Vidalias 'n Georgia BBQ Sauce

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* Exported from MasterCook *

 

Vidalias ‘n Georgia BBQ Sauce

 

Recipe By :Cheryl Alters Jamison and Bill Jamison

Serving Size : 6 Preparation Time :0:00

Categories : Grilling Low fat

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 Vidalia onions, or other large sweet

onions

Canola oil

Golden Mustard Barbecue Sauce (recipe

below)

 

Prepare the smoker for barbecuing, bringing the temperature to 200 to 220

degrees.

 

Slice each onion in half and peel the outer layer. Cut down to, but not

through, the base of each onion half in crisscross directions to make an onion

“flower.” Rub a thin coat of oil over the onions and wrap each half in foil.

 

Transfer the onions to the smoker and cook for 30 to 35 minutes. Remove the

foil or peel it back to form a flat base and brush the onions with a thick

coating of barbecue sauce. Continue cooking for an additional 35 to 45 minutes,

until the onion is tender. Remove the onions from the smoker and brush with

additional barbecue sauce before serving.

 

 

 

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Per serving: 22 Calories (kcal); trace Total Fat; (6% calories from fat); 1g

Protein; 6g Carbohydrate; 0mg Cholesterol; 577mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

NOTES : Almost the size of footballs, Georgia’s famous Vidalia onions are

available only in the late spring and early summer. When slathered with a

mustardy sauce from the same state, smoked Vidalias and other sweet onions

become golden orbs of succulence.

Nutr. Assoc. : 0 0 0

 

 

* Exported from MasterCook *

 

Golden Mustard Barbecue Sauce

 

Recipe By :Cheryl Alters Jamison and Bill Jamison

Serving Size : 0 Preparation Time :0:00

Categories : Fatfree Grilling

Sauces And Marinades Vegan

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup white vinegar

3/4 cup prepared yellow mustard

1/2 medium onion -- minced

1/3 cup water

1/4 cup tomato puree

1 tablespoon paprika

6 cloves garlic -- minced

1 1/2 teaspoons salt

1/2 teaspoon cayenne

1/2 teaspoon black pepper -- freshly ground

 

Mix the ingredients in a saucepan and bring the liquid to a simmer. Reduce the

heat to low and cook until the onions are tender and the mixture thickens, 20 to

25 minutes. Use the sauce warm or chilled. It keeps, refrigerated, for a

couple of weeks.

 

 

 

 

Source:

" Smoke & Spice: Cooking with Smoke, the Real Way to Barbecue "

Yield:

" 2 cups "

 

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Per serving: 132 Calories (kcal); 1g Total Fat; (6% calories from fat); 4g

Protein; 36g Carbohydrate; 0mg Cholesterol; 3459mg Sodium

Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 0 Fat; 1

Other Carbohydrates

 

NOTES : In South Carolina and Georgia, mustard-based sauces provide the

strongest competition to vinegar mixtures.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0