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This delicious Elote-style Smokie by James Synowicki @zimmysnook combines the smoky goodness of  Sizzlin’ All Beef Smokies with the irresistible flavours of Mexican street corn. By slicing small crosshatch slits in the smokies before grilling, as they cook, they will begin to transform into delightful blossoms that resemble corn on the cob. Once cooked, top smokies with creamy mayo, tangy cheese, grilled corn, hot sauce, and a sprinkle of fresh cilantro. It’s the perfect grilled meal for Canada Day, summer gatherings, BBQ parties, or simply as a fun and delicious snack.

Ingredients

Preparation

  1. Preheat your grill to medium-high.
  2. Crosshatch the Smokies
    Carefully skewer one flat (or two round) metal skewers through the center of each of the smokies.
    Using a sharp knife, make small diagonal slits, ¼” apart, down the entire smokie. (Careful not to slice all the way down to the skewer) Turn and slice diagonally across the first slit creating a crosshatch. These slits will allow the smokies to “blossom” and resemble corn as they cook.
  3. Grill the Corn
    Brush the corn with olive oil then sprinkle with salt and pepper.
    Grill the corn turning the ears often so they cook evenly, until lightly charred, about 8 to 10 minutes.
    When cool enough to manage, stand each ear of corn on a smaller bowl (that is upside down) within a large bowl. Using a sharp knife, cut down along the cob to strip off the kernels. Remove the small bowl when completed.
  4. Grill the Smokies
    Place the skewers directly over the grates or by leaning them over the direct coals.
    Grill for 8-10 minutes, turning frequently until nicely charred and heated through.
    The slits made in the smokies will open up as they cook, creating a corn-like appearance. Keep an eye on them to avoid burning.
    Place the skewers on the indirect side of the grill and warm the tortillas for 2 minutes, turning once.
  5. Build the Tacos
    Start by adding the shredded lettuce, a sprinkling of corn and cheese. Carefully remove the hot skewer from the smokie and place it down. Squeeze mayo and hot sauce overtop. Sprinkle with chopped cilantro and more corn and cheese if desired.
    Note: Feel free to customize the toppings according to your preferences. You can also add a squeeze of lime juice or sprinkle some chili powder for an extra zing

Enjoy the Smokies Elote Style hot off the grill for the best flavours and textures!

What better way to shower Dad with love than with a Smokie Board of his dreams! Michael Varga, @vargacooks, delivers 4 delish options using our brand new Grimm’s Bratwurst Sizzlin’ Smokies. Street Corn, Philly, Californian or straight-up BBQ, make them all and let Dad choose! Happy Father’s Day everyone!

Start with Grimm’s Bratwurst Sizzlin’ Smokies for all four options:

Street Corn Smokie

Ingredients:

Sauce – blend or whisk together:

Preparation:

  1. Par boil your corn in boiling water for approximately 5 minutes.
  2. Next, grill your jalapeño and corn on a hit grill for about 5 minutes rotating until nice char marks appear.
  3. With a knife remove the kernels from the cob and slice the jalapeño. Toss in a bowl and coat with the sauce.
  4. Grill your Bratwurst Sizzlin’ Smokie, and take your corn and jalapeño mixture.
  5. Place it on top of the Smokie. Finish off with the pickled onion and feta or cojita cheese.

The Philly Smokie

Ingredients:

Preparation:

  1. Julienne slice your peppers, and your onion into half rings.
  2. Sauté in a pan on medium-high heat with a little oil. Until the onions start to Carmelize and the peppers soften.
  3. Drop a handful of grated smoked cheddar to the mixture.
  4. Grill your Smokie, place in the bun, and top with the pepper, onion & cheese mixture.
  5. Drizzle with some garlic mayo or add some Chili flakes for some heat.

