Our Homepage Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk


Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.

Thread Tools
Old 12-10-2012, 06:12 AM   #16
somebody shut me the fark up.
IamMadMan's Avatar
Join Date: 07-30-11
Location: Pemberton, New Jersey

Originally Posted by jason p View Post
My brother made them for thanks giving and they were outstanding. Very simple recipe. He covered them in olive oil, salt, pepper, and garlic. They were cut in half and cooked very hot in a aluminum pan on the weber. The trick is to cook them hot to carmelize and bring out the sugars. They took about 20 to 30 min.

^ +1......

Cut in half or leave whole, drizzle with olive oil, salt, pepper, and garlic, and add some chopped bacon. Cook 350 - 400 in a pan until tender.
We must never forget that the highest appreciation is not to utter words, but to live by them - JFK
IamMadMan is online now   Reply With Quote

Thanks from:--->
Old 12-10-2012, 06:33 AM   #17
Got rid of the matchlight.
Join Date: 12-09-12
Location: Melbourne Australia

I was force fed them as a kid, maybe I might mix all the previous suggestions together as one and have another try..lol, ? maybe.
mrcoffee is offline   Reply With Quote

Old 12-10-2012, 06:50 AM   #18
On the road to being a farker
Join Date: 02-19-12
Location: Dunedin, Florida

Love them any which way but fresh is best.

Love them roasted with nothing more than evoo, salt and pepper.

Turned a few who thought they didn't like them by making shredded sprouts. Shred with knife or mandoline. Sauté onion in tasty fat like bacon or good evoo. Add sprouts, a touch of water to braise them and cook down a bit. Finish with a shot of something acidic.
You can't lay on the beach and drink rum all day unless you start in the morning
Scubadoo97 is offline   Reply With Quote

Thanks from:--->
Old 12-10-2012, 07:35 AM   #19
Babbling Farker
Join Date: 02-02-08
Location: Westfield,Ma.

In a pan slice them in half then mix with evoo, lemon juice,minced garlic and salt and pepper and roast on the grill for 30 to 40 minutes. The remove and add to a frying pan and simmer in chicken stock till tender. I don't care for Brussels but I love them this way.
Skidder is offline   Reply With Quote

Thanks from:--->
Old 12-10-2012, 07:44 AM   #20

Gore's Avatar
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts

I love the taste and the main preps are listed above. Actually quite easy to make taste great. As an added bonus, there are about 10,000 farts packed into each one of those suckers. Makes for great after-dinner entertainment.
Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS
"I love everything about the pig, even the way she walks." -- Spanish proverb
(='.'=) This is the rabbit baby. Invests him in yours signature,
(")_(") and the help rabbit baby takes over control of the world!
Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ

Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron.
Gore is offline   Reply With Quote

Thanks from:--->
Old 12-10-2012, 08:46 AM   #21
is one Smokin' Farker
Join Date: 10-22-09
Location: Wilmington, NC

So it sounds like simple is better. I think I'll go with the olive oil, salt, and pepper first, and then try some with bacon as well. Thanks to everyone for the suggestions, and the veggie jokes.
Anthony - Pork City Grillers KCBS team

CharGriller Smokin Pro, King Kooker Cast Propane Smoker, Smokey Joe Silver, Blue Mosaic Kamado, Traeger 075(Somehow I now have 2 of these), Weber Performer, BW Fatboy, Char Griller Akorn

Multiple Time [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]Zero[/URL] Member

Try the [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"]Throwdowns[/URL] - MMMMM...tastes like liquid crystal
Wrench_H is offline   Reply With Quote

Old 12-10-2012, 09:10 AM   #22
Got rid of the matchlight.
Join Date: 11-12-12
Location: dayton ohio

My wife makes brussel sprouts at least once a week and I have to say they are pretty. We've never tried grilling them but I'm sure it can be done with the same method. She cuts them in half and tosses them in 3 tbsp olive oil,1 tbsp Dijon mustard, 3/4 tbsp Worcestershire sauce and salt and pepper then places them on a baking sheet cut side down and bakes at 375 for about ten minutes just until they start to brown on the bottom, then she puts them back in the bowl that she tossed them in and grates some parmigiano reggiano on top and tosses. The secret to brussel sprouts is to not over cook them that's when they get that nasty smell and taste.
Parr-b-q is offline   Reply With Quote


Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.

All times are GMT -5. The time now is 08:38 AM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2016, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.