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Joined by our passion for meat, beer, cards and meat, we created a compitition bbq team to partake in just that.

Monday, February 10, 2014

Brussel Sprouts - made right


Brussels Sprouts are not on most people's top picks for vegetables.  I'm about to change that. 

Most people steam Brussels Sprouts because - well - not sure.  I think it's easy to over steam and make them squishy - which may be one of the reasons why people don't like them.  I like mine with some crunch but they aren't that flavorful.  So how do you make Brussels Sprouts right?  Add bacon!



I've found the correct ratio is 1lb of bacon to 1lb of Brussels Sprouts.

You can also add in some diced bell red bell pepper for some color and I like to add in some blue cheese crumbles to add some depth and creaminess to the dish.  But bacon is the key.



I'm a little fanatical about peeling the outside leaves off.  I like to see bright green leaves and then I slice the butt off and make them a similar size so the cook about the same.  Some larger sprouts you can quarter and the smaller ones you can halve.



Dice the bacon into 1/4" wide pieces.


Add to a large, deep skillet and cook at a medium heat until the bacon is about 75% done.  Not crispy at all but on the way.


Add in the Brussels Sprouts - DO NOT drain off any of the fat that has rendered from the bacon.  This is the key!

Continue to cook over the medium heat until the bacon is done and the Brussels Sprouts are cooked through but still crispy - not mushy.

If you were going to add in some fine diced bell peppers, now would be the time.  Turn the heat off, add the bell peppers and toss a few times.  Let the pan sit for 2 - 3 minutes.  This will add some color and just start the cook on the bell peppers without making them squishy.



Top with a few crumbles of blue cheese.  This makes a great side for any meat dish - and you can tell your mommy that you ate your vegetables!

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