Picked up a Vertical smoker and decided toaying around on the Pit Boss this weekend. Smoked Onion Bombs, chicken thighs, split breasts, and a rack of ribs. Wanted to give it a run with multiple items to see how it would go. Everything turned out good I did use a smoke tube for the first few hours as a trial. I didn’t wrap the ribs at all since I wanted a true trial of if they would dry out to much. The Smoked Onion Bombs were a big hit but will season the meat a bit more next time - hollowed out sweet onions, filled with bbq seasoned burger and diced jalapeños, wrap the onions with bacon, dust them with seasoning, smoke them and finish with cheese and BBQ sauce.
They were pretty darn good! It was the first time I made them so next time I am adding some green pepper and a little bit more seasoning to the meat but other wise I liked them. Actually pretty low calorie also at about 370 per onion bomb since there was really only about 2-2.5 ounces of burger per onion. I’m betting sausage would be good in them also or a blend of the burger and sausage.
Did you use some kind of scoop to hollow out the onion, or a paring knife or what? I imagine you could go all kinds of ways with the seasonings in the meat to put twist on it...Mexican, Greek, Italian, meatloaf, asian/Thai, mmmmmmm
First I cut the tops and bottom flat and then cut in as far deep as possible with a knife and popped it out. Next my wife has this pampered chef corer that worked awesome. Make sure you leave the bottom of the onion in as a base for the burger.
