Barbecue Bacon-Wrapped Onion Bomb

Start by coring out most of the onion. You can do this carefully with a paring knife, or if you have a jalapeno corer, use that as it works really well. Leave a couple of external layers intact so it holds up well with the meat mixture.

Place meat in a mixing bowl and add salt, pepper, Maggi, and Italian seasoning. Mix well, and gently stuff into the onion.

Wrap the slices of bacon around the onion, securing each piece with a toothpick. Place onion on a baking sheet and place in a smoker (or 325ºF oven or grill), and smoke for about 20 minutes. Once smoke has cleared, cook over indirect heat until bacon is crisp and internal temperature of the meat stuffing is 165ºF.

Brush on barbecue sauce, and let it continue to cook until onion is nice and sticky from the sauce. Brush with more sauce, then remove toothpicks.

Using a serrated knife, slice it in half, or quarters, and get into it. When I served this, I left the room for only a couple of minutes, and it was almost completely devoured by my wife and kids.