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Top 3 Grilled Small Bites
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Small in size, big on flavor. We've picked out 3 of our favorite small bites recipes, perfect to grill up on any grill big or small.
Have fun with these recipe and please share your pics! We’d love to see what you grill! #StayInGrillOut
Top 3 Recipes
1. Bacon-Wrapped Jalapeno Shrimp Poppers
Recipe from Weber's New Real Grilling™ by Jamie Purviance
Bacon-Wrapped Jalapeño Shrimp Poppers
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- People
- Serves 4
- Prep Time
- 15 mins
- Grilling Time
- 6 to 8 mins
the Ingredients
- 16 large shrimp (21/30 count), peeled and deveined, tails left on
- 8 slices bacon, each cut crosswise in half
- 2 ounces ounces Monterey Jack cheese, cut into 16 sticks
- 16 pickled jalapeño pepper rings (from a jar)
Instructions
- 01 Soak the toothpicks in water for at least 30 minutes.
- 02 Butterfly each shrimp by cutting along its curved back from the head end to the tail end, cutting almost all the way through the shrimp. Leave the tail section intact.
- 03 Prepare the grill for direct cooking over medium heat (350° to 450°F).
- 04 In a microwave oven on high, cook the bacon until the fat is slightly rendered, 2 to 3 minutes.
- 05 Place one piece of the cheese and one jalapeño ring inside each butterflied shrimp. Close the shrimp, and then wrap one piece of bacon around each shrimp so that the cheese and the jalapeño are enclosed. Insert a toothpick into the shrimp, pushing it through the exposed end of the bacon strip so that the bacon is held in place and the shrimp is held closed. Grill over direct medium heat, with the lid closed, until the shrimp are firm to the touch and just turning opaque at the center and the bacon is crisp, 6 to 8 minutes, turning once. Serve immediately.
2. Hot Wings with Blue Cheese Dressing
Recipe from Weber's On the Grill™: Chicken & Sides by Jamie Purviance
Hot Wings with Blue Cheese Dressing
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- People
- Serves 6 to 8
- Grilling Time
- 22 to 24 mins
- Prep Time
- 20 mins
the Ingredients
Paste
- 4 teaspoons minced canned chipotle chile peppers in adobo sauce
- 2 teaspoons kosher salt
- 1½ teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon freshly ground black pepper
- 16 chicken wings, about 2½ pounds total, each one cut in half at the joint, wing tips removed and discarded
Hot sauce
- 3 tablespoons extra-virgin olive oil
- 1 garlic clove, grated or minced
- 4 teaspoons cider vinegar
- 2½ teaspoons hot pepper sauce
- Kosher salt
- Freshly ground black pepper
Dressing
- ¼ cup crumbled blue cheese
- 2 tablespoons sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon buttermilk
- ½ teaspoon cider vinegar
Instructions
- 01 In a large bowl combine the paste ingredients. Add the wings and stir to coat them all over with the paste. Cover and refrigerate for 1 hour.
- 02 In a heavy, small saucepan over medium heat on the stove, warm the oil. Add the garlic and stir until aromatic, about 1 minute. Add the vinegar and hot pepper sauce and simmer for 1 minute. Season with salt and pepper. Transfer the hot sauce to a large glass or stainless steel bowl.
- 03 In a medium bowl combine the dressing ingredients. Cover and refrigerate until ready to serve.
- 04 Prepare the grill for indirect cooking over medium-high heat (about 450ºF).
- 05 Remove the wings from the bowl and wipe off most of the paste. Brown the wings over direct heat until grill marks appear, about 4 minutes, turning once. Then move the wings over indirect medium-high heat and continue grilling, with the lid closed, until the meat is no longer pink at the bone and the skin is crisp, about 15 minutes, turning occasionally. Transfer the wings to the bowl with the hot sauce; turn to coat. Return the wings to the grill and cook over direct heat for an additional 3 to 5 minutes, turning once or twice. Remove from the grill and serve with the blue cheese dressing.
3. Grilled Onion and Sour Cream Dip
Recipe from Weber's Ultimate Grilling by Jamie Purviance
Grilled Onion and Sour Cream Dip
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- People
- Serves 6 to 8
- Prep Time
- 15 mins
- Grilling Time
- 25 to 35 mins
the Ingredients
Grilled onions
- 3 medium yellow onions, about 1½ pounds total
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon fresh thyme leaves, roughly chopped
- ½ teaspoon kosher salt
Dip
- 1 cup sour cream
- 4 ounces (½ cup) cream cheese, softened
- ¼ cup mayonnaise
- 1 garlic clove, minced or pushed through a press
- 1 teaspoon kosher salt
- 1 teaspoon Worcestershire sauce
- ½ teaspoon ground black pepper
- ¼ teaspoon hot sauce, such as Tabasco®
- 2 tablespoons finely chopped fresh chives, divided
- Sturdy potato chips or pita chips
Instructions
- 01 Prepare the grill for direct cooking over medium heat (350° to 450°F). Brush the cooking grates clean. Cut the onions in half lengthwise, then slice into ¼-inch-thick half-moons.
- 02 In a large bowl combine the onions, oil, thyme, and salt and toss to coat the onions evenly.
- 03 Spread the onion mixture in an even layer on a large perforated grill pan.
- 04 Set the grill pan over direct medium heat and cook the onions, with the lid closed, until soft and golden brown, 25 to 35 minutes, stirring about every 5 minutes.
- 05 Remove the grill pan from the grill and let the onions cool to room temperature. Discard any onion bits that have turned black (to avoid any unwanted bitter flavors).
- 06 In a food processor combine all of the dip ingredients except the chives. Process until blended. Add the onions and pulse to a dip consistency with some onion pieces remaining. Add all but ½ teaspoon chives and pulse once. Transfer to a bowl, sprinkle with the reserved chives, and serve with the chips.
