WEBER'S ULTIMATE GRILLING
No, have not made it yet, but, thought those that don't have the book might want to see the recipe. Sounds like a good one for those that like to smoke their cooks. lol
Smoked Onion BBQ Sauce
1 Vidalia or other sweet onion, unpeeled, halved lengthwise
2 TB. extra-virgin olive oil
2 large garlic cloves, minced
1 1/4 cups ketchup
1/4 cup cider vinegar
1/4 cup packed dark brown sugar
1 TB. Worcestershire sauce
2 1/2 tsp. prepared chili powder
2 tsp. smoked paprika
Smoke the onion halves over indirect heat, with the lid closed, for 1 1/2 hours. Transfer the onion to a cutting board. Peel and mince the onion (about 1 cup). In a saucepan over medium heat, warm the oil. Add the onion and cook stirring, until soft and golden brown, 5 to 10 minutes. Add the garlic and cook for 30 seconds, stirring. Stir in the remaining ingredients. Reduce the heat to low, and simmer, stirring frequently, until thickened and reduced to 2 cups, about 5 minutes. Use for PORK RIBS, BRISKET OR CHICKEN.
Source: "Weber's Ultimate Grilling" - Jamie Purviance - 2019
No, have not made it yet, but, thought those that don't have the book might want to see the recipe. Sounds like a good one for those that like to smoke their cooks. lol
Smoked Onion BBQ Sauce
1 Vidalia or other sweet onion, unpeeled, halved lengthwise
2 TB. extra-virgin olive oil
2 large garlic cloves, minced
1 1/4 cups ketchup
1/4 cup cider vinegar
1/4 cup packed dark brown sugar
1 TB. Worcestershire sauce
2 1/2 tsp. prepared chili powder
2 tsp. smoked paprika
Smoke the onion halves over indirect heat, with the lid closed, for 1 1/2 hours. Transfer the onion to a cutting board. Peel and mince the onion (about 1 cup). In a saucepan over medium heat, warm the oil. Add the onion and cook stirring, until soft and golden brown, 5 to 10 minutes. Add the garlic and cook for 30 seconds, stirring. Stir in the remaining ingredients. Reduce the heat to low, and simmer, stirring frequently, until thickened and reduced to 2 cups, about 5 minutes. Use for PORK RIBS, BRISKET OR CHICKEN.
Source: "Weber's Ultimate Grilling" - Jamie Purviance - 2019
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