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We did healthy tonight

I was at HEB yesterday and one of the cooks asked me if I liked brussel sprout.  I told that I was indifferent, but I would not cross the road to eat one.  The gauntlet thrown, he challenged me to a taste of his…..Darn they were good and then he shared his recipe.  Made them tonight, and let me tell you I would cross 6 lanes of traffic for these….Even other half ate the 3 I gave him and then did seconds and thirds. 

The twice baked taters medallions were from the Pioneer Women’s website.  Here is the URL:   http://thepioneerwoman.com/cooking/

Brussel sprouts marinated in an herbs and EVOO then on the egg to share space with the almost baked tater 

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After Brussels sprouts cooked added tablespoon of Better than Good Bacon Jam and returned to the heat.  Reverse sear on the tri tip

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Large, small and mini SW Austin

Comments

  • FoghornFoghorn Posts: 3,651
    That looks great.  I've been cooking a lot of Brussels sprouts lately as well.  I've been doing bacon bits and Asian dressing, but I may try it your way next time.

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

  • Austin  EggheadAustin Egghead Posts: 3,529
    Thanks, if you can get your hands the Better Than Good Bacon Jam you won't be sorry.
    Large, small and mini SW Austin
  • cazzycazzy Posts: 8,767
    Those tatoes look killer!!
    Just a hack that makes some $hitty BBQ....
  • Austin  EggheadAustin Egghead Posts: 3,529
    Yes Sir they were.  Put a little BTG bacon Jam from the Brussels sprout ...took them over the top.
    Large, small and mini SW Austin
  • henapplehenapple Posts: 15,574
    I like the way the potatoes are cut...
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • Austin  EggheadAustin Egghead Posts: 3,529
    I like the ease and presentation over traditional twice baked. Will probably be doing this version from now on out. Side benefit, you don't have to let the tater cool enough to handle, just cut into thick slices and let the biscuit cutter do the work.
    Large, small and mini SW Austin
  • saluki2007saluki2007 Posts: 1,876
    I do a lot of brussel sprouts.  I love cooking them in a drip pan under spatchcock chicken, or with a little evo and some rib rub.
    Large and Small BGE
    Morton, IL

  • Dyal_SCDyal_SC Posts: 3,887
    Looks terrific! I need to give the Brussel Sprouts a try. My wife hates them, but maybe the bacon butter will change her mind. :)
  • travisstricktravisstrick Posts: 4,890
    It just so happens that I have all that in my larder right meow. 
    Be careful, man! I've got a beverage here.
  • jlsmjlsm Posts: 900
    Really great on the potatoes. Definitely going to try cutting them that way. Potatoes around here are so huge that I hesitate to make twice-cooked. My husband won't split one, and he doesn't need a whole one. 
    *******
    Owner of a large and a beloved mini in Philadelphia
  • calikingcaliking Posts: 8,072
    edited March 2014
    We like Brussells sprouts and your version looks darn tasty! Have to go find that bacon jam now :)

    Tri-tip looks good too. Where did you buy it? Its not commonly seen around here, but I think Costco sells them. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • Austin  EggheadAustin Egghead Posts: 3,529
    edited March 2014
    @caliking Costco for best price on tri tip...Although they have gotten pretty pricy lately...Demand I guess.
    Here is a link for recipe that looks interesting;  http://www.evilshenanigans.com/2010/05/bourbon-bacon-jam/
    Large, small and mini SW Austin
  • Austin  EggheadAustin Egghead Posts: 3,529
    @jsm  This will be my go to for twice baked.  It was a large Idaho and it was perfect for this treatment.  Plus your hands don't hold a hot potato while trying to dig out the center.  No spoon gouges thru the skin either.
    Large, small and mini SW Austin
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