Grilled Stuffed Onions
Grilled Stuffed Onions
6 Spanish onions medium size peeled
2 spicy Italian sausages
3 tomatoes, chopped and seeds removed
¼ cup black olives, pitted and halved (60ml)
2 tablespoons chopped basil (30ml)
1 tablespoon chopped oregano (15ml)
1 cup chopped artichokes (250ml)
½ medium onion cut into ¼” rounds
salt & pepper to taste
1 white onion cut into ½”wide rings
8 pieces of bacon
3 cups of apple wood chips
For Grilled Onions: prepare the barbecue for direct grilling. Preheat the grill to medium high heat. Oil the grill and place the onion slices over the heat source. Grill the onions for 2 minutes per side or until nice grill marks are achieved. Remove from grill and place on baking sheet to allow to cool. Once cool chop into a fine dice.
In a skillet over medium heat cook 8 pieces of bacon until crispy. Remove from skillet and place on paper towel to drain the bacon fat. Allow bacon to cool.
Squeeze the sausage meat out of the casings and place into a bowl. Add tomatoes, grilled onions, olives, basil, oregano, artichokes, salt and pepper to taste. Mix together. Crumble in some cooked bacon and mix again.
Core the onions leaving about ¼” border and place them on to a baking sheet . Pour the sausage-tomato mixture into the onions. Place into the refrigerator to set.
Place 2 cups(500ml)of apple wood chips into a bowl of cold water to soak for 1 hour and reserve 1 cup(500ml) of dry wood chips.
Remove the stuffed onions from the refrigerator. Set on a perforated BBQ tray.
Prepare a smoke pouch. To build a smoke pouch, drain 2 cups (500ml) of the wet wood chips and squeeze excess water out. Spread wet wood chips on a large piece of aluminum foil. Place 1 cup (250ml) of dry wood chips on top. Mix them together. Close the foil around the chips to make a sealed foil package. Use a fork to puncture holes in the top and bottom of the foil pack to allow the smoke to flow through and infuse the meat.
Prepare the barbecue for indirect grilling. Preheat the barbecue to 220ºF/110ºC. Place one smoke pouch directly over the heat source. Close the lid and wait for smoke. Once BBQ is smoking, place the stuffed onions on the side of the BBQ without direct heat. Smoke the onions over indirect heat for 45 minutes to an hour or until tender and filling is cooked through.
Remove from grill and serve with sour cream if desired.
Yield: 6 servings
6 Spanish onions medium size peeled
2 spicy Italian sausages
3 tomatoes, chopped and seeds removed
¼ cup black olives, pitted and halved (60ml)
2 tablespoons chopped basil (30ml)
1 tablespoon chopped oregano (15ml)
1 cup chopped artichokes (250ml)
½ medium onion cut into ¼” rounds
salt & pepper to taste
1 white onion cut into ½”wide rings
8 pieces of bacon
3 cups of apple wood chips
For Grilled Onions: prepare the barbecue for direct grilling. Preheat the grill to medium high heat. Oil the grill and place the onion slices over the heat source. Grill the onions for 2 minutes per side or until nice grill marks are achieved. Remove from grill and place on baking sheet to allow to cool. Once cool chop into a fine dice.
In a skillet over medium heat cook 8 pieces of bacon until crispy. Remove from skillet and place on paper towel to drain the bacon fat. Allow bacon to cool.
Squeeze the sausage meat out of the casings and place into a bowl. Add tomatoes, grilled onions, olives, basil, oregano, artichokes, salt and pepper to taste. Mix together. Crumble in some cooked bacon and mix again.
Core the onions leaving about ¼” border and place them on to a baking sheet . Pour the sausage-tomato mixture into the onions. Place into the refrigerator to set.
Place 2 cups(500ml)of apple wood chips into a bowl of cold water to soak for 1 hour and reserve 1 cup(500ml) of dry wood chips.
Remove the stuffed onions from the refrigerator. Set on a perforated BBQ tray.
Prepare a smoke pouch. To build a smoke pouch, drain 2 cups (500ml) of the wet wood chips and squeeze excess water out. Spread wet wood chips on a large piece of aluminum foil. Place 1 cup (250ml) of dry wood chips on top. Mix them together. Close the foil around the chips to make a sealed foil package. Use a fork to puncture holes in the top and bottom of the foil pack to allow the smoke to flow through and infuse the meat.
Prepare the barbecue for indirect grilling. Preheat the barbecue to 220ºF/110ºC. Place one smoke pouch directly over the heat source. Close the lid and wait for smoke. Once BBQ is smoking, place the stuffed onions on the side of the BBQ without direct heat. Smoke the onions over indirect heat for 45 minutes to an hour or until tender and filling is cooked through.
Remove from grill and serve with sour cream if desired.
Yield: 6 servings
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