Rotisserie Whole Stalk Brussels Sprouts with Curry ButterSteven Raichlen
Other Recipes from Episode 409: Extreme Grilling
Rotisserie Whole Stalk Brussels Sprouts with Curry Butter
- Yield: Serves 6
- Method: Spit-roasting
- 1 fresh brussels sprouts stalk (about 20 inches long, 5 inches wide, and 5 pounds—it will have about 50 to 60 individual sprouts)
For the curry butter:
- 6 tablespoons butter
- 2 tablespoons vegetable oil
- 1 tablespoon curry powder
- 2 scallions, trimmed, white and green parts thinly sliced crosswise
- 1/4 cup fresh or dried curry leaves (leave whole) or coarsely chopped fresh cilantro or mint
- Sea salt and freshly ground black pepper
1: Trim any blemished leaves off the brussels sprouts and rinse the stalk. Using a drill, make starter holes in the ends of the stalk. Run the prong of one of the rotisserie forks up the cluster between the individual sprouts, as close to the stalk as possible. (The stalk is too dense for the spit.) Tighten the rotisserie prongs (remember to place the first prong on the spit before skewering the brussels sprouts). Twist wire around the brussels sprouts stalk at intervals to hold the sprouts in place as the spit turns. Trim any loose ends of the wire.
2: Make the curry butter: Heat the butter and oil in a saucepan over medium-high heat. When it sizzles, add the curry powder, scallions, and curry leaves. Fry until golden, 4 minutes. Brush the brussels sprouts on all sides with the curry butter and season generously with salt and pepper.
3: Set up your grill for spit-roasting and heat to medium-high.
4: Attach the spit with brussels sprouts to the motor; place one or two foil drip pans beneath it. (They will capture any sprouts that fall off the stalk.) Add wood chunks or chips, if desired, to generate wood smoke. Lower the lid and spit-roast the brussels sprouts until handsomely browned and tender (they should be easy to pierce with a metal skewer), 40 to 60 minutes or as needed, basting 3 times with the curry butter.
5: Serve the spit-roasted brussels sprouts on the stalk on a large platter. (Baste once more with the curry butter before serving.) Using a large knife and fork, carve the individual sprouts off the stalk. Spoon any remaining curry butter over them and serve.