
Put some of the seasoned tenderloin in each one
Cheddar cheese
More meat
More cheese...of course
A pack of my homemade pepper crusted bacon. This worked out great because I package the bacon in packs of 8 slices
Press the filling down in the onion bowls and wrap each one with 2 slices of bacon. Pin the bacon in place with a toothpick.
Cut up some fresh broccoli and get it in the steamer
Onion bombs on the Weber somewhat indirect heat. Grill is running right at 350.
About 15 minutes in and the bacon is starting to brown up
30 minutes +/- and they are reading 130 IT so into the house. You can see they are nice and juicy but the onions still have some texture to them.
Plated with the steamed broccoli and cheddar broccoli rice
Cut shot. I'm embarrassed to show this because it's so ugly but wanted you to see how it was all layered together
Close up
This meal is not for everybody. Not all the folks out there enjoy onions as much as we do but this was really, really good. My only take-away is next time I'll remove one more layer of the onion. I left three rings on each one but the ratio would be better with just two rings. All in all, I'm really happy with this one as was Tracy. All the flavors came together, melded nicely, and made for a very good meal. Great smoky charcoal flavor but not too strong at all. While we were eating, we talked about variations of this and one that Tracy mentioned our good friend John (
BandCollector
) might want to consider. I know I will because Tracy wants me to do it I'd use the Souvlakia seasoned pork instead of beef. Feta cheese instead of cheddar. Probably nix the bacon because it might clash....but then again it may not. Cook the same way and a few minutes before pulling them from the grill, place a big slice of tomato on top to cook just a bit. Then top with tzatziki sauce and serve. Me thinks that might be really good!!
Oh well, I'm gonna call this one done and go slither back under my rock. Y'all take care and see ya again soon.
Robert
Been toying with this idea for a few days now and finally decided to pull the trigger yesterday. Had about 3/4 of a pound of tenderloin tips from breaking down one of the roasts and thought they would work well here. Put them in a bowl and seasoned with a little kosher salt, black pepper, and garlic powder. While the meat was getting happy, I cut 2 large red onions in half and pulled the inside rings out to hollow them and make a bowl.The onions. Had to cut plugs to fill the holes in the bottom
Put some of the seasoned tenderloin in each one
Cheddar cheese
More meat
More cheese...of course
A pack of my homemade pepper crusted bacon. This worked out great because I package the bacon in packs of 8 slices
Press the filling down in the onion bowls and wrap each one with 2 slices of bacon. Pin the bacon in place with a toothpick.
Cut up some fresh broccoli and get it in the steamer
Onion bombs on the Weber somewhat indirect heat. Grill is running right at 350.
About 15 minutes in and the bacon is starting to brown up
30 minutes +/- and they are reading 130 IT so into the house. You can see they are nice and juicy but the onions still have some texture to them.
Plated with the steamed broccoli and cheddar broccoli rice
Cut shot. I'm embarrassed to show this because it's so ugly but wanted you to see how it was all layered together
Close up
This meal is not for everybody. Not all the folks out there enjoy onions as much as we do but this was really, really good. My only take-away is next time I'll remove one more layer of the onion. I left three rings on each one but the ratio would be better with just two rings. All in all, I'm really happy with this one as was Tracy. All the flavors came together, melded nicely, and made for a very good meal. Great smoky charcoal flavor but not too strong at all. While we were eating, we talked about variations of this and one that Tracy mentioned our good friend John (
BandCollector
) might want to consider. I know I will because Tracy wants me to do it I'd use the Souvlakia seasoned pork instead of beef. Feta cheese instead of cheddar. Probably nix the bacon because it might clash....but then again it may not. Cook the same way and a few minutes before pulling them from the grill, place a big slice of tomato on top to cook just a bit. Then top with tzatziki sauce and serve. Me thinks that might be really good!!Oh well, I'm gonna call this one done and go slither back under my rock. Y'all take care and see ya again soon.
Robert
Love all the photos, always a pleasure to see your threads!
