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Brussels sprouts
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Lit
Posts: 9,053
Best way to grill sprouts?
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tossed with olive oil (or bacon grease), salt and pepper placed cut-side-down on a flat-surfaced griddle over high heat until well browned. Spoon a thin stream of honey over while hot and serve.South of Nashville - BGE XL - Alfresco 42" ALXE - Alfresco Versa Burner - Sunbeam Microwave
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Cut them in half, coat with some stupid sh!t then walk them out to your trash can and dump them in.
Can't stand them...they smell like baby poop.
My worst nightmare (B.C.V.) was someone at the table next to me ordering them.
IMHO.Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin
Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)
"If I wanted my balls washed, I'd go to the golf course!"
Dennis - Austin,TX -
I like them in a skillet as well. I use bacon and some funky cheese like feta, blue, or gorgonzola. Embrace the funk!
I also like to top with basamic. Pretty much just like the 70s...embrace the funk, but then cut it with some acid.Which came first the chicken or the egg? I egged the chicken and then I ate his leg. -
I cut them in half, EVOO, S&P (or your favorite rub) then you can roast ‘em, grill ‘em, or stir fry ‘em.We like them around here. I really like roasting them with butternut squash.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
Usually I’ll split and par cook in microwave or steam or something, then toss with a little oil and hot and fast in a basket on the egg. Toss with balsamic glaze is really good, or reduce OJ and make a vinaigrette.
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Spilt and tossed in evoo.
I roast mine in the pizza oven but have used egg and over before in a cast iron skillet until they're damn near black~ John - https://www.instagram.com/hoosier_egger
XL BGE, LG BGE, KJ Jr, PK Original, Ardore Pizza Oven, King Disc
Bloomington, IN - Hoo Hoo Hoo Hoosiers! -
SonVolt said:tossed with olive oil (or bacon grease), salt and pepper placed cut-side-down on a flat-surfaced griddle over high heat until well browned. Spoon a thin stream of honey maple syrup over while hot and serve.
FTFY
“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk -
I like to mix in some coarsely chopped onion, lots of ground pepper, and bacon in there too.. agree with the halves/skillet/EVOO/Basalmic .. haven't tried maple syrup, but basalmic can get sweet, I'd do one or the other.
Don't over cook - should be a hot and somewhat fast - it still have bite in the middle but warm, and charred on the outside. It's when they turn to mush that folks notice a smell. Imagine keeping broccoli stems crunchy, but cooked. That's what you want.+++++++++++++++++++++++++++Austin, Texas. I'm the guy holding a beer. -
Here’s my standard go to. Slice lengthwise and toss with OO, S&P. Place in a lightly OO coated CI pan cut side down on the stove stop over medium high heat until the sprout start to burn. Put the pan in a preheated oven at 375. After about 10 minutes in the oven, flip over the sprouts in the pan and continue cooking until your desired tenderness is reached. Usually about another 15-20 minutes for me. Deglaze with balsamic vinegar. (The flavored vinegars from Gabby’s are awesome for this as well).
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Thanks everyone. Have bacon fat and balsamic glaze so that the way I’m leaning.
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I like the ATK method, starting out with a cold pan.
https://www.splendidtable.org/story/americas-test-kitchen-perfect-brussels-sprouts-in-10-minutes
Raleigh, NC -
A little bit of Meat Church seasoning salt and oil, wrapped in foil then on the grill. Flip a couple times and done. Simple and works great for asparagus too.
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Trim ends, toss with oil and spices and then place on a 1/2 sheet pan under two spatchcocked chickens for about 30 minutes and let the schmaltz bathe them in flavor. Toss mid-cook to keep from burning.Firing up my XL Big Green Egg, KJ Jr. or Weber gasser in Salt Lake City
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Cut in half with onions (lots of onions!) in a hot skillet with butter or bacon grease
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Not grilled but my absolute favorite brussel sprouts dish...
Cut in half, and deep fried till golden brown.
Toss in a maple aioli (egg yolks, Mayo, bourbon barrel aged maple syrup, salt)
*have also added garlic from time to time
Mix in diced (precooked) bacon, and raw red onion.
Finish with Maldon flakes salt.
Soooo good! I brought this recipe home from a friends restaurant.Brandon - Ohio
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Sheet pan roasted, pretty much always, but sometimes on a perforated veggie thingy for the grill or a cheapo pizza screen. Halved or sometimes shaved or sometimes both (crazy!!!) Salt, pepper, evoo, sometimes some balsamic, sometimes some shaved parmesian, maybe some garlic. Always careful to not overcook. Making some tonight as coincidence would have it.It's a 302 thing . . .
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Finally got around to cooking these. Thought I had burnt the first batch since the bottoms were really brown but they tasted great. Did cast iron on the stove then flipped them and into the oven for 15 minutes. I added bacon grease, seasoning salt, pepper, and lots of minced gsrlic. Gonna add a balsamic glaze to the next batch.
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These things are so good. These had a balsamic and butter glaze at the end
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I cut in half, toss in olive oil and garlic, cook til browned well. Then a drizzle of balsamic sometimes
2 LBGE, Blackstone 36, Jumbo Joe
Egging in Southern Illinois (Marion)
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I agree with all of these except the stinky cheese addition. That ruins everything! Ynette loves it, but it makes me gag. But I sure do love Brussels sprouts.XL BGE in San Jose, CA. Also a Pit Barrel Cooker, a Cal Flame P4 gasser, and lots of toys including the first ever Flame Boss 300 in the wild. And a new Flame Boss 500.
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Super simple tonight. 380* for 15 minutes in the air fryer. Halved and tossed in evoo, s&p.
Once finished tossed in 2TBL Kerrygold, 1TBL red wine vinegar and more s&p
~ John - https://www.instagram.com/hoosier_egger
XL BGE, LG BGE, KJ Jr, PK Original, Ardore Pizza Oven, King Disc
Bloomington, IN - Hoo Hoo Hoo Hoosiers! -
We do the toss in evoo, salt and pepper, onion and garlic, pan sear then oven roast, pull use balsamic and gorgonzola."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Best way is to not cook them. Yuck!
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XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95 -
Similar to how cilantro tastes like soap to some people I’ve read that Brussels sprouts have a flavor compound that makes them taste rancid for some. My wife can’t stand cilantro because of the soap taste she gets from it.My parents both hated Brussels sprouts so I didn’t even try them until a few years ago when they started popping up on more menus. I like to do as many others posted and coat in oil and cook them in a CI pan. I coat them with Salt Lick rub which is just salt, black peppe, and red pepper. Sometimes we just eat them like that or we will drizzle with balsamic.
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We bake them into a pie with ground meat & cheese.Flint, Michigan
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Grilled are good, but here is a different method, and perhaps my favorite: you cut the stems out (actually much faster/easier than you would expect) so that you end up with loose, individual Brussel sprout leaves. You then toss them in boiling water for 60 seconds, pull out, drain (but do not rinse), and toss with a little olive oil, salt and pepper, and a bit of fresh lemon juice. Just the right doneness, great fresh flavor, and super tender. https://eggheadforum.com/discussion/1178592/home-run-tonight-lemon-ginger-scallops-and-brussels-sprout-leaves
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Lit said:These things are so good. These had a balsamic and butter glaze at the endNapoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
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nolaegghead said:
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Mark_B_Good said:Lit said:These things are so good. These had a balsamic and butter glaze at the end
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