Head Country


Head Country

Print Recipe

BBQ Glazed Smoked Brussels Sprouts

Add zest to your line-up of side dishes with these sweet-and-savory glazed Brussels sprouts on the grill and watch everyone come back for seconds.



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

Cooking Instructions

"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.