Mike, Author at Life's A Tomato

Sweet Tea Fried Chicken using the Vortex

One of the things I really love to cook with my Vortex is to take written-for-a-deep-fryer chicken recipes and adapt them for my charcoal grill. Just about any thing you can do in a vat of hot oil can be made better using a Vortex. And with almost no oil at all. I do use a bit of oil at the very end of the cook. Just to help crunch up the skin. It’s optional, but oh does it make that skin superb! This sweet tea fried chicken using the Vortex was a total twist for me, and I thought it was incredible. The tea adds a bit of sweetness, a bit of a herby hint, to the chicken. This is my first time marinating chicken in tea, sweet or not, and it definitely won’t be my last.

Different. And Definitely Delicious.

I used Luziannne tea bags (our favorite tea for iced tea) when I made sweet tea fried chicken using the Vortex. It might be interesting to try other teas, maybe infused some different flavors. Or just do as I did and use what you know and love and get some incredible tasting chicken.

VORTEX (IN)DIRECT HEAT for Charcoal Grills, Medium Size – For Weber Kettle 22 26.75 WSM Smokey Mountain XL Kamado XL Big Green Egg

Also try my Amish fried chicken made using the Vortex.

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5 from 1 vote

Sweet Tea Fried Chicken using the Vortex

This is my first time marinating chicken in tea, and it definitely won't be my last.

Course Main

Cuisine American

Keyword fried chicken, Vortex

Prep Time 1 1

Cook Time 45

Servings

Calories 909kcal

Equipment

Ingredients

3 cups water
¼ cup sugar
3 tea bags
8 chicken thighs bone-in, skin-in
2 large eggs lightly beaten
1 cup buttermilk
2 cups all-purpose flour
2 teaspoons garlic salt
1 teaspoon lemon pepper seasoning
1 teaspoon poultry seasoning
1 teaspoon paprika
1 teaspoon ground black pepper
¾ teaspoon kosher salt
2 tablespoons vegetable oil

Instructions

Bring the water to boil in a small pot over high heat.
Add the sugar and stir until dissolved.
Add the teabags and remove from the heat. Let the bags steep for 5 minutes then remove.
Let the tea cool completely.
Place chicken into a large sealable container. Add the tea. Make sure all the pieces are submerged, adding a bit more water if needed.
Refrigerate for 24 hours, turning at least once to make sure that all sides of the chicken get marinated.
Fire up your charcoal grill fitted with a Vortex full of charcoal.
In a medium bowl, whisk together the eggs and buttermilk.
In a shallow bowl or pie plate, whisk together the flour, garlic salt, lemon pepper seasoning, poultry seasoning, paprika, pepper and salt.
Remove the chicken from the tea, shaking off any excess. Working in batches, transfer the chicken to the buttermilk mixture and coat well.
Remove and shake off any excess, then coat in the flour mixture. Place on a wire rack while you finish dredging all of the pieces.
Transfer chicken to the grill around the Vortex (assuming the coals are ashed over and are good and hot). Cover and cook for 45 minutes or until the chicken reaches 165 F as measured in several places. Turn the lid 90 degrees every 15 minutes so the chicken cooks evenly.
Lightly brush the tops of the chicken with some oil and let cook another 3-4 minutes to get the skin good and crunchy.
Remove and let cool slightly before serving.

Notes

You can use your favorite chicken cuts, but I’ve found that bone-in, skin-on thighs always produce the best results.

Nutrition

Nutritional values are approximate.

Genuine Medium BBQ Vortex GIFT PACK for wsm Kettle 22 26.75 Big Green Egg kamado – 3 PC

Quick Grilled Garlic Parsley Cheese Bread

The shrimp I grilled the other night were served with a wonderful, delicious dipping sauce. For me, if there’s dipping sauce involved, there also needs to be soppin’ bread. So I made a batch of Steven Raichlen’s quick grilled garlic parsley cheese bread. This is the bread for soppin’ or just plain ole munchin’. A hint of garlic and cheese, you’ll find you just can’t get enough of it.

