Favorite Smoked Green Veggie?

[dsohmer]

Title says it all. What's your favorite smoked green vegetable? Method and recipe would be appreciated as well.

Thanks!

[Fire Art]

Cabbage

[ComfortablyNumb]

I don't believe it's legal in Texas.

[CaptainMike]

Hahahahahahaha!!!! The Devil's Lettuce. Man, I have missed your wit!

[JeffJ]

For the most part I don't like smoked green veggies. The exception is brussels. As for method.....

Cut the ends off and then cut an "X" into the bottom. I then throw them into a microwave safe bowl with a little bit of water and nuke them for 2 minutes. This softens them enough so that when they come out of the grill they aren't crunchy. I like to toss them in a bit of olive oil, salt and pepper and drizzle just a little bit of basalmic vinegar on them. Then I throw them in a vegetable basket (a metal bowl with holes that are a bit larger than those of a colander) and cook them indirect. Sometimes I'll omit the salt and throw in some uncooked bacon bits and let the bacon work its magic.

[Murdy]

Cabbage smokes nicely. There's a recipe on Raichlen's website:

https://barbecuebible.com/recipe/barbecued-cabbage/

[JeffJ]

That recipe looks great. I just printed it.

[klflowers]

Whaaaat? I am definitely doing that cabbage thing.

[treesmacker]

Yep - I saved the recipe too!

[dsohmer]

Thanks for the replies. Keep them coming.

[Thunder77]

Haven't ever tried smoking anything except Brussels sprouts, but I do like some grilled asparagus.

[JeffJ]

Troutman for me, asparagus even powers through Allopurinol. I don't know why but asparagus is a HUGE trigger for me, even with the preventative medicine.

[Troutman]

That's interesting because veggies high in purines are supposedly off limits (asparagus being one). Recently, however, I've read in a study from the Mayo Clinic on gout that, and I quote;

"High-purine vegetables. Studies have shown that vegetables high in purines, such as asparagus and spinach, don't increase the risk of gout or recurring gout attacks."

You might want to look into your diet, your weight, your alcohol consumption and other positive triggers that are causing your attacks

[Troutman]

Not trying to play doctor but I suffered from gout for years until I got better educated on the causal effects. I occasionally have a small attack but with basic understanding and meds I've remained relatively gout free. Your situation, obviously is different.

[Skip]

Mix of Various Peppers, Onions, Summer Squash, and Mushrooms (or whatever else in the frig) tossed in Olive Oil or Italian Dressing and S&P of course. Put on the pellet grill at 350 for about an hour.

[FireMan]

Pablanos, Bell peppers, Brussels sprouts ( I wish I could type that in Red, but this is a green thing) Asparagus wrapped in bacon or not (I have gout also, so in moderation). Then there is zucchini, green beans, let er’ rip, yes you can give a rip here. To quote a famous American Frog, "it’s wonderful to be green".

[JeffJ]

Agree about zucchini and peppers.

[klflowers]

+1 on the zucchini. Do it all the the time.

[Troutman]

Yea all of the above; cabbage, Brussels, zucchini, various Mexican squashes, peppers of all kinds. And even though it's not "green" per se, but a head of cauliflower smoked is awesome !! Try it sometime if you haven't.

[Willy]

Do you smoke the head whole or in slices?

[Troutman]

Last time I did it I just threw it whole on the smoker with the meat I was cooking, then sliced it when it was done. It was a colored one, it either yellow or green don't recall, but it came out kind of dark brown. Tasted good. If sliced it might me better, more smokey for sure.

[FireMan]

Yeah ditto on the cauliflower. Maybe the white threw me off.

[Bluegill]

Asparagus!

[Spinaker]

Cast Iron sprouts on the grill is one of my favorite things!

I cut the sprouts in half and add them to a hot pan, with Avocado oil. The sprouts should sizzle when you add them to the pan.

I place the halved sprouts, face down. Then I close the lid and bake in the heat-soaked Egg at about 425-450. After about 10 mins, I add pine nuts and bacon bits to the skillet. I give it another 3-4 mins and then pull it.

The result is a seared sprout that is incredible. The pine nuts and bacon add some fat that really tops it off! (Keto Friendly too!)

I had it for dinner tonight. Along with a salmon fillet. Great stuff.

[Murdy]

That reminds me of a recipe we used to do with sprouts in the oven broiler, very similar, charred them pretty good, add bacon and onions, maybe some other stuff. Delicious.

[Spinaker]

Oh yeah! I use the oven when I am being really lazy. Murdy

[Thunder77]

Those cast iron sprouts must be really hard on your teeth!! And how do you cut them in half?? :-P

[dsohmer]

Thanks everyone. SWMBO wants cabbage.

[ColonialDawg]

Tomatillos, tomatoes, onions, chili’s. Now I want some smoked salsa.

Brussel sprouts sound amazing. Never thought of that.

[au4stree]

I've done cabbage and brussel sprouts, but will be adding the recipe mentioned above, sounds really good. But one of our favorites is stuffed bell peppers.....

Recipe: cut peppers in half, clean them out. Shred cabbage or buy a bag of angel hair (plain, no added carrots). Stuff the half peppers with cabbage and put a pat of butter on top with a good sprinkle of seasoned salt and cracked black pepper. place them on a cookie sheet with foil to keep them from falling over. I find it easy to make foil snakes and wrap around bottom of the peppers. Run your cooker up to about 325-350. Let them cook for about 25-30 mins. Or until you get the peppers soft to your liking. I don't mind them being a bit tough, I don't like mushy, but to each their own.

NOTE: I used pecan wood on this one or peach wood when it is available.

They are tasty and eaten by child and adult alike.

[IowaGirl]

Ooooh -- nice idea! Duly squirreled away for future enjoyment. Thanks for the recipe, au4stree

[au4stree]

IowaGirl, hope you enjoy!