I'm looking for a good smoked Brussels sprouts recipe.
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My opinion? There is no such thing. Much like cauliflower or broccoli there's just no way to make them taste good. I'd like to know who deemed these things edible in the first place. I mean, did some caveman happen across a wild growing, brain looking cauliflower plant and think "I could eat that"? No, to me they're all inedible plants, I'll take a vitamin instead.Originally posted by DWCowles View Post -
Cut the brussel sprouts in half. Coat with a little EVOO, Black Pepper, Salt, and any other seasonings that hit your fancy.
Cook them on your grill over indirect heat at 400 F. Flip them around every 15 minutes. They'll be done between 30 and 45 minutes. I usually let mine go 45 minutes as I like the leaves on the outside a bit blackened.
I HATED brussel sprouts for most of my life, but a buddy talked me into trying this, and now I love them.
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I do them as David Parrish says most times. But if I have more time I use the following recipe...
As for cauliflower (since it was also mentioned), I recently found this recipe/method for it. Really good and nice presentation as well in a lodge pan.
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I HATE whole cauliflower. Koy Schoppe Imma give your recipe a try and see if that doesn't change
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What Pit Boss said. I do that in my oven on a cookie sheet, single layer... except I don't flip. I like to add a wee dash of balsamic vinegar and lemon juice along with the oil, coat them in a bowl. Those two together add a subtle zing that is so good on them. I taste a couple after they're done and see if they need more salt, sometimes they do, then resalt the whole panLast edited by Huskee; January 27, 2016, 05:24 AM.Comment
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Some maple syrup with the Brussels sprouts works well and I like Gram Marsala spice on cauliflower.Comment
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Koy Schoppe I love Brussels Sprouts, and that recipe looks like it will take it to another level. I have never grilled them, but I like them most ways I have had them, especially grilled. Actually, the only vegetable I wont eat is beets. They taste like dirt.Comment
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I'm with you there. Worse yet, my parents were/are obsessed with pickled beets. The deep purple sweet vinegar tasting chunks of disgustingness that come in a mason jar. My wife loves them too. 3 people closest in the world to me, yet I have to seriously wonder about them.
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My wife really likes pickled beets. I've never tried them. I'm sure you are spot on, Huskee
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Beets are GREAT! Boil or roast 'em, peel 'em, slice 'em, toss 'em in a skillet with some honey and OJ. Heat and serve.Comment
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The only part of that I agree with is toss 'em.Comment
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I'm going to Sous Vide them and then put them in a hot skillet to brown them. I like to add some bacon bites, onions and balsamic vinegar.Comment
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Cover in Avocado oil
1 teaspoon of granulated garlic
1/2 teaspoon black pepper.
1/2 teaspon corse sea salt or Himalayan salt
Put it all in a ziplock bag and toss.
Then dump into a HOT cast iron pan. Sear the sprouts for a until browned then pop in a 400 F over for 20 mins. Perfection. I love these little guys.Last edited by Spinaker; January 28, 2016, 11:39 AM.Comment
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