New Lodge pan for the grill.


 
Bruno

Bruno

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Not sure how long this has been out, I saw it the other day and ordered one up.
I love brussel sprouts grilled and haven’t gotten the char and smoke flavor I’ve wanted.
I picked up this slotted CI pan from Lodge and will be doing some this weekend.
Any tips on great grilled Brussels and broccoli feel free to add.
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The only way I will eat Brussels sprouts is if they are cooked in a pan with bacon drippings and cooked so they are really crispy. I'm wondering if a cook in a pan like that would be less fatty, and then a little healthier for me than slathering them in bacon fat.
 
DanHoo said:
The only way I will eat Brussels sprouts is if they are cooked in a pan with bacon drippings and cooked so they are really crispy. I'm wondering if a cook in a pan like that would be less fatty, and then a little healthier for me than slathering them in bacon fat.
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Certainly how I love them too. 5271B630-C869-41CB-9EFA-1DDA61107B58.jpegA restaurant up the street makes the best Brussels I’ve had and I know they cook them over Lazzari’s mesquite Charcoal. I need to learn to copy that cook.
 
Bruno said:
Not sure how long this has been out, I saw it the other day and ordered one up.
I love brussel sprouts grilled and haven’t gotten the char and smoke flavor I’ve wanted.
I picked up this slotted CI pan from Lodge and will be doing some this weekend.
Any tips on great grilled Brussels and broccoli feel free to add.
View attachment 49557
Click to expand...
I will be interested in seeing the results, I just use my lodge cast iron skillet, olive SPG, turning them till tender then more heat with a splash or two of balsamic vinegar to finish.
 
Best brussel sprouts I have ever had....deep fried so they are nice and charred/crispy, and then drizzled with pad thai sauce and chopped up peanuts.

That said, crispy bacon are right up there too!
 
Bruno said:
Not sure how long this has been out, I saw it the other day and ordered one up.
I love brussel sprouts grilled and haven’t gotten the char and smoke flavor I’ve wanted.
I picked up this slotted CI pan from Lodge and will be doing some this weekend.
Any tips on great grilled Brussels and broccoli feel free to add.
View attachment 49557
Click to expand...
 
I personally go with very light evoo coating and light spg seasoning, tossed and then placed on a hot grill,400°F+ and cook till tender, usually 20-30 mins depending on their size. We avoid the large sprouts as the cook less evenly that medium to small sized ones.
 
Brett-EDH said:
I personally go with very light evoo coating and light spg seasoning, tossed and then placed on a hot grill,400°F+ and cook till tender, usually 20-30 mins depending on their size. We avoid the large sprouts as the cook less evenly that medium to small sized ones.
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this is how I do mine with the exception that I parboil first
(which is probably why I don't avoid large sprouts)
 
@Bruno that pan came up in a discussion about alternatives that fit in the GBS cutout. Have you used it that way? Do you find the results any different from using a grill basket or perforated sheet metal tray?
 
Mack Manning said:
@Bruno that pan came up in a discussion about alternatives that fit in the GBS cutout. Have you used it that way? Do you find the results any different from using a grill basket or perforated sheet metal tray?
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Did some peppers and onions in it the other day, worked well on my Q-320.
 
I grilled Brussels sprouts a few weeks ago with butter and SPG. How did I not think of bacon?
Somethings wrong with me. I need a doctor.
 
Bruno said:
Not sure how long this has been out, I saw it the other day and ordered one up.
I love brussel sprouts grilled and haven’t gotten the char and smoke flavor I’ve wanted.
I picked up this slotted CI pan from Lodge and will be doing some this weekend.
Any tips on great grilled Brussels and broccoli feel free to add.
Click to expand...
There is a ton of potential for that Pan/Skillet
 
Bruno said:
Certainly how I love them too. A restaurant up the street makes the best Brussels I’ve had and I know they cook them over Lazzari’s mesquite Charcoal. I need to learn to copy that cook.
Click to expand...
That's how I cook them. Although I like roasting them in the oven too. Bacon makes everything good
 
My thought is that the slots in the bottom will be more efficient for grilling as opposed to a solid bottom one, not to mention it will keep the odors outside.
 
For the grill, I like it better the the traditional non-slotted Lodge:
 

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