1st attempt @ Brussel Sprouts on the BGE

RickyBobby · February 2014

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!

Skiddymarker · February 2014

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.

chainsaw19 · February 2014

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 me

Mattman3969 · February 2014

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.

buzd504 · February 2014

I bet you could put them on a skewer. I might try that.

hapster · February 2014

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

RickyBobby · February 2014

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!

RickyBobby · February 2014

On the Egg

~

Plated

~

... and in my belly!

Mattman3969 · February 2014

Looks good but how did you like it?

henapple · February 2014

Shake and bake baby

RickyBobby · February 2014

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.

Little Steven · February 2014

RickyBobby said:

On the Egg ~ Plated ~ ... and in my belly!

Looks beautiful. My compliments on your granite as well.

hapster · February 2014

Well done!!! Now you can say you've had your veggies for today

SkinnyV · February 2014

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?

THE DRU · February 2014

Par boil, skewer, grill direct 375-400, baste with dijon, lemon, honey sauce.

1st attempt @ Brussel Sprouts on the BGE

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