Add the joy to your contours this season with these barbecue glazed Smoking Brussels sprouts Loaded with bacon and served with a quick homemade Aioli. So well, you will all look back for a few seconds!
Brussels sprouts. Everyone loves to hate them. But once you have given them a chance, you can really end. As with most things, it is how they are cooked.
Smoking sprouts keeps them tender without becoming soft and infuses a serious Take a flavor of bacon and barbecue sauce glaze. The cast iron gives the sprouts that golden sharp edge and makes the cleaning of a breeze.
These brussels sprouts smoked with bacon have become a basic recipe for my family dinners now. They are both the perfect smoked side dish and an appetizer alone with the Avoli that immerses the high.
While you turned on the traeger smoker, you have to try these smoked oven potatoes and also the smoked cabbage contours recipes!
Can you smoke Brussels sprouts?
YES. And this Brussels recipe loaded with the bacon will convert all skeptics and make fans bigger from those who already love these mini-podnias.
Brussels’ sprouts take the flavors of coal and wood from the grid. Similar to roasting, they do well under fire and, unlike boiling them, do not become soft, which is what makes this recipe work so well.
The addition of a barbecue glaze at the end, together with the bacon, is done a little zing on the plate and lives it.
What do you need
To make this recipe, you will need
It is likely that you have most of these ingredients in the pantry that involves being used.
How to smoke Brussels sprouts
Start preparing the grid. If you use a pellet grid (pit boss, GMG, Traeger, etc.) place the grid on the burned approach and allow the preheating of the cast iron.
If you use a traditional smoker or a gas grid, make a two -zone fire for indirect or direct heat, positioning the cast iron on the hot side.
Start crunchy the bacon. Once cooked, remove it from the pan and drain them carefully for any excess fats, leaving about 2-3 tablespoons in the pan.
Once the bacon is cooked, Add the sprouts of onion and Brussels in the pan and launch to cover the bacon fat. This adds tons of flavor and helps prevent the attack.
Season your shoots With your favorite barbecue dressing before closing the lid to cook them on the grill.
When they almost finished cooking, throw them in barbecue sauce To glaze everything.
When the shoots ended up, remove them from the grill and Add the remaining barbecue sauce and the chopped bacon.
Mount the spicy Aioli By whispering the sour cream, mayonnaise, a spoonful of barbecue sauce and a teaspoon of barbecue that condemns together in a bowl for additional immersion and flavor.
What a temperature to smoke the brussels sprouts
Aim at a temperature of 225-250 and about 1 to 1 1/2 hours cook up to the tender fork.
The type of smoker and temperature you are running will change the cooking time. I used a Traneger pellet smoker For this recipe but it can be made on any type of grid or even in the oven if you don’t have a smoker.
Look at my guide on how to get the barbecue flavor with wooden chips on a gas grid here.
Tips, tricks and notes for this recipe
You can Cook Brussels sprouts in the oven. Follow this recipe for the wiretings of Maple Brussels roasted as a guide for how to make them.
Find them in Excellent area of the Department of Products to your market. The frozen sprouts are not recommended and do not work in the same way for this recipe.
One who is too thin will become too fragile and crunchy when frying in the cast iron. If you feel creative, the bacon or the ham steak would be great clips of the bacon.
I love cast iron to cook on the grill because it can manage the heat, but when I work with cast iron on a grid, Never leave it unattended For too long. The cast iron keeps the heat and if things become too hot, you will charred your vegetables beyond repair.
How to store
The leftovers can be stored in an airtight container in THAnd fridge for a maximum of 3 days. and heated in the oven. They will become softer while the days go and will be better served by the grill.
Make sure to Keep Aioli in a separate container and use it even within 3 days. Try it on all your vegetables, such as roasted broccoli, a smoked oven potato, smoked cabbage or green beans!
What to serve the grilled Brussels sprouts
Brussels is fine with most abundant proteins and this recipe is perfect as a thanksgiving or holidays with a smoked Treeger turkey, combined with grilled roasted beef for Sunday dinner. Or keep it simple and serve with chicken thighs or sausages in a pan on weekdays.
The best part is that these are honorary and you can choose any barbecue sauce or spice mixture is right for your dietary needs.
Other contours recipes
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These smoked sprouts are cast iron grilled, thrown with crispy bacon, a barbecue glaze and your favorite spices. Serve with the spicy Aioli to immerse yourself.
Prevent the screen from going to sleep
Prepare the grill
Preheated the smoker in the high or burned area. Place a cast iron pan over the hot area of the grid to preheat.
Add the bacon to the pan and cook until you are crunchy.
Remove from the pan and download, reserving the bacon fat in the pan.
Smoking Brussels sprouts
Reduce the heat on your smoker to about 250 ° F.
Place the cast iron pan on the grill.
Add the onions, garlic and Brussels in the pan and mix to cover the drips of bacon.
Sprinkle the mixture of barbecue spices above.
Cover the grilled lid and leave to smoke for 1 to 1/2 hours, until the shoots are tender.
Glaze the sprouts
For the last 20 minutes of smoke, he launches Brussels sprouts in half the barbecue sauce.
Thoroughly, remove the cast iron pan from the smoker.
Make the Aioli spicy
Bang the sour cream, mayonnaise and barbecue sauce together in a small bowl. Season with salt and pepper to taste.
Sprinkle the mixture of barbecue spices above and serve next to the smoked Brussels to immerse yourself.
You can prepare this recipe for up to 2 hours in advance and keep the sprouts hot for serving later.
Keep the leftovers up to 3 days in an airtight container in the refrigerator. However, Brussels’ sprouts become soaked over time, so first they are consumed better.
Calories: 173Kcal | Carbohydrates: 21G | Protein: 5G | Fat: 8G | Saturated fat: 2G | Cholesterol: 11mg | Sodium: 387mg | Potassium: 446mg | Fiber: 4G | Sugar: 10G | Vitamin A: 690Iu | Vitamin C: 66.1mg | Soccer: 100mg | Iron: 2.5mg
