But when I do...

[4ever3]

I don’t often eat vegetables but when I do, it’s brussel sprouts!

Brussel sprouts with duck fat and Albukirky green chili is where it’s at!





So ya think that Oakridge Santa Maria is only for beef, WRONG!!!! It is AWESOME on chicken thighs!!!







I’m not looking over the Tonys



This dinner hit the spot!



As always!!Thanks for lookin’!

 

[sudsandswine]

Looks great, two of my favorite seasonings :thumb: big fan of Brussels sprouts too.

 

[cowgirl]

Nice!

 

[Stingerhook]

I'll have the left side of the griddle Jeremy.

 

[Shiz-Nit]

yep Id hit that hard

 

[creek bottom]

Love chicken thighs AND brussel sprouts! Looks fantastic!

 

[kevinstaggs]

Uuuummm, uuummm good.

 

[LordRiffenstein]

That looks good.

Here´s a tip: use some bacon fat, saute some fine diced onion, then add some bacon bits, then add the sprouts.

 

[Crispy Bacon]

Love Brussels!! That color on that chicken is on point!!!

 

[4ever3]

Thanks y’all!

That looks good.

Here´s a tip: use some bacon fat, saute some fine diced onion, then add some bacon bits, then add the sprouts.

We do that sometimes and then Mrs. 4ever3 puts balsamic vinegar on hers!

 

[Big George's BBQ]

That is what you call Good Eats

 

[jzadski]

Sure looks good to me. Haven't had brussel sprouts in a while

 

[ShadowDriver]

That looks fantastic, Jeremy!

 

[ronbrad62]

That is a wholesome meal, everything looked perfect!

 

[jermoQ]

Looks good! The best part of the chicken and one of my favorite veggies. Did you cook the sprouts from raw or were they precooked first? I would have precooked them for fear of being too crunchy.

 

[bbqwizard]

I would devour those!

 

[BillN]

Job well done Jeremy.

 

[4ever3]

Thanks y’all!!

Looks good! The best part of the chicken and one of my favorite veggies. Did you cook the sprouts from raw or were they precooked first? I would have precooked them for fear of being too crunchy.

These were frozen Jeremy, but when we buy fresh we boil them then blanch then pat dry.

 

[16Adams]

Good job on the Brussels. We eat them quite often. A couple years ago one of the brethren mentioned adding a tablespoon of good peanut butter and stirring until coated. So little you can’t see it but provides a background flavor. Not often but when we do we enjoy it.

Yours look great

 

[4ever3]

Oh that HAS to be good Adams!

That’s gonna happen!


Thanks!