Interesting vegetables always turn up at farmers’ markets. Brussels sprouts aren’t terribly unusual, but when you buy them on the stalk, at least one person will look at the 2-foot-long vegetable and say, “I didn’t know that’s how Brussels sprouts grew!” Here, the entire stalk of sprouts is slow-grilled via indirect heat and then brushed with a sweet-sour glaze. Impress your guests by carving individual sprouts from the stalk at the table.

Soak wood chips: 1 hour
Prep: 2 minutes (plus 5 minutes for glaze)
Grill: 15 minutes.

– 1 cup hickory wood chips or chunks
– Smoker box or foil packet, if using a gas grill (see page 39)
– Long-handled tongs
– Long-handled basting brush.

– If you’re using precut sprouts (the way they’re usually sold in supermarkets), you’ll need 16 to 20 ounces. Put the sprouts on a large grill screen or tray and proceed with the recipe.

Indirect heat-medium (325° to 350°F)
3- or 4-burner grill-middle burner(s) off
2-burner grill-1 side off
Clean, oiled grate
Indirect heat-medium ash
Split charcoal bed (about 2 dozen coals per side)
20 replacement coals
Heavy-duty drip pan set between banks of charcoal
Clean, oiled grate on medium setting.

1 stalk Brussels sprouts (2 to 2½ pounds)
2 tablespoons vegetable oil, or no-stick spray oil
½ cup Ginger-Hoisin Balsamic Glaze
1 teaspoon sesame seeds (optional).

1. Heat the grill as directed. Soak the wood chips in water for 1 hour.
2. Brush the Brussels sprouts with the oil, or spray them with oil (this is a bit quicker and easier).
3. When the grill is hot, put the soaked wood chips or chunks over the coals on both sides of the grill. If using gas, put the wood in a smoker box or in a perforated foil packet directly over one of the heated burners.
4. Put the Brussels sprouts over the unheated part of the grill, cover, and cook until the largest sprout is just tender when poked with a fork, about 15 minutes total, turning frequently and brushing with the glaze. If your grill has a temperature gauge, it should stay at around 350°F.
5. Remove the stalk to a large serving platter. Sprinkle with the sesame seeds and serve. For individual servings, cut the sprouts from the stalk and transfer to plates.


This entry was posted on Friday, September 28th, 2012 at 8:01 am and is filed under Mastering Vegetables And Other Sides BBQ And Grilling Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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