Kegconnection Complete Starter Kit and More Giveaway!


Home Brew Forums > Food and Beverage > Cooking & Pairing > Grilled Brussels sprouts. Who knew?

Reply
 
LinkBack Thread Tools
Old 07-16-2013, 12:29 AM   #21
JonM
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
JonM's Avatar
Recipes 
 
Join Date: Aug 2010
Location: Milwaukee
Posts: 4,152
Liked 695 Times on 490 Posts
Likes Given: 47

Default

Quote:
Originally Posted by GuldTuborg View Post
Love the Brussels sprouts on the grill. I usually over roast them, just 'cause it's more convenient, but there's no denying the grill makes them even better.

I also love the grilled asparagus. Hit it with a little oil before grilling, then after, toss it in some EVOO, lemon juice, salt, and just before serving, my secret weapon is to grate just a bit of fresh nutmeg over top. It takes asparagus from great to frickin' awesome. Trust me on this one, it'll change your life.
I'm beginning to think that nutmeg is a distant cousin of bacon simply because adding nutmeg, much like adding bacon, seems to make everything better. (Put a little nutmeg on a ham and Gruyere sandwich - holy smokes.)
__________________
Who is this Rorschach guy? And why did he paint so many pictures of my parents fighting?
JonM is offline
 
Reply With Quote Quick reply to this message
Old 07-16-2013, 12:36 AM   #22
yewtah-brewha
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2012
Location: Salt Lake City, Utah
Posts: 651
Liked 31 Times on 25 Posts
Likes Given: 61

Default

Quote:
Originally Posted by JonM View Post
Grilled a pork tenderloin and asparagus last night. Just on a whim, I grabbed a couple handfuls of Brussels sprouts, tossed them with olive oil, Kosher salt and pepper, put them into a cast iron gratin dish, and onto the grill it went. I kept it on mostly indirect heat and let it cook for maybe 15 minutes, turning a couple times.

It was an awesome surprise and very, very tasty. I may have found a new favorite veg to go with grilled stuff.
Is that an oval dutch oven? or is it flat on the bottom? I need one of those!
__________________
yewtah-brewha is offline
 
Reply With Quote Quick reply to this message
Old 07-16-2013, 01:00 AM   #23
JonM
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
JonM's Avatar
Recipes 
 
Join Date: Aug 2010
Location: Milwaukee
Posts: 4,152
Liked 695 Times on 490 Posts
Likes Given: 47

Default

It's a Lodge gratin dish. Yep, flat on the bottom.

__________________
Who is this Rorschach guy? And why did he paint so many pictures of my parents fighting?
JonM is offline
 
Reply With Quote Quick reply to this message
Old 07-16-2013, 01:03 AM   #24
CreamyGoodness
Grows On You Like Yeast
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
CreamyGoodness's Avatar
Recipes 
 
Join Date: Jul 2011
Location: Astoria, NY
Posts: 6,654
Liked 1578 Times on 1113 Posts
Likes Given: 2535

Default

I dont know if it is better than traditional potato salad or German potato salad... but mix boiled red potatoes with grainy dijon mustard and a couple grades of nutmeg. Fantastic for a change.

__________________


You are more likely to have a threesome with members of the Japanese women's curling team whilst spinning a plate on your head than you are likely to screw up a batch of JAOM.

YES, WE HAVE TRIED OTHER YEASTS! USE BREAD YEAST FOR JAOM!

CreamyGoodness is offline
 
Reply With Quote Quick reply to this message
Old 07-16-2013, 03:36 AM   #25
Bookworm
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2013
Location: , Iowa
Posts: 147
Liked 34 Times on 27 Posts
Likes Given: 16

Default

Quote:
Originally Posted by CreamyGoodness View Post
I dont know if it is better than traditional potato salad or German potato salad... but mix boiled red potatoes with grainy dijon mustard and a couple grades of nutmeg. Fantastic for a change.
A little bit of nutmeg or cinnamon are often the secret ingredient that can not be identified but put something, you would never think would have it, over the top.
__________________
Bookworm is offline
CreamyGoodness Likes This 
Reply With Quote Quick reply to this message
Old 07-16-2013, 04:18 AM   #26
GuldTuborg
HBT_SUPPORTER.png
Feedback Score: 2 reviews
 
