Directions

1. Preheat your Kamado Joe Classic II to 400ºF, set up for indirect grilling.

2. Cut the top 1/4” of the onion off. Leave the root end intact. Peel the outer layer of the onion. Place the onion cut side down on a cutting board. Place the tip of the knife just next to the root and slice down. Repeat this process until the onion is sliced into 16ths. Flip the onion over and gently spread apart the pedals.

3. In a Briner 8 Quart Brining Bucket, combine 1 cup Cattleman's Grill Butcher House Brine with one gallon cold water. Whisk until the brine is mostly dissolved. Place the onions in the brine and lock the Briner locking plate into place to keep the onions fully submerged. Brine for 90 minutes. Remove from the brine and drain on a pan. Remove the extra liquid from the pan with paper towels.

4. Combine the flour and R Butts R Smokin’ Butt Kick’n Chicken in a medium bowl and mix well.

5. Combine the whisked eggs and heavy cream in a bowl large enough to hold the onion. Whisk to combine.
6. Place the onion in the flour mixture and coat all surfaces and set aside. Repeat with the second onion.
7. Add the panko to the flour mixture and mix well.
8. One at a time, transfer the onions to the egg wash and coat all surfaces. Transfer to the flour/panko mixture and coat all surfaces. Shake off the extra and set aside.
9. Place a sheet of foil, just large enough to fit the two blooming onions, on the grill grates. Place the onions on the foil. Close the lid and cook until the tips are dark brown in color, about 30 minutes. Cover with a second sheet of foil and continue cooking until the onion is tender all the way in the center, about 10-15 more minutes. Remove from the grill.

10. To make the dipping sauce, combine all three ingredients and mix well.

11. Serve the Grilled Bloomin’ Onion with the dipping sauce and topped with diced bacon and minced green onions.