This is more than just playing with meat. Its brains and beauty combined with a bit of whiskey fueled sass combined to deliver the best content for aspiring BBQ junkies and meat addicts across the globe. Kita Roberts is a meat maven who’s not afraid to get a little grit under her nails and get wild with food and dive deep into the relationships that get it from pasture to plate.
4 strip bacon
1 onion, minced
2 cloves garlic, minced
1 lbs. Brussels sprouts, stems trimmed and Brussels halved
1 Tbsp. Head Country Championship Seasoning, Original
½ C. Head Country Apple Habanero Bar-B-Que Sauce
For the spicy aioli
1 Tbsp. sour cream
1 Tbsp. mayo
1 tsp. Head Country Apple Habanero Bar-B-Que Sauce
Salt and pepper
1 tsp. Head Country Championship Seasoning, Original
250 degrees F
“This bacon-loaded Brussels recipe will convert any skeptics and make bigger fans out of those who already love these mini-powerhouses of flavor.” —Kita Roberts, Girl Carnivore
Preheat your grill or smoker to high heat, around 450 degrees F. Place a cast-iron skillet on the grates and cook the bacon until crisp. Remove the bacon from the pan and drain, reserving the bacon fat in the pan.
Reduce the heat on your grill or smoker to 250 degrees F.
Add the onions, garlic, and Brussels sprouts to the pan and toss to coat in the bacon drippings. Sprinkle with Head Country Championship Seasoning in Original.
Cover the lid and allow to smoke for 1 to 1 ½ hours, until the sprouts are fork tender.
For the last 20 minutes of smoking, toss the Brussels sprouts in half of the barbecue sauce.
Remove the sprouts from the smoker.
Chop the bacon and add it and the remaining barbecue sauce to the pan of sprouts, tossing to coat. Serve hot.
While the Brussels sprouts cook, make the spicy aioli. Whisk the sour cream, mayo, and BBQ sauce together in a small bowl. Season with salt and pepper to taste. Sprinkle with Championship Seasoning over the top and serve alongside the smoked Brussels for dipping.