F & L Market has everything on sale you need for this grill ready recipe. Vidalia Onion .79 a pound. Ground Beef $2.59 a pound and King Cotton Hickory Smoked Bacon $2.99. These are yummy and add something different to your BBQ.
  • 4 Onions
  • 350 g Ground Beef
  • 1 Tbsn Worcestershire Sauce
  • 2 Tbsp Fresh Oregan
  • 1 Chili, Chopped
  • 1 Tsp Fennel Seeds
  • 1 Tsp Salt
  • 1/2 Tsp Black Pepper
  • 250 g Bacon
  • 100 ml BBQ Sauce
  1. Begin by chopping the top and tail off each onion (about 1-1.5cm) and then removing the skin.
  2. Now core each onion. I prefer the method of using a sharp knife as a ‘drill’, poke into the centre and twist. Repeat from the other cut side, then push with your thumb, the center should pop out.
  3. You can then use your fingers to work around the remaining onion until you leave a shell just 2-3 onions layers deep.
  4. Roughly chop a third of the onion you removed and discard the rest, don’t throw it away though, freeze it for stocks, stews or soups.
  5. Mix in the ground beef with the chopped onions.
  6. Throw in the Worcestershire sauce, oregano, chili, fennel seeds, salt and pepper and mix.
  7. Stuff this mix into your onions and then wrap in bacon.
  8. Add these bacon stuffed onions to your grill and cook for an hour in an indirect heat ‘zone’.
  9. Then brush with BBQ sauce and grill for another 10 minutes to caramalise