Smoked Onion May 21 2015, 1 Comment
Looking for a unique grilled side that is different from the traditional stuff you have been cooking? This sweet onion goes GREAT with steaks, hamburgers or just about anything you are grilling in the back yard. It can be smoked or grilled.Ingredients
- 1 large sweet onion (we recommend a 1015 if you can find it - Thanks Texas A&M!)
- 2 tbsp butter sliced into small strips
- Meat Church Season All (Substitute any other Meat Church rub to your liking)
- Chipotle, Garlic or Cilantro bouillon (your preference)
Prepare your smoker at a temperature of 275 degrees (indirect setup on a Big Green Egg). This can be grilled directly as well but keep the onion away from the fire.
Peal the outer skin off of the onion.Cut a core out of the middle. Leave a 1/2" at the bottom of the onion. Do not core all the way through the onion.
Place the bouillon and butter down in the core. Cover liberally with our Season All or other Meat Church BBQ Rub.
Place the onion in a small piece of aluminum foil shaped into a bowl. Expose as much of the onion as possible to allow the smoke to penetrate it. We use a metal onion holder that we picked up at First Monday in Canton, TX.
Smoke the onion for 1 - 1.5 hours or until it looks golden brown.
Remove the onion from the cooker and allow to cool for 10 minutes.
You should be able to slice the onion with ease. Mix the onion metals around in the melted butter and seasonings. Enjoy!!