Smoked Chorizo-Beef Onion Bombs Recipe
2 Large sweet onions - each about 10 ounces
½ Pound bulk chorizo sausage
½ Pound bulk pork sausage
½ Pound ground beef
1½ Cups coarsely grated pepper Jack cheese
½ Cup dry bread crumbs
1 Tsp each coarse salt and black pepper
1 Large egg - beaten with a fork
18 Slices thin bacon
Your favorite barbecue sauce (optional)
Bradley Flavor Bisquettes - Hickory
Slice the root and stem ends off the onions. Cut each onion in half lengthwise and remove the papery outer skin and any blemished layers. Separate the onions into layers, keeping the matched pairs together. Reserve the three largest pairs from each onion. Save the remaining onion for another use.
Place the chorizo, pork, beef, cheese, breadcrumbs, salt, and pepper in a mixing bowl and stir to mix with a wooden spoon. Mix in the egg.
Assemble the onion bombs. Place two matching onion layers on your work surface, rounded side down. Mound a portion of the meat mixture (3 to 4 ounces, depending on the size of the onion) in one half. Top with the matching half (the meat should fill the rejoined onion halves). Wrap each onion bomb in three slices of bacon, securing with toothpicks. Repeat until you have six onion bombs.
Set up your Bradley Smoker and preheat to 250°F. I like to smoke the onion bombs with Hickory Flavor Bisquettes. Arrange the onion bombs on the wire grates.
Smoke-roast the onion bombs until the bacon is crisp and the center of the meat reads 160°F on an instant read meat thermometer, about 1 to 1½ hours. If desired, brush the onion bombs with barbecue sauce during the last 10 minutes. Transfer the plates or a platter.
Recipe by: Steven Raichlen
Photo courtesy of Richard Dallett
The strong and sweet flavour of Hickory Bisquettes make it one of the more popular woods for smoking, and especially pairs well with poultry, beef, pork, game, water fowl, nuts, and cheese.Shop Now