BBQ Bacon-Wrapped Onion Rings [RECIPE]
I was perusing Facebook the other day and came across one of the most glorious sights of all time – a plate full of bacon-wrapped onion rings. Like any true lover of the meat candy we call bacon, I immediately put them on the menu for that night.
If you’re like me and the very thought of a crisp, juicy bacon-wrapped anything makes you salivate uncontrollably, read on my bacon-loving friend.
Here’s a simple how-to guide to making BBQ bacon-wrapped onion rings:
These are really simple to make. Here’s what you’ll need:
- Sweet onions (sweet onions are a must, they’re mild and delicious).
- A package of bacon.
- BBQ sauce of your choice (I always use Sweet Baby Ray’s).
- Sriracha, mayo and lime juice for the dipping sauce.
- Brochette skewers.
First thing’s first, cut the onions.
You’ll want to cut about 1/2 inch slices and pop out the middle leaving about 2 rings on each slice.
Then thoroughly coat each onion ring with your BBQ sauce.
Next you’ll take full slices of bacon and wrap them around the onion ring.
Make sure to wrap them good and tight. I used about 2-3 slices per onion ring, but how many you use will depend on the size of the bacon you are using. I also gave mine a hefty sprinkling of fresh-cracked pepper to add some zest. Finally, use the brochette skewers to help keep everything together and give you something to hold on to when putting them on the grill.
Time to cook these halos of deliciousness.
Cooking times will vary depending on your method. I put mine on the grill for about two hours at about 350° using INDIRECT HEAT. I repeat, use indirect heat! Slow cooking them with indirect heat will avoid flare ups while allowing the onion and bacon to thoroughly cook to perfection. I haven’t tried it, but I’m sure you could cook these in your home oven too with no problems.
These bad boys taste delicious on their own, but who doesn’t love a good dipping sauce? I whipped up a quick and easy spicy BBQ using about 2 tablespoons of mayo, 2 tablespoons of BBQ sauce, 1 tablespoon of Sriracha hot sauce, and 1 teaspoon of lime juice.