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Grilling Tips

Candy Corn Stuffed Pork Chopschops



Candy Corn Stuffed Pork Chops Recipe? Yeah, we stuffed pork chops with candy corn before grilling them. It was a crisp, Fall day and we had a solid docket of recipes to film. Nine hours later we did three different stuffed pork chop recipes, two rib recipes, a pork shoulder and a spiral sliced and stuffed pork loin (done three different ways). The candy corn chop was the best thing I tasted that day. Maybe it was because I wasn’t expecting this to be anything other than a gimmick, but I’m saying right now, it isn’t. It wasn’t a gimmick. It was fantastic. 

Candy corn and pork chops? I know it sounds nuts, but sweet pork is a thing. Think about it. We glaze pork with sweet barbecue sauce and sweet rubs all the time. Making sweet pork is nothing new. We just took it to another level by stuffing it with one of those often sneered at candies normally associated with Halloween and the Fall. 

This is not the first time we’ve delved into two inch thick pork chops or stuffed pork chops OR stuffed two inch thick pork chops cooked in the fall in my backyard. This is the first time I stuffed pork chops with candy. It won’t be the last time. Also, if you are looking for more of a summer recipe for pork chops with fresh watermelon or mango salsa on top, we can help there. 


Candy Corn Stuffed Pork Chops Ingredients:

  • 3 bone in pork chops, 2 inches thick
  • 8-12 ounces of candy corn, divided
  • Your favorite sweet BBQ rub
  • Salt, optional
  • 6 ounces caramel, optional

How to prepare stuffed chops

Begin with a long skinny knife and insert in the side of the pork chop all the way to the bone in the middle and create a pouch for the candy corn by working the knife back and forth

Once the pouch is created in all three chops, stuff them with the candy corn. The chocolate ones work too as do the little candy pumpkins. As you can see below, I wasn’t to sure about this one:


Next up, season with the BBQ rub and salt. If the BBQ rub has a lot of salt in it, the extra salt may not be needed:

Now prepare the grill for indirect or two zone grilling.


What is Indirect Grilling?

That means hot coals on one side  of the grill and nothing on the other. Or burners hot on one side of the grill and off on the other side. Put the meat on the side of the grill with no heat and put smoke wood on the coals or hot burners and BOOM, a standard grill is now a smoker. 

How to grill stuffed pork chops

I’m not using a standard grill. I’m using a Hasty Bake which gives me the opportunity to raise and lower my coal bed. In particular, I’m using one of these, the Legacy 131. So I dropped the coal bed down about 2/3 of the way to lock my temp in around 275F. I take my seasoned and stuffed chops and put them on the side with no direct heat and some pear wood on the Rockwood charcoal to provide the smoke:

Here’s a shot from above showing the grill set up and coal placement in relation to the chops:


Smoke the chops until they reach 135F at which point they are ready to sear and take them up the final 10F to 145F. We recommend a remote probe thermometer to make sure you nail these rather than guessing.

***Pro Tip ~ When taking the temperature, make sure the top of the thermometer isn’t in the pouch of candy corn. Make sure it’s in the middle of the meat. In this case, we have essentially two pork chops with some candy corn in between. So just poke the probe in about half an inch from the top. 

These chops are ready for the sear. 


Being a Hasty-Bake I can raise and lower the coal bed so I cranked the bed to right below the grill grates and slapped the stuffed pork chops down over that wicked hot Rockwood charcoal:

The candy corn is melting inside:


Once there is char all the way around the chop, including the edges, just don’t let the candy melt and leak out any more, we can pull these from the grill:

What temp do you have to cook pork to?

Some of you are worried about me saying that pork only needs to be cooked to 145F. That’s because the USDA has determined that medium rare is all we need to cook pork to. A little pink is OK for pork which means it is juicier than you might remember. 

After a five minute rest, slice the candy corn stuffed pork chops:


Candy eyes go a long way here:

Also, this is how I eat the excess candy corn, but don’t recommend this at home. First I stab the candy corn:


Then I eat the candy corn (again, DO NOT TRY THIS AT HOME!):

Candy Corn Stuffed Pork Chops Run Down

The pork was sweet and savory and salty with a lovely hint of smoke that really combined together so well. If you really want to kick up the sweet factor, drizzle some caramel over the top. I highly recommend giving these a try. Also, if I were to do this again, I would stand the chops up so the slit for the pouch would be along the top and not allow the melted candy corn to leak out. We didn’t drizzle any caramel over these but we did on the caramel apple stuffed pork chops we also did when we cooked these. Here’s a pic of that:


If you have any questions or comments, feel free to leave them below or send me an email.

