For many people Memorial Day weekend is considered the official start of the grilling season.  Folks are digging our their grills, locating their tongs and spatulas, exchanging propane tanks, and purchasing charcoal in anticipation of the coming weekend.  For many of us this will be the first three-day weekend in a long time and with warmer weather it is a natural that everyone is ready to get outside and grill.  I however am one of those crazy people who insist on grilling year-round.  Like the postal motto, neither snow nor rain nor heat nor gloom of night keeps me from my grill, and over the years I have found there is almost nothing that can not be prepared on the grill.

While I do love a good burger and always enjoy a brat there are so many options for grilling I thought this coming holiday weekend would be a good reason to share some of my favorite things to grill.  So get your charcoal stocked or your tanks filled and enjoy some time with your family and friends.  Fire up the grill and cook with confidence and know what ever you decide to prepare you will make it memorable.

Grilled Romaine Salad

Grilled Pineapple & Cucumber Salad

Blue Cheese & Bacon Stuffed Onion

Crab Stuffed Jalapeno Poppers

Cedar Plank Salmon

Rosemary Lemon Chicken

Island Style BBQ Chicken

Wisconsin Style Beer Brats

Grilled Filet of Beef

Beer Can Chicken

White BBQ Chicken Shish Kebab

Rosemary Lemon Cheesecake

Smoking in your Gas Grill

I also hope this weekend that everyone will take some time to remember the reason for this holiday, the memory of the countless men and women who have gave their lives during active military duty as well as those who currently serve.

Fort Logan National Cemetery, Denver Colorado

I love onions. All kinds and in almost any application, however I must confess I was a bit leery about this one. I had seen this concept a few times, prepared in varying manners, but it just seemed like even for me it might be too much onion. Well I finally got around to making these grilled blue cheese and bacon stuffed onions, and am here to tell you, I am a fool. The time I have wasted not enjoying this delight is really a shame.

The tender mellow flavor of the roasted onion melts together perfectly with the blue cheese and bacon to create a side dish that is out of this world. If I had a steak house, this little gem would certainly be one of the choices marked as “house specialties”, right along with twice baked sweet potatoes and corn souffle.

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Grilled Blue Cheese & Bacon Stuffed Onions

The tender mellow flavor of the roasted onion melts together perfectly with the blue cheese and bacon to create a side dish that is out of this world.

Course Side Dish

Cuisine American, Steak House

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 4

Author Christoph

Ingredients

• 4 large-sized sweet onions Vidalia, Maui sweets, sweet yellows
• 1 stick butter room temperature
• 2/3 cup blue cheese crumbled
• 4 strips bacon crisped and crumbled
• 1/2 teaspoon dried thyme crushed
• salt and pepper to taste

Instructions

• Trim the ends off of the onions, and peel. Using a melon baller or small spoon, scoop out the inside of the onion to create a cavity. (Be careful not to dig all the way through the bottom).
• In a small bowl mix together butter, cheese, bacon, and thyme. Season lightly with salt and pepper. (Blue cheese is a bit salty so go easy).
• Using a spatula or small spoon, stuff the mixture into the onions, completely filling the center.
• Place each onion on a square of aluminum foil. Draw foil up to create a sealed pouch. (Keep the foil from touching the sides of the onion, and make sure the top is sealed to hold in steam).
• Heat your grill on high. Reduce heat to medium low and place the foil pouches directly over the heat. Close the lid of the grill and cook for 30 - 40 minutes. (Cooking time will vary upon size of onions). Resist the temptation to open the grill and the pouches.
• Remove from grill and allow to stand for a full 5 minutes before opening the pouches. (Caution, the steam from the pouches will be hot).
• Using tongs or a spoon carefully transfer the onion onto a plate or bowl. Use a spoon to drizzle any remaining butter from the bottom of the pouch over the onion.

Notes

I was complete amazed how the cheese did not "run away" and how the onion took on such a mild flavor. I hope you will give this one a try, I really think you will like it.