Directions
- 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.
- 2In a bowl, add ground beef, sautéed onions, SPG seasoning, pickles, and cheddar cheese, then mix well.
- 3Cut the ends off an onion and slice it in the center to make rings. Use a large and a smaller ring to stuff.
- 4Stuff the onion rings with the mixture.
- 5Wrap each stuffed onion ring with two strips of bacon.
- 6Season the bacon-wrapped onion rings with your favorite barbecue rub.
- 7Place the seasoned onion rings in a smoker at 250 degrees Fahrenheit for about 1 1/2 hours, using Bear Mountain Maple Bourbon Pecan pellets.
- 8To 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.
- 9After 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.
- 10Dip the finished onion rings in the In-N-Out sauce and enjoy.
Ingredients
- 1 lb Ground Beef
- 6 Yellow Onions
- 2 Tbsp Butter
- 1 Tbsp Worcestershire
- 2 Tbsp SPG Seasoning
- 0.5 Cup Chopped Pickles
- 8 Ounces Cheddar Cheese
- 24 Bacon Slices
- 4 Tbsp BBQ Rub - Sticky Bourbon Brown Ale
- 6 Tbsp BBQ Sauce
- Sesame Seeds
- 0.5 Cup Mayo
- 3 Tbsp Ketchup
- 2 Tbsp Melinda's Sriracha
- 2 Tbsp Relish
- 1 Tbsp Apple Cider Vinegar or White Vinegar
- 1 Tsp Sugar
- 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.
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