Also, you can follow us on our GrillinFools Facebook page, Instagram, and YouTube feeds

Also, I am not paid to create recipes for Hasty Bake Grills or Rockwood Charcoal. These are just products I use all the time because of the high quality and both are made in the USA, the latter is made in my home state of Missouri. 



Candy Corn Stuffed Pork Chops Recipe

Two inch thick, bone in pork chops, stuffed with candy corn then reverse seared to sugary pork perfection or Candy Corn Stuffed Pork Chops

Course Entree
Cuisine American Fare, BBQ, Grilling
Keyword Candy Corn, Charcoal, Chops, Halloween, Hasty-Bake, Pork, Pork Chops, reverse seared, Smoke Wood

Prep Time 10 minutes
Cook Time 2 hours

Servings 6 people

Author Scott Thomas


  • 3 bone In pork chops 2 inches thick, each
  • 8-12 ounces candy corn divided
  • your favorite BBQ rub
  • salt to taste optional
  • 6 ounces caramel optional


  • With a long skinny knife, create a pouch on the side of the chop by inserting the knife into the bone and sliding the knife back and forth
  • Fill each pouch with candy corn (or candy pumpkins)
  • Season all sides of the chops with BBQ rub and salt if desired
  • Prepare the grill for two zone or indirect grilling with coals on one side and nothing on the other, target temp inside the grill is 275F (+/- 25F)
  • Place the chops on the side with no heat and drop a chunk of smoke wood on the coals
  • Close the lid and smoke until the candy corn stuffed pork chops reach 135F
  • You may need to add more candy corn because it might melt and leak out the crevice in the side
  • Crank up the heat to above 500F at the grill grate
  • Sear the chops all the way around to get some char and raise the temp above 145F
  • Remove from the heat and allow to rest for 5 minutes and serve
  • Drizzle caramel over the top if you wish for more sweetness


Here are more pics of my Candy Corn Stuffed Pork Chops:

Candy Corn Stuffed Pork Chops

Candy Corn Stuffed Pork Chops

Candy Corn Stuffed Pork Chops


Candy Corn Stuffed Pork Chops

Candy Corn Stuffed Pork Chops

Candy Corn Stuffed Pork Chops


The post Candy Corn Stuffed Pork Chopschops first appeared on GrillinFools.

Author information

Scott Thomas

Scott Thomas

Scott Thomas, the Original Grillin’ Fool, was sent off to college with a suitcase and a grill where he overcooked, undercooked and burned every piece of meat he could find. After thousands of failures, and quite a few successes, nearly two decades later he started a website to show step by step, picture by picture, foolproof instructions on how to make great things out of doors so that others don’t have to repeat the mistakes he’s made on the grill.

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By: Scott Thomas
Title: Candy Corn Stuffed Pork Chopschops
Sourced From:
Published Date: 11/03/22

Frequently Asked Questions

How long can my charcoal grill be left on?

For a long time, your charcoal grill can be left on to cook an item. However, be careful about leaving your grill unattended because it may get too hot.

The best time to take your grill off is after 30 minutes. After 30 minutes, the coals should have cooled enough to prevent flare-ups.

One hour is the best time to turn your charcoal grill on. The majority of the charcoal will be consumed by the food.

The worst time for charcoal to be removed is after three hours. The majority of your coals will turn black at this point and be rendered useless. Charcoal won't be able to generate much heat.


How to Start an Electric Grill

A reliable supplier must be able to sell quality equipment at an affordable price in order to set up an electric grill. The first step in buying an electric grill is to choose what type you want. The next step is to decide what type of grill you want. You should also consider whether to choose from charcoal or propane grills.

How do you clean a charcoal charcoal grill?

Remove any food residue and clean the grill thoroughly with water. Always heat your grill to at least halfway before using it. Grease that has built up can be removed with a spatula. You can wipe the grates clean with a damp cloth.

You can also scrub grates with a piece of wire mesh if you don’t have a grillbrush. After cleaning the grate, be sure to rinse it.


How to keep a charcoal grill hot?

To keep a charcoal grill hot, fill the bottom half of the grill with coals and place the lid on top. This method is great for grilling steaks or chicken breasts as well as burgers, fish fillets and vegetables.

