what to do with brussel sprouts

roasted BS are GREAT!

We roast ours (usually in the oven, while something else is on the egg, EVO, S (kosher) & P, roast them at 400 on a sheet pan, stir occasionally and they get just a bit brown and crunchy on the outside. (Food Network, Barefoot Contessa).

Richard Fl said:

I like to cut the little guys in half, add some onion slices, butter and balsamic vinegar, little s/p and roast in a cast iron pan on the BGE or stove.  This also works well with broccoli and cauliflower floretes.

+ 1, I like to use shallots instead of onions but probably the same flavor profile

Feed them to a rabbit while searing a ribeye.

DocWonmug said:

We roast ours (usually in the oven, while something else is on the egg, EVO, S (kosher) & P, roast them at 400 on a sheet pan, stir occasionally and they get just a bit brown and crunchy on the outside. (Food Network, Barefoot Contessa).

This is my go-to method for a lot of vegetables

I blanch them then bake them in a pie with 1# browned ground beef mixed with cream of shroom soup, a little garlic, shredded mozz & shredded sharp cheddar.  I cover the top crust with butter and sprinkled paprika.  Bake at 350 until crust is your favorite shade of done.  Now that I have an Egg, I think I'll give the oven a break and do this in the Egg next time.

COMPOST!

I used to tell my dad I didn't like brussel sprouts. He would say, "son, these are goooood brussel sprouts". But I couldn't get past the smell, and an still not a fan. If'n you are gonna cook them, I would say add lots of bacon and cheese.

I did a bunch on Thanksgiving in a CI on the egg at about 400. Put grapeseed oil on the pan. Cut the sprouts in half, S&P and some shelled pistacios. The family that joined us said it was their first time with sprouts and won't be their last. I stirred and cooked until they started to brown up on both sides.

FlashkaBob - by Jove, I think you just described the recipe for kimchi.  Good stuff. 

Check vegetable a day book by the guy from Cooks Illustrated.. I don't have the time to exactly transcribe the recipe, but essentially a little cream and mustard sauteed.. delicious.

Favorite way to make brussel sprouts is to wash them, make a marinade of olive oil, balsamic vinegar, and chili pepper and let them sit for about 15 minutes.  Then skewer and grill on the egg direct.  Gives a great flavor with a slight char from grilling.  Whole family loves them this way.  And no smell in the house from roasting them in the oven.

Shaved is about the only way I can eat them.  You can make a slaw with shaved fennel, napa cabbage, carrots, scallions, cilantro... toss with fish sauce, olive oil, lime, salt and pepper?  I don't know, just thinking out loud. 
 
SOMETIMES I can force them down roasted with loads of butter and bacon. But why do that when I can have potatoes instead.

Here's what ya do:

Get yourself a nice cast iron skillet and warm it up about medium heat. When it gets hot, add some thick sliced peppered bacon to the skillet (preferably home made if you have gotten into that craze yet). Take your brussel sprouts out of the fridge or grocery bag. Now find your trash can and toss the brussel sprouts in. Continue cooking the bacon and enjoy when its done.

Sorry can't help you with brussel sprouts. No idea how to cook them. Not sure if I even like them. My mom made me eat them a few times when I was little and they were horrible, but then again, until last week I didn't think I liked cauliflower, so I guess its time to try them again.

never thought to pikle them, that actually sounds good, then make that slaw with the pickled ones