Month: May 2023

Rotisserie Bacon Wrapped Chicken Breasts 

Rotisserie Bacon Wrapped Chicken Breasts 

This chicken was lonely, so I wrapped it in some bacon. Now they’re good friends. Tastes good too.

Pan Seared Australian Wagyu Strip Steak

Pan Seared Australian Wagyu Strip Steak

Take a journey down unda’ and see how the Austrailians are given the Japanese a run for their money on the Wagyu game.

Smoked and Stuffed Vidalia Onions

Smoked and Stuffed Vidalia Onions

Tips / Suggestions

  • Take your time coring out the onion. Don’t be in a hurry. The last thing you want to do is pierce the outer layer. You can also use a small spoon if you don’t have a melon baller.
  • I strongly suggest splitting an onion with someone, or even dividing into quarters. The flavor is great, but it’s very strong. To me it would be extremely difficult to eat a whole one. In my opinion they are a great appetizer to split with multiple people.
Print Recipe

Smoked and Stuffed Vidalia Onions

Recipe by BacusBBQ
Servings

4

servings
Prep time

20

minutes
Cooking time

1

hour 
Calories

kcal

Spicy stuffed and smoked vidalia onions with a cheesy pasta filling.

Ingredients

  • 2 2 Vidalia onions (large)

  • 1/2 cup 1/2 panko

  • 1/2 cup 1/2 mozzarella shredded

  • 1 tsp 1 hot sauce

  • 2 tbsp 2 olive oil

  • 1/2 cup 1/2 celery chopped

  • 1/2 cup 1/2 red pepper chopped

  • 1 tsp 1 minced garlic

  • 3/4 cup 3/4 pasta sauce

  • 3 tbsp 3 BBQ seasoning of choice

  • 1/2 cup 1/2 parsley chopped

Directions

  • Take both onions and chop off the bottom (root side) so that they can stand upright. Also, chop off a small portion of the top before coring. Carefully scoop out the inside of the onions (from the top) so that the exterior of the onion is roughly 1/4'' to 1/3'' thick. Ideally a melon baller is to be used to make this a quicker process.
  • Take half of the removed onion pieces and save them for the filling. The other half can be save for another dish.
  • Coat both onions with olive oil and apply the seasoning over the exterior of both onions. Place them in a small pan (standing upright) to make it easier to move them around.
  • Heat up a frying pan to medium heat. When hot, add olive oil, red peppers, celery, and onions for 4-5 minutes, stirring occasionally.
  • Add the minced garlic to the pan with the Panko, mozzarella, pasta sauce, and more seasoning for 2-3 minutes, stirring occasionally. Then, before removing the pan from the heat, add the parsley and stir into the mixture.
  • Place the sauce mixture into the cored onions until they are filled all the way up.
  • Heat up your smoker / grill to 350 degrees indirect, add wood chips / chunk of your choice (I used a bourbon barrel bung), and place the onions on the smoker for about 45 minutes.
  • During the last 20 minutes, add some additional Panko to the top of the onions. During the last 5 minutes add some additional mozzarella.
  • Once the onions are cooked and tender, remove from the smoker, add hot sauce and additional parsley to the tops of the onions, and dig in. They are pretty strong, so I suggest splitting one onion with someone else.
Korean Short Ribs with Grilled Pineapple

Korean Short Ribs with Grilled Pineapple

These might be short ribs, but they certainly aren’t short on flavor. Mix it up with this Korean version of a classic cut.

Caveman Style Sirloin Filets

Caveman Style Sirloin Filets

You like’a the juice? You like’a the juice.