Instructions

1. Preheat the Yoder Smokers YS640 to 250F.
2. Slice the onions by removing the top and bottom ends, then slice in half. Peel off the skin. Using a small cookie scoop, scoop out a small divot in the center of each onion half.
3. Place the onions into a heat-safe dish, scoop side up. Drizzle some olive oil over each onion. Sprinkle the onion with the Chupacabra Chop Haus seasoning, add a pat of butter atop each onion, and sprinkle over a little more of the seasoning.
4. Place in the smoker, (I went with the lower rack as I was making another recipe on the top rack).
5. Smoke for about 2-2.5 onions. This will depend greatly on the size of the onion. The onion should be pierced really easily with a sharp knife.
6. Remove from the smoker, remove the outer “skin” on each onion as that will dry out and get leathery/tough
7. Now, use the smoked onions in your favorite recipe, or yes, serve as a side dish.