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September 4, 2018

New Recipe: Zesty Tartar Sauce for Your Grilled Filets

People often take a lot of time preparing for cooking seafood on the grill. You have to decide what type of fillets you’re going to grill. Then you must decide what style of cuisine to lean towards. Are you going with a New England style dish with light seasoning, butter, and lemon? What about Tex-Mex with chili powder and cumin? Don’t forget about Cajun Blackened!

So, with all that time invested in the actual meal, why screw things up with a boring store-bought tartar sauce? It’s a well-known fact around the house that I’m a tartar sauce junky and I can safely state that I have not purchased tartar sauce in years! In all honesty, even if it is a meal of flash-frozen fish sticks from the Mega Mart, I will end up making some sort of homemade sauce.

My philosophy is to make a simple base recipe for the sauce and then go in different directions depending on what type of flavor you’re looking for. That’s where this recipe comes into play. The recipe starts like any basic tartar sauce using mayo and relish with a dash of seafood seasoning.

It may not be considered a “real” tartar sauce by some chefs out there.  There are no capers or minced olives in this version of tartar sauce as would be found in the classic culinary recipe. This recipe is geared towards real home kitchens using basic ingredients. The great thing about this recipe is that you can adjust as you desire.  That is a common theme in many of my recipes.

Now let’s get started. I want to keep the flavor of my fish filets as natural as possible, so I try not to overdo the seasoning used on the fish unless I’m making a blackened version. So, I add the spices to the sauce. This way you can taste the fish and enjoy some additional flavor… with a little zing to it!

Zesty Tartar Sauce for Your Grilled Filets

This is a onetime use recipe. You can store it for a day, covered, in the fridge if needed. However; the lemon or lime juice will start breaking down the mayo. It will lose its visual appeal and flavor. So stick to small and fresh batches!

1/2 cup mayonnaise
2 tablespoons sweet pickle relish
1/2 tablespoon onion grated
1/2 tablespoon hot sauce
1/2 tablespoon chili powder
1/4 tablespoon Dijon mustard if desired
Dash of lemon or lime juice
Dash of parsley
Salt and Pepper to Taste
Several dashes of seafood seasoning

Mix all the above ingredients together thoroughly. Chill before serving.

August 28, 2018

Recipe: Best Dijon Grilled Vegetable Foil Packs Ever!

Foil packs tossed on the grill are a time-honored way to cook vegetables and other foods outdoors. The foil keeps in moisture, steams the food while it grills, and makes for an easy way to manage portion size. The biggest advantage, from a grilling guru point of view, is the fact that foil packed food on the grill makes for easy management.

You can move individual packets around with ease and turn as needed to ensure even cooking. And, when the food is done, it’s contained – no need to transfer to a covered dish and you can keep the dish warm until ready to serve. Now the trick is taking foil-wrapped grilled vegetables to another level!

Let’s move past tossing a spoonful of butter in with some frozen veggies from the freezer section of the local grocery store! The recipe below keeps the natural flavor of fresh cut veggies with bonus flavor from Dijon mustard. The trick is using a small amount of mustard as to not overpower your taste buds!

The great thing about this recipe is you can change up the vegetables to match your taste buds and what you’re serving. A dinner featuring Creole or Cajun seasoned food would benefit a grilled veggie foil pack featuring standards such as corn, green and red bell peppers, celery and small red potatoes.

Add in some Creole or Cajun seasoning with a dash of seafood seasoning and you have a perfect side dish. You can tailor your veggie pack to match any cuisine.

Best Dijon Grilled Vegetable Foil Packs Ever!

The key is FRESH Veggies! Frozen and thawed will be too mushy!

2 – 3 ears fresh corn
4 – 6 small red potatoes cut in half
2 – 3 carrots, diced into medium size pieces
1 zucchini, cut into 1-inch chunks
1 medium onion, large wedge slices ( I prefer Vidalia)
1 stick butter, melted
2 tablespoons Dijon mustard
Salt and pepper dashes
1 tablespoon water

Remove the husks from the corn and cut each ear into 4 – 5 pieces. Be careful, cutting corn into smaller pieces can be tough if your knife is dull. Cut the red potatoes in half and chop the rest of the vegetables as described above. Your finished bowl of pieces should look like you are going to make kabobs – nice size pieces. Melt the butter, add the Dijon mustard, salt and pepper, and water. Pour the sauce mixture over the vegetables, toss to coat evenly. Divide the veggies between 4-6 foil sheets large enough to fold over to make the packs. Fold the foil over, double if needed, and tighten the seams to keep the moisture in as much as possible. Don’t wrap too tight as they will expand as the cook. Grill over medium-high heat, gas or charcoal, for 20 to 30 minutes rotating and flipping as needed. Serve hot while being careful of the release of steam when you open the packets.

