4 vidalia onions 2 Tbsp extra virgin olive oil 1 1/2 Tbsp Montreal seasoning 4 slices thick bacon 4 oz. Gruyere, slice & torn… more if you like 2 Tbsp flat leaf parsley, chopped
Basting Sauce 3/4 cup beef broth 1/4 cup dry vermouth 1/4 tsp lemon thyme 1/2 Tbsp Montreal seasoning
Peel and cut about 1/2 inch of the onion tops. Trim off a small amount of the bottom of onions so they stand upright. With spoon, scoop out a few of the inner the layers of the onion leaving the majority of the outer layers.
Brush onions with olive oil and liberally sprinkle seasoning over each onion. Wrap bacon slices around each onion; secure with toothpick.
Prep Big Green Egg smoker to 250 degrees F.
Combine basting sauce ingredients in a mixing bowl. Put 2 tablespoons of sauce in the center of each onion. Smoke for 2 hours. Baste every 30 minutes. The last 5-10 minutes, place cheese inside and around onions allowing melting. Garnish with parsley
2 Nathan’s Beef Kielbasa 2 16-oz. packages bacon 8 oz. cream cheese, softened ½ cup Mexican 4-cheese blend 3 oz. diced green chiles ½ cup brown sugar ½ tsp Chili power Brown Sugar – ½ cup ½ tsp Cayenne Pepper ½ tsp + a light dusting BBQ Rub
Cut sausage to discs about 3/8” thick.
Wrap ½ slice of bacon around the disc and fix in place with a toothpick or skewer several “shots” (10-inch skewer can hold 4-5 shots).
Soften cream cheese and mix in cheese blend and chiles.
Pipe or spoon the cream cheese blend into the shot.
Mix the brown sugar, chili powder, and cayenne pepper together and sprinkle on top of cream cheese filling.
Lightly sprinkle with BBQ rub.
Set the EGG for indirect cooking at280-320 degrees F and cook until bacon has crisped up (approx 70-90 minutes). Smoke wood is optional.
Ingredients: Bouquet of rose stems or wooden skewers 1 pack of bacon 40 toothpicks
Set the EGG for indirect cooking at 350°F/177°C.
Take each slice of bacon and carefully roll it up.
Insert toothpicks in an X shape to the bottom of the bacon roll up.
Put bacon roll ups on EGG and allow them to cook until finished. Make sure the bacon isn’t too crispy.
If using real flower stems, remove the flowers from the stems carefully. You may need to use scissors. Insert half a toothpick into the top of the stem. Remove the toothpicks from the bacon roll up and insert onto stem toothpick.
If using wooden skewers, simply remove the toothpicks from the bacon roll up and insert onto skewer.
Whichever method you choose, you will likely need to use a ribbon to tie the stems/skewers together towards the top so they don’t fall over and put them in a vase or wrap.
EGGcited about Big Green Egg?
Rich’s is one of the largest Big Green Egg retailers in the Pacific Northwest. Stop by one of Rich’s five showrooms and browse our huge selection of Big Green Eggs, EGG carts, and EGGcessories. We stock (or you can special order) everything from a trailer hitch for your EGG to woks, paella pans, cooking grids, pizza cutters, poultry roasters, lump charcoal, tables, grid cleaners, cookbooks, seasonings, and more.
Like Rich’s on Facebook
Home heating tips, grilling recipes, and more on Rich's Facebook page. Encourage your Facebook friends to join us, too.
Follow Rich's on Pinterest
Loads of delicious food and drink recipes, plus inspiration for outdoor living on Rich's Pinterest boards.
Subscribe to Rich's Blog
Subscribe to our blog via your feed reader or receive our latest posts in your e-mail Inbox. Simply click “Subscribe to this blog’s feed” or fill out the form located in the right-hand sidebar of our blog.