Grilled BBQ Cabbage

[Joetown Parrothead]

1 head of cabbage
2 TBSP. butter, cubed
4-8 bacon strips
1/4 to 1/3 really good BBQ sauce

A handful of hickory chips, soaked in water for 30 minutes
Salt and pepper
Pre-heat your grill on medium-high and set it to grill in the indirect grilling method.

Meanwhile, place the bacon in a shallow plate that is microwaveable safe. Microwave for 2 minutes. Turn bacon over and microwave another 2 minutes. Remove bacon and cut into bits. Reserve the bacon fat. Put the bacon bits back in the micro and cook for another minute. Set aside.


Make a ring out of aluminum foil slightly smaller than the diameter of the cabbage. You are going to use this ring to balance the cabbage on the grill.


Remove some of the outer leaves of the cabbage. Slice about 1" to 1-1/2" off the top of the cabbage, leaving it with a flat-top.


With a pairing knife, carve a hole at the top of the cabbage, about 1/2" deep and 2" in diameter.


Add the bacon bits in the carved hole, then drizzle the entire top with the reserved bacon fat. Next, sprinkle some salt and pepper, top it with the BBQ sauce and place the cubed butter all over it.



Next, remove your hickory wood chips from the water and put them in a packet made out of aluminum foil. Poke a few holes in the foil and place the packet over the fire.


To grill: Place the aluminum foil ring on the grill, then place the cabbage in it to balance it upright. Grill the cabbage "indirectly" for about 40 minutes. When ready, cut into wedges and serve with a side of BBQ sauce.


Sinfully delicious!

[dnw]

Sounds yummy.