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Category: Sides
Prep Time: Cook Time: Total Time:
4 vidalia or other sweet onions (each about 14-18 oz)
4 tbsp unsalted butter
2 strips bacon, cut crosswise into 1/4 inch slivers
1/4 cup chopped pecans
1/3 cup sweet red barbecue sauce
Pepper
2 cups wood chips soaked in water to cover for 1 hour, tend drained
4 strips foil twisted into doughnut shaped rings
Peel onions. Using a sharp knife, start at the top (opposite stem end), and cut an inverted cone-shaped cavity, about 2 1/2 inches across and 1 inch deep (the core will come out in a cone-shaped plug). Finely chop pieces removed from each onions. Set the onions stem-side down on foil rings.
Melt 1 tbsp butter in a skillet and add bacon and chopped onion. Cook until lightly browned, about 3-5 minutes. Add the pecans after 2 minutes. Drain bacon mixture in a strainer over a bowl, reserving fat. Place a spoonful of bacon mixture in the cavity of each onion. Spoon in some sauce and place a pat of butter on top. Sprinkle with pepper. Brush the onions with the bacon fat. (This can be prepared up to this stage ahead of time.)
Set up grill for indirect heat and preheat to medium. Toss the wood chips on the coals. Place the onions on the grate in the foil rings away from the fire. Indirect-grill until onions are golden brown and tender, about 40-60 minutes. (To test for doneness, pinch the sides of the onions and they should be squeezably soft. If the filling starts to brown to much before the onions are fully cooked, tent with foil.)
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Grilled - BARBECUED VIDALIA ONIONS
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Category: Sides
Prep Time: Cook Time: Total Time:
4 vidalia or other sweet onions (each about 14-18 oz)
4 tbsp unsalted butter
2 strips bacon, cut crosswise into 1/4 inch slivers
1/4 cup chopped pecans
1/3 cup sweet red barbecue sauce
Pepper
2 cups wood chips soaked in water to cover for 1 hour, tend drained
4 strips foil twisted into doughnut shaped rings
Peel onions. Using a sharp knife, start at the top (opposite stem end), and cut an inverted cone-shaped cavity, about 2 1/2 inches across and 1 inch deep (the core will come out in a cone-shaped plug). Finely chop pieces removed from each onions. Set the onions stem-side down on foil rings.
Melt 1 tbsp butter in a skillet and add bacon and chopped onion. Cook until lightly browned, about 3-5 minutes. Add the pecans after 2 minutes. Drain bacon mixture in a strainer over a bowl, reserving fat. Place a spoonful of bacon mixture in the cavity of each onion. Spoon in some sauce and place a pat of butter on top. Sprinkle with pepper. Brush the onions with the bacon fat. (This can be prepared up to this stage ahead of time.)
Set up grill for indirect heat and preheat to medium. Toss the wood chips on the coals. Place the onions on the grate in the foil rings away from the fire. Indirect-grill until onions are golden brown and tender, about 40-60 minutes. (To test for doneness, pinch the sides of the onions and they should be squeezably soft. If the filling starts to brown to much before the onions are fully cooked, tent with foil.)
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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