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Brussels Sprouts Sliders

BT Toronto | posted Tuesday, Nov 21st, 2017



  • 6 tablespoons olive oil, divided
  • 2 large sweet or yellow onions, sliced thin
  • Salt to taste
  • 20 large brussels sprouts
  • 1 tablespoon tamari
  • 2 to 3 cloves garlic, pressed
  • a dash of liquid smoke (if desired)
  • ½ teaspoon ground cumin
  • ¼ teaspoon cayenne pepper
  • 8 ounces tempeh, cut into thin slices
  • 5 teaspoons grainy mustard


  1. Heat a large skillet over medium heat. Add 2 tablespoons olive oil, heat for a minute, then add the onions and a sprinkling of salt. Stir frequently, making sure to stir from the bottom of the pan up, to dislodge any sticking onions. They will begin to yellow and shrink in volume, as they darken from yellow to more of a caramel color, lower the heat. Keep cooking until they are at the desired state. This usually takes between 25 and 35 minutes. Let cool.
  2. Preheat the oven to 375 degrees.
  3. Cut the brussels sprouts in half from top to bottom, keeping the two halves close together. If you don’t , you will have to search for a pair that fits well together after they have roasted. Mix together two tablespoons olive oil, tamari, pressed garlic, cumin, cayenne and liquid smoke in a bowl to make the marinade. Taking one complete brussels sprouts pair at a time, dip both halves in the marinade. Remove and let sit cut side down on a parchment lined baking sheet. Bake for 12 minutes, then turn the sprouts and bake 7 more minutes.
  4. Prepare a second parchment lined baking sheet. Pour the marinade into a baking pan and let the tempeh sit in it for 20 minutes, then turn all the pieces and let them marinade another 10 minutes. Remove the tempeh and set them up without touching on the baking sheet. If there is any reserved marinade, brush over the remaining pieces.
  5. Bake at 375 for 12 minutes, gently turn, and bake for 5 minutes more. Cool onions, brussels sprouts and tempeh for assembly.
  6. Take one half of a brussels sprout, smear with mustard, add a piece of tempeh cut to fit the size of the sprout, add some onions (I used a melon baller for this). Take the other half of the brussels sprout and position it so the two spouts are like the buns on a burger, with the cut sides facing each other, and secure with a toothpick.
  7. Warm on a baking pan in a 325 degree oven for 10 to 15 minutes.

Courtesy of The New York Times


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Quintessential Pulled Pork Sandwiches

BT Toronto | posted Friday, May 19th, 2017

pulled pork

Ideal grill: smoker

Smoke intensity: strong

Prep time: 30 minutes

Cooking time: 8 to 10 hours

Resting time: 1 hour

Special equipment:

food syringe, instant-read thermometer

Serves: 12


1  bone-in pork shoulder roast (Boston butt), 7 to 8 pounds
½  cup unsweetened apple juice
Kosher salt
1  tablespoon packed light brown sugar
1  tablespoon Worcestershire sauce

1  tablespoon packed light brown sugar
2  teaspoons paprika
1  teaspoon prepared chili powder
1  teaspoon granulated garlic
1  teaspoon mustard powder
1  teaspoon ground black pepper
10  fist-sized hickory wood chunks

1 1/2 cups ketchup
3/4  cup unsweetened apple juice
3/4 cup cider vinegar
3  tablespoons packed light brown sugar
3  tablespoons tomato paste
1 1/2 tablespoons molasses
1  tablespoon Worcestershire sauce
1 1/2 teaspoons mustard powder
3/4  teaspoon hot pepper sauce
1/2  teaspoon ground black pepper
12  hamburger buns
4  cups purchased or homemade coleslaw


1. Using a very sharp knife, trim the roast’s exterior fat so that it is no thicker than ¼ inch. In a small bowl whisk the apple juice, 2 tablespoons salt, brown sugar, Worcestershire sauce, and ¼ cup water until the salt and sugar have dissolved. Then inject the roast with the liquid flavoring: With the fat side facing down, imagine the roast in 1-inch squares and, using a food syringe, inject each square with some of the liquid, slowly pulling the needle out as you inject the liquid. Some liquid will seep out, but try to keep as much as possible inside the roast.

  1. In a small bowl mix the rub ingredients including 2 teaspoons salt. Coat the surface of the roast evenly with the rub. Allow the roast to stand at room temperature for 30 minutes before cooking.
  1. Prepare the smoker for indirect cooking with very low heat (200° to 250°F). When the temperature reaches 225°F, add two wood chunks to the charcoal.
  1. Brush the cooking grate clean. Smoke the roast, fat side up, over indirect very low heat, with the lid closed, for 5 hours, adjusting the vents so the temperature of the smoker stays as close to 225°F as possible. At the start of every hour (after the first hour), add two more wood chunks to the charcoal. If the temperature falls below 200°F and can’t be raised by adjusting the vents, add more lit briquettes as needed.
  1. After 5 hours, use an instant-read thermometer to check the internal temperature of the meat. If it has not reached 160°F, continue cooking until it does. If it has reached 160°F, remove the meat from the smoker. Put the lid back on the smoker to prevent heat loss. Add more lit briquettes and refill the water pan to maintain the 225°F temperature.
  1. On a large work surface, lay out two sheets of heavy-duty aluminum foil, each about 3 feet long, overlapping the sheets slightly along their longer sides. Place the roast in the center of the foil, fat side up. Fold up the edges to wrap the roast tightly to trap the steam. Return the roast to the smoker and cook over indirect very low heat, with the lid closed, until the internal temperature reaches 190°F, at least 3 hours and as long as 5 hours. Remove from the smoker and let rest, still in the foil, for 1 hour.
  1. In a medium, heavy-bottomed saucepan whisk the sauce ingredients including ¾ teaspoon salt. Bring to a simmer over medium heat and cook for about 5 minutes, stirring occasionally. Set aside.
  2. Unwrap the roast and, when cool enough to handle, pull the meat apart to shred it. Discard any large pieces of fat and sinew. In a large saucepan over low heat, moisten the pork with as much sauce as you like and cook until warmed through, stirring occasionally. Pile the pulled pork on buns and top with coleslaw. Serve with any additional sauce.©2012 Weber-Stephen Products LLC. Recipe from Weber’s Smoke™ by Jamie Purviance. Used with permission.
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