The Perfect Grilled Side Dish

This quick grilled garlic parsley cheese bread takes no time at all to prepare or grill. You do have to keep an eye on it when you grill it, as the butter will melt and drip down onto the flames, creating flareups here and there. If the flames get too big you’ll want to move the bread pieces to a ‘calmer’ section of the grill temporarily for the fires to die down a bit. It’ll only take a minute for the flames to die out. Well, usually.

This bread is fantastic for soppin’ up shrimp broth. I can do some serious soppin’, and I never have to worry about this bread not holding up to the job.

Geedel Rotary Cheese Grater, Kitchen Mandoline Vegetable Slicer with 3 Interchangeable Blades, Easy to Clean Rotary Grater Slicer for Fruit, Vegetables, Nuts

Also try my chipotle garlic cheese bread. You can make it on the grill too, or in your oven.

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4 from 1 vote

Quick Grilled Garlic Parsley Cheese Bread

This is the bread for soppin’ or just plain ole munchin’. A hint of garlic and cheese, you’ll find you just can’t get enough of it.

Course Side

Cuisine American

Keyword garlic bread, grilled

Prep Time 15

Cook Time 5

Servings

Calories 311kcal

Author Based on a recipe from Steven Raichlen

Ingredients

1 loaf French bread
1 ½ sticks unsalted butter softened
4 cloves garlic minced
¼ cup Parmigiano-Reggiano cheese freshly grated
3 tablespoons fresh parsley finely chopped
kosher salt to taste
ground black pepper to taste

Instructions

Slice the bread into 1/2" or so thick pieces.
Fire up your grill for medium-high direct cooking.
While waiting for the grill to get hot, combine the butter, garlic, cheese, parsley and salt and pepper in a small bowl.
Using a spatula, spread half of the mixture on one side of the bread slices and transfer (buttered side UP) to a baking sheet. Don't do the other side just yet (see my write-up as to why I do it this way).
Carry the baking sheet and remaining butter mixture to the grill. Get ready to move fast. Have your grill tongs ready.
Working one piece at a time, pick up the bread and slather the unbuttered side with the remaining butter. Transfer to the grill.
Keep buttering the bread and placing onto the grill, but keep an eye on the pieces you've already put on the grates. The butter will drip down and flare up and you might have to move the pieces away from any flames.
You'll want to flip the pieces after 1-3 minutes, once you have some grill marks and a little char on the bread. Same story goes for when you flip them: the butter might drip down and cause flare ups so be ready to move them if needed.
Grill another 1-3 minutes. Once nicely golden brown and slightly charred remove to the baking sheet and serve.

Notes

Serve hot.

Nutrition

Nutritional values are approximate.

Weber 6493 21-Inch 3-Sided Grill Brush

Chris Lilly’s Championship Pork Injection

Well, it figures. Just days after posting my time-tested preferred method for smoking pork butt, including my simple injection mix, I came across Chris Lilly’s championship pork injection. I had to try it, that’s what I do. And boy, was I happy. This mix adds a ton of flavor and moisture to pork butt. I was really, really happy with the results. I’ve made this many, many times and it has always been a total crowd-pleaser.

Fantastic BBQ Pork

Chris Lilly’s championship pork injection is NOW my go-to injection for pork butt. It’s simple but adds so much to every bite of pork. It helps tenderize. It adds moisture. And it adds a lot of flavor but not so much that it overwhelms either the pork or whatever BBQ sauce you end up adding. That’s what you want from an injection.

Make sure you get a good, quality injector. This is not the time to be cheap. You don’t want bent needles, broken plungers or leaking seals. As the saying goes, “buy the best and cry only once”.

When injecting I found it less messy to angle the needle just slightly when inserting it into the meat. Inject slowly as you gently remove the needle.

Ofargo 304-Stainless Steel Meat Injector Syringe Kit with 4 Marinade Needles for BBQ Grill Smoker, 2-oz Large Capacity, Both Paper User Manual and E-Book Recipe

Also check out my recipe for the best smoked pulled pork.

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5 from 1 vote

Chris Lilly’s Championship Pork Injection

This recipe makes enough injection for 2 8 lb pork butts or shoulders.

