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Grilling Montana / Recipes / Grill & Griddle Recipes / Page 7

Grill & Griddle Recipes

How To Reverse Sear A Steak

The popularity of outdoor cooking on kamado grills like the Big Green Egg or Kamado Joe has people learning how to reverse sear a steak to cook the perfect steak from the comforts of home. Today I will teach you the reverse sear method of cooking steaks. What is the reverse sear ...

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Mexican Stuffed Jalapeño Bacon Taco Boats

These Mexican stuffed jalapeno taco boats are so fun to make I love a good jalapeno. I had been waiting quite a while for Mexican Fiesta Nite on the Carb Nite Diet plan.  These stuffed jalapeño taco boats are something I have been craving for some time. Bacon-wrapped jalapeños are always a ...

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Manicotti Done On the Grill

Mothers Day Manicotti On the Grill

A Great Dinner Choice for Mother's Day Mother’s Day comes once a year, so there is really no excuse for letting it slip by without any fanfare.  For me, Mother’s Day radiates the warmth of the bright spring sunshine, and it smells like the first whiff of fresh flowers from my ...

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Authentic Carne Asada

Carne Asada

There's something amazing about grilled Carne Asada, slices of thinly sliced and marinated beef turn into delicious flavor bombs when grilled and I just can't get enough of it. There's something amazing about grilled Carne Asada, slices of thinly sliced and marinated beef turn into delicious ...

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Easy Turkey Burgers

Turkey Burger ready for the grill

Turkey burgers can be flavorful, moist, and delicious if you know how to make them. When cooked properly turkey patties have a rich, meaty flavor that's different than beef burgers but in a good way. Is a turkey burger healthier than a hamburger?  A 4oz turkey burger has 193 calories ...

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Grilled Cabbage and Bacon

Cooking on the grill brings out flavors and tastes that constantly amaze me. It’s not that I have anything against making dinner on the conventional cook top or even in the oven, but the grill brings a sneak attack of flavor that pots and pans seldom provide. I like to experiment with what the grill does to make food taste better, and how I can use that to my advantage whenever possible. Spices, seasonings, marinades, rubs, and smoke come to mind as way to kick up a flavor profile but sometimes a hot grill and good ingredients prevail as the secret weapon in making a dish extraordinary. Lately, we have been embracing a lower-carb menu and I was thinking of a way to present a bratwurst which would make me forget all about the bun. I thought a play on cole slaw, a warm cole slaw of sorts, would be a fun change of pace and could just fill the bill. My thought was to wilt the cabbage on the grill and then give it a dunk in blue cheese dressing just before service for a warm, grilled cole slaw effect. What I ended up making was entirely different. I took a head of cabbage and cut it in half and then down to quartered wedges. The wedges had a thick, fibrous stalk in the middle which I removed and discarded. I wrapped the wedges in raw bacon and began to engineer a vessel out of foil to cook the cabbage. I figured a couple of sheets of foil would be a little more sturdy and act as a good heat shield so I laid two identical pieces down on the work surface. I placed the wedges in the center of foil like a couple of cub scouts sitting in a canoe. Basically, I fashioned around the cabbage a boat with a sturdy bottom, thick walls, and an open top. I figured that the three walls of foil around the bacon would help it cook and the sunroof on top would let in flavor while letting out steam. The cabbage canoe went on the raised grill grate over direct heat at about 350F and roasted for a good 45 minutes. As anticipated, the bacon roasted around the cabbage wedge, imposing its smoky, salty flavor on the otherwise listless cabbage. A combination of flavorful bacon juices and grill magic transformed the cabbage into a sweet, robust salad of enhanced flavors. When I cut into the wedge, the cabbage was easy to cut thru without being a wet, puddled mess. The inner cabbage was browned, almost caramelized. Its nutty sweetness locked horns with the salty, crisp bacon. The combination of the two different flavors is nothing short of grill magic. Tough to explain, but easy to enjoy. As a side dish, Bacon Wrapped Cabbage Wedges don’t get much easier to make. What started out as accompaniment to a main dish, these bacon wrapped cabbage wedges ended up stealing the spotlight. The wedges got gobbled up so fast they did not even last long enough to become cole slaw. They were so good, I don’t really remember what else was on the menu.

I didn't wake up this morning craving grilled cabbage and bacon.  The trend in cooking lately has been using all of the ingredients you have on hand. One can argue that bacon and cabbage are both quite versatile ingredients and can be incorporated into many dishes. But the simplicity of ...

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Making Stuffed Cheeseburgers and Curly Hot Dogs With Items You Already Have in Your Kitchen

Stuffed burgers can be a really fun and yummy alternative to regular cheeseburgers, but with a pleasant surprise inside! I pondered purchasing a fancy burger making machine to stuff burgers, but could not think of how else I could possibly use it and really did not have the extra storage space. After a few attempts at trial and error, this is the technique that I came up with using little more than a ramekin.

Read the full story by Paul Sidoriak on MakeItMontana! http://www.makeitmissoula.com/2012/07/grilling-recipe-cheese-stuffed-burgers-curly-hot-dogs/ Stuffed burgers can be a really fun and yummy alternative to regular cheeseburgers, but with a pleasant surprise inside!  I pondered purchasing ...

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Paul Sidoriak is a grillmaster who loves everything about outdoor cooking, grilling, and barbecue.

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