This is one of my wife’s favorite side dishes. It is so simple to make on the @ZGrills smoker. #backyardbbq #bbqlife #bbq #almostdone #backyardgoals #smoker #bbqtok #ZGrill
Okay, so today I’m going to do a couple of things, but one of them, balsamic brussel sprouts with bacon. Um, my wife absolutely loves this recipe. So, we’re going to do it over here on the Z Grillil. Um, I got to get it started and we’re going to get it warming up. We’ll get it uh up to 450 on this one. So, we’re going to start that over here on this one. Kick that power on. We’re going to let that start smoking and then we’re going to set the temperature to 450. That’s usually going to take about 10 15 minutes for it to uh completely get up to temperature. Uh while that is going, I am going to just kind of get everything started here. Um obviously, I’ve already taken cut the Brussels sprouts in half and just got them all prepared and everything and on the baking dish. I’m going to take and drizzle them up with just a little bit of regular olive oil here. Uh, you know, just get a a real good drizzle all over. You know, make sure you hit them all. Now, these are fresh Brussels sprouts that I have. Uh I prefer, you know, I it’s available to me uh at the one of the local markets around here. So, I do go there and get the fresh Brussels sprouts uh just because I do prefer them. Now, one thing with those, they do take a little bit longer to um to cook. Uh it’s not like the frozen ones that are already uh blanched down and everything because these are fresh. They do take a bit longer. Uh but anyway, I get that all set uh with the olive oil and then just do a little salt and pepper on them. Little bit of salt there. And same thing, we’re going to do a little bit of pepper on them. Not too much cuz I do have a a lot of other flavors going on here. So, you don’t really need too much um as far as the salt and pepper goes on them. Um let’s see. I got salt, pepper, olive oil, um the onions. Take one small onion, mince it up real good, and then that there. Just go over. See that? Show you here the smoker. Smoke starting to roll on it. So now that it’s already starting to roll, I’m going to raise that temperature up to 450. All right. As soon as that smoke um clears down and starts to, you know, just dissipate and everything and burn burn better, that’s when I’ll shut the lid, let the temperature come up. But anyway, take your one onion and you just kind of spread it around in here. Make sure everybody’s touching a little bit. All right, good deal there. Now that I have all that together, now I’m going to close the lid on my grill. Well, let that start coming up to temperature. Now, that comes up real fast. Um, so I don’t have to wait too long. Okay, so smoker is up to temperature finally. We’re going to take the Brussels sprouts here. We’re going to slide them in on the bottom shelf. Now, those again, those are fresh Brussels sprouts. Um, so I’d give them at least 15 minutes or so on the smoker just so they can, you know, get a good start going. They’re going to cook for a little while, but uh, if you get regular just bagged Brussels sprouts, you can cook them about 10 minutes fresh, you need to cook those a little longer so they’ll soften up a little faster. So just keep that in mind. Okay, so I’ve had them going for 15 minutes, the Brussels sprouts there, and now it’s time to layer the bacon over. So I grab about six pieces. I use real real thick cut bacon. Two, three thick cut bacon. Six slices. Show you. I mean, that’s that’s a good thick slice there. So, anyway, I use six of these. I put them on the rack over the the sheet tray of the Brussels sprouts. And then I let this cook. That way, all that the the bacon rendering and everything, it’ll drip down onto the pan with the Brussels sprouts while those continue to cook and it’ll infuse that flavor into them. So, I’m going to go over there. I’m going to do this. Now, [Music] like I said, I just take I place them on the rack over the top and kind of spread them around so it’ll it’ll drip down kind of even on everything. And last one. [Music] And there you have it. Now, while those are cooking and rendering down, they’re going to do a real nice job. So, we’re going to go ahead close that up and we’re going to give that about 10 more minutes. Okay. So, right now we’re going to get the bacon back off. It’s been cooking for about 10 minutes now. So, we’re going to get it off. We’re going to dice it up real good here. So, got the bacon off here. Everything’s dripped down into the pan real nice. So now we’re going to do I’m just going to take my shears here and we’re going to start cutting it up. Just cut it up into some pieces. Size doesn’t really matter. Just needs to be cut up cuz we’re just going to toss it onto that sheet pan here in a second. So, you just want little bite-sizy pieces. That’s all. So, I’m going to finish cutting this up and then I’ll I’ll bring you back when we go to do the put it on the pan and everything. Okay. So, I got all the bacon cut up and everything. Got my hot pads here cuz I’m going pull that I’m going to pull them Brussels sprouts out real quick. They’re looking good. caramelized real nice on there. All right, so little bit of chicken broth here. I always shake chicken broth up. I don’t know why. I always do. All right. Chicken broth go there. I use about half a cup, you know, and then a little splash. You’re just putting a little moisture in, you know, a little over half a cup. Yeah. Actually, you’re going to go about 3/4 of a cup with it. find the cap because you know you set it down, you never know where you put it. But anyway, chicken stock, little balsamic vinegar really gives it a great pop. And you just kind of put a little drizzle through there. And then just kind of spread your bacon throughout. And this is only going to need about about 10 more minutes. Not much time at all. It’s going to go going to go pretty quick here. So, let’s put it back in real quick. Give it about another 10 minutes or so. Bring it back when they’re ready. All right. Them Brussels sprouts are about got to be ready now. These things. You can smell these things. Tell you what, these smell absolutely amazing. They’re all caramelized, soft. kind of just give it a mix on the pan here a little bit. Oh yeah. So now we’re going to get them in the uh start scooping them into the bowl here. Cook down real good. You see the bacon and everything on it. that balsamic vinegar glaze across the top of it and everything. They are as soft as can be. These are one of my wife’s favorites. Uh she does ask for these a lot. Uh and again, these aren’t your mom’s Brussels sprouts. Anyway, I’m going to get these plated up in the house and we’re going to have some dinner. You have a good night now.
Dining and Cooking