Course Sauce

Cuisine American

Keyword pork, smoked

Prep Time 5

Total Time 5

Servings

Calories 250kcal

Equipment

Ingredients

¾ cup apple juice
½ cup water
½ cup sugar
¼ cup table salt or fine kosher salt
2 tablespoons Worcestershire sauce

Instructions

Place all ingredients in a bowl and whisk until the salt is dissolved.
Inject into pork butts every 1" before rubbing well with seasoning and smoking.

Notes

A quality injector is worth the extra money!

Nutrition

Nutritional values are approximate.

Smoke Tube for Pellet Smoker, 12” Smoker Tube for Pellet Grill – Hot or Cold Smoker Accessories for Electric Gas Charcoal Grilling, Premium Stainless Steel Portable Barbecue Smoking Tube, Bonus Brush

Cedar Plank Jalapeno Popper Twice Baked Potatoes

I never met a baked potato I didn’t like. It started as a kid, going to a steakhouse with my parents. Ordering a loaded baked potato was like a right of passage. As important as the steak, the potato was always something I remembered. Now, I make all sorts of variations on the classic, like these cedar plank jalapeno popper twice baked potatoes. Yep, saying them is a mouthful. And yep, I devoured mine by the mouthful too. Packed with all sorts of great flavor, a great kick, and creamy potato goodness, these potatoes give classic bakers a run for their money. The cedar planks add just a hint of cedar aroma, making these quite different than if you’d just baked them in the oven.

They’re Not Too Spicy

If you’re afraid of the spiciness from the jalapeno, you can omit them and still have fantastic potatoes. But, I have found that cooked jalapenos tend to be less spicy, adding a wonderful pepper flavor without a lot of heat to these cedar plank jalapeno popper twice baked potatoes. You can substitute poblano but you’re going to have a hard time explaining your cedar plank poblano popper twice baked potatoes!

Cedar Grilling Planks – 12 Pack

Also try my cedar planked Hasselback potatoes.

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4 from 1 vote

Cedar Plank Jalapeno Popper Twice Baked Potatoes

I never met a baked potato I didn’t like. It started as a kid, going to a steakhouse with my parents. Ordering a loaded baked potato was like a right of passage.

Course Appetizer

Cuisine American

Keyword cedar plank, jalapeno popper, potatoes

Prep Time 15

Cook Time 1 30

Servings

Calories 715kcal

Author Inspired by a recipe from I Am Homesteader

Equipment

Ingredients

For the potatoes

6 large baking potatoes
1 tablespoon vegetable oil
2 teaspoons kosher salt might need a bit more

For the filling

1 cup sour cream
8 ounces cream cheese softened
1 ½ cups cheddar cheese shredded , divided
1 cup Mozzarella cheese shredded
3 tablespoons Ranch dressing mix or 1 ounce packet of store-bought
4 medium jalapeno peppers seeded, diced, divided
4 slices bacon cooked, crumbled, divided
2 tablespoons green onion diced
1 teaspoon kosher salt
½ teaspoons ground black pepper

Instructions

Preheat oven to 400 F. Rinse and dry the potatoes. Poke each several times with a knife. Pour a little oil on each potato and coat on all sides. Sprinkle liberally with the salt.
Cook potatoes for 1 hour or until tender. Remove and let cool enough to handle.
Meanwhile, soak a large cedar plank in water for later use.
Lay the potatoes on their sides. Cut a slice off the top of the potato.
Using a spoon, carve out the center of the potatoes, transferring the potato insides to a large bowl. Transfer the now-hollow potatoes to a baking sheet.
Add the filling ingredients to the potato, reserving 1/2 cup of the cheddar and enough of the diced jalapeno and bacon for topping later. Mix well.
Transfer the potato filling to the hollow potatoes. Top with remaining cheddar and bacon.
Fire up your grill for direct and indirect cooking.
Remove the plank from the water and place over the direct heat. Char slightly on one side, flip and lightly char the other side.
Add the potatoes to the plank and move to indirect (350 – 400 F) heat.
Bake for 15-20 minutes or until the cheese is melted.
Sprinkle with reserved jalapenos and serve.

