1. Grilled Potato Volcanoes
for 6 servings
6 large russet potatoes
3 cups cheddar cheese
8 oz cream cheese
1 cup green onion
12 slices bacon
Preheat the grill to 400˚F/200˚C.
Thoroughly scrub the potatoes until they are clean and poke a few holes around the potato to vent.
Wrap in aluminium foil and place on the grill to cook for 20 minutes over direct heat.
In the meantime, mix half of the cheddar cheese, cream cheese, and green onions until well-combined. Set aside.
Remove the potatoes from the grill and let them rest until they are cool enough to handle.
Unwrap the potato and cut off the ends so that it will stand up.
Using a melon baller or a spoon, carve out the center of the potato, being careful not to make the walls too thin, and to leave a bit of thickness at the bottom as well.
Fill the potato with the cheese mixture and wrap 2 slices of bacon around the potato. Secure the bacon with toothpicks if necessary.
Lower the grill temperature to about 350˚F/175˚C and place potatoes over indirect heat on the grill for 30 minutes with the lid closed.
Top with the remaining cheddar cheese and cook for another 15 minutes.
Garnish with a dollop of sour cream and some green onions.
2. Grilled Cheese-Stuffed Burger Dogs
for 5 servings
2 lb ground beef
1 block cheddar cheese
salt, to taste
pepper, to taste
hot dog bun
ketchup, to taste
mustard, to taste
Slice the cheese into sticks (about the size of string cheese).
Season the ground beef with salt and pepper (or your favorite seasoning mix) and split it up into 5-6 palm-sized balls (you may want to do five and keep a bit of excess ground beef for an omelet or a slider the next day).
Flatten each ball out into a rectangle.
Place a cheese stick towards the bottom. Roll it up, making sure that the ground beef is evenly concealing the cheese stick.
Place the soon-to-be burger dogs on a hot grill. Grill for 6-10 minutes, turning the dogs when charred grill marks appear on a side. You’ll need to do 3-4 turns (or more) to make sure you have even cooking around each dog.
Burgers should be done when some cheese starts oozing out along with meat juice.
Serve on hot dog buns with your favorite burger or hot dog condiments.
3. BBQ Chicken Bacon Skewers
for 4 skewers
1 lb boneless skinless chicken thigh, cut into 1-inch cubes
1 cup BBQ sauce
1 teaspoon salt
1 teaspoon pepper
4 strips bacon strip
4 skewers bamboo skewer, soaked in water for 20 minutes
Preheat grill to medium heat.
Combine the chicken, bbq sauce, salt, and pepper, stirring until evenly mixed.
Threading one end of the bacon onto the end of a skewer. Add a piece of chicken, and weave the bacon around the chicken and back through the skewer, creating a wave pattern between the chicken. Move the bacon and the chicken down the skewer, repeating until the other edge of the bacon is threaded through.
Repeat on the rest of the skewers with the remaining chicken and bacon.
Grease the surface of the grill by rubbing the grates with tongs and an oiled paper towel.
Grill the skewers for about 12-18 minutes with the lid closed, flipping them halfway.
4. Grilled Pizza
for 1 pizza
1 lb pizza dough
2 tablespoons olive oil, divided
½ cup tomato sauce
½ cup mozzarella cheese
fresh basil leaf, to serve
Preheat grill over high heat for 5-10 minutes.
Coat pizza dough with 1 tablespoon of the olive oil. Using your hands, rub oil onto outside of dough while carefully stretching it into a circle 12-14 inches (30-35 cm) in diameter.
Place oiled pizza dough onto preheated grill and quickly brush the top with an additional tablespoon of olive oil. Close grill and allow pizza dough to cook for 3-4 minutes over high heat.
After 4 minutes, check on the pizza. The dough should start to form large bubbles across the top. Using a large spatula or set of tongs, flip the dough over. Lower the heat to low and add the toppings to the pizza.
Increase the heat back to high and close the grill.
Cook pizza for 5-6 minutes, until cheese has melted and the bottom of the crust is lightly charred.
