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1
Melt 1 tablespoon of the butter in a skillet over medium heat.
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2
Add the bacon and onion and cook until just beginning to brown, 3 to 5 minutes.
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3
Drain the bacon and onion in a strainer over a bowl and reserve the drippings.
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4
Crumple a piece of aluminum foil and shape it into a ring about 3 inches in diameter.
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5
Cut the core out of the cabbage and discard.
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6
Push out to open the head of cabbage to allow the goodness to get into the leaves of the cabbage.
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7
Cut the remaining butter into dice.
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8
Stir the barbecue sauce into the bacon and onion mixture.
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9
Prop the cabbage upright on the aluminum foil ring, cavity facing up.
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10
Place the bacon and onion mixture in the cavity and top with as many pieces of butter as will fit.
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11
Using a basting brush, paint the outside of the cabbage with bacon drippings (save any remaining bacon fat for basting pork chops or making baked beans).
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12
Season the cabbage lightly with salt and generously with pepper.
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13
Set up the grill for indirect grilling and preheat to medium.
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14
If using a gas grill, place all the wood chips in the smoker box or in a smoker pouch and pre- heat on high until you see smoke, then reduce the heat to medium.
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15
When ready to cook, place the cab- bage on its aluminum foil ring in the center of the hot grate away from the heat.
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16
If using a charcoal grill, toss all the wood chips on the coals.
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17
Cover the grill.
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18
Grill the cabbage until very tender (when done it will be easy to pierce with a skewer), 1 to 1-1/2 hours.
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19
If using a charcoal grill, youll need to add 12 fresh coals per side after 1 hour if the cabbage is not done.
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20
To serve, peel off any dried-out or charred outside leaves and discard.
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21
Cut the cabbage into wedges and serve.
