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1
Peel the onions.
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2
Using a sharp paring knife and starting at the top (opposite the stem end), 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).
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3
Finely chop the pieces you remove from each onion.
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4
Set the onions, stem side down, on the foil rings.
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5
Melt 1 tablespoon butter in a skillet.
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6
Add the bacon and chopped onion and cook over medium heat until lightly browned, 3 to 5 minutes.
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7
Add the pecans after 2 minutes.
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8
Drain the bacon mixture in a strainer over a bowl, reserving the fat.
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9
Place a spoonful of bacon-mixture in the cavity of each onion.
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10
Spoon in some barbecue sauce and place a pat of butter (cut from the remaining butter) on top.
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11
Grind some fresh pepper on top of each onion.
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12
Brush the sides of the onions with bacon fat.
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13
The recipe can be prepared several hours ahead to this stage.
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14
Set up your grill for indirect grilling and preheat to medium.
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15
If using a gas grill, place the wood chips in the smoker box or a smoker pouch and run the grill on high until you see smoke, then reduce the heat to medium.
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16
If using a charcoal grill, toss the wood chips on the coals.
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17
Place the onions on the grate away from the fire.
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18
Indirect grill until onions are golden brown and tender, 40 to 60 minutes.
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19
To test for doneness, pinch the sides of the onion--they should be squeezably soft.
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20
If the filling starts to brown too much before the onions are fully cooked, tent with foil.
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21
Transfer the onions to a platter or plates and get ready to experience the lowly onion elevated to the level of art.
