Grilled Baby Potatoes

Grilled baby potatoes are one of my favorite grilled side dishes. The potatoes come out tender in the middle, with just a slight crust on the outside. For me, yellow potatoes are the best since they also taste a bit buttery. All you need is a few spices out of the pantry and in no time you have perfect potatoes with a hint of garlic, a hint of smoke, and just a nice subtle spiciness to offset some of the potato sweetness.

Grilled Baby Potatoes

You can use this recipe for grilled baby potatoes for just about any grilled vegetable, from broccoli to cauliflower to asparagus. You can skip partially cooking smaller vegetables in the microwave since they will grill quickly. Just check that they are nice and tender before removing from the grill.

Grilled Baby Potatoes

Grilled baby potatoes are one of my favorite grilled side dishes. The potatoes come out tender in the middle, with just a slight crust on the outside. For me, yellow potatoes are the best since they also taste a bit buttery.
Course Side
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 100kcal

Ingredients

  • 1 pound small potatoes red or yellow, all about the same size (cut in half if too large)
  • 2 tablespoons olive oil
  • 1 tablespoon minced garlic
  • 1 teaspoon dry mustard
  • 1 teaspoon smoked paprika
  • 1 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Pinch red pepper flake or more

Instructions

  • Fire up your grill for medium-high cooking.
  • Place potatoes in a large microwavable bowl and microwave on high for 5-10 minutes until slightly softened, stirring occasionally.
  • Carefully remove the bowl from the microwave.
  • Combine the remaining ingredients and pour over the potatoes. Toss to coat.
  • Transfer the potatoes to a grill basket (you can also skewer them if preferred) and transfer to your grill.
  • Grill for 10 minutes. Stir and grill another 10 minutes or until the potatoes have a nice char on them.

Nutrition

Calories: 100kcal | Carbohydrates: 21g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 651mg | Potassium: 504mg | Fiber: 3g | Sugar: 1g | Vitamin A: 265IU | Vitamin C: 23mg | Calcium: 23mg | Iron: 1mg

Nutritional values are approximate.

Easy Grilled Cajun Shrimp

Kosmo’s Q makes some seriously good wing dusts. I picked up a few packets, including their Kickin’ Cajun. Sure, I made great wings with it. And then I made these easy grilled Cajun shrimp. And they were crazy good! And danged spicy, too! Good thing I had some chilled cocktail sauce on the side for dippin’. The combination made for a fantastic easy dinner that I’ll make again.

Easy Grilled Cajun Shrimp

Kosmo’s Q Kickin’ Cajun wing dust isn’t messin’ around, so I suggest you taste a bit first to see just how much you want to put on your shrimp. You can always add more but you can’t take it away. Well, not easily at least. It’s mighty tasty stuff, it’s not just about the heat. I found it to be quite enjoyable with a nice spicy kick!

Easy Grilled Cajun Shrimp

Kosmo's Q Kickin' Cajun wing dust isn't messin' around, so I suggest you taste a bit first to see just how much you want to put on your shrimp.
Course Appetizer or Main
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Servings 4
Calories 116kcal
Author Mike

Ingredients

Instructions

  • Fire up your grill for direct cooking.
  • Toss the shrimp with the oil and seasoning in a large bowl.
  • Grill 2-4 minutes per side until translucent. Alternatively, if you want you can skewer the shrimp. I recommend skewering if you're afraid of the shrimp falling through your grates.

Nutrition

Calories: 116kcal | Carbohydrates: 1g | Protein: 23g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 286mg | Sodium: 912mg | Potassium: 92mg | Fiber: 1g | Sugar: 1g | Vitamin A: 8IU | Vitamin C: 5mg | Calcium: 165mg | Iron: 2mg

Nutritional values are approximate.

Twice Baked Planked Potatoes

Wow. These twice baked planked potatoes were absolutely amazing. The mashed potato recipe is fantastic by itself (I’ll make them for Thanksgiving!). The added step of then baking them on a cedar plank on the grill adds a subtle yet unbelievably good flavor. The outsides get the slightest crust, the insides stay incredibly light and fluffy and moist. These are the best potatoes… ever!

Twice Baked Planked Potatoes

I went light on the char on my cedar plank the first time I made twice baked planked potatoes. I really wanted the potatoes to be the star of the show, and they were. You can char the plank more before adding the potatoes if you want a stronger cedar flavor and aroma. You can also use a different wood, such as hickory for a completely different tastee experience.

