Here is something that worked out pretty well on the Father’s Day Smoke Fest. The stuffed pork loin was the highlight, but only by just a bit. The beef brisket was running a close second. All were tender, quite juicy and the smoke ring was wide & deep. I have to say though, the onion was fun because I’d never had one this big.

It was semi-early Sunday morning when Chilebrown showed up with some gifts for Meathenge Labs. He was sportin’ some tomato/basil plants to be installed in to the garden, some sausage he’d found in a genuine Meat Adventure in San Francisco and this huge-ass onion. It was considerbly larger than a softball. He handed it to me saying it was for the smoker. Fine, I set the onion down and got to work on the meat and getting the smoker up and going. I kept going back to the onion, attempting to figure out how exactly to smoke it. Admittedly, it took me about two and a half hours to come up with something. The onion was so darned large, I didn’t think smoky flavor would get INSIDE. And I didn’t want to cut it up, then it hit me. Carve a volcano hole and fill it. Everything is better with butter, so that was the first ingredient. All we had was Straus, oh well, that’d have to do. It needed more, digging through the fridge I found some left over pasta sauce, had chunks of garlic in it. Not sure what the base of it was, maybe Olive Oil. That all seemed awful rich, so I grabbed some hot sauce and topped it off. An Onion Volcano!

Neat eh? It worked out pretty well, but I have to say smoking it for an hour wasn’t enough. It could have gone far longer, at least 2 hours. It was a happy little onion and I was glad to serve it.
Biggles