Brussels Sprouts with Bacon, Maple Syrup and Minus 8 IP8 IPA Vinegar by Frederick Maryland Chef Chris Spear

This is my favorite way to do Brussels Sprouts. You could roast them in an oven, but when I’m able to, I like to cook them in a cast iron pan on the grill.

Cook some bacon. Chop you bacon, reserving the fat. Heat skillet on grill. Put some bacon fat in hot pan and toss sprouts in it. Hit them with some kosher salt, black pepper & smoked paprika. Cook on the grill around 400 deggrees F, stirring occasionally. You want some charring, and a great textural contrast. Add a few splashes of maple syrup. When done cooking, add chopped bacon and season with vinegar. I like Minus 8 IP8 IPA beer vinegar or their Maple Brix Verjus. I sometimes cook them with garlic and/or onions too. Dowutchalike.

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