August 20, 2018

Recipe: Portobello Mushroom Burger with Spicy Avocado Spread

People following strict or vegetarian diets are often in search of substitutions for hamburgers made of beef and turkey. The flavor-packed, and large, portobello mushroom has become one of the standard replacements for meat-based burger patties.

Portobello mushrooms have a texture that gives a nice “bite” when you chew into a burger made from a thick slice. And, this type of mushroom has a deep hearty flavor that lends itself perfectly to being cooked, grilled in this instance, without becoming too mushy.

What’s great about this type of mushroom is that you’ve probably eaten the younger smaller versions all of the time and not known it. They come in white and brown varieties, and when picked at a younger point, they are marketed as button mushrooms, Swiss brown mushrooms, common mushrooms and other names. But, when allowed to mature, they develop the heartier flavor, the firmness that allows for grilling, and they are now called Portobello mushrooms.

The kicker for this recipe is the addition of a simple avocado sauce! It takes about 15 minutes to prep everything and about 20-25 minutes to cook. Choice of burger bun and cheese is up to you!

Portobello Mushroom Burger with Easy Avocado Spread

2 large portobello mushrooms
1 tablespoon steak sauce
1 tablespoon olive oil
Bell pepper slices
Vidalia onion slices
3 teaspoons Italian seasoning
2 teaspoons garlic powder – not garlic salt
1/4 cup extra virgin olive oil
1/4 cup flat leaf parsley leaves
1/4 cup cilantro leaves
1/2 tablespoon lemon juice
1 teaspoon red wine vinegar
pinch of red chili flakes
1 large avocado, peeled and pitted

Clean the portobello mushroom caps and coat evenly the mushrooms, peppers, and onions with the steak sauce and olive oil mixed together. Next, combine the rest of the ingredients, except the avocado, in a bowl and mix together. Peel and pit the avocado, place in a blender and add the spices. Mix using pulse until creamy like mayonnaise. Grill the mushrooms and veggies until hot with grill marks. Serve hot topped with the avocado spread and grilled peppers, onions, your favorite addition topping on the bun of your choice.

* Vegetarian-Friendly

August 13, 2018

Recipe: Grilled Oriental Teriyaki Tofu Kabobs*

Tofu, you either love it or hate it! But, no matter what your opinion about tofu is – it’s a versatile food product that can be prepared in many ways. Why not add grilling to the list? You can add some amazing grilled and flavor to tofu via sauces, seasonings and even with smoked flavor using wood chips.

But, Tofu has roots in oriental cooking, so this recipe leans heavily towards that direction of the culinary spectrum. Tofu is made of condensed soy milk that is pressed into solid white blocks that was invented in China. According to some accounts, a Chinese cook came up with the diet menu favorite over 2,000 years.

The process for making tofu is similar to how dairy-based cheese is made. The milk used in the cheese process is replaced with soy milk in the tofu process. The other major ingredient, nigari, is a byproduct of the process of removing salt from seawater. Nigari is packed with minerals and has coagulant properties which help tofu solidify and keep its shape.

This recipe taps into the oriental tradition of teriyaki flavor with a pineapple twist! You can follow the directions for making the kabobs, but you can also cut the tofu into cubes and use the same basic recipe for stir-fry. You can also grill slices of tofu and serve hot off the grill over mixed vegetables and seasoned rice.

One note about tofu firmness if you’ve never cooked with the ingredient before. Tofu can be purchased in different types of firmness. You can get firm, extra firm and super firm. The choice is up to you and depends on the texture you’re looking for.

Grilled Oriental Teriyaki Tofu Kabobs

1 block tofu
1/2 of a fresh pineapple
1 red bell pepper
1 green bell pepper
1 large zucchini
1 large red onion
1/2 cup low-sodium soy sauce
1/2 cup pineapple juice
1/2 tablespoon minced
2 teaspoon ground ginger
2 tablespoons maple syrup
1 tablespoon cornstarch

First, drain tofu on paper towels to remove excess moisture if using firm tofu. Soak wood skewers in water while prepping the recipe. Cut the peppers, zucchini, and onion into kabob sized pieces and set aside. Next, in a small saucepan, combine the remaining ingredients minus the cornstarch and boil for a minute then reduce temperature and cook for another minute or two. Dissolve the cornstarch in some water and stir the mixture into the sauce. Stir until sauce thickens and remove from heat. Cut the tofu into cubes, place in a bowl with the vegetables and gently toss to evenly coat. Place as you like on skewers, grill over medium-high heat turning as needed. Grilling time is around 8-10 minutes or until tofu is browned and vegetables are softer with browned edges.