5. BBQ Beer Can Chicken
for 4 servings
⅓ cup brown sugar
2 teaspoons smoked paprika
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon mustard powder
1 teaspoon pepper
2 teaspoons dried tarragon
2 teaspoons salt
5 lb whole chicken, 1 chicken, gizzards removed
1 can beer
½ cup BBQ sauce
In a bowl, add the brown sugar, onion powder, garlic powder, mustard powder, pepper, tarragon, and salt. Stir to combine.
Use half of the spice to season the entire chicken. Cover with plastic wrap and marinate in the refrigerator for at least 2 hours, or up to overnight.
Remove the chicken from the fridge and season with the remaining spice rub.
Pour out half a can of beer.
Put the beer can in the chicken cavity and stand it upright.
Grill the chicken over indirect heat for 30-40 min at 350°F (190°C).
Baste the chicken with BBQ sauce and cook for another 10-15 minutes, until internal temperature reaches 165°F (75°C).
Remove chicken from the grill and allow to rest for 15-minutes before carving.
6. Grilled Swineapple Dogs
7. Garlic Parmesan Grilled Corn
8. Grilled Honey Chipotle Wings
for 8 servings
4 lb chicken wing and drumette
¼ cup cornstarch
2 teaspoons kosher salt, divided
1 teaspoon garlic powder
1 ½ cups chipotle peppers in adobo
¼ cup lime juice
¼ cup honey
Pat dry chicken and place in a large mixing bowl or plastic bag. Toss with cornstarch, garlic powder, and one teaspoon of kosher salt.
Place chicken in a single layer on a cookie sheet or wire rack and refrigerate for at least an hour, up to overnight.
In a food processor or blender, combine chipotles, lime juice, honey, and the remaining salt. Puree until smooth. Set aside until ready to grill.
Preheat grill to medium high heat. Grill wings until just starting to brown on the underside, about 5 minutes, then flip and repeat.
Using a basting brush, coat the top side of the wings with chipotle puree. Flip and cook until exterior just starts to char. Baste the other side, flip and repeat.
Remove wings from heat and let cool for at least 5 minutes. Serve with your preferred garnish and dipping sauce.
9. Grilled Lemonade
for 8 glasses
5 medium lemons
1 lemon, sliced into rings
1 cup white sugar, plus additional for coating
4 cups water
4 cups ice
On a cutting board, halve the lemons and coat the cut sides with a thin layer of sugar.
Place the lemons on an 11" griddle pan cut side down and cook them over medium-high heat for 6-8 minutes, until caramelized.
Remove lemons from the griddle and rest them for 5-10 minutes.
Juice lemons over a fine mesh strainer into a half gallon (2 liter) pitcher.
Once all the lemons are juiced, add the white sugar, lemon rings, water, and ice (see note). Stir until the sugar is dissolved.
NOTE: Do not add the ice if preparing ahead of time. Add the ice immediately before serving.
10. Grilled Tri Tip With Rosemary Glaze
for 6 servings
1 ½ lb tri tip roast
1 tablespoon black ground pepper
1 tablespoon mustard powder
1 tablespoon smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 ½ tablespoons kosher salt
¾ cup light brown sugar
6 tablespoons butter
½ cup worcestershire sauce
3 large sprigs fresh rosemary
Combine dry rub ingredients in a small bowl and stir to combine.
Evenly coat the tri tip with the dry rub and let rest at room temperature for 30 minutes.
In a small saucepan, bring glaze ingredients to a low boil over medium heat. Simmer for 3 minutes, stirring frequently.
Heat a charcoal or gas grill to the medium heat.
Grill steak for 4-5 minutes over direct heat, then flip and grill until internal temperature reaches 125°F (52°C) on a meat thermometer.
Brush the steak with the brown sugar glaze, then flip the steak and repeat, about 1 minute per side. Do this until you’ve used up about half the glaze then remove meat from the grill.
Let the steak rest for 10 minutes, then slice into ½-inch (1 cm) strips against the grain.
Serve with remaining glaze on the side for drizzling or dipping.