You should put these items directly over the coals if you want to grill more oversized items like whole chickens, pork shoulders, ribs, brisket, etc. For smaller items like salmon, shrimp, scallops, or other delicate foods you can use foil to cover them.

It is important that you don't leave the charcoal grill's lid open for too long. You can cause your food to be unevenly cooked if you leave the lid too open.


  • Flip the steak over at about 60% of the cooking time. (
  • That's why America's Original Butcher can give a 100% satisfaction guarantee, and the grocery store can't. (

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How To

Grilled chicken tips

Grill the breasts of chicken whole or in strips. The longer it takes for the breast to cook, the more dense it is.

You can avoid scorching the outside of the chicken by using a barbecue mitt to hold it while you flip it.

To ensure tender, juicy chicken, remove the skin before grilling.

Grill chicken on both sides. After oiling, season the chicken with salt, pepper, and black pepper.


Cover the grill with the chicken. Turn the chicken once or twice in the first 15 minutes.

After 15 minutes, check your chicken. If the chicken looks well done, you can continue to grill it. Otherwise, you can transfer it to indirect heat.

Turn the chicken once every 10 minutes. Continue grilling until juices run clear. When the thickest part on the thigh is pierced, use a knife to remove it.

Place the chicken on a platter.


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Grilling Tips

Master The Art Of Outdoor Grilling: The Ultimate Guide To Best Grilling Methods"



Ah, the great outdoors! There's nothing quite like the freedom of firing up your grill and cooking up a delicious meal for family and friends in the open air. But mastering the art of outdoor grilling takes time, practice, and a bit of know-how. That's where this ultimate guide to best grilling methods comes in – with our help, you'll be well on your way to becoming a true grill master.

This guide covers everything from choosing the right grill for your needs, essential grilling tools and accessories, to expert techniques and tips that will elevate your cookouts to new heights. 

We'll also dive into how to properly grill different types of food – ensuring you achieve mouthwatering results every time. And let's not forget about maintaining and cleaning your grill; after all, taking care of your equipment is key to enjoying those cherished moments of culinary freedom. So grab your tongs and fire up that barbecue – it's time to make some unforgettable memories one perfectly grilled bite at a time!

Choosing the Right Grill

So, you're ready to up your grilling game, huh? First, let's find the perfect grill for you and your backyard shindigs. When it comes to grill materials, you'll want something that can withstand high heat and is easy to maintain. Stainless steel is an excellent choice as it's durable, rust-resistant, and retains heat well. Cast iron is another solid option with superior heat retention and even cooking surface; however, it requires a bit more care to avoid rusting. 

As for fuel options, consider whether you'd prefer gas (propane or natural gas), charcoal, electric, or even wood-fired grills. Each has its pros and cons: gas grills offer quick heating and precise temperature control; charcoal grills provide that classic smoky flavor but take longer to heat up; electric grills are convenient but lack the authentic grilled taste; and wood-fired grills give food a unique smoky flavor but require more skill to manage.

Now that you've got your ideal grill in mind, there are a few other factors to consider before diving into the world of outdoor cooking mastery. Size matters – think about how much space you have available in your outdoor area as well as how many people you typically cook for when choosing a grill size. Portability may also be important if you plan on taking your culinary talents on the road for camping trips or tailgating parties. 


Finally, don't forget about safety features like sturdy legs or wheels for stability and easy movement around your outdoor space. With these considerations in mind, you'll be well on your way to finding the perfect grill for all of those delicious backyard feasts! Next up: essential grilling tools and accessories that will make conquering the art of outdoor cooking a breeze.

Essential Grilling Tools and Accessories

You'll need the right tools and accessories to achieve BBQ perfection, and with 75% of US adults owning a grill or smoker, it's clear that many people are passionate about this cooking method. Grill safety is paramount, so invest in high-quality tools that will make your grilling experience more enjoyable and keep you safe. 

A good pair of heat-resistant gloves will protect your hands from burns, while tongs and spatulas designed specifically for grilling will give you better control over your food. Additionally, consider purchasing a grill brush to keep your cooking surface clean and free of burnt-on debris and a meat thermometer to ensure your dishes are cooked to proper temperatures.

Tool storage is essential for keeping everything organized and within reach while you're working the grill. Opt for a magnetic tool holder or set up hooks on the side of your grill for easy access to all your utensils. And don't forget about other helpful accessories like skewers, basting brushes, and even specialty cookware such as grilling baskets or pizza stones – these additions can help elevate your outdoor cooking game to new heights! 