*Vegetarian Friendly Grilling Recipe

August 6, 2018

Recipe: Slightly Spicy Grilled Sweet Potato Wedges

Nothing can beat the flavor of a sweet potato! Well, actually… that’s not true, now that I think about it. To me, a spicy grilled sweet potato wedge tastes better than a baked sweet potato on many occasions. Plus, grilling a sweet potato is almost foolproof.

And, sweet potatoes are often a recommended part of many healthy eating diet plans whereas regular potatoes may not be. Here’s why, sweet potatoes are a great source of fiber and they are packed with vitamins and minerals including iron and calcium. Plus, they are a good source for both B and C vitamins and the antioxidant beta-carotene, which converts to vitamin A once you eat the sweet potato!

Now for a bit of sweet potato trivia! Did you know that the sweet potato and white potatoes are not related? According to the USDA, the sweet potato belongs to “morning glory” family, while white potatoes are in the “nightshade” family.
But, back to this easy recipe! This version is a Tex-Mex inspired dish that can be easily modified. You can go a sweeter version with butter and dashes of brown sugar – perfect for fall grilling when you’re thinking about fall sweet potato pies. You can also use Italian seasoning and olive oil as a side dish for pizza or lasagna.

I suggest using firm sweet potatoes that are large enough to slice into four good size wedges. While this is a grilling recipe it can easily be done in the oven as well. Enjoy!

Slightly Spicy Grilled Sweet Potato Wedges
This recipe has a two-part cooking process. The potatoes are boiled for a short time, cooled, and then sliced into wedges. Then, they are coated and finished up on the grill.

  • 4 sweet potatoes leave the skin on
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon chili powder
  • 1 tablespoon apple cider vinegar
  • 1/4 cup olive oilCover the sweet potatoes with cold salted water in a large pot, then bring to a boil for 5 minutes. Allow to cool completely and slice into four wedges. Prep your grill for medium heat grilling. Next, mix together the remaining ingredients including olive oil and gently brush the mix on the wedges. Grill potatoes until grill marks appear and potatoes are cooked through about 15 minutes. Use non-stick spray on the grates or grilling basket to limit sticking

    *Vegetarian Friendly Recipe

January 3, 2018

Grilling Perfect Fish Fillets

Your KoKoMo grill is not just for steaks, franks and burgers! Don’t shy away from tossing some seafood on the grill from time to time.  Fish, scallops, clams, lobsters, and many more types of seafood are perfect for grilling. There are a few things to keep in mind when grilling perfect fish fillets.

The main thing to realize is that seafood is seafood and not steak or pork. So, what does that mean? Simply put – grilling times are often much shorter than with meats such as pork or beef. And, since fish fillets can be delicate, use some foil, a grilling basket or grilling tray then you’re already set to go.

If you grill your fillets on hot grates just make sure they are clean, hot and oiled. But once you use a nice grilling basket with some non-stick spray you may never go back! If you’re using a hinged basket with two sides then turning your seafood can be grilled with ease!

A Couple of Fish Grilling Notes

  • Turn fish fillets as few times as possible to avoid breaking up delicate varieties.
  • Marinades for most seafood fillets should be used for an hour or less.
  • Always marinate seafood in a refrigerator just as you would any type of meat.
  • Citrus juice is a great seasoning for just about any fillet.
  • Citrus flavored Yogurt is a nice marinade for delicate fillets.
  • Use a fork or butter knife to gently lift the fillet away from grill grates. Then slide your spatula under the fish fillet to turn.
  • Fish, just like other foods, will continue to cook slightly after it is removed from the heat source.


Grilled Cajun Grouper Sandwich with Cheater’s Remoulade Sauce

Broken down it may look like a long list of ingredients but after you read it you’ll see how easy it will be to prepare. The Remoulade sauce is one of my quick-and-easy “almost like cheating” sauces that’s perfect for Po-Boy sandwiches. These recipes are featured in my new book – Great American Grilling.

