Onion bombs are essentially meatloaf meatballs sandwiched between onion layers, wrapped in bacon, then smoked. They are so good and make quite a hearty meal all on their own.
Set the Big Green Egg smoker for indirect cooking with a convEGGtor at 275°F/135°C
Cut the ends off both onions, then slice down the center of the onions lengthwise
Remove the skins and soft outer layers
Separate the larger rings and match them with each other
Set aside
In a large bowl, combine the ground beef with the breadcrumbs, cheddar, parmesan, egg, parsley, ketchup, garlic, Worcestershire, salt, oregano, and pepper
Form ⅓ cup (or more) of meat mixture into a ball and press gently into one of the onion rings
Close up with the matching side and wrap with 1 to 2 strips of bacon
Secure with 2 to 3 toothpicks
Repeat the process until all the bombs are assembled
Place onion bombs directly onto the cooking grid
Close the lid and cook for 45 minutes
Then, brush with barbecue sauce, and cook for another 20-30 minutes, or until the bacon has cooked through and the ground beef registers 165°F
Remove from the EGG and let them stand for 10 minutes
Serve whole or sliced in half
Variation: Replace the parmesan with pepper jack cheese and add some diced green chiles for a spicy version
Make it sweet and savory by replacing the barbecue sauce with teriyaki glaze