Notes

Substitute pepper jack for the cheeses for a nice kicked-up potato.

Nutrition

Nutritional values are approximate.

Cedar Grilling Planks – 12 Pack

Grilled Baby Potatoes

Grilled baby potatoes are one of my favorite grilled side dishes. The potatoes come out tender in the middle, with just a slight crust on the outside. For me, yellow potatoes are the best since they also taste a bit buttery. All you need are a few spices out of the pantry and in no time you have perfect potatoes with a hint of garlic, a hint of smoke, and just a nice subtle spiciness to offset some of the potato sweetness.

Any Vegetable Will Do!

You can use this recipe for grilled baby potatoes for just about any grilled vegetable, from broccoli to cauliflower to asparagus. You can skip partially cooking smaller vegetables in the microwave since they will grill quickly. Just check that they are nice and tender before removing from the grill.

I use a grill basket for cooking these potatoes.

Weber Deluxe Grilling Basket

Also try my grilled potatoes with mustard-garlic dressing.

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5 from 1 vote

Grilled Baby Potatoes

Course Side

Cuisine American

Keyword grilled, potatoes

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 100kcal

Author Based on a recipe from Alton Brown

Equipment

Mixing Bowl

Ingredients

1 pound small potatoes red or yellow, all about the same size (cut in half if too large)
2 tablespoons olive oil
1 tablespoon minced garlic
1 teaspoon dry mustard
1 teaspoon smoked paprika
1 teaspoon Kosher salt
¼ teaspoon freshly ground black pepper
Pinch dried red pepper flake or more

Instructions

Fire up your grill for medium-high cooking.
Place potatoes in a large microwavable bowl and microwave on high for 5-10 minutes until slightly softened, stirring occasionally.
Carefully remove the bowl from the microwave.
Combine the remaining ingredients and pour over the potatoes. Toss to coat.
Transfer the potatoes to a grill basket (you can also skewer them if preferred) and transfer to your grill.
Grill for 10 minutes.
Stir and grill another 10 minutes or until the potatoes have a nice char on them.

Notes

These are great made using baby potatoes or fingerlings.

Nutrition

Nutritional values are approximate.

Weber Deluxe Grilling Basket

Easy Grilled Cajun Shrimp

Kosmo’s Q makes some seriously good wing dusts. I picked up a few packets, including their Kickin’ Cajun. Sure, I made great wings with it. So then I made these easy grilled Cajun shrimp. And they were crazy good! And danged spicy, too! Good thing I had some chilled cocktail sauce on the side for dippin’. The combination made for a fantastic easy dinner that I’ll make again. I’m a huge fan of shrimp, cooked pretty much any way you can think of. These hit the spot. They made me happy!

Dust ‘Em Light

Kosmo’s Q Kickin’ Cajun wing dust isn’t messin’ around, so I suggest you taste a bit first to see just how much you want to put on your easy grilled Cajun shrimp. You can always add more but you can’t take it away. Well, not easily at least. It’s mighty tasty stuff, it’s not just about the heat. I found it to be quite enjoyable with a nice spicy kick!

Weber Deluxe Grilling Basket

Also try my grilled coconut and pineapple sweet chili shrimp and my delicious peel and eat grilled shrimp.

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4 from 1 vote

Easy Grilled Cajun Shrimp

Kosmo's Q Kickin' Cajun wing dust isn't messin' around, so I suggest you taste a bit first to see just how much you want to put on your shrimp.

Course Appetizer or Main

Cuisine American

Keyword Cajun, grilled, shrimp

Prep Time 5

Cook Time 10

Servings

Calories 116kcal

Equipment

Mixing Bowl

Ingredients

1 pound large shrimp peeled and deveined, tails on if desired
1 tablespoon olive oil
1 teaspoon Kosmo's Q Kickin' Cajun Wing Dust

Instructions

Fire up your grill for direct cooking.
Toss the shrimp with the oil and seasoning in a large bowl.
Grill 2-4 minutes per side until translucent.

