Okay, Kamado Joe smoked bacon and Brussels sprouts are up today for some quality outdoor eats. After a few days working off all of that turkey and the trimmings, firing up the Joe gives you that food you really wanted to see on the table.
Never had Kamado Joe smoked bacon and Brussels sprouts?
You have to give this a try. They are really easy to make.
Kamado Joe Smoked Bacon and Brussels Sprouts
Why do they call these things “Brussels Sprouts?” Keep reading …
Check it out here, Wikipedia says these little green things were first grown near Brussels, Belgium back in the day, — and that is where they probably got their name.
So let’s get started.
If you don’t have one, well, what are you waiting for? Check out this Amazon link for current prices and information on the Lodge L8SK3 10-inch cast iron skillet.
Kamado Joe Smoked Bacon and Brussels Sprouts – Grill Preparation
It’s going to take you an hour to make these Kamado Joe smoked bacon and Brussels sprouts. Add enough lump charcoal, — enough to make sure your firebox can handle that long cook.
Set up your Kamado Joe for indirect cooking with a target temperature of 350 °F (177 °C).
We don’t want to burn anything, so get that Joe preheated.
Add in a block of your favorite smoking wood. For veggies, I like to use a lighter smoke such as apple or cherry.
Get that Lodge L8SK3 10-inch skillet on to preheat as well. It might take 45 minutes or more to get the temperature stabilized at 350 °F (177 °C).
Remember, keep the Kamado Joe Classic dome lid closed unless you’re stirring and mixing up the goods.
Kamado Joe Smoked Bacon and Brussels Sprouts – Ingredients
You don’t need much to make Kamado Joe Smoked Bacon and Brussels Sprouts.
● 1/4 pound bacon, a rough chop into 1/4 inch size pieces
● 1 medium yellow onion, in a rough chop into 1/4 inch size pieces, but use what you have on hand
● 1 pound of Brussels sprouts trimmed of those loose outer leaves and cut in half, from top to bottom
Want to step it up? Make your own Kamado Joe bacon. Check out these links to my Kamado Joe bacon making pages here and here. They open in a new window.
Kamado Joe Smoked Bacon and Brussels Sprouts – The Cook
Add that bacon to the hot cast iron skillet, stir and cook until it’s just shy of being done to your liking. We’re not talking crispy bacon here, we still have plenty of cooking time left. Try to keep that Kamado Joe dome lid closed as much as possible.
Like that barbecue knife in the above image? It comes in several sizes. This is the Ontario Knife Company 7-inch Butcher Knife. It’s really handy for these outdoor cooking and stirring tasks. They are easy to maintain and sharpen. Of course, you can find them on Amazon, click here to open a new browser window with current prices and ordering information.
When that bacon is just shy of done, stir in that onion and sauté for a minute or so until translucent. Stir as needed with that Ontario Knife Company 7-inch Butcher Knife so it doesn’t burn.
Now stir in those sprouts. Mix occasionally with that butcher knife so nothing burns. Keep that Kamado Joe dome lid closed to maintain that 350 °F (177 °C) target temperature.
Kamado Joe Smoked Bacon and Brussels Sprouts – Taste Test
If you like bacon and you like Brussels sprouts, well they just go together like peanut butter and chocolate.
A meal fit for the Thanksgiving Day feast or for everyday table fare. Hey, you need your veggies, just eat more of them with bacon.
Check out my Outdoor Eats page for other Kamado Joe recipes, references, and outdoor cooking ideas.