With social distancing being what all the cool kids are doing these days :P Easter is a bit different this year. No gatherings with your extended family. That does not mean it can't be just as special. . I've partnered up with @LouisianaGrills to create a virtual potluck Easter dinner. Where everyone shares what they'll bring virtually for the big day. Let's come together and share what you made by using the hashtag #PelletGrillPotluck and join in on the fun.
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Ingredients:
Carrots (1 medium, sliced length wise)
Zucchini (1/2 medium, sliced length wise) Asparagus (4 whole) Tomato (1/2 sliced) Onion (bloomed) Garlic (whole, top removed)
Brussels Sprouts (8, stem removed)
Cauliflower (1/4 chopped)
Bacon (6 slices)
Olive Oil (4 Tbsp)
Sweet Heat Louisiana Grills Seasoning (1 tsp) Salt and Pepper (to taste)
Directions:
Preheat smoker to 300 degrees.
Bacon Vegetable Baskets: Slice carrots and zucchini into strips, length wise. Bunch these, along with asparagus and tie a knot with once slice of bacon each. Blooming Onion: Using a medium onion, remove outer layer of skin. Leave the root of the onion intact. Using a knife, slice three vertical slices evenly, leaving 1/2" from the root to keep the onion intact. Turn the onion and repeat the process. Creating a criss cross pattern. Drizzle olive oil on top of the onion, and sprinkle Sweet Heat Louisiana Grills seasoning. Bacon Brussel Sprout Skewers: Add 4 brussel sprouts to each skewer. Weave a slice of bacon in and out of each brussel sprout. Coat each brussel sprout with olive oil. Season with salt and pepper. Roasted Garlic: Remove all loose outer shell wrapping from garlic. Leave some intact. Slice the top (pointed side) of the garlic, exposing each pod but keeping the garlic intact. Drizzle olive oil on top of the garlic so it seeps down into the garlic. Add tomato and cauliflower to fill in any space on your sheet pan. Smoke for 1 1/2 hours or until all vegetables are tender.
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