Meatball-Stuffed Onion Bombs
Onion bombs are essentially meatloaf meatballs sandwiched between onion layers, wrapped in bacon, then smoked. They are flavorful and easy to make.
Prep Time: 25 minutes
Cook Time: 60 minutes
Suggested Smoking Wood: hickory or cherry
Yields: 6-7 servings
Ingredients:
Instructions:
Set the Big Green Egg smoker for indirect cooking with a convEGGtor at 275°F/135°C.
Cut the ends off both onions, then slice down the center of the onions lengthwise. Remove the skins and soft outer layers. Separate the larger rings and match them with each other. Set aside.
In a large bowl, combine the ground beef with the breadcrumbs, cheddar, parmesan, egg, parsley, ketchup, garlic, Worcestershire, salt, oregano, and pepper. Form ⅓ cup (or more) of meat mixture into a ball and press gently into one of the onion rings. Close up with the matching side and wrap with 1 to 2 strips of bacon. Secure with 2 to 3 toothpicks. Repeat the process until all the bombs are assembled.
Place onion bombs directly onto the cooking grid. Close the lid and cook for 45 minutes. Then, brush with barbecue sauce, and cook for another 20-30 minutes, or until the bacon has cooked through and the ground beef registers 165°F.
Remove from the EGG and let them stand for 10 minutes. Serve whole or sliced in half.
Variation:
Replace the parmesan with pepper jack cheese and add some diced green chiles for a spicy version. Make it sweet and savory by replacing the barbecue sauce with teriyaki glaze.
Cook Time: 60 minutes
Suggested Smoking Wood: hickory or cherry
Yields: 6-7 servings
Ingredients:
- 2 medium yellow onions
- 1 pound ground beef
- ½ cup breadcrumbs
- ½ cup shredded cheddar cheese
- ½ cup shredded parmesan cheese
- 1 large egg
- 1 tablespoon dried parsley
- 1 tablespoon ketchup
- 2 cloves garlic, minced
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt
- ½ teaspoon dried oregano
- ½ teaspoon black pepper
- 12 slices thick-cut bacon
- 12 to 18 toothpicks
- 1 cup barbecue sauce
Instructions:
Set the Big Green Egg smoker for indirect cooking with a convEGGtor at 275°F/135°C.
Cut the ends off both onions, then slice down the center of the onions lengthwise. Remove the skins and soft outer layers. Separate the larger rings and match them with each other. Set aside.
In a large bowl, combine the ground beef with the breadcrumbs, cheddar, parmesan, egg, parsley, ketchup, garlic, Worcestershire, salt, oregano, and pepper. Form ⅓ cup (or more) of meat mixture into a ball and press gently into one of the onion rings. Close up with the matching side and wrap with 1 to 2 strips of bacon. Secure with 2 to 3 toothpicks. Repeat the process until all the bombs are assembled.
Place onion bombs directly onto the cooking grid. Close the lid and cook for 45 minutes. Then, brush with barbecue sauce, and cook for another 20-30 minutes, or until the bacon has cooked through and the ground beef registers 165°F.
Remove from the EGG and let them stand for 10 minutes. Serve whole or sliced in half.
Variation:
Replace the parmesan with pepper jack cheese and add some diced green chiles for a spicy version. Make it sweet and savory by replacing the barbecue sauce with teriyaki glaze.
Roasted Upside Down Chili
If you haven't yet tried this recipe, it is a must do. Like now!
Ingredients:
- ¼ cup olive oil
- 1 large yellow onion, chopped
- 1 large green pepper, seeded and chopped
- 2 jalapenos, finely chopped
- 4 cloves garlic, crushed
- 1 28-oz can diced tomatoes
- 1 quart beef broth
- 1 cup Big Green Egg Vidalia Onion Sriracha Barbecue Sauce
- ⅓ cup chili powder
- 2 tbsp ground cumin
- 1 tbsp brown sugar
- 1 tsp cayenne pepper
- 3 lbs coarse ground beef, formed into a large patty
- 2 15-oz can of dark kidney beans, drained
- Set the EGG for direct cooking at 350°F/177°C.
Add a Dutch oven (uncovered) to the grid. Add the oil, then add the onion and green pepper and cook until soft. Add the garlic and jalapenos and cook a few more minutes. Add the tomatoes, broth, barbecue sauce, chili powder, cumin, brown sugar and pepper. Mix well and bring to a simmer.
Remove the Dutch oven and the cooking grid, and then add a couple small chunks of apple wood. Add an EGGspander with a convEGGtor for indirect tiered cooking. Place the Dutch oven on the bottom grid and continue cooking.
Season the ground beef patty with salt and pepper, and then place the ground beef patty on the top sliding grid, centered over the Dutch oven so that the meat drips into the chili. Cook for 1½ hours, adjusting the heat to maintain a simmer.
Remove the meat to a sheet pan. Add the beans to the chili and add more water if needed. Break the meat up with tongs and place it in the pot. Cook for another 30 minutes until everything is well blended and slightly thickened.
Beer Cheese Dip
Ingredients:
Instructions:
- 4 tbsp unsalted butter
- 6 tbsp all-purpose flour
- 1 cup milk
- 1 beer (we used Yuengling lager, but any lager or ale will work)
- 2 Tsp dijon mustard
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp cayenne pepper
- 6 cups sharp cheddar cheese
Instructions:
- Set the EGG for indirect cooking with the convEGGtor at 400°F/204ºC.
In the Dutch oven melt the butter and whisk in the flour to create a roux. Take the Dutch Oven off the heat and slowly whisk in milk until smooth.
Add the rest of the ingredients into the Dutch oven and place on the EGG. Cook 10 minutes or until the cheese is melted and smooth.
Serve warm with warm, soft pretzels.
Tip: Add little smoky flavor with a small handful of wood chips.
Braised Beer Brats and Sauerkraut
Ingredients:
- 4 bratwursts
- 12 oz sauerkraut
- 1 bottle of beer
- 4 buns
- German-style mustard
- Set your EGG up for direct cooking without the convEGGtor at 400ºF/204ºC with the cast iron skillet on the grid.
Put bratwurst into the cast iron skillet, pour beer over the top and add the sauerkraut to the pan. Braise for 15 to 20 minutes, or until the liquid has reduced by half.
Remove the bratwurst from the skillet and grill over direct heat until grill marks have appeared. Toast the buns on the grill.
Once the bratwursts have the desired grill marks put them back into the skillet. Remove buns and the cast iron from the EGG. Smear mustard on each side of the bun and add brats, top with sauerkraut. Enjoy!
Special Deal
Post your favorite Big Green Egg recipe on Indiana Big Green Egg Owners and tag @omaliasliving to receive one free bag of charcoal. Expires on February 10, 2024.