Cut ends of Brussel sprouts- and cut in half if large- soak in cold water over night if possible or at least 2 hours before grilling. Making sauce- Place Kale , 2 cups Parmesan grated cheese, 1/2 garlic in, 2- fresh jalapeños in Cuisinart- Blend for 1 min. Blend in ranch Should be a lively green in color Chop remaining jalapeños place in bowl

Light fire in wood oven - get temp up to 750 plus- Place 18 inch paella pan with olive oil- bring to high temp- Sprinkle in dry rub into pan Roll in Brussel sprouts Add olive oil as needed- Grilled until crispy- Be patience and rotate pan Add bacon after 5 min Now add sauce after sprouts are perfect -not too soupy - Add fresh jalapeños and sprinkle of lemon pepper. Serve it up!!! Use bamboo spears to pop right out of pan!