Ingredients
Equipment
Method
Prep & Assemble
- Preheat your smoker to 275°F.
- In a large bowl, combine the spicy sausage, ground beef, jalapeño, garlic, parsley, Worcestershire sauce, cheddar cheese, pepper jack cheese, cream cheese, and your favorite BBQ seasoning. Mix until well combined.
- Cut the root end completely off each onion and trim the top. Remove the outer skin. Using a knife, carefully cut from the outside toward the center of the onion without cutting all the way through. Gently separate the onion into individual layers, keeping them intact.
- Use only the 3 to 4 largest onion layers from each onion to build your onion bombs. Fill one large onion layer with the meat mixture and wrap another layer around it to form a ball.
- Wrap each onion bomb with about 4 slices of thin-cut bacon, making sure the onion is completely covered.
- Season the bacon generously with your favorite sweet BBQ seasoning.
Smoke & Glaze
- Smoke at 275°F until the bacon is crispy, the onions are tender, and the filling reaches an internal temperature of 165°F, about 2 to 2.5 hours, depending on the size of your onion bombs.
- During the last 10 minutes of cooking, brush with your favorite BBQ sauce and let it caramelize.
- Remove from the smoker and let the onion bombs rest for 5-10 minutes before slicing and serving.
Notes
Keep Layers Intact: Cut from the outside toward the center without going all the way through, then gently separate the largest layers whole to use as cups.
Use the Largest Layers: Only the 3 to 4 biggest layers from each onion hold enough filling. Save the smaller inner layers for another use.
Wrap Fully in Bacon: Cover each bomb completely, about 4 slices, so the bacon crisps and holds the filling together.
Glaze at the End: Brush BBQ sauce in the last 10 minutes so it caramelizes without burning. Rest 5 to 10 minutes before slicing.