OK, this was a weird first for me. I am not new to outdoor cooking, been grilling everything from meats to veggies, peppers long before they were dinosaur turds, smoking most everything from brisket, ham, ribs, chicken, and fish, cold smoking cheese, bacon, and eggs, making jerky, deep frying turkeys, and most everything else for over 50 years, but had never seen or thought about trying this.
Tonight I smoked the strangest BBQ item for me ever, a head of cabbage.
I found this on a site a few nights ago that gave credit to Steven Raichlen's book How to grill.
My finished product:
Started out with the cabbage cored out.
Filled with a sauteed onion cooked with 4 strips of smoked bacon, a cup of BBQ sauce, a half stick of butter qubed up, salt and pepper on the top, brushed with the left over bacon drippings.
Indirect heat (350 at the rack temp) with a little pecan smoke. Cooked it about an hour and a half to an internal temp of 175. Next time I will go to 180+, it was tasty but needed just a little more to take off the crunch bite. I will also cut the core out deeper, more than 1/2 of the way down.
In our opinion, pretty tasty if you like cooked cabbage, bacon, and BBQ sauce. I recommend trying it.
Tonight I smoked the strangest BBQ item for me ever, a head of cabbage.
I found this on a site a few nights ago that gave credit to Steven Raichlen's book How to grill.
My finished product:
Started out with the cabbage cored out.
Filled with a sauteed onion cooked with 4 strips of smoked bacon, a cup of BBQ sauce, a half stick of butter qubed up, salt and pepper on the top, brushed with the left over bacon drippings.
Indirect heat (350 at the rack temp) with a little pecan smoke. Cooked it about an hour and a half to an internal temp of 175. Next time I will go to 180+, it was tasty but needed just a little more to take off the crunch bite. I will also cut the core out deeper, more than 1/2 of the way down.
In our opinion, pretty tasty if you like cooked cabbage, bacon, and BBQ sauce. I recommend trying it.