Twice Baked Planked Potatoes

Course Side
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Servings 8
Calories 1018kcal

Ingredients

  • 4 medium russet potatoes
  • 1/2 cup butter
  • 1/3 cup milk
  • 2 tablespoons sour cream
  • 3 cloves garlic minced
  • 2 tablespoons fresh rosemary minced, or substitute 1 teaspoon dried
  • 1/3 cup cheddar cheese shredded
  • 1 green onion sliced
  • 1 cedar plank soaked in water for 1 hour

Instructions

  • Fill a medium pot fitted with a steaming basket with a few inches of water. Place over high heat and bring to a boil.
  • Scrub the potatoes and chop into 1/2" cubes, leaving the skin on if desired. Transfer to the steaming pot and cover.
  • Steam the potatoes for 10-15 minutes or until tender when poked with a fork.
  • Drain the potatoes in a colander. Empty the water from the pot and wipe dry. Return to the stove but turn off the burner.
  • Add the butter to the pot and let it start softening. Then add the potatoes.
  • Use a potato masher to mash the potatoes while adding the milk. Don't add all of the milk unless you need it. Add just enough to get them the consistency you are looking for. A thicker mashed potato will stay on the cedar plank. A thinner mashed potato will have a tendency to run off the plank, so aim for a thicker version.
  • Stir in the sour cream, garlic and rosemary.
  • Fire up your grill for indirect cooking at 350 F. Note: If you prefer, char the plank over direct heat first.
  • Mound the potatoes onto the plank and add the cheese and green onion. Grill for 20 minutes or until the cheese is melted and the potatoes are hot.
  • Note: If you are using refrigerated potatoes, heat them for 10 minutes on the plank without the cheese and green onion first. Then, add the cheese and onion and heat another 20 minutes.

Notes

I found these potatoes to be best when made the day before. Then, the next stay, just spoon them onto the plank, add the cheese and onion, and heat on the grill.

Nutrition

Calories: 1018kcal | Carbohydrates: 170g | Protein: 35g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 73mg | Sodium: 461mg | Potassium: 3989mg | Fiber: 12g | Sugar: 17g | Vitamin A: 1103IU | Vitamin C: 55mg | Calcium: 676mg | Iron: 8mg

Nutritional values are approximate.

Rib Rack Chicken on the Char-Broil Big Easy

One of my favorite things to make on my Char-Broil Big Easy is split chicken breasts. I buy the chicken on sale, and stock up big. A few bottles of store-bought marinade, a little time, and I’ve got great tasting, tender, moist chicken. I usually cut the meat from the bone and save it for topping salads. Perfect.

Rib Rack Chicken on the Char-Broil Big Easy

This time I grabbed Rib Rack’s Chicken marinade. They claim it’s the “perfect blend of onions, garlic, apples, citrus and spices” and by golly, they’re right. The marinade made for delicious chicken.
I let the chicken marinate for about 4 hours. I tend to not marinate as long when the marinade contains citrus. Four hours turned out to be the perfect amount of time.

The Rib Rack chicken marinade does contain sugar, so you’ll want to keep an eye on your chicken as it cooks in the Big Easy. High temperatures and sugar don’t usually go well together. You can end up with a pretty good crisp on your chicken, though mine just started to get dark right as the chicken was done. Perfect.

Also try my Old Colony chicken on the Big Easy.

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

Rib Rack Chicken on the Char-Broil Big Easy

The bottle claims that it’s the “perfect blend of onions, garlic, apples, citrus and spices” and by golly, they’re right. The marinade made for delicious chicken.
Course Main
Cuisine American
Prep Time 4 hours
Cook Time 1 hour 20 minutes
Total Time 5 hours 20 minutes
Servings 4 servings
Calories 258kcal
Author Mike

Ingredients

Instructions

  • Place the chicken into a resealable bag or container.
  • Add marinade to taste. Toss to coat.
  • Seal and refrigerate for at least 4 hours, turning occasionally.
  • Fire up your Big Easy.
  • Transfer the chicken to the Big Easy basket.
  • Cook for approximately 20 minutes per pound or until it reaches 165 F as checked in several places.
  • Remove and let rest 10 minutes before serving.

Nutrition

Calories: 258kcal | Protein: 48g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 262mg | Potassium: 836mg | Vitamin A: 68IU | Vitamin C: 3mg | Calcium: 11mg | Iron: 1mg

Nutritional values are approximate.

Bacon-Wrapped Mushrooms with Artichokes

I’ve made my share of stuffed mushrooms. All sorts of different ingredients have found their way into my mushrooms. But never artichokes. These bacon-wrapped mushrooms with artichokes are divine. They’re different and they’re highly addicting. Pearl onions? In a mushroom? Brilliant!

Bacon-Wrapped Mushrooms with Artichokes

If you can’t find fresh pearl onions (I was surprised that I did), you can get away with frozen (thawed) ones. Or you can just add a bit of chopped white onion. The onion does add a nice contrast to the creamy artichokes and bacon. I wouldn’t skip adding some sort of onion. You’ll love bacon-wrapped mushrooms with artichokes just as much as we did!