  1. 4 large grouper fillets
  2. Olive oil
  3. 4 hoagie rolls

For the Cajun Blackening Seasoning

  1. 2 tablespoons smoked paprika or paprika
  2. 1/2 tablespoon Cajun seasoning
  3. 2 1/2 teaspoons Italian seasoning
  4. 1 teaspoon onion powder
  5. Dashes of salt and pepper
  6. Dashes of red pepper flakes


For the Cheater’s Remoulade Sauce

  1. A great Remoulade style recipe when you’re in a pinch for time and ingredients.
  2. 1/3 cup Thousand Island dressing
  3. 1/4 cup mayonnaise
  4. 2 tablespoons Dijon mustard
  5. 1 1/2 tablespoon relish
  6. 2 teaspoons chili powder


Prepare the blackening seasoning in a bowl. Next, season the grouper filets with olive oil and blackening seasoning. Grill the fillets over medium high heat. I use a grilling basket or grilling tray. Grill fish 4-5 minutes on each side or until opaque and flakes easily with a fork. While the filets are cooking you can combine the Remoulade ingredients in a bowl. Place grouper on the rolls, top with the sauce and your favorite toppings such as lettuce, sweet onion slices, and tomato slices.

Or, grab some grouper filets, drizzle with lemon or lime juice, sprinkle with a dash of seafood seasoning, and grill until it flakes! – Yes, grilling fish is that simple!


Kent “The Deck Chef” Whitaker is the former winner of the Emeril Live / Food Network barbecue contest. He’s a culinary writer and cookbook author – his newest title is Great American Grilling.

January 2, 2018

Your New Secret Tennessee Whiskey BBQ Sauce

Question; What does Frank Sinatra and grilling have in common? Answer; Jack Daniels! Question number two; What does Jack Daniels and Grilling have in common? Answer; your new secret recipe for barbecue sauce!

You’ve probably seen a couple of restaurant menus and ads featuring items with Jack Daniels as an ingredient to their barbecue sauce. There are Jack Daniel ribs, burgers, chops, drinks and more. Ribs covered in a sauce using the sipping whiskey from Tennessee seem to be the most common item offered and there’s a good reason why! Ribs covered in Jack Daniels style barbecue sauce are fantastic!

The good news is that the sauce recipe below will work perfectly with your ribs no matter how you prepare them. They can be grilled on your KoKoMo grill, oven cooked, over even over a campfire! The recipe is very basic and can easily be tweaked to fit your taste buds.

The fun fact about Tennessee whiskey is that state law determines what can be called “Tennessee Whiskey.” Legally, whiskey carrying that distinct honor must be made using the Lincoln County process. The process includes slow filtering through vats of charcoal and the use of brand new white ash wood barrels!

Not many distilleries fall into that “legal” definition. Here are the ones that do.

  • Jack Daniel’s, from Lynchburg, TN
  • George Dickel, (spelled Whisky – no “e”) from Tullahoma, TN
  • Benjamin Prichard’s, from Kelso, TN (Grandfather into law – not charcoal filtered)
  • Collier and McKeel from Nashville, TN
  • TennSouth Distillery, from Lynnville, TN
  • Chattanooga Whiskey, from Chattanooga, TN may soon meet the requirements with their new distillery.

Regardless, of the trivia above, this sauce recipe is inspired by the Jack Daniel’s distillery located in Lynchburg Tennessee. It’s easy to make and easy to adjust to your own taste buds. So, start with the recipe below and tweak it to your own liking for your own secret barbecues sauce.

Kent’s Tennessee Brown Sugar Whiskey Barbecue Sauce

  1. 1/2 cup Tennessee Whiskey
  2. 1/3 cup brown sugar
  3. 1 small onion, fine diced
  4. 3 garlic cloves, minced
  5. 2 cups ketchup (catsup if you’re confused)
  6. 1/4 cup apple cider vinegar
  7. 2 tablespoons steak sauce
  8. 1/4 cup Worcestershire sauce
  9. 1 tablespoon liquid smoke
  10. 1/2 tablespoon hot sauce
  11. 1/2 teaspoon pepper
  12. 1/2 teaspoon salt

In a medium saucepan, combine ingredients and simmer for 20 minutes.

If desired you can sauté the onions and garlic in some butter.

Allow to cool slightly and then puree in food processor or blender to your desired consistency, or use as is – your choice. Refrigerate for at least a day in order to allow the flavors to blend.

Oh, and you can substitute a bourbon from Kentucky if you need to.

Kent “The Deck Chef” Whitaker is the former winner of the Emeril Live / Food Network barbecue contest. He’s a culinary writer and cookbook author – his newest title is Great American Grilling. He also writes about College football, the NFL and NASCAR for several media outlets.

