How to Smoke Slaw
1 Large head of red cabbage
1 Medium white onion
4 Slices of thick smoked bacon
1 Cup of BBQ sauce, divided
2 Tbsp butter
½ cup chicken stock
Use a big head of cabbage and carefully cut out the core. Use a sharp paring or small kitchen knife to cut around the center so that you have a cavity about 3 inches in diameter that goes about an inch before the bottom of the cabbage.
Wrap the bottom with aluminum foil so nothing drips out when you add the other ingredients.
Dice one medium onion.
Cook 4 slices of smoked bacon in a skillet unit it’s crisp. Then remove and crumble them.
Keep 2 tablespoons of the bacon fat.
Fry the diced onion in the bacon fat until it becomes translucent. That should take about 5 minutes on med-high heat. Then add the crumbled bacon back into the skillet.
Stir in ½ cup of your favorite BBQ sauce.
When it all gets to bubbling, pour it all into the cabbage cavity, filling it up.
Place that in a tray in the smoker for 2 hours at 225ºF/107°C.
Baste it with BBQ sauce every 30 minutes.
After 2 hours, increase the temperature to 350ºF/176°C.
Take the cabbage and wrap in in aluminum foil, from the bottom up, leaving a space at the top
Melt 2 tablespoons of butter in a little saucepan.
Carefully pour ½ cup of chicken stock and the melted butter into the cabbage cavity.
Cover the cavity with some foil and then cook it for another 2 hours.
Take the cabbage out and place it in a 9X13 inch baking pan.
Remove the foil. The cabbage will be very tender.
Cut up the cabbage with a kitchen shears or knife.
*Serve it hot or cold.*
*Make it spicy and add 1 teaspoon of hot sauce to the BBQ sauce.*
Recipe by: Marc's on the Grill