Sprinkle your Brussels sprouts with olive oil salt and pepper.
Mix a spoonful of Dijon mustard, a tbsp of olive oil and a tbsp of honey to create a vinaigrette.
Light your charcoal in the KUDU and let them burn to embers with a layer of white ash.
Adjust your grill height over the embers at medium heat. To locate medium heat, place your hand over the embers and find the height you can count to 5 before having to remove your hand from the flame (approx. 400 degrees).
Bring the skillet over medium heat. Add a large spoonful of duck fat along with your Brussels sprouts.
Make sure all the Brussels sprouts are cooking on the bottom of the skillet and turn them ever so often to cook thoroughly.
Once your Brussels sprouts have cooked down, add the chopped bacon, figs and slivered almonds to the cast iron skillet.
Continue to stir until all the ingredients are warm and mixed together well.
Pour over the vinaigrette and mix thoroughly.
Remove and serve.
Ingredients
Directions
Sprinkle your Brussels sprouts with olive oil salt and pepper.
Mix a spoonful of Dijon mustard, a tbsp of olive oil and a tbsp of honey to create a vinaigrette.
Light your charcoal in the KUDU and let them burn to embers with a layer of white ash.
Adjust your grill height over the embers at medium heat. To locate medium heat, place your hand over the embers and find the height you can count to 5 before having to remove your hand from the flame (approx. 400 degrees).
Bring the skillet over medium heat. Add a large spoonful of duck fat along with your Brussels sprouts.
Make sure all the Brussels sprouts are cooking on the bottom of the skillet and turn them ever so often to cook thoroughly.
Once your Brussels sprouts have cooked down, add the chopped bacon, figs and slivered almonds to the cast iron skillet.
Continue to stir until all the ingredients are warm and mixed together well.
Pour over the vinaigrette and mix thoroughly.
Remove and serve.