GuldTuborg's Avatar
Recipes 
 
Join Date: Mar 2010
Location: OH
Posts: 3,364
Liked 417 Times on 302 Posts
Likes Given: 232

Default

Quote:
Originally Posted by JonM View Post
I'm beginning to think that nutmeg is a distant cousin of bacon simply because adding nutmeg, much like adding bacon, seems to make everything better. (Put a little nutmeg on a ham and Gruyere sandwich - holy smokes.)
I'm with you on that one. Bacon, nutmeg, smoked paprika...there are few foods that could not be improved by a modest (or sometimes liberal) addition of at least one of these three.


Damn...it's midnight, and I'm craving bacon. Not good...
__________________

Don't worry, be hoppy.

GuldTuborg is offline
2
People Like This 
Reply With Quote Quick reply to this message
Old 07-16-2013, 04:23 AM   #27
adiochiro3
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2012
Location: Dublin, CA
Posts: 489
Liked 127 Times on 75 Posts
Likes Given: 79

Default

Lots of great ideas for the mighty sprout -- many of which I have used with variations.

I also put them in the smoker with a little butter or EVOO, salt pepper, etc. and let 'em rip for 2-3 hours at 225F.

__________________

James

adiochiro3 is offline
 
Reply With Quote Quick reply to this message
Old 07-16-2013, 02:22 PM   #28
Riseabovebb
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2011
Location: Rockville, MD
Posts: 60
Liked 7 Times on 7 Posts
Likes Given: 4

Default

Here's another take:

Slice the brussels in half and marinate with balsamic vinagrette for about an hour. Bring the oven to 400 and bake for about 45 minutes. The balsamic will carmelize and the brussels taste awesome. Turned this 'hater' into a 'lover'.

Cheers!

__________________
Riseabovebb is offline
gratus fermentatio Likes This 
Reply With Quote Quick reply to this message
Old 07-16-2013, 05:54 PM   #29
Cheesy_Goodness
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2013
Location: Columbia, SC
Posts: 530
Liked 142 Times on 88 Posts
Likes Given: 317

Default

Quote:
Originally Posted by Riseabovebb View Post
Here's another take:

Slice the brussels in half and marinate with balsamic vinagrette for about an hour. Bring the oven to 400 and bake for about 45 minutes. The balsamic will carmelize and the brussels taste awesome. Turned this 'hater' into a 'lover'.

Cheers!
My wife does this exact same thing and there's rarely any leftovers. It's also incredible on the grill with the balsamic.
__________________
Cheesy_Goodness is offline
 
Reply With Quote Quick reply to this message
Old 07-16-2013, 06:43 PM   #30
Bookworm
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2013
Location: , Iowa
Posts: 147
Liked 34 Times on 27 Posts
Likes Given: 16

Default

Quote:
Originally Posted by Riseabovebb View Post
Here's another take:

Slice the brussels in half and marinate with balsamic vinagrette for about an hour. Bring the oven to 400 and bake for about 45 minutes. The balsamic will carmelize and the brussels taste awesome. Turned this 'hater' into a 'lover'.

Cheers!
I will have to try that. I like good balsamic on just about everything.
__________________
Bookworm is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
I knew it, I knew it, I KNEW IT! (Candi Syrup) DannPM Recipes/Ingredients 5 02-18-2012 03:26 PM
Greetings from Brussels pedominguez Introductions 2 09-08-2010 03:51 PM
Brussels Sprouts and Beer question and Goose Brine! Accemn Cooking & Pairing 3 01-12-2009 05:16 PM
Brussels fata2683 General Beer Discussion 5 07-07-2008 07:04 PM
Anyone do a Brussels Black Ale yet? Nehoc All Grain & Partial Mash Brewing 3 05-25-2007 04:59 AM