Makes 6 to 8 servings
- 4 T butter
- 4 slices bacon (-*1/4 lb), cut crosswise into -*1/4-inch slivers
- 1 small onion, finely chopped
- Aluminum foil
- 1 medium-size head green cabbage (about 2-*lbs)
- 1/4 C barbecue sauce
- Coarse salt and black pepper
- 2 C wood chips, soaked 1 hour in cold water to cover, then drained
- Melt 1 tablespoon butter in a skillet over medium heat. Add bacon and onion and cook until they just begin to brown, 3 to 5 minutes. Drain bacon and onion in a strainer over a bowl; reserve the drippings. Crumple a piece of aluminum foil and shape it into a ring about 3 inches in diameter.
- Cut the core out of the cabbage and discard. Dice the remaining butter. Stir the barbecue sauce into the bacon and onion mixture. Prop the cabbage upright on the aluminum foil ring, cavity facing up. Place the bacon and onion mixture into the cavity and top with as many pieces of butter as will fit. Using a basting brush, paint the outside of the cabbage with bacon drippings. Season the cabbage lightly with salt and generously with pepper.
- Set up the grill for indirect grilling. (For charcoal grills, place coals on each side, leaving the center bare. Cook in the center. For gas grills, heat one side and cook on the other.) Preheat grill to medium.
- If using a gas grill, place all the wood chips in the smoker box or in a smoker pouch (see note). Preheat grill on high until you see smoke, then reduce heat to medium. (Note: To make a smoker pouch, wrap the wood chips in heavy-duty aluminum foil and poke a few holes to allow smoke to escape. Place the pouch under the grate, directly over the burner.)When ready to cook, place the cabbage on its aluminum foil ring in the center of the hot grate away from the heat. If using a charcoal grill, toss all the wood chips on the coals. Cover the grill.
- Grill the cabbage until very tender and easy to pierce with a skewer, 1 to 1-*1/2 hours. If using a charcoal grill, you'll need to add 12 fresh coals per side after 1 hour if the cabbage is not done.
- To serve, peel off any dried-out or charred outside leaves and discard. Cut the cabbage into wedges and serve.
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