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Grilled Brussels Sprouts with Garlic Mustard Sauce

CPARKTX
CPARKTX Posts: 2,095
in EggHead Forum
Pre-cooked the brussels sprouts 3 minutes in the microwave and then tossed with a mixture of 2 Tbs EVOO, 1 Tbs garlic, 1 tsp paprika, 1 tsp dry mustard, salt and pepper. Skewered and grilled raised direct over hit heat. Very tasty.

Also did simple spatchcock chicken coated with Tsunami Spin; went indirect until almost done and then finished up raised direct.
LBGE & SBGE.  Central Texas.  
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Comments

  • RickyBobby
    RickyBobby Posts: 744
    That's darn near the same meal we just had, except I didn't skewer the Brussel sprouts.
    My PitMaster IQ120 FREAKIN ROCKS!!!!!!! Current BGE arsenal: XL & MiniMax
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  • Carolina Q
    Carolina Q Posts: 14,831
    Sprouts sound delicious!! Gotta give that a try. Maybe halved and in a CI pan instead of skewers. Love the sound of that sauce mix! Thanks!

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • cazzy
    cazzy Posts: 9,136
    That bird looks fantastic!  The brussel sprouts look so vibrant!  Good job!
    Just a hack that makes some $hitty BBQ....
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  • GoVols
    GoVols Posts: 216
    Gotta try brusell sprouts , entire meal looks great.
    Tim Rickman,Tn.
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  • caliking
    caliking Posts: 19,780
    lookin good, especially the sprouts. We love brussels sprouts and I've been looking for ways to egg them.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • jeroldharter
    jeroldharter Posts: 556
    When I have tried brussel sprouts they are a bit too woody in texture. Does microwaving them make the insides more tender?
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  • Skiddymarker
    Skiddymarker Posts: 8,528
    edited February 2014
    Nice looking bird and like the colour on the sprouts. Best method I've found to avoid woody sprouts is to sous vide them, then hit the egg. About 45 minutes to an hour in the trés booblay at 186ºF and then either raised direct at 400ºF or in a hot CI skillet. (Bacon fat really helps the flavour)
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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  • Griffin
    Griffin Posts: 8,200
    Cool idea on the sprouts. Bookmarked to try in the near future. :D

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • CPARKTX
    CPARKTX Posts: 2,095
    @jaroldharter - yes, 3 minutes in the microwave and they were tender enough to easily skewer. I didn't cook them long, I didn't time it but maybe 3 - 6 minutes. They came out just about right texture-wise.
    LBGE & SBGE.  Central Texas.  
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  • Timvanee
    Timvanee Posts: 43

    Seeing that fire burning underneath the bird gets my fire going! Digging out my egg tonight to do a spatchcock as well... Looks great btw!

    Another combo that works very well with brussel sprouts: throw in some chopped up walnuts and diced bacon (plus the EVOO, salt and pepper).. Real good

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