The California Smokie

Ingredients:

Preparation:

  1. Cook the bacon to your liking, remove, dice up and place in a bowl.
  2. Dice up the tomato and avocado toss in the same bowl.
  3. Grill your Smokie, place in the bun and top with the Grimm’s Thick-Sliced Traditional Bacon, avocado tomato mixture.
  4. Top with chipotle aioli and pickled onions

The BBQ Smokie

Ingredients:

Preparation:

  1. In a pan cook the Grimm’s Thick-Sliced Traditional Bacon to your liking, remove, dice up.
  2. Grill your Smokie, get it in a bun.
  3. Top with bacon, cheddar lots of crispy onions BBQ sauce & cilantro

Another delicious, gluten-free breakfast idea from Jen Shrubsole of naturally.nu, for Celiac Disease Awareness Month: Grimm’s Bacon Breakfast Tacos! Take our Bacon and Corn Tortillas and add all the toppings you love! 🌮🥓🍳🧀🌿💥

What you’ll need

Taco Seasoned Sour Cream:

Preparation

  1. In a large non-stick pan, cook bacon over medium-high heat for about 5 minutes. Flip bacon and cook for another 1 to 2 minutes. Set aside. Pour bacon grease out of the pan.
  2. In a medium bowl, whisk together six eggs. Set aside.
  3. Drizzle 1 tsp (5 mL) of oil into the same non-stick pan and spread around. Pour ~ 1 egg until the egg spreads out to about 3.75 inches (9.5cm), leaving space for a second egg in the same pan. Pour a second egg into the same pan. Cook the two eggs for ~ 1 minute or until the egg starts to form small bubbles, similar to a pancake cooking.
  4. Add cheese and then tortilla to egg before flipping the egg tortilla mixture over onto the other side. Cook for ~ 1 more minute. Remove from heat and place in a taco holder, egg side up. Repeat with ~ 2 more eggs.
  5. Drizzle 1 tsp (5 mL) oil onto the non-stick pan before scrambling the remaining eggs for ~ 1 minute or until eggs are soft and fluffy.
  6. Spread 1 tbsp (15 mL) of sour cream onto the egg tortilla.
  7. Top each tortilla with bacon scrambled egg, avocado, black beans, corn, and cilantro. Serve warm.

In support of Celiac Disease Awareness Month, Jen Shrubsole of naturally.nu created this Gluten Free meal for us.  It’s so delicious and delivers all the flavour inspiration of Greece. 🇬🇷

What you’ll need

Homemade Tzatziki (optional):

Preparation

  1. Heat tortilla over medium-high heat for 30 seconds to 1 minute or until foldable.
  2. Using a knife, slice from the middle and to the bottom of the wrap. Quadrant 1 will be the bottom left quadrant, to the left of the cut.
  3. Place lettuce, turkey breast, ham and sprouts in quadrants 1 and 3.
  4. Spread 1 tbsp (15 mL) tzatziki onto the tortilla in quadrants 2 and 4.
  5. Add mini cucumbers, tomatoes, feta cheese, red onion and olives to the tzatziki sauce.
  6. Starting with quadrant 1, fold the tortilla in a clockwise direction.

Tzatziki (optional)

  1. Grate cucumber into a medium bowl. Add salt and set aside for 10 minutes.
  2. Using cheesecloth or a towel, squeeze excess water out of the cucumber.
  3. In a medium bowl, combine cucumber, garlic, olive oil, Greek yogurt, vinegar, salt and pepper.
  4. Store in the fridge until ready to serve.

Want eggs and bacon during the week but don’t have the time? These Grimm’s Bacon Egg Bites by Chanelle Saks, @ChezChanelle, are a breakfast game-changer! Make them ahead so you can grab and go throughout the week! And best of all, these babies are actually “SOUS VIDE” with no fancy equipment besides an oven, a pan, some water, a blender, and a muffin tray (silicone is what Chanelle recommends).

Note from Chanelle: If you’ve ever made a cheesecake, this technique is similar in that we’re creating a steamy environment in the oven to “sous vide” them and have them stay fluffy (even days later!) Creating a steamy environment is easy — simply preheat the oven with a pan of water inside. I also add an inch of water to the pan I place the silicone muffin tray on. Since these silicone muffin trays are quite flimsy, you’ll need to place them on a pan or in a standard steel muffin tray.

