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Muzzle Ball Sprouts ?

Started by Idahawk, July 30, 2014, 07:49:32 PM

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Idahawk

I liked the idea of the cannonball cabbage wanted to see what I could do with some Brussels sprouts, I par boiled some  for 3-4 minutes and used a combination of a pairing knife and a melon baller to make a divot to add filling . I cooked up a small amount of sweet italian sausage and to that I added onion , sweet red pepper, garlic and the sprout I removed to make the divot . Once my mixture was done I let it cool slightly and added some mozzarella as binder. I added a melon ball scoop to each half  and then ......wrapped in bacon :)

I was already doing some KFC so on a few went , turned out very tasty.







Meanwhile while things are cooking





Wanted plum/burgundy 18.5
WTB Color Copies of old Weber Catalogs

1buckie



finally.......after 59 years......maybe a way I could like brussel sprouts !!!!!!
"If you want it fancy there is BBQ spray paint at home depot for that. "
    Covered, damper-controlled cooking.....IF YOU PLEASE !!!
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argentflame

The sprouts looks really good. Great idea stuffing them.

G$

Ida, do you think the par cook is required?

Idahawk

Quote from: G$ on July 31, 2014, 02:24:54 PM
Ida, do you think the par cook is required?

It's just to soften up the core so it's easy to scoop out , I'm sure you skip the boil , might take longer to core them but it could be done , let me know if you try it that way .

My wife wants an Asian version , wrapped in a won  ton ?
Wanted plum/burgundy 18.5
WTB Color Copies of old Weber Catalogs

G$

Quote from: Idahawk on July 31, 2014, 02:43:41 PM
Quote from: G$ on July 31, 2014, 02:24:54 PM
Ida, do you think the par cook is required?

It's just to soften up the core so it's easy to scoop out , I'm sure you skip the boil , might take longer to core them but it could be done , let me know if you try it that way .

My wife wants an Asian version , wrapped in a won  ton ?

That sounds good. Some spicy pork inside.  Yum.

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Idahawk


Quote from: G$ on July 31, 2014, 02:47:21 PM
Quote from: Idahawk on July 31, 2014, 02:43:41 PM
Quote from: G$ on July 31, 2014, 02:24:54 PM
Ida, do you think the par cook is required?

It's just to soften up the core so it's easy to scoop out , I'm sure you skip the boil , might take longer to core them but it could be done , let me know if you try it that way .

My wife wants an Asian version , wrapped in a won  ton ?

That sounds good. Some spicy pork inside.  Yum.

Sent from my SPH-L720 using Tapatalk

Could you grill won ton ? I've never cooked with them ?

Sat there last night thinking of all the possibilities ...just like turds the combos could never end :)
Wanted plum/burgundy 18.5
WTB Color Copies of old Weber Catalogs

G$

Quote from: Idahawk on July 31, 2014, 02:49:46 PM

Quote from: G$ on July 31, 2014, 02:47:21 PM
Quote from: Idahawk on July 31, 2014, 02:43:41 PM
Quote from: G$ on July 31, 2014, 02:24:54 PM
Ida, do you think the par cook is required?

It's just to soften up the core so it's easy to scoop out , I'm sure you skip the boil , might take longer to core them but it could be done , let me know if you try it that way .

My wife wants an Asian version , wrapped in a won  ton ?

That sounds good. Some spicy pork inside.  Yum.

Sent from my SPH-L720 using Tapatalk

Could you grill won ton ? I've never cooked with them ?

Sat there last night thinking of all the possibilities ...just like turds the combos could never end :)

High heat indirect would be like baking them. Qould work.  Fried is always better..but we grill fried chicken....

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MINIgrillin

Brush em with some olive oil. Should work just fine.
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