Text 28749, 104 rader
Skriven 2015-07-02 12:01:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: wandering 918
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 ML> week at Glen's. I've cleared all this with Glen, who asks
 ML> if I have warned her about Kevin.
 DS> I would say that there is no way you could completely warn her about
 DS> Kevin.  She is the wrong sex to be bothered by him, and has too good a
 DS> taste in wine as well.

He is an equal opportunity botherer, just not in that way,
which I'd be more inclined to fear him for my sake and Glen
for hers. As well as good taste in wine goes, it all depends
on the current state of the exchequer - he has been known to
subsist on large quantities of the buck-a-bottle stuff gotten
in bulk (with Glen or some other patsy playing delivery boy).

 DS> OTOH, it would be decent if you could get either of them to come back
 DS> into the echo. Even if there are no local BBSes they could access,
 DS> Doc's Place is accessible.  There is also my email QWK packet service
 DS> they could use.

This has been tried. Kevin will permanently have his knickers
in a knot over some imaginary slight from the distant past.
Glen has no excuse. It would be best of all, though, if
Sacerdote would pop his head in the echo once in a while.
Ian, too, but he has told me quite frankly that he prefers
the more immediate stimulation that the Internet provides.

BBQ Onion Bombs
categories: American, main, beef
Serving: 4

1 lb ground beef
2 yellow onions
1 lb bacon
1/4 c chopped parsley
1/4 c chopped mushrooms
1/4 c  diced onion
1 Tb spice ketchup 
1 ts each soy sauce
1 ts worcestershire sauce
1 Tb brown sugar
1 Tb Traeger Prime rub
1/4 c Panko bread crumbs

As always let's start by getting the grill and our
food all ready. Start your grill as normal by
placing the setting to "Smoke" and leaving your
grill door open. Do this for 3-5 min to warm up
your Traeger.

Start off by cutting the tops and bottoms off of
your onions and ridding them of the tough exterior
skin. Slice your onion in half and start to peel
the layers of onion apart. You want to keep the
biggest layers of onion you can to stuff, however,
make sure you're not keeping the tough exterior
onion layers, that won't taste (or cut) very well.

Set your onion shells aside and let's mix our
meatloaf. Mix 1 lb of ground beef, diced onion,
parsley, mushroom, as well as your spices,
condiments and bread crumbs into a bowl and
mix by hand.

Now that our meatloaf mixture is ready, you can
heat your Traeger to 225 and get ready to stuff
these onion bombs. Take a small handful of your
meatloaf mixture and place it inside one of your
onion layer pieces, then press another layer
piece on top of the mixture, making an onion
sealed meatball. Continue with the rest of your
onion layers until your meatloaf mixture is gone.
The number of onion bombs will depend on the size
of the onions you buy.

Now, let's wrap this thing in bacon. Why?
Because ... bacon. I wrapped 3 slices of bacon
around each bomb, you may need more bacon
depending on size. Secure the bacon with tooth
picks so it doesn't unravel while it's cooking.

Place these bombs on your Traeger at 225F for
an hour to smoke, then kick up the heat to 350F
for another 20-30 min until your internal
temperature is around 160-165, you'll have some
carry over heat even when you pull the bombs
off the grill. The last 10 min or so of cooking,
put your favorite Traeger BBQ sauce all over
the onion bomb and let it caramelize.

After your 10 min are up you're ready to rock
and roll. These things are fantastic. Not only
do you have a nice, savory, sweet meatloaf,
you also have that sticky, salty aspect going
on as well. Garnish with a little parsley and
you can hear people starting to drool all over
your floor. Make sure after you make these
beautiful creations at home, you tag us on
our social media by searching Traegergrills
or @traegergrills.

Traeger's BBQ Meatball Onion Bombs

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