Cinco de Mayo is upon us and to get your celebration started right, we've got a number of great grilling recipes waiting for you -- from grilled guacamole to tasty tacos and more -- just by following the link below!
In celebration of Smithfield’s recently introduced line of marinated fresh pork sirloin and as part of Grillocracy’s ongoing collaboration with the leading purveyor of premium pork products, we’re firing up the grill for a flavor packed meal of Smoked Garlic Studded Pork Sirloin with Sriracha-Maple Glazed Sweet Potato Hash.
When it comes to grilled vegetable side dishes, lightly charred asparagus is almost always a perfect "go to". Here's a recipe from Chef Wendell Price for your next cookout!
Today at Grillocracy, we are delighted to introduce special guest bloggers Judith Fertig and Karen Adler. Author of countless BBQ and grilling cookbooks including two of our favorites -- Patio Pizzeria (Running Press, 2014) and The Gardener & The Grill (Running Press, 2012) -- Judith and Karen certainly know their way around the grill!
I've always considered grilled watermelon to be one of those "don't knock it until you try it" summer menu items. By hitting the grill, watermelon is suddenly transformed into something completely different (in a good way), going from sweet to savory in a matter of minutes.
For this recipe, I pair the beef-like grilled watermelon with two wonderful products from Jacobsen Salt Co. in Portland, Oregon -- Bee Local Hot Honey (infused with the ultra fiery scorpion chili) and Jacobsen Lemon Zest Flake Salt -- to create the perfect balance of flavors.
Nothing says Summer cookout like grilled corn and while it's hard to beat on its own with a little butter and salt, the addition of bacon is sure to drive you crazy!
Football's biggest annual showdown is right around the corner and we've got the recipes to help make your party a huge success beginning with this one for Plank Grilled Potato Skins from the fine folks at Napoleon Grills on behalf of the Hearth, Patio and Barbecue Association.
This time of year grocery stores and farmer's markets are packed full of various squash just waiting to come home and be cooked. Butternut squash in particular is a wonderful base for cool weather soups and the addition of bacon and maple syrup only makes it better.
It's peak season for sweet potatoes and while the traditional dish during the holiday season features them mashed then topped with mini marshmallows, they also make the perfect side dish for so many meals when sliced, seasoned and grilled as in this recipe from All Fired Up from Troy Black and the team at Southern Living magazine.
Stuffing is usually just a good excuse to add more gravy to your plate, here, I’ve made it the star of the show with rich ingredients like sausage, butternut squash and nuts and cranberries.
Looking for the perfect grilled Thanksgiving side dish? Well we’ve got you covered with a medley of roasted fall root vegetables!
Just because you are doing your turkey on the grill this year doesn’t mean that you can’t have great pan gravy to serve along side the bird. In fact, some of the best gravy I’ve ever made comes from a grilled turkey as the smoke from the cooking process provides a depth of flavor that you’d never get from oven roasting.
Brussels sprouts are a staple at my Holiday dinner table and this is by far my favorite recipe as the flame roasted Brussels sprout are combined with grilled fennel and crispy Serrano ham to create the perfect balance of flavors.
Recently I was asked to make a side dish for a dinner party and I decided to do some perfectly grilled asparagus topped with a poached egg that could be cut open to reveal the runny yolk just before serving.
Being addicted to finding new ways to amp up the flavor of the grill, however, I decided to add smoke directly to the egg, something that was originally inspired by watching Chef David Chang add smoke flavor to cooked eggs by placing them in smoked water during an episode of PBS's "The Mind of a Chef."
You'll never see salads the same after trying this grilled hearts of romaine with smoky (eggless) Caesar dressing and fire toasted sourdough croutons.
Recently I was invited by the Huntsville/Madison County Convention & Visitors Bureau for a sneak peek at the annual Hunstville, AL Restaurant Week, a 10 day celebration of the area's eclectic mix of casual and fine dining offerings. Running from August 14-23, restaurant week features fixed priced lunch and dinner deals at 60 local eateries.
For non-Huntsville residents, it's worth planning a visit to Huntsville during next year's restaurant week but in the meantime I've put my own grilled twist on a gazpacho I tried at Grille 29 by fire roasting several of the ingredients.
If you’ve ever had a bowl of cold gazpacho on a hot summer day then you know how refreshing chilled soups can be.
Start your next backyard bash off with a bang by serving up this grilled and chilled sweet corn soup, a grilled adaptation of a recipe from Chef Works, leading providers of culinary apparel to both professionals and backyard cooks.
The grill adds tremendous flavor and complexity to vegetables as is the case in this recipe for Grilled Summer Vegetables with Parmesan from Good Housekeeping's Family Italian Cookbook (Hearst Books 2014). Vegetables are lightly brushed with a red-wine vinaigrette before they hit the grill and are finished with a touch of fresh basil and Parmesan shavings.
All summer long, Grillocracy's Clint Cantwell is hitting the airwaves with grilling segments on HLN-TV and WREG-TV, firing up some extraordinary grilled dishes including three fruit and vegetable-based recipes during his latest WREG appearance below.
Today at Grillocracy we're getting a little corny, grilling up some fresh seasonal sweet corn and other ingredients that'll have your guests begging for more!
By grilling most of the components including the lime, your salsa will will take on a deep smoky flavor that can only be achieved with live fire.
Fruit salad is a staple at many outdoor cookouts but why not take it from ordinary to extraordinary by adding a touch of live fire to the fruit?
For those of you who have never experienced grilled watermelon, the heat and flames bring a whole other dimension to this juicy fruit. That, combined with pineapple that has been caramelized on the grill are the basis for this most memorable fruit salad recipe.
Kick up your grilled corn this summer with this recipe for elotes, or Mexican street corn, from ManBQue! (Perseus Books Group 2014), the ultimate guide to grillers in their 20s and 30s from John Carruthers and Jesse Valencia.
In the book, the dynamic grilling duo offer up an eclectic mix of recipes from the ordinary (wings and beer can chicken) to the extraordinary (pig tongue and beef hearts).
All across the country folks will be firing up their grills in celebration of the July 4th weekend.
Make ordinary potato salad extraordinary with a touch of smoke and heat from the grill.