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Author Topic: Chestnut Carrot Brussel Sprout Medley and Thanksgiving Pies.  (Read 5174 times)
BirdNerd
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San Rafael, CA


« on: November 26, 2010, 09:14:57 AM »

I hope everyone had a wonderful Thanksgiving holiday. Thought I'd share this "recipe" as I learned a few new things in the process.

Steven Raichlen had posted a short message on his FB page that he was cooking chestnuts, carrots and brussel sprouts in a CI skillet over a grill (with EVOO, sea salt and garlic over hickory wood) as one of his sides for Thanksgiving. No other details. Thought I'd give it a shot on the keg as I don't particularly like brussel sprouts (although I've heard good things about them when cooked on the keg and perhaps it would change my mind) and I had never cooked chestnuts before.

Cooking chestnuts is a very interesting process. I searched the internet and found a source for the proper technique. First, you need to cook them so that their hulls can be easily peeled. First step is to take a paring knife and inscribe an X in the flat side of the nut which allows moisture to escape and allows a portion of the hull to be opened for easier peeling. Shown here.


And here's roughly a pound of chestnuts ready for baking.


Next, bake the chestnuts at 425 for about 15 minutes. I did in a conventional oven as I didn't have the keg ready yet. Let cool slightly but not for too long as the chestnuts get harder to peel if they cool too much.

I then cut up several carrots and halved a pound of brussel sprouts and mixed them with the chestnuts in a CI skillet. EVOO, chopped garlic, sea salt. Placed on keg at 400 degrees direct for about 45-50 minutes with some hickory chips thrown into the fire. Didn't get a final shot unfortunately (everything was nicely carmelized) but here it is before putting on the keg. I must admit I have a new appreciation for chestnuts and brussel sprouts.


And here are a couple of shots of home-made Thanksgiving pies I made (not on the keg).

Key Lime with fresh California home-grown limes.


Pecan with chocolate and peanut butter "leaves".



« Last Edit: November 26, 2010, 10:12:42 AM by BirdNerd » Logged

One of The (more than) Few. The Proud. The Kalifornia KegMen.
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Boat-n-BBQ
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Go fast ~ Cook slow... Marietta, GA


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« Reply #1 on: November 26, 2010, 09:42:29 AM »

Bird, sounds great Shocked

Never heard of that combo...  Can I get a second for recipes?
BTW, the 1st Mate is asking for the Key Lime Pie recipe Wink

Thanks,
Boat
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TAURUS BBQ
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« Reply #2 on: November 26, 2010, 09:56:08 AM »

here here captain, I second
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Eat well my friends, eat well!
BirdNerd
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Posts: 2052


San Rafael, CA


« Reply #3 on: November 26, 2010, 03:13:16 PM »

Bird, sounds great Shocked

Never heard of that combo...  Can I get a second for recipes?
BTW, the 1st Mate is asking for the Key Lime Pie recipe Wink

Thanks,
Boat

Sure, here's the Key Lime recipe.

9" graham cracker pie crust (I purchase mine already made)
Whisk together:
1 14 oz can (weight) sweetened condensed milk
4 large egg yolks
1/2 cup strained fresh lime juice
3-4 tsp grated lime zest
pour mixture into pie crust and bake at 325 degrees for 15-17 minutes until the center is set and "jiggly".
Let cool completely on a rack.
I like to top mine with 3/4 cup cold heavy cream beaten with 1/4 cup powdered sugar until heavy peaks occur. Sometimes, in especially warm weather, I then like to put the pie in the freezer until it's very cold and then take it out about an hour before serving. Very refreshing!
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One of The (more than) Few. The Proud. The Kalifornia KegMen.
Shameless plug for our Lake Tahoe rental cabin: http://www.vrbo.com/120638
Boat-n-BBQ
2x BKCG Hero of the Month
Superhero Member
*****
Posts: 3528


Go fast ~ Cook slow... Marietta, GA


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« Reply #4 on: November 26, 2010, 07:07:06 PM »

Thanks bird!

I think we have everything needed, so I may be eatin Key Lime pie "real quick like" Shocked

Boat
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BKCG's SN#389 (salt) at the lake  SN#1686 (pepper) On permanent loan to SIL
BSK's SN#5045, SN#6278, SN#6403, SN#6990 (The competition fleet) Powered by BBQ Guru DigiQ's!
KCBS/CBJ   http://www.facebook.com/boatnbbq
BirdNerd
Superhero Member
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Posts: 2052


San Rafael, CA


« Reply #5 on: November 26, 2010, 07:43:37 PM »

Thanks bird!

I think we have everything needed, so I may be eatin Key Lime pie "real quick like" Shocked

Boat
Good to hear! It's a very simple recipe. Enjoy....
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Shameless plug for our Lake Tahoe rental cabin: http://www.vrbo.com/120638
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