1. Smoked Dill Pickle Devilled Eggs
It just wouldn’t be a retro BBQ party without a plate of beautifully decorated devilled eggs on the picnic table! We’ve modernized this timeless classic by turning up the flavour dial with the addition of tangy dill pickles! Smoking the eggs before filling provides a light smokiness that is simply irresistible.
Prep Time: 15 minutes | Grill Time: 45 minutes | Total Time: 1 hour | Makes 12 devilled eggs
- 6 eggs, hard boiled and cooled
- 2 tsp your favourite BBQ rub
- 3 tbsp mayonnaise
- 1 tbsp yellow mustard
- 1 pickle, finely minced
- 1 tbsp fresh dill (or ½ tbsp dried dill weed)
- 1 tsp pickle juice
- Set up charcoal grill for smoking over indirect heat. You want to be hovering around the 175 degree F mark. We love using a light fruit wood for smoking eggs, like apple or peach chunks. Allow the grill to preheat while you prepare the eggs.
- Cut eggs length wise in half. Carefully remove the yolk, and place in a bowl. Using a fork, finely mash the yolks. Add the remaining ingredients and mix to combine. Refrigerate until needed.
- Place each egg white half into the grill, over indirect heat. Close the lid, and allow to smoke for about 45 minutes for nice golden colour and lightly smokey flavour. Allow to cool completely.
- Once cooled, spoon a small amount of the filling into each egg white half. Garnish with more dill, sliced pickle and a little sprinkle of BBQ rub.
2. Grilled Mini Salisbury Steak Skewers
If you grew up eating those classic Salisbury steak TV dinners (and if you’re like us, went right for the dessert first!), then you’ll love our super simple and easy BBQ version of everyone’s favourite childhood meal. Served simply with creamy mashed potatoes, gravy, peas and corn, this retro meal is sure to bring back all those warm, fuzzy comforting vibes.
Prep Time: 15 minutes | Grill Time: 4-6 minutes | Total Time: 19-21 minutes | Makes 8 mini skewers
- 450 g lean ground beef
- 1 cup quick oats
- ½ cup milk
- 2 tbsp ketchup
- 2 tsp Worcestershire sauce
- 1 tsp onion powder
- Black pepper to taste
- Combine the milk, oats, ketchup, Worcestershire, onion powder and pepper, and allow to sit for 10 minutes.
- Add the beef.
- With a light hand, mix to combine.
- Form into 8 equal mini oblong shapes.
- Carefully insert a thick wooden skewer into each.
- Grill over direct heat for approximately 4-6 minutes per side.
3. Grilled Orange Sidecar Jello Salad
It just wouldn’t be a meal without a good ol’ jello mold! We all know and love them, but our modern version features the sweet smokiness of the juice squeezed from a grilled orange! Wow your family this summer with this show-stopping favourite that looks absolutely spectacular on a vintage glass cake stand!
Prep Time: 1 hour (and overnight chilling) | Cook Time: 4-5 minutes | Total Time: 25 hours, 5 minutes | Makes one jello mold
- 2 cups water
- 3 oz. box orange flavoured gelatin
- 1 cup whipped topping
- The juice of half a grilled orange
- Heat one cup water on the stove until boiling. Stir in gelatine until dissolved. Add second cup of water and grilled orange juice, and allow to cool in the refrigerator completely (about an hour).
- Using a whisk, whisk in whipped topping.
- Pour into lightly oiled jello mold, and refrigerate until set (we like to chill overnight to make sure it’s set!)
- To unmold, run the outside of the mold under warm water, and it’ll slide right out!