Last night it was brussel sprouts, mushroom and onion skewers and ribeyes on the 2009 Weber Performer Deluxe.
Decided to swap out the standard Weber grates for the cast iron ones on the STOK. Worked out well using the STOK veggie basket insert to grill the brussell sprouts which were lightly coated in evoo , Atlantic Saltworks Salt and crushed black pepper.
I’m not inventing this, people all over the place do it. This is just a gentle reminder of how stupid easy it is to do and how great the results are.
You chop off the top part of a head of garlic. Pour on some EVOO. Grind some Atlantic Saltworks Flake Salt on there and grind in a little pepper too if you’d like. Wrap in foil. Place indirect on opposite side of grill from the coals. Let it rip for about an hour or when you see the heads are browned up a bit and the garlic head is soft when you squeeze it.
I suggest you get a loaf of your favorite bread and smear that shit all up on there and you’ll swear you died and went to heaven.
I don’t just like using my STOK Drum Charcoal Grill, I LOVE IT! It’s hard to explain but something about getting home, unwinding and creating magic on that bad boy that gives me so much pleasure.
Cooking with charcoal is so satisfying and the flavors just can’t be duplicated on a gas grill.
So I’ve got a bunch of the inserts for TheSTOK Grill Insert System and I’ll be seeing how each one works.
First up is the vegetable grilling tray that sits right into the middle.
<a href=”https://www.directtoolsoutlet.com/brands/stok?sort=pricehigh&subcategory=grill-inserts”>STOK™ Vegetable Tray Insert Model SIS2050 Purchase Here On Sale</a> It cost $18.99 and is worth every penny especially when you consider how well it’s constructed.
Here’s the video review followed by some photos from last night’s grill session before we taped <a href=”http://www.thehomiecast.com”>www.thehomiecast.com</a> podcast
I never thought I liked brussel sprouts but we were doing mushroom swiss burgers with sauteed onions and I was looking for a side. At Stop and Shop in East Gloucester they had brussel sprouts on sale for $2 a bag so I figured I could do something with them on the grill.
I never thought I’d have such a passion for BBQ Charcoal grilling but this grill with all the different inserts and the cast iron grates and the ash catching system at the bottom and the figuring out how to arrange your coals, it’s just straight up addicting. The process just takes you away and while I can’t imagine why some people like to golf, I imagine it’s the same type of thing- that you immerse yourself in the process and the stresses of every day life go away because you need to be focused. It’s been a joy and the thing that takes the STOK grill system to the next level is all the cool inserts that you can use to try different types of cooking with wood chunks, chips and/or charcoal.
Anyway, preparing and roasting the brussel sprouts couldn’t be easier.
You wash them under cold water and dry them, cut them in half length-wise drizzle them with Atlantic Saltworks coarse salt, crushed black pepper and some garlic powder and place them cut side down on the wok insert or if you don’t have the wok insert , a good seasoned cast iron pan will do. Get the grill up to 400 degrees and move them around a little as you cook. About 15 minutes and they’ll bring out that sweet caramelizing from the heat. If you didn’t think you liked brussel sprouts, you really ought to give them a try this way.
Northeast BBQ 