I got the recipe from BBQ University off the TV. I don't have any pictures, but we had this at the last UFC event when we smoked some ribs and had burgers and beans. You remember it, you do.

4 yellow onions
package of Italian sausage or bratwurst
4 oz Monterrey Pepper Jack (or a smoked cheese) cubed


First peel the onions and cut a large deep plug out of the top (non-rooted) end of the onion.

Save the plugs and dice into little bits. Saute them in one sausage until all soft and the sausage brown.

Set each onion on a small ring of aluminium foil to help it stand. I'm not sure if cutting the bottoms off would work as they might leak the center yummy stuff out while cooking.

Dump the cheese into the sausage and onions and stir. Quickly add the mix into the cores of the onions and top off with a tab of butter.

Put them in the smoker for 2 to 3 hours, or longer. When they can be squeezed like toilet paper, they are done.

The rest of the sausage in the packed can be added about 40 mins to and hour after the onions go in. So these cook for about 2 hours or so.

We had pretty low heat at first so it might have taken longer for us this time. I was informed that they would do better if the plugs were cut deeper, and I agreed. Also the sausages were killer stuffed into a bread roll with some sweet BBQ sauce. So there.