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 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.
At Stop and Shop East Gloucester they were cleaning out the meat cases. I normally wouldn’t even consider buying big ass chicken drumsticks for the grill but there wasn’t a whole lot of other options because all the steaks and pork were stashed away.
So I purchased chicken drumsticks, rubbed them up with the Paul Prudhomme (RIP) rub that I use for just about everything, and set up the grill with all the coals on one side. Closed top and bottom vent half way and tossed some brussel sprouts on the new cast iron pan Kim Smith got me for my birthday after I coated the brussel sprouts with EVOO, Atlantic Saltworks Sea Salt and Crushed Black Pepper.
Put the rubbed drumsticks on the opposite side of the grill as the coals, put the cast iron pan with the EVOO coated brussel sprouts over the coals and a russet potato covered with EVOO and Atlantic Saltworks flake salt on a piece of tin foil over the coals.
After a half hour the brussel sprouts were caramelized to crispy goodness (my favorite vegetable). I put the lid back on and let the chicken cook at about 300 degrees opposite the coals with the vents half way choked down for an hour. the skin of the chicken when I lifted off the cover was nice and crispy. I mopped the drumsticks with some Carolina gold BBQ sauce all over and put them over the coals for a few minutes on each side to get the sugars in the sauce to liquefy and caramelize.
Let me tell you, my reluctance to buy drumsticks was completely unfounded.
The chicken was so tasty it was like eating candy. you know that feeling when you bite into something and you go ohhh my gawdddd. it was just like that!