Baked Brussels, baked Gus, and reverse seared steaks...

MaskedMarvel

greetings friends,

used the deep dish cast irons for some simple baked crispy Brussels sprouts and some asparagus baked with mozzarella. Garlic all over the place. 

Marinated whatever the cheap steak from Costco is all day, and reverse seared it to medium rare. 

Turned out slammin. Lots of cook variance on the LBGE and didnthe bakingnon the two tier, all in a heavy downpour. 

Success! Delicious!
8-Damien

johnmitchell

WOW!!!!! That all looks so good...Great looking plate sir..

YukonRon

Damien,

Tell us more about the brussel sprouts.

They have become my nemesis. I have cooked a ton of those, and every time I do, they just  suck worse than everything that has ever sucked, since the beggining ot time, combined.

I have tried to replicate the brussel sprouts from a place we go to in Napa, the Rutherford area, and just flat out fail.

Beautiful cook, great meal. Thank you for sharing.

Spaightlabs

That's a good looking fork.

northGAcock

YukonRon said:

Damien,

Tell us more about the brussel sprouts.

They have become my nemesis. I have cooked a ton of those, and every time I do, they just  suck worse than everything that has ever sucked, since the beggining ot time, combined.

I have tried to replicate the brussel sprouts from a place we go to in Napa, the Rutherford area, and just flat out fail.

Beautiful cook, great meal. Thank you for sharing.

Ron....I ain't no Damien.....but i have found the secret to good Brussels is white balsamic vinegar. Add that to some oil and seasonings. i cook mine with onions, red peppers and asparagus tips. On the blackstone, or in a cast iron pan for the win. You got this.

Now the sauce on his asparagus is what i want to learn more about. 

lousubcap

Great looking groceries right there.  Congrats. 

MaskedMarvel

YukonRon said:

Damien,

Tell us more about the brussel sprouts.

They have become my nemesis. I have cooked a ton of those, and every time I do, they just  suck worse than everything that has ever sucked, since the beggining ot time, combined.

I have tried to replicate the brussel sprouts from a place we go to in Napa, the Rutherford area, and just flat out fail.

Beautiful cook, great meal. Thank you for sharing.

Hey brother!

when buying BS - look at the cut stem. Green is fresh. Brown is old. 

Trim the stem, almost shaving it to make a clean cut. 

We cut to even size. So a small BS stays whole. Large might get quartered. 

Wash liberally. 

Toss with avocado oil. S & fresh ground P. 

Peel a whole bulb of garlic and slice as thin as possible. Slice - not mince. 

And cook. i usually Pan them until crispy browned. Don’t BURN them or the garlic. Sliced garlic won’t turn bitter like minced. It turns nutty. 

This time I dumped them in my deep dish pan and toasted them on the top tier of the egg. High in the dome. Again - to brown. The pic doesnt capture that well. 

Serve with a light dusting of paprika. Dust EVERYTHING with paprika.  

...

i think BS are a harder veg because they kind of have to steam as well as sautée as well as roast to be done. Rinsing after cutting and high heat helps. Crispy outside. Tender inside. You can always splash with a quarter cup of hot water to blast steam or turn up the heat to crisp more. 

....

brandi and Bug prefer the soft sautéed BS we do with maple syrup and some sort of nut. Not my preference, but I include this to emphasize the variability in BS options. No garlic in the maple BS....

hope this helps. For the most part, I just make everything up as I go along. Lemme know how yours turn out!

MaskedMarvel

northGAcock said:

YukonRon said:

Damien,

Tell us more about the brussel sprouts.

They have become my nemesis. I have cooked a ton of those, and every time I do, they just  suck worse than everything that has ever sucked, since the beggining ot time, combined.

I have tried to replicate the brussel sprouts from a place we go to in Napa, the Rutherford area, and just flat out fail.

Beautiful cook, great meal. Thank you for sharing.