Notes

Alternatively, if you want you can skewer the shrimp. I recommend skewering if you’re afraid of the shrimp falling through your grates.

Nutrition

Nutritional values are approximate.

Weber 6493 21-Inch 3-Sided Grill Brush

Twice Baked Planked Potatoes

Wow. These twice baked planked potatoes were absolutely amazing. The mashed potato recipe is fantastic by itself. Heck, I’ll make them for Thanksgiving just like they are. The added step of then baking them on a cedar plank on the grill adds a subtle yet unbelievably good flavor. I never thought about grilling mashed potatoes before. Boy I wish I had. I’ve been missing out.

The outsides of the potatoes get the slightest crust. While the insides stay incredibly light and fluffy and moist. Every bite is like magic. Oh did I mention cheese? Yeah, there’s a bit of that too! These are the best potatoes… ever!

A Kiss Of Cedar

I went light on the char on my cedar plank the first time I made twice baked planked potatoes. I really wanted the potatoes to be the star of the show, and they were. You can char the plank more before adding the potatoes if you want a stronger cedar flavor and aroma. You can also use a different wood, such as hickory for a completely different taste experience.

Cedar Grilling Planks – 12 Pack

This recipe is based on a recipe from Mike Lang.

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5 from 1 vote

Twice Baked Planked Potatoes

I went light on the char on my cedar plank the first time I made twice baked planked potatoes. I really wanted the potatoes to be the star of the show, and they were.

Course Side

Cuisine American

Keyword cedar plank, potatoes

Prep Time 15

Cook Time 1

Servings

Calories 1018kcal

Author Inspired by a recipe from Mike Lang

Equipment

Cedar Planks for Grilling soaked in water for 1 hour
Stock Pot
Potato Masher

Ingredients

4 medium russet potatoes
½ cup butter
⅓ cup milk
2 tablespoons sour cream
3 cloves garlic minced
2 tablespoons fresh rosemary minced, or substitute 1 teaspoon dried
⅓ cup cheddar cheese shredded
1 green onion sliced

Instructions

Fill a medium pot fitted with a steaming basket with a few inches of water. Place over high heat and bring to a boil.
Scrub the potatoes and chop into 1/2" cubes, leaving the skin on if desired. Transfer to the steaming pot and cover.
Steam the potatoes for 10-15 minutes or until tender when poked with a fork.
Drain the potatoes in a colander. Empty the water from the pot and wipe dry. Return to the stove but turn off the burner.
Add the butter to the pot and let it start softening. Then add the potatoes.
Use a potato masher to mash the potatoes while adding the milk. Don't add all of the milk unless you need it. Add just enough to get them the consistency you are looking for. A thicker mashed potato will stay on the cedar plank. A thinner mashed potato will have a tendency to run off the plank, so aim for a thicker version.
Stir in the sour cream, garlic and rosemary.
Fire up your grill for indirect cooking at 350 F. Note: If you prefer, char the plank over direct heat first.
Mound the potatoes onto the plank and add the cheese and green onion. Grill for 20 minutes or until the cheese is melted and the potatoes are hot.
Note: If you are using refrigerated potatoes, heat them for 10 minutes on the plank without the cheese and green onion first. Then, add the cheese and onion and heat another 20 minutes.

Notes

I found these potatoes to be best when made the day before. Then, the next day, just spoon them onto the plank, add the cheese and onion, and heat on the grill.

Nutrition

Nutritional values are approximate.

Cedar Grilling Planks – 12 Pack

Rib Rack Chicken on the Char-Broil Big Easy

Note: This recipe was developed using the Char-Broil Big Easy Oil-Less Fryer. If you are cooking using the Char-Broil Smoker-Roaster Grill you should cook with the lid open and the temperature set to High. You might also need to adjust the cooking time.

One of my favorite things to make on my Char-Broil Big Easy is split chicken breasts. I buy the chicken on sale, and stock up big. A few bottles of store-bought marinade, a little time, and I’ve got great tasting, tender, moist chicken. I usually cut the meat from the bone and save it for topping salads. Perfect.

