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Brussel sprout questions

Egg-on-MedfordEgg-on-Medford Posts: 160
edited 11:57PM in EggHead Forum
BS's w/ olive oil, salt, pepper.
Direct or indirect?
Approx time?


  • BENTEBENTE Posts: 8,337
    i have not tried them but my huff was the egger who i remember posting the bright side of brussel sprouts B)

    Brussel, Sprouts, Ddhuffjr

    Hiya Jake,I hear I met you in Omaha, man I'm having a hard time putting names to those faces.

    1 What I do is peel off the funky outer leaves as mentioned. Trim off the stem and cut them in half. I like to coat them with a tablespoon or two of canola oil and then toss in some Dizzy Pig Shaking the Tree rub. That rub is absolutely fantastic on them IMHO. The sugar in the rub kinda burns/carmelizes on the sprouts and if you cook them till just starting to get tender they have a real nutty flavor I think. I'll never eat sprouts from a box in the freezer section again.
    2 I like to get the pan really hot and then dump in the sprouts. Cook them a few minutes and then cover for a few to steam em up. I then uncover them and cook another minute or two.
    3 I really recomend a nonstick pan if inside or an enameled cast iron pan. I've got a shallow braising pan I bought from walmart. Search them online it is tramaneta (spelling probably wrong) cast iron pan and you'll find them. Great stuff. I had both the braising pan and pot at Omaha if you saw them.
    4 Here is a picture from a cook inside. Cleaning the burnt spots from the sugar off the stainless steel pan is a real job. Get an enameled cast iron pan and clean up is a pinch.

    Recipe Type
    Side Dish, Vegetarian

    Recipe Source
    Source: BGE Forum, Dhuffjr, 09/20/07

    happy eggin


    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

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