what to do with brussel sprouts

smokesniffer · December 2012

I had a opportunity to field pick some Brussel sprouts. I have the whole stock with the sprouts on. What can I do with these? Anyway to grill them, either on the stock or off?? Only have about 15 stocks. Yikes!!

nolaegghead · December 2012

If you have a lot of them, I'd take some of them and pickle them. They're awesome.

On the egg, you can marinate them then skewer and grill them.

krobertsmsn · December 2012

roasted BS are GREAT!

Richard Fl · December 2012

I like to cut the little guys in half, add some onion slices, butter and balsamic vinegar, little s/p and roast in a cast iron pan on the BGE or stove. This also works well with broccoli and cauliflower floretes.

DocWonmug · December 2012

We roast ours (usually in the oven, while something else is on the egg, EVO, S (kosher) & P, roast them at 400 on a sheet pan, stir occasionally and they get just a bit brown and crunchy on the outside. (Food Network, Barefoot Contessa).

JacketJT · December 2012

I would take Richard Fl or Doc's advice for roasting, and add some blue cheese and dried cranberries...maybe even some shelled pistachios as well.

SmokinDAWG82 · December 2012

Richard Fl said:

I like to cut the little guys in half, add some onion slices, butter and balsamic vinegar, little s/p and roast in a cast iron pan on the BGE or stove. This also works well with broccoli and cauliflower floretes.

+ 1, I like to use shallots instead of onions but probably the same flavor profile

BOWHUNR · December 2012

Copied from my folder.

Ingredients:
1 lb. container fresh sprouts, rinsed
8-10 large garlic cloves, peeled
4 tbsp olive oil
Kosher or sea salt
Coarsely ground black pepper
1/2 tsp thyme

Method:
Preheat the egg to 375F indirect. Remove any loose, outer leaves, cut off the stems, then halve the sprouts.
Cut the garlic cloves in half, lengthwise. In a suitable bowl, combine the sprouts and garlic. Add salt & pepper to taste and then the thyme. Stir, then drizzle with the olive oil and stir again. Spread on a foiled-lined cookie sheet (makes for an easy clean-up). I like to position the sprouts with the cut side up. Roast for 25-30 minutes or until the sprouts & garlic are carmalized.

Mike

Kokeman · December 2012

Feed them to a rabbit while searing a ribeye.

Ellis · December 2012

I'm with BOWHURN, the only dif is I put the cut side down for about 15 min. untill there is some caramelization then flip them. Drizzle with a little lime or lemon and some parm. I guess it's back to the store tomorrow for sprouts.

FireTower · December 2012

DocWonmug said:
We roast ours (usually in the oven, while something else is on the egg, EVO, S (kosher) & P, roast them at 400 on a sheet pan, stir occasionally and they get just a bit brown and crunchy on the outside. (Food Network, Barefoot Contessa).

This is my go-to method for a lot of vegetables

The Cen-Tex Smoker · December 2012

do what bowhunter said. They are great with salt pepper and grilled. I roast them a lot like fire tower as well.

Fred19Flintstone · December 2012

I blanch them then bake them in a pie with 1# browned ground beef mixed with cream of shroom soup, a little garlic, shredded mozz & shredded sharp cheddar. I cover the top crust with butter and sprinkled paprika. Bake at 350 until crust is your favorite shade of done. Now that I have an Egg, I think I'll give the oven a break and do this in the Egg next time.

DonWW · December 2012

Wash 'em, cut 'em in half. Toss with virgin olive oil, salt and pepper. Roast them on a slotted cooker at 350 for about 45 minutes. Toss with bacon bits. Simple, clean and delicious. Enjoy.

lwrehm · December 2012

COMPOST!

Doc_Eggerton · December 2012

I marinate them in Italian dressing, then skewer them and cook direct over the flames.

Nature Boy · December 2012

I used to tell my dad I didn't like brussel sprouts. He would say, "son, these are goooood brussel sprouts". But I couldn't get past the smell, and an still not a fan. If'n you are gonna cook them, I would say add lots of bacon and cheese.

Wolfpack · December 2012

By far the best way I have ever had them (and I like them so order when I see them) is at BLT Steak.. Those along with the popovers are incredible. Steak you can do better on your egg. Here is a copy of it. http://floridagirlindc.blogspot.com/2010/03/honey-caramelized-brussels-sprouts.html

Andy_in_CO · December 2012

I did a bunch on Thanksgiving in a CI on the egg at about 400. Put grapeseed oil on the pan. Cut the sprouts in half, S&P and some shelled pistacios. The family that joined us said it was their first time with sprouts and won't be their last. I stirred and cooked until they started to brown up on both sides.

FlashkaBob · December 2012

Place them on the com-poster until they are well fermented and then dig them in. Make sure your com-poster is down-wind of the house.

nolaegghead · December 2012

FlashkaBob - by Jove, I think you just described the recipe for kimchi. Good stuff.

Tjcoley · December 2012

My 3 year old granddaughter 'I don't like Brussels Sprouts'. But she loves 'Round Broccoli', as well as 'White Broccoli' (Califlower). It's all n the presentation.

BYS1981 · December 2012

Check vegetable a day book by the guy from Cooks Illustrated.. I don't have the time to exactly transcribe the recipe, but essentially a little cream and mustard sauteed.. delicious.

FlashkaBob · December 2012

nolaegghead said:

FlashkaBob - by Jove, I think you just described the recipe for kimchi. Good stuff.

I knew I had a talent for something! :-j

gtcharlie · December 2012

Favorite way to make brussel sprouts is to wash them, make a marinade of olive oil, balsamic vinegar, and chili pepper and let them sit for about 15 minutes. Then skewer and grill on the egg direct. Gives a great flavor with a slight char from grilling. Whole family loves them this way. And no smell in the house from roasting them in the oven.

jrog74 · December 2012

Olive oil and Motreal Steak seasoning. Roast them in the oven or the egg.

NecessaryIndulg · December 2012

Shaved is about the only way I can eat them. You can make a slaw with shaved fennel, napa cabbage, carrots, scallions, cilantro... toss with fish sauce, olive oil, lime, salt and pepper? I don't know, just thinking out loud.

SOMETIMES I can force them down roasted with loads of butter and bacon. But why do that when I can have potatoes instead. :)

BadaBing · December 2012

End thread. Guy Fieri's brussels... thank me later.

http://www.foodnetwork.com/recipes/guy-fieri/bumped-up-brussels-sprouts-recipe/index.html

Griffin · December 2012

Here's what ya do:

Get yourself a nice cast iron skillet and warm it up about medium heat. When it gets hot, add some thick sliced peppered bacon to the skillet (preferably home made if you have gotten into that craze yet). Take your brussel sprouts out of the fridge or grocery bag. Now find your trash can and toss the brussel sprouts in. Continue cooking the bacon and enjoy when its done.

Sorry can't help you with brussel sprouts. No idea how to cook them. Not sure if I even like them. My mom made me eat them a few times when I was little and they were horrible, but then again, until last week I didn't think I liked cauliflower, so I guess its time to try them again.

NecessaryIndulg · December 2012

Griffin said:

Here's what ya do:

Get yourself a nice cast iron skillet and warm it up about medium heat. When it gets hot, add some thick sliced peppered bacon to the skillet (preferably home made if you have gotten into that craze yet). Take your brussel sprouts out of the fridge or grocery bag. Now find your trash can and toss the brussel sprouts in. Continue cooking the bacon and enjoy when its done.

=))

fishlessman · December 2012

never thought to pikle them, that actually sounds good, then make that slaw with the pickled ones
:)

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