Rib Rack Chicken on the Char-Broil Big Easy

Flavor-Packed Perfect Chicken

This time I grabbed Rib Rack’s Chicken marinade. They claim it’s the “perfect blend of onions, garlic, apples, citrus and spices” and by golly, they’re right. The marinade made for delicious chicken.

I let the chicken marinate for about 4 hours. I tend to not marinate as long when the marinade contains citrus. Four hours turned out to be the perfect amount of time.

The Rib Rack chicken marinade does contain sugar, so you’ll want to keep an eye on your chicken as it cooks in the Big Easy. High temperatures and sugar don’t usually go well together. You can end up with a pretty good crisp on your chicken, though mine just started to get dark right as the chicken was done. Perfect.

Rib Rack All Natural Chicken Marinade, 14 Ounce (Pack of 6)

Also try my Old Colony chicken on the Big Easy.

It’s always a good idea to keep a few spare grease trays on hand for your Char-Broil Big Easy.

Char-Broil 2425514W12 Big Easy Grease Tray, Silver- 5 pack

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

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5 from 1 vote

Rib Rack Chicken on the Char-Broil Big Easy

The bottle claims that it’s the “perfect blend of onions, garlic, apples, citrus and spices” and by golly, they’re right. The marinade made for delicious chicken.

Course Main

Cuisine American

Keyword Big Easy, Char-Broil, chicken

Prep Time 4

Cook Time 1 20

Total Time 5 20

Servings servings

Calories 258kcal

Equipment

Ingredients

4 chicken breasts bone-in split
The Rib Rack chicken marinade to taste

Instructions

Place the chicken into a resealable bag or container.
Add marinade to taste. Toss to coat.
Seal and refrigerate for at least 4 hours, turning occasionally.
Fire up your Big Easy.
Transfer the chicken to the Big Easy basket.
Cook for approximately 20 minutes per pound or until it reaches 165 F as checked in several places.
Remove and let rest 10 minutes before serving.

Notes

You can use your favorite chicken cuts.

Nutrition

Nutritional values are approximate.

Char-Broil The Big Easy Bunk Bed Basket

Bacon-Wrapped Mushrooms with Artichokes

I’ve made my share of stuffed mushrooms. All sorts of different ingredients have found their way into my mushrooms. But never artichokes. These bacon-wrapped mushrooms with artichokes are divine. They’re different and they’re highly addicting. Pearl onions? In a mushroom? Brilliant! The taste is definitely not the same as using ‘regular’ onions, though you could and still have a tremendous appetizer.

A Totally Different Appetizer

If you can’t find fresh pearl onions (I was surprised that I did), you can get away with frozen (thawed) ones. Or you can just add a bit of chopped white onion. The onion does add a nice contrast to the creamy artichokes and bacon. I wouldn’t skip adding some sort of onion. You’ll love bacon-wrapped mushrooms with artichokes just as much as we did!

Weber Deluxe Grilling Basket

Having a grill basket makes cooking these mushrooms a whole lot easier. You don’t have to worry about anything falling through the grill grates, and cleanup is so much easier. You can hand-wash it or just toss it into the dishwasher. Easy as pie!

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4 from 1 vote

Bacon-Wrapped Mushrooms with Artichokes

These wonderful bites will disappear in no time!

Course Appetiser

Cuisine American

Keyword artichokes, bacon, mushroom

Prep Time 30

Cook Time 1

Servings servings

Calories 324kcal

Equipment

Charcoal Grill

Ingredients

12 medium portabella mushrooms
15 ounces artichoke hearts small sized, drained
3 tablespoons extra virgin olive oil
12 slices bacon sliced thick
12 pearl onions
2 teaspoons garlic salt
1 teaspoons chili powder
½ teaspoon cayenne pepper
ground black pepper to taste

