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Tips for tonight's dinner? (tri-tip and brussel sprouts)

FanOfFanboys
FanOfFanboys Posts: 2,620
in EggHead Forum
So I want tri-tip and brussel sprouts for dinner. 

The tri-tip will be from Trader Joes. They have some grassfed that I get for around $10-12. I will be cooking inside tonight so probably in oven at 350 or so until 110 or so internal then sear on pan on stove. Light rub of carolina reaper puree before i start to cook it. If not pouring rain I will do on grill.

Where I want some help is the brussel sprouts. I have had them before where they are cooked on a pan with bacon bits and I believe balsamic vinegar. But I have no idea how to cook them and what other items I may need. Does anyone have any idea what I am talking about and tips?

And what else, if anything, should I add to this meal?

The drink will either be CC or Sam Adams Cold Snap, depending what mood I am in. 
Boom
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Comments

  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    Why bacon but of course. :lol: 
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • FanOfFanboys
    FanOfFanboys Posts: 2,620
    NPHuskerFL said:
    Why bacon but of course. :lol: 
    I do love my bacon :-)

    But I could and might use pancetta instead. 
    Boom
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  • Acn
    Acn Posts: 4,490
    My favorite way to do Brussels are to slice very thinly and cook with bacon, shallot, and garlic.  Chop your bacon and sauté until crisp, then take them out with a slotted spoon.  Add the minced shallot and garlic (maybe a couple decent sized shallots and 3 cloves of garlic for 1lb Brussels) and sauté a couple of minutes.  Add your sprouts to the pan, stir to combine and cover until they are the softness you want.  Plate and sprinkle the bacon pieces over the top.

    LBGE

    Pikesville, MD

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  • FanOfFanboys
    FanOfFanboys Posts: 2,620
    Acn said:
    My favorite way to do Brussels are to slice very thinly and cook with bacon, shallot, and garlic.  Chop your bacon and sauté until crisp, then take them out with a slotted spoon.  Add the minced shallot and garlic (maybe a couple decent sized shallots and 3 cloves of garlic for 1lb Brussels) and sauté a couple of minutes.  Add your sprouts to the pan, stir to combine and cover until they are the softness you want.  Plate and sprinkle the bacon pieces over the top.
    Well, damn that sounds good. No balsamic vinaigrette or seasoning? Just those items?
    Boom
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  • Acn
    Acn Posts: 4,490
    edited March 2015
    FanOfFanboys said:
    Acn said:
    My favorite way to do Brussels are to slice very thinly and cook with bacon, shallot, and garlic.  Chop your bacon and sauté until crisp, then take them out with a slotted spoon.  Add the minced shallot and garlic (maybe a couple decent sized shallots and 3 cloves of garlic for 1lb Brussels) and sauté a couple of minutes.  Add your sprouts to the pan, stir to combine and cover until they are the softness you want.  Plate and sprinkle the bacon pieces over the top.
    Well, damn that sounds good. No balsamic vinaigrette or seasoning? Just those items?

    You could definitely add some balsamic at the end, I wouldn't want to cook it too much.  I do add a couple grinds of pepper when I add the shallot/garlic and when I add the sprouts.  I'll check for salt at the end, but the bacon usually contributes enough for our tastes.

    LBGE

    Pikesville, MD

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  • pgprescott
    pgprescott Posts: 14,544
    Acn said:
    FanOfFanboys said:
    Acn said:
    My favorite way to do Brussels are to slice very thinly and cook with bacon, shallot, and garlic.  Chop your bacon and sauté until crisp, then take them out with a slotted spoon.  Add the minced shallot and garlic (maybe a couple decent sized shallots and 3 cloves of garlic for 1lb Brussels) and sauté a couple of minutes.  Add your sprouts to the pan, stir to combine and cover until they are the softness you want.  Plate and sprinkle the bacon pieces over the top.
    Well, damn that sounds good. No balsamic vinaigrette or seasoning? Just those items?

    You could definitely add some balsamic at the end, I wouldn't want to cook it too much.  I do add a couple grinds of pepper when I add the shallot/garlic and when I add the sprouts.  I'll check for salt at the end, but the bacon usually contributes enough for our tastes.
    That's how I do it and I also usually add some Parmesan at the end. 
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  • nolaegghead
    nolaegghead Posts: 42,109
    You can also cut them in hemispheres, salt, saute in olive oil, throw some garlic in half way through and finish with balsamic.  They are done when fork tender.  Simple is the best for me.

    Real balsamic, IMHO, should never be cooked.  The cheap stuff - yeah, all day long.
    ______________________________________________
    I love lamp..
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  • Webass
    Webass Posts: 259

    I do them whole.  Trim the stem, put them in a bowl with just a little water and microwave for about two minutes.  I then put them in a grill basket over direct 350 degrees and stir or toss every couple of minutes.  They'll get a little crispy in about 10-15 minutes.  I then heat a little sweet chili sauce and a tblsp of balsamic vinegar in a skillet and toss the brussel sprouts in the sauce.

    I got this recipe from Cask & Larder restaurant in Winter Park, FL.  My son works there. 


     

    Lenoir City, TN -  Bama fan in Tenn Vol's backyard. 

    LBGE, Weber Spirit 

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  • GATraveller
    GATraveller Posts: 8,207
    Slice in half lengthwise and toss in EVOO, sea salt and fresh ground black pepper.  Spread out on sheet pan and roast in a 425 degree oven for 12-15 mins.  Place in bowl and top with crumbled bacon and balsamic reduction.  My kids will eat them this way!!

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    2 Large
    Peachtree Corners, GA
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