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Brussels Sprouts

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  • DWCowles
    Founding Member
    • Jul 2014
    • 9702
    • Smiths Grove, Ky
    • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

    Brussels Sprouts

    I'm looking for a good smoked Brussels sprouts recipe.
  • ribeyeguy
    Charter Member
    • Jun 2015
    • 1307
    • S. E. Wisconsin
    • Weber Platinum Performer, 18"WSM, Smokenator, Slow 'n Sear.

    #2
    Originally posted by DWCowles View Post
    I'm looking for a good smoked Brussels sprouts recipe.
    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.

    Comment

    • David Parrish
      Founding Member - Pit Boss Emeritus
      • May 2014
      • 5049
      • Charlotte, NC

      #3
      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.

      Comment


      • bbqoaf
        bbqoaf commented
        Editing a comment
        Love me some roasted sprouts, dijon and/or whole grain mustard is good too.

      • Craigar
        Craigar commented
        Editing a comment
        What Willy said, we always hit 'em with balsamic vinegar right before serving.

      • David Parrish
        David Parrish commented
        Editing a comment
        Balsamic is da bomb on Brussels sprouts.
    • Koy Schoppe
      Charter Member
      • Feb 2015
      • 148
      • Greensboro, NC
      • Name:
        Koy

        ​Location:
        Greensboro, North Carolina

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      #4
      I do them as Pit Boss says most times. But if I have more time I use the following recipe...
      http://www.bonappetit.com/recipe/gri...h-chanterelles

      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.
      http://cooking.nytimes.com/recipes/1...ond-herb-sauce

      Comment

      • David Parrish
        Founding Member - Pit Boss Emeritus
        • May 2014
        • 5049
        • Charlotte, NC

        #5
        I HATE whole cauliflower. Koy Schoppe Imma give your recipe a try and see if that doesn't change

        Comment


        • PaulstheRibList
          PaulstheRibList commented
          Editing a comment
          I grilled some Cauliflower "steaks" a few weeks back...and they were alright!

          Maybe I can find the pic.
      • PaulstheRibList
        Founding Member
        • Jul 2014
        • 1585
        • Lake Charles, LA
        • Started Low-N-Slow BBQ in 2012. Obviously, it's taken hold (in chronological order:
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          I have #theRibList where I keep a list of new and old friends and whenever I'm cooking, I make 1 to 20 extra and share the joy.

        #6
        I can't wait to try the Brussel Sprouts on the Grill!

        Here are the Cauliflower Steaks. They were fun and pretty tasty.
        Click image for larger version

Name:	IMG_4990.JPG
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ID:	137288

        Comment


        • bbqoaf
          bbqoaf commented
          Editing a comment
          Nice, grilled veggies are great, zucchini are one of my favorites too.
      • Huskee
        Administrator
        • May 2014
        • 15580
        • central MI, USA
        • Follow me on Instagram, huskeesbarbecue

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        #7
        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 pan
        Last edited by Huskee; January 27, 2016, 05:24 AM.

        Comment

        • LA Pork Butt
          Charter Member
          • Dec 2014
          • 5650
          • Grew up in New Orleans, lived in Texas for 20 years, lived in Mandeville, LA for 22 years. I now liv

          #8
          Some maple syrup with the Brussels sprouts works well and I like Gram Marsala spice on cauliflower.

          Comment

          • Yno
            Yno
            Former Member
            • May 2015
            • 406
            • Do you know the way to San Jose?

            #9
            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


            • Huskee
              Huskee commented
              Editing a comment
              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.

            • PaulstheRibList
              PaulstheRibList commented
              Editing a comment
              My wife really likes pickled beets. I've never tried them. I'm sure you are spot on, Huskee
          • Willy
            Charter Member
            • Apr 2015
            • 1919
            • High Desert of the Great Southwest

            #10
            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

            • Yno
              Yno
              Former Member
              • May 2015
              • 406
              • Do you know the way to San Jose?

              #11
              The only part of that I agree with is toss 'em.

              Comment

              • Breadhead
                Banned Former Member
                • Jul 2014
                • 0

                #12
                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

                • Jon Solberg
                  Former Member
                  • Jul 2014
                  • 4818

                  #13
                  Originally posted by Breadhead View Post
                  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.

                  I seen this coming!

                  Comment


                  • Breadhead
                    Breadhead commented
                    Editing a comment
                    Jon Solberg ...

                    ✌ I'm really enjoying my new toy.
                • Spinaker
                  Moderator
                  • Nov 2014
                  • 10987
                  • Land of Tonka
                  • John "J R"
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                  #14
                  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

                  • Huskee
                    Administrator
                    • May 2014
                    • 15580
                    • central MI, USA
                    • Follow me on Instagram, huskeesbarbecue

                      Smokers / Grills
                      • Yoder loaded Wichita offset smoker
                      • PBC
                      • Grilla Silverbac pellet grill
                      • Slow 'N Sear Deluxe Kamado (SnSK)
                      • Masterbuilt Gravity 560
                      • Weber 22" Original Kettle Premium (copper)
                      • Weber 26" Original Kettle Premium (black)
                      • Weber 26" Original Kettle Premium (light blue)
                      • Weber Jumbo Joe Gold (18.5")
                      • Weber Smokey Joe Silver (14.5")
                      • Brinkmann cabinet charcoal smoker (repurposed)

                      Thermometers
                      • (3) Maverick XR-50: 4-probe Wireless Thermometers
                      • (7) Maverick ET-732s
                      • (1) Maverick ET-735 Bluetooth (in box)
                      • (1) Smoke X4 by ThermoWorks
                      • Thermapen MkII, orange
                      • ThermoPop, yellow
                      • ThermoWorks ChefAlarm
                      • Morpilot 6-probe wireless
                      • ThermoWorks Infrared IRK2
                      • ThermoWorks fridge & freezer therms as well

                      Accessories
                      • Instant Pot 6qt
                      • Anova Bluetooth SV
                      • Kitchen Aide mixer & meat grinder attachment
                      • Kindling Cracker King (XL)
                      • BBQ Dragon
                      • Weber full & half chimneys, Char-Broil Half Time chimney
                      • Weber grill topper
                      • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
                      • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
                      • Pittsburgh Digital Moisture Meter

                      Beverages
                      • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
                      • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
                      • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
                      • Most favorite beer: The one in your fridge
                      • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
                      • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
                      • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

                      About me
                      Real name: Aaron
                      Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

                      Occupation:
                      • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

                    #15
                    I'm going to sous vide my morning coffee water. (couldn't resist)

                    Comment


                    • Breadhead
                      Breadhead commented
                      Editing a comment
                      You a funny man Huskee 👻

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