December 13, 2017

Hickory Chip Sweet Cola Christmas Grilled Ham

Turkey is the traditional meat for Thanksgiving but ham takes the lead role when it comes to the Christmas holidays! Why not move the preparation of your family’s Christmas ham from the kitchen to your KoKoMo grill? It’s really a simple process your grill becomes an oven – but with added grilled flavor! And, more added can be found by using hickory wood chips soaked in apple juice! And, if that was not enough – toss in a southern favorite – a cola brine for your ham! This recipe uses both and adds some orange marmalade for good measure!

Hams are perfect for using an off-set or indirect grilling method. All that means is that you don’t cook directly over the heat source and your grill lid stays closed as much as possible. Your choice of ham determines your cooking time as well.

Many of the hams purchased during Christmas and Easter tend to be fully cooked/fully cured and all you’re doing is warming them up. Fresh, uncooked hams, require longer cooking times. Determine which ham you have, follow the basic cooking times on the packaging but add additional time for when the grill is opened and closed.

Hickory Chip Sweet Cola Christmas Grilled Ham
You can use this cola brine marinade method for full hams, pork chops, pork steaks, tenderloins and more. You can also try using root beer and other sodas as well.

  • 1 half ham with bone
  • 2-3 (2-liter) bottles of cola (more if needed)
  • 1 can of cola
  • Salt and pepper
  • 2 tablespoons butter
  • 1/2 cup orange marmalade.
  • Your favorite seasoning rub

Score ham in x pattern all over about 1/4-inch deep or you can buy a spiral sliced ham. Place the entire ham in a stock pot and pour the cola onto ham. Add a few dashes of salt and pepper. Then place in fridge overnight or for a few hours. Set up your covered grill for indirect grilling with hickory wood chips. Shoot for about 350 degrees.

Remove the ham from the cola and rub evenly with your favorite seasoning rub. Place the ham on the grates, over a drip pan, and grill covered. You can also place the ham in a foil pan if desired.

Grilling time will vary depending on the weight of the ham, your grill, weather, and more. Use 16 – 18 minutes per pound as a rough guide. Grill until the meat reaches an internal temperature of 140 degrees. During the last 10 minutes of grilling baste the ham with the finishing glaze and continue cooking with the grill cover closed. Let the ham rest, covered in the grill, for a few minutes as the internal temp rises to 145 degrees.

For the Finishing Glaze

  • 1 can Coke-Cola
  • 2 tablespoons butter
  • 1/2 cup orange marmalade.

Heat up a deep sided skillet and carefully add the Coke-Cola and butter. Stir over medium-high heat until Coke-Cola starts to reduce. As the liquid reduces carefully add in the orange marmalade and stir. Remove from heat.

Kent “The Deck Chef” Whitaker is the former winner of the Emeril Live / Food Network barbecue contest. He’s a culinary writer and cookbook author – his newest title is Great American Grilling. He also writes about College football, the NFL, and NASCAR for several media outlets. Look for him online at thedeckchef.com.

November 20, 2017

Thanksgiving Grilled Apricot BBQ Glazed Turkey

You can’t beat the flavor of a juicy turkey at Thanksgiving. Why not add to that flavor, while also adding to your family traditions, by preparing the family bird on your Kokomo Grill. Step away from the oven, and the deep fryer, and fire up the grill! Wait – there are a few things we need to do first to ensure an awesome turkey for Thanksgiving!

Pre Plan: Grilling a turkey requires some pre-planning. You need to buy a turkey, thaw it and brine it. This takes time. According to the Butterball brand online thawing calculator, a five-pound turkey requires a day to that in the fridge. A 10 or 12 pounder takes even longer. Plus, I always brine my turkey prior to grilling and that is an added hour per pound. That’s at least 2-3 days of just letting the turkey sit in the fridge!

Flavor Brine: A brine adds flavor and helps you keep from drying out your bird. A simple brine ratio is 1/2 cup, or 1 cup, of salt for every gallon of water. I would start with the half cup of salt if this is your first brine. Add the seasonings of your choice. Everything from herbs to Cajun seasoning. Soak your turkey in the brine for an hour per pound in a stock pot and in the fridge.

Get the Grill Ready: Set up your grill for offset grilling. Heat on one side – food on the other. You can’t cook directly over the heat source like you would a steak or burger. Pre-heat just like you would an oven to 350 degrees and get your cooking area ready. Essentially, you’re using your covered Kokomo Grill as an oven! I would consider using wood chips in the grill’s wood chip tray as well.

