Onion bombs are big sweet onions filled with seasoned ground beef and cheese wrapped in crispy bacon then grilled or smoked to delicious perfection. Glaze these with your favorite BBQ, and cook on indirect for an unforgettable meal.
Cut the top and bottom off each onion. Remove the peel. Core the onion, and remove. Put onions aside on baking sheet.
In a large bowl combine the ground beef, diced jalapeno, ½ of the BBQ sauce, hot sauce, BBQ rub, garlic powder, Worcestershire sauce, and cheddar cheese.
Stuff each onion with the ground beef mixture.
Wrap each onion with bacon until covered. Secure in place with toothpicks.
Preheat grill to 350- to 400-degrees. Cook on indirect heat for 1- to 1-½ hours or until the internal temperature is 160-degrees. Brush with BBQ sauce and cook for an additional 10-minutes. Remove from grill and allow to rest for 5-minutes.
If your onion bombs have a hard time standing up straight you can use balls of foil to give them some help. Add a smoke box to the grill over direct heat to give it a little smoky flavor.If you are using thick bacon it may take a little bit longer to get crispy versus thinner bacon. If you don't have a corer you can cut the onions in half then remove the inner layers leaving the outside two. Just combine the halves, stuff, and wrap with bacon like usual.The cheese can be blended in or a pocket made in the ground beef for a cheesy melted center.To cook in the oven follow the directions for assembly then bake in a 375-degree oven for one hour or until the internal temperature reaches 160-degrees. Glaze with BBQ sauce, cook for an additional 10-minutes then remove from oven.