With all of these essential tools at hand, you'll be well-equipped to create memorable meals under an open sky that symbolizes the freedom we all crave. Now let's move on to explore some expert grilling techniques and tips that will boost your confidence by mastering the art of outdoor barbecuing!

Grilling Techniques and Tips

Ready to elevate your grilling game? Let's dive into essential techniques and tips like mastering direct and indirect heat, achieving proper cooking temperatures, and the importance of resting meat after cooking. With a little practice and attention to detail, you'll be serving up perfectly grilled dishes in no time!

Direct and Indirect Heat

Understanding the difference between direct and indirect heat is crucial in achieving that perfect sear on your steaks or slow-cooking those fall-off-the-bone ribs. Heat control and mastery of various searing techniques will give you more freedom in your grilling adventures and elevate your outdoor cooking skills to new heights. 


Direct heat refers to placing food items directly above the heat source, which works best for thin cuts of meat, fish, and vegetables that cook quickly. Indirect heat involves placing food away from the primary heat source, allowing it to cook slowly through convection; this method is ideal for larger cuts of meat or whole chickens that require longer cooking times.

Remember to preheat your grill so it's hot enough for a proper sear when using direct heat. If you're working with charcoal, create zones by spreading coals evenly across half of the grill while leaving the other half empty. This setup allows you to move food between high-heat searing and lower-heat cooking as needed. For gas grills, adjust burner settings accordingly: one side on high for direct heat and the other on low for indirect cooking. 

By mastering these two heating methods, you'll have endless possibilities–whether perfectly grilled burgers at a backyard barbecue or tender smoked brisket during an impromptu camping trip. Now that you've got a handle on direct and indirect heating methods let's delve into proper cooking temperatures to ensure every meal is cooked to perfection!

Proper Cooking Temperatures

Knowing the right cooking temperatures is key to ensuring your grilled dishes are delicious and safe to eat. Temperature safety is crucial when grilling, as undercooked food can lead to foodborne illnesses, while overcooked items lose their flavor and juiciness. To master the art of outdoor grilling, it's essential to familiarize yourself with the proper cooking temperatures for different types of meat and vegetables. Thermometer usage is a must-have skill; investing in a high-quality instant-read thermometer will help you accurately gauge the internal temperature of your food and ensure that it's cooked to perfection.

When grilling meats like poultry or pork, keep in mind that they should reach an internal temperature of at least 165°F (74°C) and 145°F (63°C), respectively. For beef, lamb, or veal steaks and roasts, aim for a minimum internal temperature between 145°F (63°C) for medium-rare and 160°F (71°C) for medium. Fish should be cooked until it reaches an internal temperature of at least 145°F (63°C). 

Vegetables have more flexibility when it comes to grilling temperatures; however, cooking them over medium heat ensures even cooking without burning them. Once you've mastered these proper cooking techniques based on accurate thermometer readings, you'll be well on your way toward achieving ultimate freedom in creating mouth-watering dishes from your grill. 

The final touch before enjoying these culinary delights involves allowing the meat some time to rest after removing it from the heat source – which we'll explore further in our next section about ‘resting meat after cooking'.

national bbq and grilling association

Resting Meat After Cooking

Now that you've mastered the art of maintaining proper cooking temperatures, it's time to discuss an often-overlooked aspect of grilling: resting your meat after cooking. This crucial step allows for a juicier, tastier final product and ensures all those hours spent perfecting your grill game won't go to waste. So, let your inner grill master take control and learn how to give your perfectly cooked meat the rest it deserves.


Resting meat means allowing it to sit undisturbed for a period of time after removing it from the heat source. During this time, carryover cooking occurs as residual heat continues to cook the meat slightly while also redistributing juices within the cut. Meat tenting is another essential aspect during this process; loosely covering your resting meat with aluminum foil creates a “tent” that helps retain warmth without causing condensation or steaming. Here are five key points to keep in mind when resting your grilled meats:

  • Rest smaller cuts like steaks and chops for about 5-10 minutes.
  • Larger roasts may require a 20-30 minute rest.
  • Keep track of internal temperature during resting; expect an increase of 5°F due to carryover cooking.
  • Avoid tightly wrapping or sealing the foil around the meat when tenting.
  • Use a cutting board with grooves or wells to catch any escaping juices.

