Jarred Grilled Pickles

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.
jarred-grilled-picklesThese 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.

Jarred Grilled Pickles
Author: 
Recipe type: Main
Cuisine: American
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Ingredients
  • 1 (26 ounce) jar dill pickle spears
  • 1 red onion, cut into 8 small wedges (you can keep the root end on to help keep the onion wedges together)
  • 1 tablespoon olive oil
Instructions
  1. Drain the brine from the jar into a large bowl.
  2. Remove the pickles and lay onto a few sheets of paper towels. Dab with the paper towels to dry as well as you can.
  3. Transfer the pickles to another large bowl.
  4. Add the onion and drizzle with the oil. Toss gently to coat.
  5. Fire up your grill.
  6. Place pickles and onions onto the grill and grill on all sides until you get grill marks.
  7. Remove and let cool slightly before returning pickles to the jar.
  8. Add the onions and the reserved brine.
  9. Seal and refrigerate until ready to use within 5 days.

 

Grilled corn with Sriracha Mayonnaise

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.
grilled-corn-with-sriracha-mayonnaiseThe 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.

Grilled corn with Sriracha Mayonnaise
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
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Serves: 4 servings
 
Ingredients
  • 4 ears fresh corn, shucked, cut in half if desired
  • Vegetable oil
  • 1/2 cup mayonnaise
  • 2 tablespoons Sriracha
  • 2 tablespoons freshly squeezed lime juice
  • 1 teaspoon chili powder, plus more for garnish
  • 2 tablespoons chopped fresh cilantro, for garnish
Instructions
  1. Preheat a grill to medium-high heat.
  2. Lightly brush the corn with oil.
  3. Place on grill, turning often, until the corn is cooked and lightly charred.
  4. Whisk together the mayo, Sriracha, lime juice and chili powder.
  5. Brush corn with the mayo mixture and garnish with a few sprinkles of chili powder and chopped cilantro.

 

Spicy Grilled Mushrooms

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.
spicy-grilled-mushroomsI 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.

Spicy Grilled Mushrooms
Cuisine: American
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Serves: 6-10 servings
 
Ingredients
  • 2 cup soy sauce
  • 1 cup red wine vinegar
  • 1/4 teaspoon freshly ground black pepper
  • Hot sauce, to taste
  • 2 pounds small mushrooms, stems removed if desired
Instructions
  1. Whisk together the soy sauce, red wine vinegar, pepper and hot sauce in a large bowl.
  2. Add the mushrooms.
  3. Let marinade for 1 hour, turning occasionally.
  4. Fire up your grill.
  5. Shake off any excess marinade from the mushrooms and grill for 10 minutes until starting to soften.

Grilled Bell Pepper Pizza

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 PizzaGrilled 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.

Grilled Bell Pepper Pizza
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
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Ingredients
  • Bell peppers (various colors)
  • Olive oil
  • Pizza sauce
  • Your favorite toppings (black olives, crumbled cooked sausage, pepperoni, red pepper flake, etc)
  • Shredded mozzarella cheese
Instructions
  1. Fire up your grill for direct cooking over medium-high heat.
  2. 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.
  3. Remove any seeds.
  4. Brush the outsides of the peppers with the oil.
  5. Add your favorite toppings up to the top of the pepper 'bowls'.
  6. Add cheese and place onto the grill.
  7. Grill for 10-15 minutes or until the peppers have started to soften and the cheese is melted.

Grilled Old Bay Crab Legs

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.
Grilled Old Bay Crab LegsThe 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.

Grilled Old Bay Crab Legs
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
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Serves: 4 servings
 
Ingredients
  • 3 pounds crab legs
  • 1 cup unsalted butter
  • 2 cloves minced garlic
  • 1 lemon, juiced
  • 1 tablespoon Old Bay Seasoning
  • 1 lemon, quartered
Instructions
  1. Fire up your grill for indirect cooking at 350 F.
  2. Place crab legs in a disposable aluminum pan. If the legs are too long you may have to cut them at the joints to make them fit.
  3. Melt the butter.
  4. Add the garlic.
  5. Stir in the lemon juice and cook for 5 minutes.
  6. Pour mixture over the crab legs.
  7. Sprinkle with the Old Bay and toss to coat.
  8. Transfer to the grill and cook for 20-30 minutes or until the crab is done, basting occasionally.
  9. Grill the lemon quarters while you are cooking the crab legs and then transfer to the pan with the crab.
  10. Remove crab legs to a platter and transfer any remaining drippings to a bowl for dipping.

