how to make PERFECTLY GRILLED BROCCOLI

Updated: Oct 11, 2019

Today I'm showing you how to make perfectly grilled broccoli on the Slow 'N Sear Kamado by Adrenaline Barbecue. (Not Sponsored) Grilled broccoli is one of my favorite vegetables to grill. My favorite is teriyaki marinaded broccoli char-grilled. The sear box in the slow 'n sear helps me cook one of my favorite vegetables perfectly every time.



INGREDIENTS:

  • 2 Heads of Broccoli

  • 1/2 Cup, Soy Vey Teriyaki Sauce (or your favorite)

  • 2 Tablespoons, Vegetable Oil

  • Salt to Taste

Optional Additions:

  • Jalapeños/Fresno Chilis

  • Cilantro

  • Sesame Seeds

  • Lime Zes

DIRECTIONS:

  1. Cut the broccoli into relatively big pieces. Cut the tough end of the stalk off then stand the broccoli up on the florets cut the broccoli head in half. Then take one half and cutting the same way, cut it into 3-4 “wedges”.

  2. Then throw into a gallon ziplock back with a pinch of salt, oil and the teriyaki sauce. If using chilis, throw those in too. Then close up and shake up. Get the grill hot.

  3. Set up your grill for searing on one side. I use the Slow ’N Sear Kamado which has a sear box in it. So I just fill a chimney up 3/4’s of the way full with FOGO lump charcoal and get that white hot. Then I add it to the Slow ’N Sear chamber and get the grate on.

  4. Throw half the broccoli on to the direct side, the rest on the indirect side. Char the broccoli sitting over the heat, using tongs check to make sure they are cooking evenly and if not, move around so they do. Then once that side is charred, spin the grate so that broccoli on the indirect side is now over the heat, giving the charred broccoli a break for a minute. Do the same until that batch of broccoli is charred. Repeat that process until most of them are well charred. Then start to spot check. Some will be more cooked than others and use your judgment to take ones that are getting a bit too dark for you and pull them to the indirect side. Then if you want to char up the florets, you can stand them up to let them char up a bit. You can now throw on the chilis if using them and char those up. Once everything is charred, lightly cooked but still has life the to broccoli, throw them back into the marinade bag for a quick post marinade and to help them steam a bit to finish cooking them throw a bit.

  5. Dice up the peppers then plate the broccoli, garnish with the sliced peppers, cilantro, lime zest, sesame seeds and some of the reserved teriyaki marinade.

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