By paying attention to these details, you'll be well on your way toward achieving juicy, tender results every time you fire up the grill. Now that we've covered proper resting techniques get ready to explore grilling different types of food and truly become an outdoor grilling expert with our ultimate guide!

Grilling Different Types of Food

Ready to impress your friends and family with mouth-watering grilled dishes? This section will help you perfect the techniques for grilling various types of food. Smoke infusion and marinade mastery are essential skills that can elevate your outdoor cooking game. For instance, when grilling meat, use wood chips or chunks to infuse a smoky flavor into your dish. Soak them in water for at least 30 minutes before adding them to the grill so they burn slower and provide more consistent smoke. Marinades not only enhance the taste but also tenderize tougher cuts of meat. Experiment with different combinations of ingredients like herbs, spices, oils, and acids like vinegar or citrus juice to create a flavorful concoction that'll have everyone begging for seconds.

rocklands bbq and grilling company

Grilling vegetables is another way to expand your culinary repertoire and cater to diverse dietary preferences among your guests. Choose veggies that can withstand high heat, like bell peppers, zucchini, eggplant, asparagus, and corn on the cob. To prevent sticking, lightly coat them with oil before placing them on the grill grate or in a grill basket for easier flipping. 

Seafood lovers will appreciate perfectly cooked fish fillets or whole fish prepared over an open flame. Opt for firm-fleshed varieties such as salmon, tuna, snapper, or grouper, which hold up well during grilling without falling apart easily. Always preheat your grill properly depending on the type of food being cooked – high heat for searing steaks and lower temperatures for delicate items like fish or vegetables – ensuring fantastic results every time! 

Now that you're armed with these skillful techniques, it's time we discuss how maintaining and cleaning your grill contributes significantly to consistently great-tasting meals outdoors.

Maintaining and Cleaning Your Grill

Proper maintenance and cleaning of your grill are essential for consistently delivering delicious meals al fresco. Not only does it ensure optimal performance, but it also promotes grill safety and prolongs the life of your equipment. To keep your grill in tip-top shape, follow these three crucial steps:

  1. Regularly inspect for wear and tear: Check hoses, burners, and connections for any signs of damage or corrosion to prevent gas leaks or uneven heat distribution.
  2. Grease management: Clean out grease trays and drip pans after each grilling session to avoid flare-ups and reduce the risk of fires caused by accumulated grease.
  3. Deep clean at least once a season: Take apart the main components (grates, burners, etc.) and thoroughly scrub them with a grill brush or soapy water to remove built-up food debris and grease.

By staying on top of maintenance tasks like these, you'll enjoy an increased sense of freedom, knowing that your grill is ready for action whenever you are and enhancing its overall safety. Grill safety should never be taken lightly; keeping everything clean can help prevent accidents like burns from flare-ups or even potential fire hazards caused by neglected buildup. So go ahead—fire up that well-maintained barbecue with confidence! 

With a clean, safe grill at your disposal, you're free to explore new recipes, entertain friends under the stars, or enjoy some much-needed relaxation as you savor perfectly grilled dishes in the great outdoors.

Frequently Asked Questions

What are the health benefits and risks associated with outdoor grilling?

Imagine the sizzle and aroma of a perfectly grilled steak, transporting you to a relaxing summer evening with friends and family. Grilling benefits go beyond just creating mouthwatering flavors; it can also contribute to a healthier lifestyle. By opting for outdoor grilling, you're not only enjoying the freedom of cooking in the open air but also reducing your calorie intake as excess fat drips off during the process. 


Grilling retains more nutrients in fruits and vegetables than boiling or frying. However, it's essential to be mindful of potential risks associated with grilling, such as consuming charred meats that may contain cancer-causing substances like heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs). 

To strike the perfect balance between taste and health, practice risk reduction techniques like marinating your meat or using indirect heat while grilling. This way, you'll relish every delicious bite without compromising your well-being!

top 10 things to grill

How can I ensure food safety when grilling outdoors, especially during warmer months?

To ensure food safety while grilling outdoors, especially during warmer months, it's crucial to practice good grilling hygiene and cross-contamination prevention. Start by washing your hands thoroughly before handling any food and keeping a clean workspace for your grilling tools. Use separate cutting boards and utensils for raw meats and other foods to prevent cross-contamination. Always marinate in the refrigerator rather than on the counter, and never reuse marinade that has been in contact with raw meat without boiling it first. 

