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    Smoked BBQ onion rings wrapped in maple bacon

    cadran
    Preparation :25 min Cooking :35 min
    couteau
    Difficulty :easy
    chapeau-chef
    Servings :6 to 8

    This inspiration of smoked BBQ onion rings wrapped in maple bacon comes from Steven Raichlen! I had the chance to cook with him at an event at the Zeste station for the launch of his new book and man have I learned a lot in one day!

    Ingredients

    • 2 large Vidalia onions, peeled and sliced into rings of about 1 cm thick
    • 2 packs maple bacon
    • 1 cup homemade BBQ sauce
    • 1 can of wood L’GROS JAMBON by IN-GRILL (or a perforated smoke wood smoker)

    Preparation

    • Wrap the rings with 1 or 2 slices of bacon and make sure to wrap tightly.
    • Brush the ringswith the BBQ sauce and reserve on a plate.
    • Turn on the BBQ at maximum intensity. Unwrap the wooden can and place it on the fire. Leave to heat for 10 minutes or until it begins to smoke.
    • Close one side of the BBQ and place the rings on the closed side for indirect cooking.
    • Close the BBQ lid and cook for about 25 minutes or until the bacon is cooked and slightly crisp. Gently turn halfway trough cooking and move around for even cooking. If desired, finish cooking on direct fire for crisper bacon! Serve immediately !
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    Smoked BBQ onion rings wrapped in maple bacon

    • Preparation : 25 min
    • Cooking : 35 min
    • Servings : 6 to 8

    Ingredients

    • 2 large Vidalia onions, peeled and sliced into rings of about 1 cm thick
    • 2 packs maple bacon
    • 1 cup homemade BBQ sauce
    • 1 can of wood L’GROS JAMBON by IN-GRILL (or a perforated smoke wood smoker)

    Preparation

    • Wrap the rings with 1 or 2 slices of bacon and make sure to wrap tightly.
    • Brush the ringswith the BBQ sauce and reserve on a plate.
    • Turn on the BBQ at maximum intensity. Unwrap the wooden can and place it on the fire. Leave to heat for 10 minutes or until it begins to smoke.
    • Close one side of the BBQ and place the rings on the closed side for indirect cooking.
    • Close the BBQ lid and cook for about 25 minutes or until the bacon is cooked and slightly crisp. Gently turn halfway trough cooking and move around for even cooking. If desired, finish cooking on direct fire for crisper bacon! Serve immediately !

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