(for the people who don’t think they like Brussels)
DIRECTIONS: Slice Brussels Sprouts in half from top to bottom and toss with a little oil, salt and pepper. Dice Bacon, cook on the stove, stirring until crispy. Dump Brussels into grill basket, directly on the coals in your pre-heated Big Green Egg. Toss occasionally until caramelized. Transfer charred Brussels Sprouts to a cast iron skillet and place on the grill at 400 degrees. Once Brussels are warm add a little butter. Sprinkle with flour and toss to coat. Add about 2C of chicken broth. Once the broth has rendered down, add a splash of heavy cream, freshly ground black pepper. Remove from heat and stir in pre-cooked, chopped bacon. Top with freshly grated parmesan cheese.