See Jo - The lack of posts like this is what made me think you were gone! 
... and can you please explain this bit of deliciousness?
[emoji106]
Understandable assumption.
This my friend, is my version of an Onoin Bomb.
There are a few different recipes and variants floating around the ether of the 'net. I found a few that appealed to me and used the elements I liked out of them.
My main point of difference is that I use a 50/50 split of premium beef mince which has a fat content of better than 15%, and some pork mince. With this I mix a bunch of diced onions which I have reserved the first layer of flesh and a few cloves of diced garlic. Mixed in is a some mixed herbs, chillie powder for heat and some Planko. Planko is a Japanese crumbing mix which is a lot lighter than bread. If the mix is a bit stiff, you can loosen with a bit of water.
Make a small ball of the mix and jam it inside the reserved onion layers. Making a nice little ball. Then each ball is wrapped with bacon. I tend to use streaky bacon 'cos it's a lot thinner. Our regular bacon tends to be very thick and hard to wrap.
The whole lot is smoked indirect, for about an hour. Then glazed with your preferred BBQ sauce and cooked for about another 15. Depending on how sticky and thick you wanted them, you could glaze again.
Hope that all makes sense. [emoji6]
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Topic: Just because..... (Read 1208 times)
