Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
1st attempt @ Brussel Sprouts on the BGE
Options
RickyBobby
Posts: 744
Going to give them a try sometime over the weekend ... part of my recent plan to start eating a bit healthier. Haven't put a Brussel Sprout in my mouth since I was a very young man. Really hope they turn out so that it encourages me that I can enjoy healthier foods! My plan is to rub em down with some EVOO and season with salt, pepper, and maybe some garlic salt. Maybe 425 degrees on the Egg until I notice them to start wilting or cooking up some. Not over cooking them hopefully! Might lightly sprinkle with some shredded cheese when finished. How you folks doing up Brussel Sprouts? My Sprouts are a decent size, should I halve them or maybe even quarter them? Or leave em whole? Thanks!
My PitMaster IQ120 FREAKIN ROCKS!!!!!!!
Current BGE arsenal: XL & MiniMax
Comments
-
Do you have a sous vide, or "Tres Booblay" as I call it? No need to halve or cut at all.For 500gr of spouts:Put sprouts into Tres Booblay bag.Fry three or four strips of bacon until crisp, set aside.Crush 2 cloves of garlic and fry for <30 seconds. Throw in a pat of butter to cool the bacon fat.Let oil and garlic cool for a few minutes, crumble 1/2 the bacon.Pour bacon fat and crumbled bacon over the spouts, seal the bag.Sous vide for 1 hour at 87ºC/188ºF.Dump in a pan and brown for 10 minutes on a 400 egg.Serve with remaining bacon bits.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
-
Good plan, I did similar with freshly shave parm at Christmas and my 70 yr old MIL who has never eaten/refused since she was a child, said what is this? I told her and she said "my mother would be so proud of me now, finally eating brussel sprouts after all these years, you can make anything taste good." Was the nicest compliment she could have given meLarge BGE Middletown, MD
-
I generally will coat Brussel sprouts with OO,minced garlic, balsamic glaze,salt & pepper. Cook at about 400 raised direct in a veggi basket and stir often. I let them go till I see some charring but that is just how I like them.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
-
-
do them all the time, oil with salt, pepper, and garlic salt
put them in one of those square perforated woks and cook direct until they are tender and charred some. Family kills them everytime
MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
Prepped & into the fridge they go! I halved them along with a few mushrooms and added some onion slices. Seasoned and coated with EVOO.
... time to go light the Egg
Home alone so I eat as I please today. I'm thinking a few chicken drummies along with the Brussel Sprouts will suffice. That's just for lunch ... then there will be dinner!My PitMaster IQ120 FREAKIN ROCKS!!!!!!! Current BGE arsenal: XL & MiniMax -
On the Egg
~
Plated
~
... and in my belly!My PitMaster IQ120 FREAKIN ROCKS!!!!!!! Current BGE arsenal: XL & MiniMax -
Looks good but how did you like it?-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
-
Shake and bake babyGreen egg, dead animal and alcohol. The "Boro".. TN
-
Mattman3969 said:Looks good but how did you like it?
Pretty darn yummy! They tasted nothing like what I remember from my childhood days when my mother wouldn't let me leave the table until I ate my Sprouts. She always boiled them and they got mooshy along with a horrific smell. This was much more appetizing and I will be Egging them again.My PitMaster IQ120 FREAKIN ROCKS!!!!!!! Current BGE arsenal: XL & MiniMax -
RickyBobby said:On the Egg ~ Plated ~ ... and in my belly!
Steve
Caledon, ON
-
Well done!!! Now you can say you've had your veggies for todayMSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
Had those for first time ever over the holidays. They roasted in the oven, not the most flavorful but edible. I was goingn to try em but I didn't see that Brussels had exceptional quality nutrition wise, or was I wrong?Seattle, WA
-
Par boil, skewer, grill direct 375-400, baste with dijon, lemon, honey sauce.
Versailles, KY
XL, Lg, MM, Performer, Q
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum