Want to surprise everyone at your next picnic or get-together? Bring a jar of grilled pickles. Everyone will want to know how you did it. You don’t have to admit how easy it is. The pickles do get a little char flavor, but not much. They still taste like, well, dill pickles, but with just slightly less crunch. The grilled red onions do add a nice light onion flavor. These jarred grilled pickles are good for 5 days. And don’t feel like you have grill only spears. Sliced pickles or even whole pickles can be grilled just as well. If you don’t want to grill the pickles but still want a hint of grilled flavor, just grill some red onion and then add that to a jar or pickles and refrigerate overnight.
I’m a big fan of flavored mayonnaise on grilled sweet corn. Specially when it is nice and spicy, with just a hint of citrus. Like this Sriracha mayonnaise. All of my favorite things in a creamy sauce slathered over corn. Get a napkin or two, because you’re definitely going to need them. The Sriracha mayo isn’t just great on corn either. It’s fantastic on grilled chicken or turkey burgers. Leave out the lime and slather it on hamburger buns. And if you’re into dipping your fries in mayonnaise, this one will definitely wake you up.
At first I thought maybe I just loved these spicy grilled mushrooms so much because I hadn’t grilled mushrooms in a while. Or maybe it was because of the full moon. But no, it was because these are now officially my favorite mushrooms. They have a perfect light Asian flavor, with a little vinegar tang and, as with everything I make, a little spicy kick. My goodness they were just delicious. I used cremini mushrooms, also known as baby portobellos. You can use any mushrooms you like, even mix a few different kinds in. Just remember that the smaller ones will cook faster, so you might have to move them away from the hottest part of your grill before the bigger ones get done.
Anita and I love pizza, but we are also watching our carbohydrates. These grilled bell pepper pizzas solve that problem and then some! All of our favorite pizza toppings served on a wonderful bell pepper ‘crust’. I grilled the pizzas until the peppers were just starting to soften so they still had a bit of crunch to them. They were fantastic! Grilled bell pepper pizzas will definitely become a staple in our house. They aren’t exactly zero carbs (the peppers and sauce have a few grams of carbs), but they are mighty low in carbs and that’s good enough for us!
You don’t have to grill these ‘pizzas’, either. Just pop them in a 425 F oven instead.
Your favorite toppings (black olives, crumbled cooked sausage, pepperoni, red pepper flake, etc)
Shredded mozzarella cheese
Fire up your grill for direct cooking over medium-high heat.
Cut the peppers so that they form little bowls. I found that cutting them in half made for deeper bowls than I wanted (too much bell pepper!) so I trimmed them down so that there was a 1/4" - 1/2" deep bowl.
Remove any seeds.
Brush the outsides of the peppers with the oil.
Add your favorite toppings up to the top of the pepper 'bowls'.
Add cheese and place onto the grill.
Grill for 10-15 minutes or until the peppers have started to soften and the cheese is melted.
I don’t make crab legs often, but when I do, I don’t mess around. These grilled Old Bay crab legs were definitely some of the best I’ve ever had. The flavor was just incredible. I hint of smoke from the grill, that great Old Bay flavoring, a little citrus from the lemon, and of course, butter. The liquid used to baste the legs as they cook is used as an incredible dipping sauce that is so packed with flavor you could just drink it right out of the bowl. The grilled Old Bay crab legs are cooked over indirect heat, around 350 F. You don’t want to overcook them, so keep an eye on them. I rotated the pan after 10 minutes to make sure the legs got cooked evenly. And don’t forget to baste them. Not only will the legs taste better but the butter sauce will absorb more of that great crab flavor too.
One thing is for sure when it comes to these grilled volcano potatoes. I double-dog dare you to try and take one off my plate. These little tasty potatoes are packed with everything you dream of, from gooey melted cheese to smokin’ hot jalapenos. All topped with an incredible sour cream sauce that I have since been using to top everything from regular ole baked potatoes to enchiladas. The bacon wrapped around the potatoes crisps up perfectly on the grill. It gets a little help from the barbecue sauce. Don’t like what I stuffed them with? Use anything you want. Ham. Pulled pork. Shredded chicken. You can’t go wrong no matter what you use.
I am kind of addicted to these grilled potato skins. I’ve always loved potato skins, but I admit, I don’t think about them enough to really make them that often. Until now, when I decided to start making them on the grill. They’re one of the easiest appetizers (or side dishes) you can make, and they’re super tasty. I finish mine off with traditional toppings: cheese, sour cream, green onion and crumbled bacon.
But there’s a bit of a twist. The potatoes are brushed with a great chipotle butter that gives them a bit more smokiness and just a little heat. It’s what makes them stand above the normal crowd of potato skins. Roasted jalapenos are also great on these grilled potato skins.
This grilled rib roast with gravy is exactly why you’re not supposed to say “This is the best thing I ever ate.” Not long ago I made a fire-eater reverse-sear prime rib on my grill, and “best thing I ever ate” is exactly what I was thinking. Then I made this grilled rib roast with gravy. The verdict? Both versions are crazy good. This rib roast has a great garlicky flavor. I loved cooking it in a cast iron skillet over charcoal. Not only did the meat take on the great charcoal flavor, I was able to make a crazy good gravy out of the drippings. I could eat this grilled rib roast all day long. I have a few leftover slices screaming ‘make me into a prime rib sandwich’, and I will and boy, will it ever be good too!
You'll need a cast iron skillet that is large enough to hold the rib roast. Throughout the cooking process make sure that you NEVER grab the skillet with your bare hands.
For the rib roast
1 5-6 pound beef rib roast, tied
3 garlic cloves cut into thin slivers
3 tablespoon unsalted butter, softened
3 tablespoons Kosher salt
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons freshly ground black pepper
2-4 cups beef broth (you might need more)
For the gravy
1 tablespoon unsalted butter
1 1/2 cups (or more) beef broth
1 tablespoon all-purpose flour
For the rib roast
Fire up your charcoal grill. You'll want it to be between 400-450 F to start out with.
Take a long thin sharp knife and cut holes into the roast ever inch or so. Shove the garlic slivers down into the holes.
Rub the softened butter all over the roast.
Combine the salt, garlic and onion powders and pepper. Rub the mixture over all sides of the roast.
Transfer the roast to a cast iron skillet.
Add 1 cup of beef broth or enough to be 1" deep in the skillet.
Place skillet on the grill. Cover and grill for 15 minutes.
Reduce the grill to cook at 325 F (just partially close the air vents) and cook until the roast reaches 130 F internally. You will want to check it every 20-30 minutes to see if more beef broth needs to be added.
Remove the roast and cover it in foil and let it rest for 30 minutes. Meanwhile, make the gravy with the drippings in the pan.
Serve roast sliced topped with gravy.
For the gravy
Add the butter to the skillet and melt.
Add 1 1/2 cups of broth. Bring to a boil.
Dissolve the flour in a cup with 1 tablespoon of flour. Whisk into the gravy mixture.
Continue stirring until gravy is desired thickness. If it's too thick add more broth.