More Snacks You Can Make on the Grill!


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Sweet and Spicy Grilled Pickles



  • For The Brine:
  • 1 1/4 cup distilled white vinegar
  • 1 1/4 cup water
  • 1 cup sugar
  • 2 tablespoons Kosher salt
  • 2 teaspoons crushed red pepper
  • 5 large cucumbers, cut into 4 to 5-inch spears
  • 1 medium white onion, cut into 1/2-inch disks and skewered horizontally
  • 6 sprigs dill
  • 3 teaspoons minced garlic
  • 3 sanitized canning jars with lids
  • Type of fire: Direct
  • Grill heat: High


  • 1.

    In a small saucepan over medium-high heat, combine vinegar, water, sugar, salt, and red pepper, whisking until sugar and salt dissolve. Remove from heat and set aside.

  • 2.

    Light one chimney full of charcoal. 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 cucumbers and onions on grill. Cook cucumbers until lightly browned on all sides, about 2 minutes per side. Cook onions until charred on both sides and slightly softened, about 4 minutes per side. Remove cucumbers and onions to tray. Quarter onions.

  • 3.

    Place 2 sprigs of dill and 1 teaspoon of garlic in each jar. Divide cucumbers and onions equally between each jar. Pour in pickling liquid, leaving 1/2-inch of headroom between liquid and top of jar. Refrigerate for 1-2 days before eating for quick pickles, or process jars in boiling water bath for 10 minutes to seal lids, then store in a cool, dark place.

    See the full recipe here.


    Eggplant Caprese



  • 1 large eggplant, cut crosswise into 1/4-inch slices
  • 1 large ball fresh mozzarella, cut into 1/4-inch slices
  • 2 large tomatoes, cut into 1/4-inch slices
  • 1/4 cup of basil chiffonade
  • 1 tablespoon Kosher salt
  • Extra-virgin olive oil
  • Balsamic vinegar
  • Freshly ground black pepper
  • Type of fire: Direct
  • Grill heat: High


  1. Place eggplant slices in a colander set inside a large bowl. Toss eggplant with kosher salt and let sit for 30 minutes. Wipe eggplant dry with paper towels.

  2. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Brush both sides eggplant slices lightly with oil. Place on the grill and cook until well browned on each side, about 4 to 5 minutes per side. Remove from grill.

  3. Place one slice of eggplant on a plate and stack with 1 slice tomato, 1 slice mozzarella, another slice of eggplant, tomato, mozzarella, and one final slice of eggplant. Drizzle with extra-virgin olive oil and balsamic vinegar. Season with pepper to taste and sprinkle with basil. Repeat to make 3 additional stacks and serve.

    Check out the full recipe here.

    Barbecue Meatballs



    • For the Rub
    • 2 teaspoons paprika
    • 2 teaspoons Kosher salt
    • 1 teaspoon dark brown sugar
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon chili powder
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon freshly ground black pepper
    • 1/4 teaspoon mustard powder
    • 1/8 teaspoon cayenne pepper
    • 1 tablespoon vegetable oil
    • 1 small onion, minced
    • 2 gloves garlic, minced
    • 1 1/2 teaspoons chili powder
    • 3/4lb ground beef chuck
    • 3/4lb ground pork
    • 1 egg, lightly beaten
    • 1 small chunk of medium smoking wood, such as oak or hickory
    • 1 disposable aluminum pan
    • 1 cup of your favorite BBQ sauce, plus more for serving
    • Type of fire: two-zone indirect
    • Grill heat: High



    1. To make the rub, combine paprika, salt, brown sugar, garlic powder, chili powder, cumin, black pepper, mustard powder, and cayenne in a small bowl. Set aside.

    2. Heat oil in a medium skillet until shimmering. Add in onion and cook until softened, about 5 minutes. Add in garlic and chili powder and cook until fragrant, about 30 seconds. Transfer to a medium bowl. Add ground beef, pork, and egg into bowl with onion and garlic and mix until combined.

    3. Roll out meat mixture into balls 1 1/2 inches in diameter. Season meatballs liberally all over with rub.

    4. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill meatballs until well browned all over on hot side of grill, about 8 minutes total, 2 minutes per side. Transfer to aluminum pan.

    5. Pour barbecue sauce over meatballs and toss thoroughly to coat. Place pan on cool side of grill, cover, and cook until sauce thickens and bakes into meatballs, about 10 to 15 minutes. Remove from grill, let rest for 5 minutes, then serve with additional barbecue.

See the full recipe here.

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