BBQ Stuffed Smoked Sweet Onion

BBQ Stuffed Smoked Sweet Onion

This morning while Patti and I were enjoying our coffee we were thinking of some new ways to use our leftovers. We call these treats our “Love, the Second Time Around”.

We had sweet onions, sliced brisket and a garlic skillet that we were trying to bring together. What we came up with was great! I am going to always make sure I have leftovers for these babies.

Prep Time: 15 minutes

Cook Time: 80 minutes

Grill: Royall 3000 Pellet Grill

Pellets: Oak

Ingredients:

2 large sweet onions

2 cups chopped, smoked brisket leftovers

2 cups garlic skillet (garlic, sweet onion and bacon, smoked) leftovers

2 cups frozen potatoes O’Brien

1 cup Country Bob’s All Purpose Sauce

½ cup water

1 tsp. Country Bob’s Season Salt

Olive oil

Slice Brisket

Light Chop on Garlic Skillet

Slice and hollow out onion shells

Sauté until thick

Stuffed Onion Shells

On The Grill

Directions:

They say a picture is worth a thousand words.  So chop and mix your ingredients and add everything to the skillet. Sauté until thick, oil the onion shells. Then, stuff BBQ mixture into onion shells. Place on grill.

Cooking Directions: Royall

Open the lid and set the dial to “Smoke”, after about five minutes shut the lid. Give it about 10 minutes to heat up. Patti has lined the drip pan with foil for me, it makes for easier clean up. Place everything directly onto the grill and just let it hang out in the smoke and get happy for 60 minutes or so. This is referred to as “cold smoking”; the temperature is around 180 degrees. 60 minutes of cold smoking is not enough to have any cooking effect on your food but it is enough to open the pours up so that the food can pick up all the flavor of the smoke.

After 60 minutes, turn the control up to 300 degrees for about 20 minutes.

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like.

Directions: Gas Grill
Prep Time: 15 minutes
Cook Time: 80 minutes
Grill: Gas

Preparing Grill:  Low Indirect Heat

Preheat your grill to low heat (180 - 225) and turn off one side so you will be cooking with indirect heat. Add your wet wood chips over the fire and oil the grill. A cooking spray is easiest for this. (Note: you can add your wood chips directly to the grill or you can use foil smoke packets.(Two handfuls wet chips and one dry, fold foil into a packet, poke holes in it with a fork and you’re good to go.)

Preparing Charcoal Smoker

Get the smoker ready, you will want your temperature of around 180-225 degrees. Remember, you are going low and slow here. This will take all day (1 ½ hours); make sure you have plenty of cold beer.

Preparing Charcoal Grill

Get the Grill ready, you will want your temperature of around 180-225 degrees. Remember, you are going for low and slow here for about 80 minutes. Bank your coals over to one side of your grill. Add your “drained wood chips” and you are good to go… Your cooking times and temps will be the same as above.

Cooking In the Oven:

We have been getting requests for recipe conversions for the oven. I tell folks all the time that cooking on a Traeger is just as easy as cooking in your oven. Just about anyone can do it and do it well. Think about it. You set your control knob to the temp you want, put your meat in and leave it for a set time.

It is the same thing, time and temp. Is what it is all about. The Traeger is just like your oven except it uses wood pellets and has wheels.

If you want to smoke in your oven they sell oven smokers for that. I, myself, would not spend the money on one of those when you can make your own out of foil.

Foil smoke packets. (Two handfuls wet chips and one dry, fold foil into a packet, poke holes in it with a fork and you’re good to go.) Just set it in the oven. You might want to make sure you turn on your vent fan or your house will fill up with smoke. You will give your alarms a good work out.

Let’s Eat !!

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Royall, Traeger, Charm Glow, Char-Broil, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles will fit pellet heads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste.

Take it and run with it….

Live your Passion,

Ken & Patti