Stuffed Onion Bombs | Bacon-Wrapped Onion Bombs on Pit Boss Pellet Grill

What are we going to do one day? You could call it a

stuffed

onion

. I call it the best

onion

bombs

you've ever had. This whole onion bomb thing has been around forever, but I think you'll see what I'm going to do. what we do today is a little different down here it's called root any way it grows you just want to cut it flat okay we want these onions to sit like this right now okay so let us take that out and then we're going to go in here, just make a similar cut on the top, okay, remove it, oops, get this out of the way, I have this little Korver, okay, what I like to do is just go in and make a circle around the guy, pour it in and then I'll go in with the spoon behind me and I'll take it out right now, it probably goes without saying that you don't want to go too deep, you don't want to make a hole in this onion so you know, just be careful, it's best to go slow and not too deep until you know that you feel everything right now.

We have a regular old tablespoon here, just come in here and I'll start, you can take your knife, you want to make it a little bit bigger up here again, just be careful, you don't want to cut yourself or you don't want to go too deep into the engine, which one is my dog ? in the background and again you had the right tools for this, it would go a little faster, but you can see here. I already made three. You can do it this way. Now you can see we're starting to do some. pretty good progress at this point hope it turns out okay we have a little hole there okay now you just want to say you can use this for something else if you have something else you want to cook this is an 80/20 ground dish.

I have about two-thirds to three-quarters of a cup of chopped mushrooms here. I got a big Alpena twice for my Rob today, you can see that slaps BBQ, you know, slaps, it's a pretty famous Kansas City steakhouse that they finished. three thousand positive Google reviews, that's good, so I'm probably putting two tablespoons in now, you just want to mix this like I say, because we have those onions, the bottom is in the onions, you don't need any egg or panko. crumbs, whatever, you don't need any kind of binder or filler, which I personally don't care much about, it's fine and I think I'll be good enough, so now let's just get one of those onions from here, se turned on.

By the way, right now with our burger, if you want to stuff it with cheese and make it the perfect time to stuff it, we're going to use a little bit of cheese, but today I'm going to do it a little differently, okay, give these bad boys things. I'm working on my second one here and I'm trying to stuff it pretty good, you can see at one point two pounds of burger and you know it's sticking out a little bit, but I didn't want to waste it and I didn't want to go, we cleaned another onion, so we're going to move on with her, okay, yeah, let me take this dough off, put it in here now.

I'm going to go back in with a little bit of my rub right on top. Now it's not necessary, but I like to have that extra massage. Yes, Monday, take each of these guys

wrapped

in

bacon

. No, no, no, no, no, no, no, no, no, no, no, you know why they can make everything better. We'll need about two. pieces to hunt, if you want you can secure this and I have another one there and half of the third piece here. I'll probably come in here and get it

wrapped

up like my belly did and get some toothpicks. just to help keep everything in place, do you understand the essential thing that's going to be in these big onions, it's going to be 2 to 3 pieces of

bacon

and your onion and I like to let this bake and sit for about half an hour.

It's more reliable, flexible, whatever you want to call it, you can stretch it better, how about that? Okay, let's just come here, we'll finish wrapping this one, grab these other two, we've got these guys all wrapped up, I'm just going to come in here. Put a toothpick where the bacon ends just to help keep it where you want it put right where even though you see the normal hard piece of bacon stop, that's where it's over, just put it there. I have this pin is offset by 300 degrees, it usually runs around 280, okay, I'll put them here on the trip.

I think I've shown you before my heat sources here, you can see. I went ahead and played some of that Brooke. yeah, out of that bacon that's fine too, let's get those bad boys over here. I'm using walnut wood today, it will always take them an hour or more, we'll go through one. I shouldn't say hickory wood here, drag

pellet

s. an hour passed, you can see just by looking we're not even close to these guys being done, we'll double check and look here, you can see in this one where I didn't overlap the bacon enough and I have a little gap there with the onion anyway, it will still taste good, we'll check again another 30 to 45 minutes, it's been an hour 40 minutes, this is about 155, we're going to use the same slaps, slaps. barbecue sauce we use slaps sauce and then this is totally optional, but I'm going to go into it here.

I love it, this is this hot sauce, whiskey smoked ghost pepper sauce, okay, so I'm going to get in here first thing. What I'm going to do is just sprinkle a little bit. By the way, this is not a very spicy sauce, but it tastes amazing. I like to eat it in sandwiches with my cold cuts and then what we're going to do is add that barbecue sauce, okay? I want to put the sides of this bacon all over the top. I don't know if you can see that in the video, but you can see the juice coming out of that burger.

Okay, I just want these guys to have all the barbecue sauce. We'll put the lid down and I guess they'll be ready in another twenty or thirty minutes. Okay, we've got all the sauce here. Now let's get in here. That's right, I told you before you could fill these out. with cheese, I'll top it with cheese, you know, you know how wonderful this is going to be, this is just mild cheddar, okay, yeah, let's put the lid down. I can't wait 20 more minutes. You can see we're at 166. almost 167 okay, let's take them off here look, don't they look beautiful? look just look at the necklace let me take them off they've been resting for ten minutes I feel like a kid in a candy store they look so amazing.

I just wanted to try it out, okay, this is what we're going to do. I'm going to cut one right in half, there we go and I'll open it up so you can see it. I hope I haven't cut everything. the way I should have made that short knife, there we go, this is what it looks like in the middle, oh can you see, I didn't take out that toothpick, now we have it good and same thing we have that nice thick onion wall there . You see, yes, you even have us. Oh my goodness, okay, so what I'm going to do here is just a little bit of bacon, that ground beef with the mushrooms and the jalapeno, a little bit of that onion with the cheese, right?

Oh no. get cheese, I'm sorry it's taking me so long, but there's a lot of stuff here to cut, let's try it, oh my gosh, okay, first of all, Timmy's not here, so can I say this out loud, these They are better than your onion

bombs

, why couple? One of the reasons is that with a thicker onion you get more onion flavor and it's sweet, it's almost like we put sugar in it, that's how sweet it is absolutely fantastic. I could eat just the onion, that's how good it is, that's how good mmm, that sauce is sweet.

Kansas City style sauce with bacon cooked to perfection. I hope you try it. It is worth every preparation effort. Is incredible. Thanks so much for looking.