In & Out BBQ Onion Rings

105 mins
Serves 12
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Directions

  1. 1Chop about 1 cup of the unused onion rings and sauté them in a pan with 2 tablespoons of butter and 1 tablespoon of Worcestershire for about 8 minutes until soft.
  2. 2Chop about 1 cup of the unused onion rings and sauté them in a pan with 2 tablespoons of butter and 1 tablespoon of Worcestershire for about 8 minutes until soft.
  3. 3Chop about 1 cup of the unused onion rings and sauté them in a pan with 2 tablespoons of butter and 1 tablespoon of Worcestershire for about 8 minutes until soft.
  4. 4In a bowl, add ground beef, sautéed onions, SPG seasoning, pickles, and cheddar cheese, then mix well.
  5. 5In a bowl, add ground beef, sautéed onions, SPG seasoning, pickles, and cheddar cheese, then mix well.
  6. 6In a bowl, add ground beef, sautéed onions, SPG seasoning, pickles, and cheddar cheese, then mix well.
  7. 7Cut the ends off an onion and slice it in the center to make rings. Use a large and a smaller ring to stuff.
  8. 8Cut the ends off an onion and slice it in the center to make rings. Use a large and a smaller ring to stuff.
  9. 9Cut the ends off an onion and slice it in the center to make rings. Use a large and a smaller ring to stuff.
  10. 10Stuff the onion rings with the mixture.
  11. 11Stuff the onion rings with the mixture.
  12. 12Stuff the onion rings with the mixture.
  13. 13Wrap each stuffed onion ring with two strips of bacon.
  14. 14Wrap each stuffed onion ring with two strips of bacon.
  15. 15Wrap each stuffed onion ring with two strips of bacon.
  16. 16Season the bacon-wrapped onion rings with your favorite barbecue rub.
  17. 17Season the bacon-wrapped onion rings with your favorite barbecue rub.
  18. 18Season the bacon-wrapped onion rings with your favorite barbecue rub.
  19. 19Place the seasoned onion rings in a smoker at 250 degrees Fahrenheit for about 1 1/2 hours, using Bear Mountain Maple Bourbon Pecan pellets.
  20. 20Place the seasoned onion rings in a smoker at 250 degrees Fahrenheit for about 1 1/2 hours, using Bear Mountain Maple Bourbon Pecan pellets.
  21. 21Place the seasoned onion rings in a smoker at 250 degrees Fahrenheit for about 1 1/2 hours, using Bear Mountain Maple Bourbon Pecan pellets.
  22. 22To make the In-N-Out spread, combine 1/2 cup mayonnaise, 3 tablespoons ketchup, 2 tablespoons Melinda's Sriracha, 2 tablespoons relish, 1 tablespoon apple cider vinegar or white vinegar, 1 teaspoon sugar, and 2 tablespoons water to thin, then whisk until smooth.
  23. 23To make the In-N-Out spread, combine 1/2 cup mayonnaise, 3 tablespoons ketchup, 2 tablespoons Melinda's Sriracha, 2 tablespoons relish, 1 tablespoon apple cider vinegar or white vinegar, 1 teaspoon sugar, and 2 tablespoons water to thin, then whisk until smooth.
  24. 24To make the In-N-Out spread, combine 1/2 cup mayonnaise, 3 tablespoons ketchup, 2 tablespoons Melinda's Sriracha, 2 tablespoons relish, 1 tablespoon apple cider vinegar or white vinegar, 1 teaspoon sugar, and 2 tablespoons water to thin, then whisk until smooth.
  25. 25After smoking, baste the onion rings with barbecue sauce and top with sesame seeds to let it tack. Place them back in the smoker for about 15 minutes.
  26. 26After smoking, baste the onion rings with barbecue sauce and top with sesame seeds to let it tack. Place them back in the smoker for about 15 minutes.
  27. 27After smoking, baste the onion rings with barbecue sauce and top with sesame seeds to let it tack. Place them back in the smoker for about 15 minutes.
  28. 28Dip the finished onion rings in the In-N-Out sauce and enjoy.
  29. 29Dip the finished onion rings in the In-N-Out sauce and enjoy.
  30. 30Dip the finished onion rings in the In-N-Out sauce and enjoy.

Ingredients

  • 1 lb Ground Beef
  • 1 lb Ground Beef
  • 1 lb Ground Beef
  • 6 Yellow Onions
  • 6 Yellow Onions
  • 6 Yellow Onions
  • 2 Tbsp Butter
  • 2 Tbsp Butter
  • 2 Tbsp Butter
  • 1 Tbsp Worcestershire
  • 1 Tbsp Worcestershire
  • 1 Tbsp Worcestershire
  • 2 Tbsp SPG Seasoning
  • 2 Tbsp SPG Seasoning
  • 2 Tbsp SPG Seasoning
  • 0.5 Cup Chopped Pickles
  • 0.5 Cup Chopped Pickles
  • 0.5 Cup Chopped Pickles
  • 8 Ounces Cheddar Cheese
  • 8 Ounces Cheddar Cheese
  • 8 Ounces Cheddar Cheese
  • 24 Bacon Slices
  • 24 Bacon Slices
  • 24 Bacon Slices
  • 4 Tbsp BBQ Rub - Sticky Bourbon Brown Ale
  • 4 Tbsp BBQ Rub - Sticky Bourbon Brown Ale
  • 4 Tbsp BBQ Rub - Sticky Bourbon Brown Ale
  • 6 Tbsp BBQ Sauce
  • 6 Tbsp BBQ Sauce
  • 6 Tbsp BBQ Sauce
  • Sesame Seeds
  • Sesame Seeds
  • Sesame Seeds
  • 0.5 Cup Mayo
  • 0.5 Cup Mayo
  • 0.5 Cup Mayo
  • 3 Tbsp Ketchup
  • 3 Tbsp Ketchup
  • 3 Tbsp Ketchup
  • 2 Tbsp Melinda's Sriracha
  • 2 Tbsp Melinda's Sriracha
  • 2 Tbsp Melinda's Sriracha
  • 2 Tbsp Relish
  • 2 Tbsp Relish
  • 2 Tbsp Relish
  • 1 Tbsp Apple Cider Vinegar or White Vinegar
  • 1 Tbsp Apple Cider Vinegar or White Vinegar
  • 1 Tbsp Apple Cider Vinegar or White Vinegar
  • 1 Tsp Sugar
  • 1 Tsp Sugar
  • 1 Tsp Sugar
  • 2 Tbsp Water
  • 2 Tbsp Water
  • 2 Tbsp Water

Equipment

chopping knifepanGas One Butane or Propane single burnerwooden bowlcheese gratersmokerBear Mountain BBQ Wood Pelletsbowlwhiskbasting brushcooling rackplate

Tips

  • Use Bear Mountain BBQ Wood Pellets for incredible depth and flavor.
  • For the In-N-Out sauce, add Melinda's Sriracha for a little spice.