Here we take Brussels sprouts to an entirely new and bacon-laden level. Even those who don't really appreciate these cabbage bombs will see them in a new light. The bacon tames the pungent flavor, while the tangy and mildly spicy glaze adds the perfect finishing touch.
Note The cooking method used here was inspired by Alton Brown's recipe
If you're using bamboo skewers, soak them in warm water for an hour before proceeding.
Start your grill and prepare for direct cooking at about 300. Wash the sprouts then trim the stem end of each (about 1/8 inch), remove any loose leaves
Wrap each sprout with a half slice of bacon and arrange them in a single layer in a medium shallow microwave-safe baking dish, cover tightly with a lid or plastic wrap.
Microwave on high for 4 minutes, then uncover and let cool until you can handle the sprouts
When you can safely handle the sprouts, carefully slide 4 or 5 onto each skewer. You want to skewer them through the bacon, leaving at least 1/2-inch in between each sprout.
Sprinkle the skewered sprouts lightly with the rub/seasoning.
Make the glaze by mixing the Sweet Apple Chipotle barbecue sauce and butter well in a small bowl, set aside.
Grill the skewers for two minutes, roll each 1/4 turn, and grill two minutes more. Repeat this process twice more to grill the entire circumference of the sprouts, brushing each sprout with a thin coat of glaze before each of the final two rotations
Remove the sprouts to a serving platter, drizzle any remaining glaze, and toss gently.
Serve and enjoy!
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