T-bones and Brussels Now with full brussel sprout recipe

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

dirtsailor2003

Epic Pitmaster
Original poster
OTBS Member
Oct 4, 2012
21,947
4,224
Bend Oregon
My sister in laws birthday is V-day so we celebrate V-day the day before or after.

Had some nice T-bones and fresh Brussel sprouts so we had an early V-day meal.

SPOG, Henderson's Relish on the steaks. KBB, and cherry. High temp WSM.

For the Brussels cast iron stove top. Crisp bacon over medium heat. Remove bacon leave grease in CI. For this I toasted pine nuts also.

Add Brussels to bacon grease. Allow to caramelize. Add in one 12 oz. beer or cider. Add two tablespoons minced garlic, 1/4-1/2 cup dried cranberries, toasted pine nuts, and crumbled bacon. Summer down until liquid is almost gone. You may need to cover.

EDIT: Detailed Brussel recipe

2 pounds Brussels Sprouts

6 ounces, weight Thick Cut Bacon, Chopped

1 whole Shallot, Peeled And Sliced

12 ounces, fluid Bottle Beer, Something Light And Crisp OR  Hard apple cider

½ teaspoons Salt

¼ teaspoons Pepper

1 pinch Crushed Red Pepper

Optional ingredients: raisins, dried cranberries, currents, dates, pecans, almonds, toasted pine nuts, etc.

Trim the ends of each Brussels sprout, removing excess leaves. Cut the sprouts in half, leaving the smallest sprouts whole.

Place a large skillet over medium heat. Add the chopped bacon and saute until crisp.

Add the sliced shallot. Saute another 2-3 minutes to soften. Then add the Brussels sprouts. Stir and sear the sides of the sprouts for 4-5 minutes.

Pour the bottle of beer into the skillet. Add the salt and both peppers and any of the optional ingredients. Bring to a simmer and lower the heat a little. Stir and simmer until the beer has reduced to a glaze and the sprouts are cooked through,–12-15 minutes.

74314683a4b3a2bd093626d7f0df53ca.jpg


59c1fa50861af4052ebf473bb7a47cf0.jpg


d6fa953ca8db9293e21fff095480023c.jpg


e101b29708353a4eb717485b3e8377a8.jpg


cdbd018b2c4a493b906cd43586e12e2b.jpg


6a8c438cf9f2c915cc17249e9713639f.jpg


8e77e6ed7e228218cee9df49dd0e7bf5.jpg



Sent from my iPhone using Tapatalk
 
Last edited:
That looks like a killer meal! Brussels aren't as popular as I think they should be, and you did them perfectly!

Love the look on the pooch's faces!
 
Man that steak looks good and I wish the rest of my family liked Brussel sprouts but unfortunately only I do

Not sure home my dog got to your house but she didn't share with me
 
Man that steak looks good and I wish the rest of my family liked Brussel sprouts but unfortunately only I do

Not sure home my dog got to your house but she didn't share with me

Thank you!

I make stuff no else likes and they either eat or don't!

Fortunately the wife and I eat most everything!
 
Nice work, Case. I'm a Brussel convert, thanks to a recipe nearly identical to yours: haven't done the beer, cranberries, or pine nuts, but will have to try. We'll go the same route with the bacon, garlic, drain off the grease and toss in some freshly grated parmesan. Couldn't stand the wee cabbages before, but these recipes sold me. Yours sounds like an even better spin--appreciate the idea.
 
Last edited:
Great looking steaks Case!

But the brussel sprouts really caught my eye!

I love them & yours look fantastic!

Point!

Al
 
Last edited:
Nice work, Case. I'm a Brussel convert, thanks to a recipe nearly identical to yours: haven't done the beer, cranberries, or pine nuts, but will have to try. We'll go the same route with the bacon, garlic, drain off the grease and toss in some freshly grated parmesan. Couldn't stand the wee cabbages before, but these recipes sold me. Yours sounds like an even better spin--appreciate the idea.
Thank you!

The Brussel sprouts work with hard cider too. We don't always use dreid cranberries or pine nuts. We have used golden currents, dates, pecans, and almonds. We've added shallots before too. Kind of depends on what we have in the pantry.
 
 
Great looking steaks Case!

But the brussel sprouts really caught my eye!

I love them & yours look fantastic!

Point!

Al
Thanks Al. Brussels are a favorite around our house. I thought about sous viding them. But I didn't want to bother with the set up and  I didn't have the extra time.
 
I am going to have to try cooking sprouts different,we always just blanch them/Points saving this

Richie
 
Definitely looked good.... I love the sprouts, I am a huge fan of the.... Glad the pooch had a treat as well...
 
 
Thanks Al. Brussels are a favorite around our house. I thought about sous viding them. But I didn't want to bother with the set up and  I didn't have the extra time.
NOOOO!!!  NO MORE WEEKEND LONG SV TRICKERATION!!!!!!!!!!      
laugh1.gif

 
I am going to have to try cooking sprouts different,we always just blanch them/Points saving this

Richie
You won't go back, Richie.  These things caramelized with pork candy??  Pretty damn scrumptious.
 
Damn dude! You nailed it! Pine nuts sound great with them!!! I will have to try your deglaze/simmer in cider/beer version for sure.

Gotta give you an "Up my alley!" point for sure. Sprouts rock! Highly underrated!

Oh.. and btw- I just received my 3-pack order of Henderson's Relish from Amazon. Cant wait to try it!
 
Last edited:
 
Damn dude! You nailed it! Pine nuts sound great with them!!! I will have to try your deglaze/simmer in cider/beer version for sure.

Gotta give you an "Up my alley!" point for sure. Sprouts rock! Highly underrated!

Oh.. and btw- I just received my 3-pack order of Henderson's Relish from Amazon. Cant wait to try it!
Thank you!

These T-bones had Henderson's relish on them! Tasty!

We made chex snack mix the other day, used the Henderson's instead of Worcestershire. Turned out great too.

Not that it matters on meat, but Henderson's is Vegan.
 
 
Thank you!

These T-bones had Henderson's relish on them! Tasty!

We made chex snack mix the other day, used the Henderson's instead of Worcestershire. Turned out great too.

Not that it matters on meat, but Henderson's is Vegan.
So compared to Lea & Perrins, Case, how different is the taste and texture of Henderson's?  Sweeter, saltier, more citrus, thicker, thinner, etc. 

Just trying to get a flavor (pun absolutely intended) for it....
 
 
So compared to Lea & Perrins, Case, how different is the taste and texture of Henderson's?  Sweeter, saltier, more citrus, thicker, thinner, etc. 

Just trying to get a flavor (pun absolutely intended) for it....
Its similar in flavor. I'd have to do a side by side taste comparison. Consistency wise it is the same thickness as the standard Lea and Perrins Worcestershire.

Since giving it a try I have been using it more than Worcestershire.
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Hot Threads

Clicky