Keep perishable foods chilled until you're ready to cook them, and invest in an instant-read thermometer to check the internal temperatures of grilled items, ensuring they're cooked safely. Finally, promptly refrigerate leftovers within two hours of cooking (or one hour if temperatures are above 90°F) to minimize bacterial growth. By being mindful of these practices, you'll enjoy delicious grilled meals and protect yourself and your loved ones from potential foodborne illnesses while embracing the freedom of outdoor cooking experiences.

Are there any eco-friendly grilling options or practices that can help reduce my environmental impact?

Embrace eco-friendly grilling options and practices that help you create delicious meals and reduce your environmental impact. Opt for eco-friendly fuels such as natural lump charcoal or sustainably sourced wood pellets, which offer a cleaner burn with less harmful emissions compared to traditional briquettes or lighter fluids. Invest in sustainable accessories like reusable grill mats, stainless steel skewers, and non-toxic cleaners to minimize waste and promote longevity. 

By making these conscious choices, you're mastering the art of outdoor grilling and preserving our planet's resources and contributing to a greener future while enjoying the freedom of cooking outdoors.

When grilling outdoors, how can I accommodate dietary restrictions and preferences, such as vegetarian or vegan diets?

Fear not, oh grill master extraordinaire! Your culinary prowess knows no bounds as you effortlessly accommodate the diverse dietary needs of your loyal subjects. Grilling alternatives for vegetarians and vegans are aplenty, and with a little creativity, your Vegan BBQ will be the stuff of legends. The options are endless, from meatless burgers to savory grilled veggies and fruit kebabs. 

Guests will practically beg for seconds when they taste your expertly marinated tofu steaks or drool-worthy portobello mushroom caps. Don't forget to offer dairy-free cheeses and condiments to round out that perfect vegan burger experience! So go forth, fire up that grill with confidence, and ignite a sense of freedom in your guests as their taste buds dance with delight at your all-inclusive outdoor feast.


How can I add unique flavors to my grilled dishes using marinades, rubs, and other seasoning techniques?

Elevate your grilling techniques by exploring a world of flavors through the use of marinades, rubs, and seasonings. Start by selecting the perfect wood for your dish—fruitwoods like apple or cherry impart a sweet, mild smokiness, while woods like hickory or mesquite provide bold, robust flavors. To create mouthwatering marinades with depth and complexity, combine fresh herbs, spices, and acidic elements such as citrus juices or vinegars. This not only enhances the taste but also tenderizes proteins. Experiment with dry rubs made from various spice blends to give your meat or vegetables a flavorful crust that seals in moisture during grilling. And don't forget about finishing touches like flavored butters or chimichurri sauce to add brightness and an extra layer of flavor to your perfectly grilled masterpiece. With these tips in mind, you'll be well on your way to crafting uniquely delicious dishes that cater to your desire for culinary freedom and adventure.

difference between bbq and grilling


You've now unlocked the secrets of grilling mastery, and nothing can stand between you and the title of “Grill Guru.” Armed with your trusty grill, essential tools, unbeatable techniques, and expertise in various food types, you'll leave guests speechless as they devour your culinary masterpieces.

So go forth and conquer the fiery kingdom of outdoor cooking! With this ultimate guide ingrained in your BBQ brain, there's no doubt that you'll be crowned king or queen of the sizzling realm.

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Grilling Tips

Grill the Best Shrimp: Here’s What You Need to Know



This morning, I got reeled in by a sensational-sounding headline in my newsfeed: “DON’T Throw Another Shrimp on the Barbie!” Of course, I had to click on it.

In an interview with Daily Mail, Michelin-starred London chef Rohit Ghai put a red “X” on 10 grill-worthy foods, including shrimp.

Shrimp, of course, is one of the world’s favorite shellfish, grilled in myriad ways from Minneapolis to Melbourne and all places in-between. (Americans consume more shrimp per person per year than salmon, cod, or tilapia combined.) Its sweetness and sponge-like ability to absorb the flavors of rubs and marinades make this crescent-shaped crustacean a natural for live-fire cooking. It cooks quickly and evenly, and even signals when it’s done by turning pinkish-white and opaque.

