Snacks You Can Make on the Grill!

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We chose some delicious snacks that you can easily make on the grill. Most often when we think about grilling out, it’s always heavy foods like steak and burgers, but we wanted to shine a light on the snack-sized grill items that your family is sure to love!

Pig Candy

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Ingredients

  • 1/2 cup dark brown sugar
  • 1/8 teaspoon cayenne pepper
  • 1 lb thick cut bacon
  • 1/4 cup maple syrup

Grill Heat: High

Directions

  1. In a small bowl, mix together brown sugar and cayenne pepper.

  2. Lay bacon strips on a wire rack set inside a foil-lined baking sheet. Sprinkle 2/3 of the brown sugar mixture on top of the bacon strips.

  3. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Place entire baking sheet with bacon on grill rack, cover, and cook until sugar starts to caramelize and bacon begins to crisp around the edges, about 15 minutes.

  4. Brush bacon slices with maple syrup, flip, and brush second side with syrup. Sprinkle on remaining brown sugar mixture, cover, and continue to cook until bacon fully crisps, about 10 to 15 minutes more. Remove from grill, let cool, then serve

    Check out the full recipe here!

    Corn with Chili Lime Butter

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    Ingredients

    • 6 ears corn, husked
    • 1/4 pound butter at room temperature, plus 3 tablespoons
    • 2 teaspoons chili powder
    • 1/4 teaspoon cayenne pepper
    • Zest of 1 lime
    • Juice of 1/2 lime
    • Kosher salt
    • Freshly ground black pepper
    • Lime wedges for serving

    Grill Heat: High

    Directions

    1. In a small bowl, whisk together 1/4 pound of the butter, chili powder, cayenne pepper, lime zest, and lime juice until thoroughly combined Set aside.

    2. Lightly butter the corn with the remaining butter and season with salt and pepper to taste. Wrap ears individually in aluminum foil.

    3. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over the charcoal grate. Clean and oil the grilling grate. Place the foiled corn on the grill and cook until tender and slightly charred, about 20 minutes, turning 4 times during cooking. Remove from the grill and let cool for 3 to 5 minutes.

    4. Open the foil, slather each ear in the chili-lime butter, and serve with the lime wedges.

      Click here to see the full review!

      Grilled Smashed Potatoes

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      Ingredients

      • 16 small potatoes, mix variety of red, white, and/or purple skinned
      • 2 tablespoons olive oil
      • 2 tablespoons roughly chopped fresh rosemary leaves, divided
      • Kosher salt
      • Freshly ground black pepper
      • Grill Heat: High

        Directions

        1. Scrub potatoes and place in a medium saucepan. Add cold water to completely cover potatoes. Bring water to a boil over medium-high heat, add 1 tablespoon kosher salt, reduce heat to a simmer. Cook potatoes until a pairing knife can be slide into center of potato with no resistance, about 20 minutes. Strain potatoes and let sit until cool enough to handle.

        2. Arrange potatoes on a baking sheet. Gently smash each potato with the palm of your hand until split open, but not breaking apart. Brush potatoes with olive oil and season to taste with salt, pepper, and half of the rosemary. Flip potatoes, oil and season second side.

        3. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place potatoes on grill and cook until lightly browned and crisped, about 5 minutes per side. Remove potatoes to a platter, sprinkle with remaining rosemary to taste, and serve immediately.

          Click Here to see the Full Recipe!

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