Smoked Bacon Brussels Potatoes

“You might end up liking the side more than the main course.” This recipe brings bacon, baby potatoes, and Brussels sprouts together in a cast-iron skillet on the YS640S, with crispy edges, smoky goodness, and a Cajun garlic butter kick. The savory richness meets caramelized sweetness, a punch of garlic and spice, and just enough sweet heat to keep things interesting. A squeeze of lemon and a drizzle of hot honey seal the deal. A little sweet, a little heat, and a whole lot of flavor. This side dish is making a strong case for a spot at the center of the plate!

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Recipe from @bigstusmoked on TikTok

@bigstusmoked on Instagram

Learn more about the Yoder Smokers YS640S

INGREDIENTS

VEGETABLES:
  • Baby potatoes, halved
  • Brussels sprouts, halved
BACON:
  • Thick-cut bacon, chopped
BINDER:
  • Fresh Farms Olive Oil
SEASONING:
  • Heath Riles Cajun Creole Garlic Butter
  • Heath Riles Honey Rub
  • Al Frugoni Chimichurri
FINISH:
  • Fresh lemon juice
  • Melinda’s Hot Honey

INSTRUCTIONS

  • Prep the Ingredients: Chop the thick-cut bacon and halve the baby potatoes and Brussels sprouts. Toss the potatoes and Brussels sprouts with Fresh Farms Olive Oil, Heath Riles Cajun Creole Garlic Butter, Heath Riles Honey Rub, and Al Frugoni Chimichurri until evenly coated.
  • Render the Bacon: Preheat your smoker to 375°F. Place a cast iron skillet on the smoker and add the chopped bacon. Cook until the bacon fat has rendered and the bacon is starting to crisp.
  • Smoke: Add the seasoned baby potatoes and Brussels sprouts to the cast iron skillet, tossing everything together in the rendered bacon fat. Smoke at 375°F, stirring every 15 minutes, until the potatoes are fork-tender and the Brussels sprouts have crispy, caramelized edges.
  • Finish: Squeeze fresh lemon juice over the vegetables and drizzle with Melinda’s Hot Honey. Toss everything together and serve hot.