Though we strenuously disagree with Chef Ghai’s no-exceptions conclusion that shrimp should never be grilled, we concede one point: Shrimp, because they’re comparatively small and lean when measured against other grillable proteins, have a tendency to dry out. And quickly, too. There are several ways to prevent that, and to retain the sweet, briny succulence and appealing “poppy” texture of shrimp. Ultimately, our advice is DO throw another shrimp on the barbie!


Here are our best tips for grilling extraordinary shrimp:

*Buy the best shrimp you can afford. Fresh (unfrozen) shrimp is available to only a small percentage of Americans. But fortunately, shrimp freezes well and maintains its texture and flavor.

*Names like “extra colossal,” “jumbo,” “large,” “medium,” or “small” are subjective and may change from store to store. Buy shrimp by the per pound count, not the size—the smaller the number, the bigger the shrimp. For example, U-10s—meaning there are about 10 per pound—are dramatically larger than U-36/40 shrimp. (Be sure to ask if the count is head-on or head-off.) When it comes to grilling, in our book, bigger is better.

*Dry-brining seems to improve all shrimp. Simply toss the shrimp (thawed, if previously frozen) with about 1 1/2 teaspoons of coarse salt and 1/4 teaspoon of baking soda. Fifteen minutes will do it.


*Add fat to the shrimp before grilling, introducing bacon or bacon fat, olive oil, coconut milk, butter, etc., to the preparation.

*Employ your favorite marinade before grilling, but limit the shrimp’s exposure to 15 or 20 minutes. Shrimp is a delicate protein, and can be “cooked” by acids like lemon or lime juice.

*Grill shrimp for 2 to 3 minutes per side, depending on the size of the shrimp. A “C’ shape, along with white and opaque flesh, is good. A tight “O” shape means the shrimp is overcooked.

*If you’ve bought shrimp in the shell, make an incision through the shell and remove the dark alimentary canal with the tine of a fork. Reform the shell and grill. (The shell will protect the meat and retain juices.)


*As they grill, spray the shrimp with a mixture of white wine and olive oil.

Below are some of our favorite grilled shrimp recipes:

Recipes for Grilled Shrimp

Smoked Shrimp Cocktail with Chipotle Orange Sauce


Get The Recipe »

Grilled Shrimp with Deconstructed Pesto After-Marinade

Grilled Shrimp with Deconstructed Pesto After-Marinade

Get The Recipe »


Sugar Cane Shrimp with Spiced Rum Glaze

Sugar Cane Shrimp With Spiced Rum Glaze

Get The Recipe »

Shrimp and Pineapple Salad with Vietnamese Flavors


Get The Recipe »

Greek Grilled Shrimp

Greek Grilled Shrimp

Get The Recipe »


Smoked Shrimp and Corn Chowder

Smoked Shrimp and Corn Chowder

Get The Recipe »

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The post Grill the Best Shrimp: Here’s What You Need to Know appeared first on

By: Daniel Hale
Title: Grill the Best Shrimp: Here’s What You Need to Know
Sourced From:
Published Date: 08/15/22


Frequently Asked Questions

How to Start a Propane or Gas Grill?

Propane gas barbecues are the easiest type of grill to use. You just need to fill your propane tank, set the grill on high, and then wait for your food. Propane is safe and easy to use.

Propane tanks can also be purchased at Home Depot or Lowes. They usually come in sizes ranging from 20 gallons up to 60 gallons.

How to Keep a Charcoal Grill On Fire?

To keep a charcoal grill hot, fill the bottom half of the grill with coals and place the lid on top. This method works well for grilling steaks, chicken breasts, burgers, fish fillets, vegetables, etc.

These items should be placed directly over the fire if you plan to grill larger items, such as whole chickens, whole chickens and pork shoulders, ribs, brisket or brisket. Foil can be used to protect small items, such as scallops, salmon and shrimp.

Remember to close the lid when cooking on a charcoal barbecue. If you leave the lid off for too long, the temperature will drop and your food will be cooked unevenly.


How to Light and Set up a Charcoal Grill

Charcoal grills can be either electric or charcoal. While they're easier to use than charcoal barbecues, electric grills don't produce the same heat. Electric grills are also less expensive than charcoal grills.

First, place charcoal on the bottom of the grill to ignite a charcoal barbecue. Then add wood chips or chunks to the firebox. To distribute the coals evenly over the grill's surface, heat them up with tongs. Once the coals have started to burn, take off the lid and wait for them all to go out.

What is the difference between a grill and a smoker?

Grills are open-flame cooking devices that use open flames to heat food. A smoker is a device that cooks food using smoke.

