This year my wife bought me those brussels sprouts on the stalk for our Thanksgiving dinner. I think she was hoping this might prevent me from actually cooking them, choosing instead to offer them up as a table decoration.
No such luck.
Instead of cutting the brussels sprouts from the stalk and making my usual Turkey Day sprouts and chestnuts, I instead got the idea to grill them.
Out came the Big Green Egg and a quick marinade of olive oil, fresh garlic and some leftover barbecue rub.
After about 40 minutes of turning them and brushing them with marinade over indirect heat, they started to look really appealing.
They smelled very cabbage-y — something my wife doesn’t abide well. But luckily we were serving the meal buffet style, so she could keep them out of olfactory range.
I put a pair of kitchen shears on the plate and let people cut them off. They were soft in the center, almost creamy, with well blistered, crisp leaves. I really liked them, but I like any brussels sprouts.