Watch what you ask for you may get it. I made this appetizer and it was delicious! However, I could not think of a name. I am a proud member of Smoking Meat Forums, a wonderful resource for information and ideas on smoking. I asked the kind members of the forum for help in naming the appetizer. A mini-poll took place and the name Disco Balls was chosen. You see, my handle on the forums is Disco. So despite the interesting name, welcome to a great appetizer, Disco Balls.
I mixed the barbecue sauce with the whiskey.
I cut the steaks into 1/4 inch strips with a sharp knife. I started with one edge and cut 1/4 inch from the edge but not quite all the way through. I cut along the next edge the same way. This cuts the steak in a long 1/4 inch strip in a spiral from the steak.
I cut the strips into 3 to 4 inch pieces (depending on the size of your onions). I put the strips in the sauce and let them marinate for four hours, stirring occasionally.
I preheated my Louisiana Grills smoker to 375 F. You could also do these on a grill at medium low heat or your oven.
I peeled one onion for each strip. I used walking onions but pearl or pickling onions would work fine.
I put an onion on the end of a strip, rolled it up so the ends overlapped and pushed a toothpick through the overlapping ends and through the onion.
I put them in the smoker for twenty minutes, turning once. They would take less time on a grill.
Let them sit for a few minutes before serving.
These are amazing. The narrow cut beef took a lot of flavour from the marinade and the onion was soft with a crisp centre. Just delicious.
You must try Disco Balls!
The Old Fat Guy
- 450 grams (1 pound) lean sirloin steak, cut 1/2 inch thick
- 16 small onions, approximate (walking, pearl or pickling onions)
- 16 toothpicks, approximate
- 75 ml barbecue sauce
- 15 ml whiskey
- Mix whiskey and barbecue sauce together in a bowl.
- Cut each steak into a 1/4 inch thick strip in a reverse spiral. Cut along one edge 1/4 inch from the edge leaving the last 1/4 inch uncut. turn steak and cut along the next edge leaving 1/4 inch uncut. continue until you have one long strip.
- Cut the long strips to 3 or 4 inch lengths, depending on the size of the onions. You need enough length to wrap around the onion with some overlap.
- Put the strips in the barbecue sauce mixture and marinate for four hours.
- Preheat a smoker or oven to 375 F.
- Peel one onion for each strip.
- Put an onion on the end of a strip and roll the strip around it.
- Put a toothpick through the overlap and onion.
- Cook for 20 minutes, turning once.
- You can also do this on a grill with medium low heat but it will likely cook quicker.