Ron....I ain't no Damien.....but i have found the secret to good Brussels is white balsamic vinegar. Add that to some oil and seasonings. i cook mine with onions, red peppers and asparagus tips. On the blackstone, or in a cast iron pan for the win. You got this.

Now the sauce on his asparagus is what i want to learn more about. 

Definitely going to try the white vin style next time. Or rice wine vin?! So many Bs...

the sauce on the Gus. Dude.

I washed and trimmed the gus,

put a tablespoon on avocado oil across the bottom of the deep dish cast iron,

spread the gus evenly. S & fresh ground P

add the sliced thin garlic

and took a cheap mozz Ball, sliced it up, and covered the Gus almost end to end so you could just see the green on each side. Grid level indirect maybe 300-350 until browned. 

It was a make it up as I go along idea. We’ll definitely be doing it a LOT more. Cheesy gooey tons of flavor. 

Ill bet you could throw just a little heavy cream over it with a shaved parm garnish and a dash of nutmeg for a pseudo Alfredo... might have to go there next time!

hope you and the family are very well brother!

Carolina Q

I always thought "za" was the height of laziness. Now, we have "gus"?! Good Lord...

Definitely going to add cheese to my next serving of ASPARAGUS! Looks great!

Legume

Ok Carolina Barbecue

Carolina Q

Legume said:

Ok Carolina Barbecue

Excellent!

MaskedMarvel

Carolina Q said:

I always thought "za" was the height of laziness. Now, we have "gus"?! Good Lord...

Definitely going to add cheese to my next serving of ASPARAGUS! Looks great!

Restaurant speak. 

Gus - asparaGUS (pronounced “goose”)
Verts - green beans (verrtz)
frits - French fries (frritz)


it goes on and on and on... 


Brussels sprouts - “Brussels Crowe”
tuna steak well done - “cat food”
beef well done - “charcoal”


and and on...

YukonRon

@MaskedMarvel, @northGAcock

Thanks to both of you for the insight. I have a better grip on these now, looking forward to trying them soon.

It has only one direction to go...

northGAcock

MaskedMarvel said:

northGAcock said:

YukonRon said:

Damien,

Tell us more about the brussel sprouts.

They have become my nemesis. I have cooked a ton of those, and every time I do, they just  suck worse than everything that has ever sucked, since the beggining ot time, combined.

I have tried to replicate the brussel sprouts from a place we go to in Napa, the Rutherford area, and just flat out fail.

Beautiful cook, great meal. Thank you for sharing.

Ron....I ain't no Damien.....but i have found the secret to good Brussels is white balsamic vinegar. Add that to some oil and seasonings. i cook mine with onions, red peppers and asparagus tips. On the blackstone, or in a cast iron pan for the win. You got this.

Now the sauce on his asparagus is what i want to learn more about. 

Definitely going to try the white vin style next time. Or rice wine vin?! So many Bs...

the sauce on the Gus. Dude.

I washed and trimmed the gus,

put a tablespoon on avocado oil across the bottom of the deep dish cast iron,

spread the gus evenly. S & fresh ground P

add the sliced thin garlic

and took a cheap mozz Ball, sliced it up, and covered the Gus almost end to end so you could just see the green on each side. Grid level indirect maybe 300-350 until browned. 

It was a make it up as I go along idea. We’ll definitely be doing it a LOT more. Cheesy gooey tons of flavor. 

Ill bet you could throw just a little heavy cream over it with a shaved parm garnish and a dash of nutmeg for a pseudo Alfredo... might have to go there next time!

hope you and the family are very well brother!

We are well. Gonna do the sauce soon. Appreciate you sharing?

Wolfpack

You can also par boil them- give this one a try Ron. It’s one of my better half’s favorites:

https://www.google.com/amp/s/www.epicurious.com/recipes/member/views/roasted-brussels-sprouts-with-pancetta-and-honey-52572161/amp

Its from BLT Steak- they hit all the right notes