Holiday SMOKE... Beef Onion Bombs and Burnt Ends

Discussion in 'Beef' started by hunter rose, Sep 7, 2015.

  1. hunter rose

    hunter rose Fire Starter

    Smoked onion bombs and some burnt ends for family and friends. Learned something about the onion bombs... they need to be stored in the fridge overnight to firm up. Essentially, they are a meatloaf in an onion wrapped in turkey bacon. However, they are very moist and need to firm up or else have the consistency of Alpo. Great taste, mushy texture. Overnight in the fridge, however, consistency is great. Also, they need to be coated in more BBQ sauce IMO.

    Recipe Onion Bombs:

    Essentially my wife's meat loaf recipe with BBQ sauce and dry rub added.

    2 pounds ground beef (I've done 1 pound beef and 1 pound turkey and it's good)

    1/2 packet lipton onion soup mix

    1 shredded carrot

    1/2-3/4 shredded zucchini

    1 1/2 cup bread crumbs (I usually use Italian ones, but regular works. 

    3/4 cup BBQ sauce

    1 egg (you can substitute egg substitute or egg beaters)

    1/2 cup water

    Mix all together with hands and your favorite rub

    Core out sweet onions and stuff in the meat. I cored out with an apple corer and a melon baller. Wrap in turkey bacon. Coat in BBQ sauce.

    225 degrees for a couple of hours. Brush on more BBQ sauce. Put back in smoker for an hour. Store in fridge overnight to firm up.


    Recipe burnt ends:

    Big Ol Hunks of Chuck Roast



    Like a brisket, cover in mustard and rub over night. Cook just like a brisket to about 185 at 225. I wrap mine in foil when it hits about 160. Put the foiled meat in the cooler for an hour or so to redistribute juices. Pull out and cube the meat. Add lots of BBQ sauce to the meat chunks in a foil pan. Put back in the smoker uncovered for a couple of hours.

    Can be eaten right away. 

    My dry rub:

    5 tablespoons brown sugar

    2.5 tablespoons granulated sugar

    5 tablespoons paprika

    3 tablespoons Kosher rock salt

    2 tablespoons garlic powder

    2 tablespoons onion powder

    1 tablespoon black pepper

    1 tablespoon dried parsley

    2 tablespoon cayenne pepper

    2 tablespoon ground cumin

    1 tablespoon ground coriander

    1 tablespoon dried oregano

    1/4 tablespoon hot chili powder

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