How to Recipe – Temp’s and Times: Here’s the fun part – grilling! Rinse and place the turkey into a large enough foil pan. The neck and giblets should be removed prior to cooking. I sometimes use two pans with large birds. Here’s my recipe for a traditional grilled turkey with an apricot glaze!

  • Coat evenly with cooking oil, olive oil or butter.
  • Season the bird with your favorite seasonings. I stick to salt and pepper with fresh herbs. Yes, go crazy if you want with Italian seasoning, Creole, Cajun and more if desired.
  • The, stuff the cavity with onion and fruit slices such as oranges and apples. Which means – cook the stuffing separately!
  • Cook the bird with the lid closed as much as possible to keep the flavor from the wood chips and heat in! When you do open it, rotate the bird for even cooking.
  • Try and maintain a temperature of around 350° degrees. Remember, every time you open the lid and rotate you should do so as quickly as possible. Cooking time is added on when you open the lid as the heat must build back up.
  • It takes about 2 ½ to 3 hours to grill a 10 to 15-pound turkey. Baste with a mixture of water, melted butter, and lemon juice once or twice if needed.
  • A few minutes before the bird is done – add this apricot glaze! Warm up a jar of apricot preserves in a saucepan and mix with a couple of tablespoons of your favorite barbecue sauce. Brush the coating evenly over the turkey.
  • Cook until you get an internal temp of 165 degrees in the breast area and to 180 degrees in the thigh area. Turn off the grill, cover with foil very lightly as not to mess up the glaze, and allow to rest for 1- to 15 minutes.

That’s really all there is to it! It looks like a bunch of steps but it really all boils down to this; thaw, brine, remove neck and giblets, oil- season and stuff, grill for a couple hours covered, rotate, add the apricot glaze, rest, carve and serve!

Kent “The Deck Chef” Whitaker is the former winner of the Emeril Live / Food Network barbecue contest. He’s a culinary writer and cookbook author – his newest title is Great American Grilling. He also writes about College football, the NFL, and NASCAR for several media outlets. Look for him online at thedeckchef.com.

November 16, 2017

Thanksgiving Grilling Ideas

While the traditional Thanksgiving menu brings nothing but happy memories of the holiday, it is always fun to try something new every year. Bring the party out in the yard this year and enjoy a fulfilling barbecue dinner with your friends and loved ones.

Here are some easy grilled recipes to try this Thanksgiving for added fun:

Cheesy Grilled Spaghetti Sandwich
Combine melted butter and garlic powder in a small bowl. In a bigger bowl, mix pasta and spaghetti sauce, and set aside. Cut a small slice of the crust off from the top and bottom of each hoagie roll then split the rolls. Brush the cut sides of the bread with butter-garlic mixture then line the insides with slices of mozzarella cheese. Top with a generous amount of spaghetti. Close the rolls to form a sandwich. Cook in a pre-heated grill over medium-high heat for 5-6 minutes per side or until bread is lightly browned and cheese has melted completely.

Grilled Brie and Cranberry Mustard Sandwich
To make the cranberry mustard, sauté onion on a large saucepan over medium-high heat for 5 minutes or until tender. Stir in cranberries, cider vinegar, water, sugar, mustard seeds, ground mustard, olive oil, allspice, pepper and salt. Stir until all ingredients are well-combined. Bring to a simmer, cover, reduce heat to low and continue cooking for 10 more minutes. Set aside and allow to cool for a few minutes. When ready, divide brie into 2 pieces sourdough bread then add a dollop of cranberry mustard on each bread. Top with the other bread slice. Brush the outer side of the each sandwich with butter then cook on a pre-heated grill over medium-high heat until lightly browned, about 1 to 2 minutes. 

Grilled Bacon and Sweet Potato Bites
Place potatoes in a medium bowl and drizzle with olive oil. Toss to coat. In a separate bowl, mix together brown sugar, seasoning blend, cinnamon and black pepper. Pour the mixture over bowl of potatoes. Coat potatoes with the mixture. Set aside. Slice each bacon strip in half and wrap each potato with 1/2 slice of bacon. Secure with a toothpick. Roll the bacon into remaining spice mixture. Place bacon-wrapped sweet potatoes on a non-stick grill pan and cook on a pre-heated grill over medium-high heat until potatoes are tender and bacon slices are browned. Sprinkle with sea salt before serving.

Go ahead and prepare to amaze with your grilling prowess!

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