Grills are often used for grilling meat, vegetables, fish, seafood, poultry, and breads. Smokers are typically used to smoke meats.


There are many kinds of grills. Some are better suited for certain types of foods than others. A pellet grill is suitable for large cuts of beef, while a kettle barbecue is more suitable to grill steaks and breasts.


  • According to the National Fire Protection Association, between 2011 and 2016, US fire departments responded to an average of 9,600 home fires started by yearly grills. (
  • You do this with charcoal, though, by distributing at least 75 percent of the coals to one side, creating two different temperature zones. (

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How To

How to make a perfectly cooked steak

A perfect steak is one that has been marinated and grilled then served immediately. Here's how to extract the maximum flavor from your steak.

1. Marinate the steak overnight with equal amounts of red wine vinegar, soy sauce and sugar. Allow the steak to stand for at least 30 min in this mixture.

2. Grill on high heat. Remove the steak from the marinade and pat dry.

3. Season the steak liberally with salt and pepper. Place the steak on the grill. Cover it with a lid. Grill the steak until it attains an internal temperature of 120F (49F), approximately 5 minutes per side.

4. Let the steak rest on a cutting board for five minutes. Slice the steak thinly. Serve immediately.


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Grilling Tips

Chicken Drumsticks



Drumsticks on the menu today.

This morning, salted and coated with a Potatoe starch and baking powder (thanks @Botch for suggestion in prior post).

Penko dressing:   Egg wash with Franks hot sauce then Penko with Pepper, Garlic Powder.

Cooked on the Large at 350F indirect until about 180.

While that was finishing, fried some potatoes, onions, red pepper, Brussel sprouts on the Mini Max

Plated and ready to eat.  Skin was extra crispy.   It tasted great!


By: EggNorth
Title: Chicken Drumsticks
Sourced From:
Published Date: 09/17/22


Frequently Asked Questions

How do I clean my charcoal grill?

Remove any food residue and clean the grill thoroughly with water. It is important to heat the grill before you use it. You can scrape grease off grates using a metal spatula. Use a damp cloth or sponge to clean the grates.

If you don't have a grill brush, you can also use a piece of wire mesh to scrub the grates. After cleaning the grate, be sure to rinse it.

How to Keep a Charcoal Grill Hot?

Keep a charcoal grill warm by filling the bottom of the grill with coals, and then placing the lid on top. This method is perfect for grilling meats, chicken breasts or fish fillets.

For larger items such whole chickens or pork shoulders, ribs and briskets you should place these items directly on the grill. You can also cover smaller foods like shrimp, scallops and salmon with foil.

The lid should be kept off of a charcoal grill for too much time. If you leave the lid off for too long, the temperature will drop and your food will be cooked unevenly.


How to keep a charcoal barbecue ablaze?

You need to first light the charcoal grill and then place the coals on the grill. The best way to do it is with a chimney opener. The chimney starter is a tube made of metal filled with charcoal briquettes. When ignited, hot air rises through the chimney to ignite the charcoal in the grill.

How do you start a Propane or Gas Grill

Propane gas grills are one of the easiest types of grills to use. Simply fill your propane tank and light the grill. Then wait for your food to cook. Propane cooking is easy and doesn't require any oil splatters or grease build-up.

You can also buy propane tanks at Home Depot and Lowes. They come in sizes that range from 20 gallons to 60.



  • Nearly 70 percent agree they'd prefer two extra hours of sleep over a piece of expensive jewelry. (
  • You do this with charcoal, though, by distributing at least 75 percent of the coals to one side, creating two different temperature zones. (

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How To

Grilled chicken tips

You can grill chicken breasts whole, or cut into small strips. The thicker the breast, the longer it takes to cook.

You can avoid scorching the outside of the chicken by using a barbecue mitt to hold it while you flip it.

Take off the skin before grilling for tender, juicy chicken.

Grill chicken by coating both sides with vegetable oils. Then season each piece with salt or black pepper.

Place the chicken on the grill and close cover. Turn the chicken twice within the first fifteen minutes of grilling.

After 15 minutes, check your chicken. If the chicken looks well done, you can continue to grill it. Otherwise, you can transfer it to indirect heat.

Every 10 minutes, turn the chicken. Continue grilling until the juices run clear when the thickest part of the thigh is pierced with a knife.

Transfer the chicken to an oven-proof platter.


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