 

Grilled Volcano Potatoes

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.
Grilled Volcano PotatoesThe 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.

Grilled Volcano Potatoes
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
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Serves: 6 servings
 
Ingredients
For the potatoes
  • 6 medium red potatoes, rinsed
  • Olive oil
  • Kosher salt freshly ground black pepper
  • 6 slices bacon, half cooked (I just toss them in the microwave for a few minutes, but you can also partially cook them when you cook the other 2 slices below)
  • 2 slices bacon, cooked, crumbled
  • 1-2 jalapenos, seeded, diced
  • 3/4 cup shredded extra sharp cheddar cheese
  • 1/2-1 cup barbecue sauce
  • Sliced green onions, for garnish
For the sour cream topping
  • 1 cup sour cream
  • Hot sauce, to taste
  • 1 teaspoon smoked paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • Kosher salt and freshly ground black pepper
Instructions
  1. Preheat your oven to 400 degrees.
  2. Brush the potatoes with olive oil and season with salt and pepper.
  3. Place in the oven directly over the rack over a foil-lined baking sheet (to catch any drippings).
  4. Bake for 15-20 minutes or until just tender. Remove and let cool.
  5. Meanwhile, combine the sauce ingredients and mix well.
  6. Cut just a bit off each end of the potatoes so that they stand up straight on one end.
  7. Using a small melon baller, scoop out the inside of the potato (from the top flat side). Leave about 1/4" or so of the potato 'walls'.
  8. Wrap each potato with a piece of partially cooked bacon and secure with a toothpick.
  9. Stuff the potatoes with crumbled cooked bacon, jalapenos, and cheese.
  10. Fire up your grill for indirect cooking, 350-400 F.
  11. Place potatoes on the grill and grill for about 30 minutes or until the bacon is crispy. Brush with the BBQ sauce every 10 minutes.
  12. Serve garnished with the sour cream topping and green onions.

 

Grilled Potato Skins

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.
Grilled Potato SkinsRoasted jalapenos are also great on these grilled potato skins.

Grilled Potato Skins
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2-4 servings
 
Ingredients
  • 2 large baking potatoes
  • 2 tablespoons butter, melted
  • 1 teaspoon chipotle powder
  • 1 cup extra sharp cheddar cheese, shredded
  • 3 strips of bacon, cooked, crumbled
  • 2 green onions, chopped
  • Sour cream
Instructions
  1. Cut each potato lengthwise into four wedges. Don't make the wedges too thick. If you are using very large potatoes you might have a center portion leftover for other uses.
  2. Using a spoon or melon baller, scrape out the potato insides, leaving 1/4" or so left.
  3. Place on a microwave safe plate and microwave on high for 6-10 minutes or until tender.
  4. Fire up your grill for direct and indirect cooking.
  5. Combine the butter and chipotle powder and brush on all sides of the potatoes.
  6. Grill the potatoes, cut side down, over medium heat for 2-3 minutes or until they start to char.
  7. Turn potatoes over and top with cheese. Grill another 2 minutes or until the cheese is melted.
  8. Serve topped with the bacon, green onions, and sour cream as desired.

 

Grilled Rib Roast with Gravy

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.
Grilled Rib Roast with GravyI 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!

Grilled Rib Roast with Gravy
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
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.
Ingredients
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
Instructions
For the rib roast
  1. Fire up your charcoal grill. You'll want it to be between 400-450 F to start out with.
  2. Take a long thin sharp knife and cut holes into the roast ever inch or so. Shove the garlic slivers down into the holes.
  3. Rub the softened butter all over the roast.
  4. Combine the salt, garlic and onion powders and pepper. Rub the mixture over all sides of the roast.
  5. Transfer the roast to a cast iron skillet.
  6. Add 1 cup of beef broth or enough to be 1" deep in the skillet.
  7. Place skillet on the grill. Cover and grill for 15 minutes.
  8. 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.
  9. 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.
  10. Serve roast sliced topped with gravy.
For the gravy
  1. Add the butter to the skillet and melt.
  2. Add 1 1/2 cups of broth. Bring to a boil.
  3. Dissolve the flour in a cup with 1 tablespoon of flour. Whisk into the gravy mixture.
  4. Continue stirring until gravy is desired thickness. If it's too thick add more broth.