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Brussell Sprout Lovers???

Porkchop
Porkchop Posts: 155
edited November -1 in EggHead Forum
how do you grill these? i remember the topic coming up in recent history, and saw some good ideas. anybody mind reposting one or 2? big thanks!
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Comments

  • YB
    YB Posts: 3,861
    Porkchop,
    I have never cooked brussell sprouts on the egg.I have cooked cabbage that turned out very good.If you cook some let me know how they are...I love brussell sprouts.[p]
    Smoked Stuffed Cabbage[p]l large head of cabbage
    1/2 apple, chopped
    1/2 Vidalia onion, chopped
    3/4 lb of your favorite ground sausage
    4 oz sliced mushrooms, chopped
    1 tsp fresh Basil
    1 tsp fresh Rosemary
    salt & pepper to taste[p]Core cabbage, making a hole about the size of your fist. Brown sausage with other
    ingredients. Stuff cabbage with
    sausage mixture.
    Wrap cabbage in foil, leaving top open. Place on Egg - cook at 300 degrees for 1
    hour. Place 2 pats of butter on top
    of sausage stuffing and close foil, completely covering cabbage. Cook for another 2
    hours. Remove cabbage from
    foil, quarter & serve.[p]What a treat! Our sides included fried squash and baked red potatoes with cheese
    & garlic topping.[p]Larry[p]
    [ul][li]Smoked Stuffed Cabbage[/ul]
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  • BlueSmoke
    BlueSmoke Posts: 1,678
    Porkchop,
    Don't know about grilling them, but I like to steam or boil them till just tender, rassle 'em around in some butter, and serve with a light dusting of rub.[p]Ken
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  • The Naked Whiz
    The Naked Whiz Posts: 7,777
    YB,
    Hmmmmm, are you cooking cabbage or are you cooking sausage? It looks a lot more interesting once you know there is 12 oz of sausage in it! :-)[p]TNW
    The Naked Whiz
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  • YB
    YB Posts: 3,861
    The Naked Whiz,
    Both...Try it I think you will like it Doug.Play with different stuffings and come up with one you like.One large cabbage will feed 4 people.
    Larry
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  • Wise One
    Wise One Posts: 2,645
    Porkchop, check your inbox but here is what was posted some time ago:
    Brussels Sprouts
    I live near Monterey, Ca. where your sprouts probably came from so I eat them a lot. The key is to NOT boil or steam them. Instead, ROAST them.

    Ingredients
    20-30 Brussel Sprouts
    1 medium white onion coarsely chopped
    2-3 TBS olive oil



    Procedure
    1 Cut the nub off of each one and put them in a roasing pan that is large enough so the sprouts are not crowded (one layer deep).
    2 Coarsely chop a white onion, or use pearl onions, and toss into the pan.
    3 Generously drizzle olive oil over the onions and sprouts and add lots of S&P. Toss to coat evenly
    4 Roast at 450F until fork tender; expect 45 minutes to an hour.
    5 If they are big sprouts, reduce the heat a little and cook longer (DUH).
    6 I like them soft with a touch of brown on the outside. This method actually concentrates the flavor and adds a nice outer crispness whereas boiling and steaming reduces their flavor and makes them mushy.
    7 Have fun.


    Servings: 1

    Recipe Source
    Author: Posted by Animal Eater on April 02, 2003


    [p]
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  • Porkchop
    Porkchop Posts: 155
    Wise One, thanks alot. I'll try these tonite and let the crew know how they were. I've never had them before, but they bear a resemblance to cabbage, which I love!

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  • Cornbread Willy
    Cornbread Willy Posts: 103
    Porkchop,
    I'm the one who initiated the thread a few weeks back, and I followed the AnimalEater suggestion contained in WO's message. Delicious. Note, I did not do them in the egg because I was cooking other stuff but they came out great from the oven. Probably would be better from Egg, duh. Enjoy!
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  • BBQBluesStringer
    BBQBluesStringer Posts: 398
    Porkchop,
    Ptooey! Ptooey! Ptooey! Not food! Even food won't eat those things! :-)[p]BBS
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  • Unknown
    Unknown
    YB,[p]Would you please post the fried squash recipe?[p]I will try the cabbage! [p]Thanks![p]Lee

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  • Bordello
    Bordello Posts: 5,926
    BlueSmoke,
    I like em in a nice big pot of stew.
    Cheers,
    New Bob
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  • Unknown
    Unknown
    PC,[p]I find that whole Brussels sprouts, sliced zuchs and red onions, marinated in about a cup of robusto italian dressing, 1/4 cup of honey and two big tablespoons of Walkerswood Jerk marinade (not the sauce although it is good too) for no more than 30 minutes will make you a believer in Brussels sprouts.[p]They roast great and will have none of the slimy consistency of your mom's boiled to death sprouts. I was surprised at how good they can be.[p]One word of caution, veggies will soak up the heat quickly so be aware of how much marinade you use and for how long.[p]Dylan

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  • djm5x9
    djm5x9 Posts: 1,342
    Porkchop:[p]I am big on grilled vegetables, but for me this one is best on the stove top.[p]Place the sprouts in a pan large enough so all lay on the pan surface. Add two or three table spoons of olive oil, enough water to steam without completely evaporating, a little of your favorite seasoning, and a tad of sugar. The trick is to not make the sugar apparent in the finished product. Less is best. Steam on low heat until your preferred doneness.
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