Instructions

Fire up your grill for indirect cooking. You're aiming for around 350 F. You can also make these in an oven preheated to 350 F.
Remove the stems from the mushrooms. Using a spoon, carefully scrape out the gills. Do not puncture the sides of the mushrooms. You want to create a cavity for the filling.
Finely dice the artichoke hearts. Place in a bowl and stir in the olive oil, chili powder and cayenne.
Fill each mushroom with the artichoke mix so that's it's just even with the edges of the mushroom.
Cut off the ends of the pearl onions and remove the skin. I found it easier to just use my fingers to do this, but a small sharp knife will work also.
Gently push each onion into the stuffed mushrooms, leaving about half of the onion exposed. Sprinkle with the garlic salt.
Wrap each mushroom in a piece of bacon. Depending on the size of your mushrooms you may want to use slightly less than an entire piece of bacon. You want just enough of the bacon to overlap that you can stick a toothpick through it to secure it to the mushroom.
Take a sharp knife and make 4 small slices in the bacon above each mushroom. You're going to make a '+' sign. Don't skip this step, it makes for a better presentation in the end as the bacon will better form around the mushrooms instead of pulling away from them.
Sprinkle each stuffed mushroom with plenty of pepper and place on the grill or in the oven.
Bake for 60-90 minutes or until the bacon is just starting to crisp up.
Put the mushrooms on an oiled broiler pan and into a preheated 350º oven. Bake for approximately 90 minutes, or until the bacon around each mushroom is just barely crisp.
Remove and let cool slightly before removing the toothpicks and serving.

Notes

This recipe takes time, but its worth it.

Nutrition

Nutritional values are approximate.

Weber 6493 21-Inch 3-Sided Grill Brush

Pickled Brussels Sprouts

I was wandering around the produce section of our local grocery store when I came across the Brussels sprouts. There they sat, on sale, beckoning me. Normally I’d roast them or sous vide them or grill them. This time I decided to try something new: pickling. It took no time at all to make a few jars of the sprouts. They then have to sit in the fridge for four or so days to get ‘happy’. That’s the hardest part. The waiting.

I Had No Idea How Great These Would Be

Pickled Brussels sprouts are delicious. They remind me a bit of cucumber pickles but with a much different texture. The insides are like tender cabbage. I find it hard to stop eating them. They’re great as a side snack or even chopped onto a pulled pork sandwich.

I like a little kick to my pickled vegetables, so I did add a bit more red pepper flake than the recipe calls for. If you prefer yours even hotter, I recommend the four pepper blend from the Flatiron Pepper Company.

You can use this recipe for pickled Brussels sprouts for other vegetables, too.

Lucy’s Family Owned – Natural Distilled White Vinegar, 1 Gallon (128 oz) – 5% Acidity (White Vinegar, 1 Gallon (128 fl oz.))

My deep fried Brussels sprouts are crazy good too. Who said they can’t be fun and delicious?

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5 from 1 vote

Pickled Brussels Sprouts

Pickled Brussels sprouts are delicious. They remind me a bit of cucumber pickles but with a much different texture.

Course Side

Cuisine American

Keyword Brussels sprouts

Prep Time 15

Cook Time 4

Servings

Calories 17kcal

Equipment

Stock Pot

Ingredients

10 Brussels sprouts trimmed and halved
¾ cup water
¼ cup white vinegar
1 teaspoon kosher salt
10 peppercorns
¼ teaspoon mustard seed
1 whole clove
Pinch dried red pepper flake
1 bay leaf

Instructions

Cook 10 trimmed and halved Brussels sprouts in a large stockpot of boiling water until bright green, about 5 minutes.
Drain and rinse under cold running water.
Bring 3/4 cup water, 1/4 cup white vinegar, and 1 teaspoon coarse kosher salt to a simmer in stockpot over medium. Stir until salt dissolves.
Combine 10 black peppercorns, 1/4 teaspoon yellow mustard seeds, 1 sliced garlic clove, a pinch of crushed red pepper, and 1 fresh bay leaf in a sterilized pint jar.
Place Brussels sprouts in jar.
Add hot vinegar mixture. You may have some leftover liquid.
Cool to room temperature.
Cover with lid, and chill 4 days or up to 2 weeks before serving.

Notes

Store covered in refrigerator up to 1 month.

Nutrition

Nutritional values are approximate.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)