Bacon-Wrapped Mushrooms with Artichokes

These wonderful bites will disappear in no time!
Course Appetiser
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour
Servings 6 servings
Calories 324kcal

Ingredients

  • 12 medium portabella mushrooms
  • 15 ounces artichoke hearts small sized, drained
  • 3 tablespoons extra virgin olive oil
  • 12 slices bacon sliced thick
  • 12 pearl onions
  • 2 teaspoons garlic salt
  • 1 teaspoons chile powder
  • 1/2 teaspoon ground cayenne pepper
  • freshly ground black pepper to taste

Instructions

  • Fire up your grill for indirect cooking. You're aiming for around 350 F. You can also make these in an oven preheated to 350 F.
  • Remove the stems from the mushrooms. Using a spoon, carefully scrape out the gills. Do not puncture the sides of the mushrooms. You want to create a cavity for the filling.
  • Finely dice the artichoke hearts. Place in a bowl and stir in the olive oil, chile powder and cayenne.
  • Fill each mushroom with the artichoke mix so that's it's just even with the edges of the mushroom.
  • Cut off the ends of the pearl onions and remove the skin. I found it easer to just use my fingers to do this, but a small sharp knife will work also.
  • Gently push each onion into the stuffed mushrooms, leaving about half of the onion exposed. Sprinkle with the garlic salt.
  • Wrap each mushroom in a piece of bacon. Depending on the size of your mushrooms you may want to use slightly less than an entire piece of bacon. You want just enough of the bacon to overlap that you can stick a toothpick through it to secure it to the mushroom.
  • Take a sharp knife and make 4 small slices in the bacon above each mushroom. You're going to make a '+' sign. Don't skip this step, it makes for a better presentation in the end as the bacon will better form around the mushrooms instead of pulling away from them.
  • Sprinkle each stuffed mushroom with plenty of pepper and place on the grill or in the oven.
  • Bake for 60-90 minutes or until the bacon is just starting to crisp up.
  • Put the mushrooms on an oiled broiler pan and into a preheated 350º oven. Bake for approximately 90 minutes, or until the bacon around each mushroom is just barely crisp.
  • Remove and let cool slightly before removing the toothpicks and serving.

Nutrition

Calories: 324kcal | Carbohydrates: 16g | Protein: 10g | Fat: 25g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 1351mg | Potassium: 796mg | Fiber: 4g | Sugar: 7g | Vitamin A: 186IU | Vitamin C: 5mg | Calcium: 23mg | Iron: 1mg

Nutritional values are approximate.

Pickled Brussels Sprouts

I was wandering around the produce section of our local grocery store when I came across the Brussels sprouts. There they sat, on sale, beckoning me. Normally I’d roast them or sous vide them or grill them, but this time I decided to try something new: pickling. It took no time at all to make a few jars of the sprouts. Unfortunately, because I have no patience, they then have to sit in the fridge for four or so days to get ‘happy;.

Pickled Brussels sprouts are delicious. They remind me a bit of cucumber pickles but with a much different texture. The insides are like tender cabbage. I find it hard to stop eating them. They’re great as a side snack or even chopped onto a pulled pork sandwich.
Pickled Brussels Sprouts

I like a little kick to my pickled vegetables, so I did add a bit more red pepper flake than the recipe calls for. If you prefer yours even hotter, I recommend the four pepper blend from the Flatiron Pepper Company.

You can use this recipe for pickled Brussels sprouts for other vegetables, too.

Pickled Brussels Sprouts

Pickled Brussels sprouts are delicious. They remind me a bit of cucumber pickles but with a much different texture.
Course Side
Cuisine American
Prep Time 15 minutes
Cook Time 4 days
Servings 6
Calories 17kcal
Author Mike

Ingredients

  • 10 Brussels sprouts trimmed and halved
  • 3/4 cup water
  • 1/4 cup white vinegar
  • 1 teaspoon kosher salt
  • 10 black peppercorns
  • 1/4 teaspoon yellow mustard seeds
  • 1 clove clove sliced
  • Pinch crushed red pepper
  • 1 fresh bay leaf

Instructions

  • Cook 10 trimmed and halved Brussels sprouts in a large stockpot of boiling water until bright green, about 5 minutes.
  • Drain and rinse under cold running water.
  • Bring 3/4 cup water, 1/4 cup white vinegar, and 1 tsp. coarse kosher salt to a simmer in stockpot over medium; simmer until salt dissolves.
  • Combine 10 black peppercorns, 1/4 tsp. yellow mustard seeds, 1 sliced garlic clove, a pinch of crushed red pepper, and 1 fresh bay leaf in a sterilized pint jar.
  • Place Brussels sprouts in jar; add hot vinegar mixture. (You may have some leftover liquid.)
  • Cool to room temperature. Cover with lid, and chill 4 days or up to 2 weeks before serving.
  • Store covered in refrigerator up to 1 month.

Nutrition

Calories: 17kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 398mg | Potassium: 128mg | Fiber: 1g | Sugar: 1g | Vitamin A: 241IU | Vitamin C: 27mg | Calcium: 17mg | Iron: 1mg

Nutritional values are approximate.