FoFa says:
"Being an onion freak, I am always in the search for doing onions a new way. This one is very good. I usually Texas 1014's But have used red and regular yellow in a pinch, they are just not as sweet."
4 Vidalia or other sweet onions (each 14-16 oz. or large size)
4 Tab. unsalted butter
2 strips bacon, (preferably artisanal) cut crosswise into 1/4 inc
slivers
1/4 cup chopped pecans
1/3 cup sweet barbecue sauce
Freshly ground black pepper
1. Peel the onions. Using a sharp knife, and starting at top (opposite
of 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).
Finely chop the pieces you remove from each onion.Set the onions, stem
side down, on the foil rings.
2. Melt 1 Tab. butter in a skillet. Add bacon and chopped onion and cook
over medium heat until lightly browned, 3-5 min. Add the pecans after 2 min. Drain the bacon mixture in a strainer over a bowl, reserving the fat.
Place a spoonful of bacon-mixture in the cavity of each onion. Spoon in
some of the barbecue sauce and place a pat of butter (cut from the
remaining butter) on top. Grind some fresh pepper on top of each onion.
Brush the sides of the onions with the bacon fat. The recipe can be
prepared several hours ahead to this stage.
3. Set up your grill for indirect grilling and preheat to medium. 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. If using a charcoal grill, toss the
wood chips on the coals.
4. Place the onions on the grate away from the fire. Indirect grill until onions are golden brown and tender, 40-60 min. To test for doneness, pinch the sides of the onion -- they should be squeezably soft. If the filling starts to brown too much before the onions are fully cooked, tent with foil. Transfer the onions to a platter or plates and get ready to experience the lowly elevated to the art of the grill.