Ingredients

Preparation

  1. Preheat a sauté pan over medium-high heat. Cook the Grimm’s Traditional Thick Sliced Bacon, flipping 1-2 times, until crispy. Place on a paper towel to absorb the grease then chop into bite-size pieces. Set aside.
  2. Fill up an oven-safe baking dish (such as a brownie pan or pyrex glass dish) with water and place in the oven. Preheat the oven to 300 F (with the water dish in it).
  3. In a blender, add the eggs, shredded cheese, cottage cheese, chives, salt, and pepper. Blend for about 15 seconds until just blended. Add the bacon bits and using a spoon, mix until well combined.
  4. Add approximately an inch of water to an oven-safe pan followed by the silicone muffin mold. Pour the bacon-egg mixture into a silicone muffin mold.
  5. Place in the preheated oven and cook until completely set about 30-32 minutes. Allow to cool before removing. Pop them out and enjoy some now and save the rest for a week of breakfasts!

This National Picnic Day, we’re making something epic with Chanelle Saks Sullivan @chezchanelle! You’ve had a Club Sandwich before…but have you had a Caprese Club Sandwich with Grimm’s Tuscan Style Turkey Breast & Bacon before!? Seriously the best and perfect for a spring picnic! Shopping list below!

What you’ll need

For the Pesto Mayo:

Preparation

  1. Start by cooking the bacon according to package directions and once cooked, set aside on paper towel.
  2. Make the pesto mayo by combining mayonnaise and pesto.
  3. Assemble the sandwiches: layer the toasted ciabatta with the pesto mayo, dijon mustard, turkey, bacon, tomato, mozzarella, basil, and season with pepper. Pack into your picnic basket and enjoy!

What are you serving up tonight? Our traditional-style German Landjäger Salami Bites are perfect for creating an easy and tasty weekend appy. @Cafebynat brings together the flavours of Landjäger, tomato and basil in this delicious and fresh Bruschetta. 🇩🇪🍖🍴

 

What you’ll need

Preparation

  1. Slice the baguette into thin slices on the bias (diagonally).
  2. Brush bread slices with extra-virgin olive oil. You can also toast the bread slices for extra crunch (optional).
  3. Heat olive oil in a small skillet over medium heat.
  4. Add minced garlic and sauté for 30 seconds.
  5. Combine cherry tomatoes, salt, and pepper. Cook for 2 minutes until tomatoes are warmed and soften.
  6. Pour warmed tomatoes into a small mixing bowl. Add chopped basil and stir to combine.
  7. Spread tomato mixture over bread.
  8. Place the chopped Landjager Salami Bites on each bread slice.
  9. Top it off with some fresh basil leaves, salt or pepper for extra taste.
  10. Serve immediately and enjoy!

 

Probably the easiest appetizer you’ll ever make! These simple and healthy Italian Style Salami Bite Skewers are so tasty and pair beautifully with your favourite wine. They are gluten, lactose, and soya free, and best of all, they have 0 grams of sugar per serving (guilt-free without giving up any of the flavour!) Thank you to @cafebynat for this very Italian-style inspiration!

What you’ll need

Preparation

  1. Cut the cherry tomatoes in half.
  2. Slice mozzarella into bite size and cut each Italian Style Salami Bites in half.
  3. Start by threading the cherry tomatoes onto the skewer.
  4. Next, add mozzarella and fresh basil leaf (folded in half or into quarters if the leaves
    are large).
  5. Lastly, add the Italian Style Salami Bites at the top of the skewer.
  6. Continue to build with the remaining ingredients.
  7. (Optional) Drizzle the skewer with balsamic reduction before serving. Enjoy!

 

There is nothing better than home-baked pizza with your favourite toppings, piping hot, straight from the oven! Our Pizza Pack makes it easy! Filled with the perfect combination of Salami, Pepperoni, and Ham to make the ultimate Meat Lover’s Pizza. This delicious trio is nestled on top of a seasoned and slightly spicy tomato base and two types of cheese. A pizza so good, you might never order takeout again! 

Big thanks to Zimmy’s Nook for this amazing pizza inspiration.

No pizza oven? No problem, this pizza can be made in your indoor oven using a pizza steel or stone. Instructions for both methods are in the recipe.

What you’ll need

Preparation

Rest the dough.

On a lightly floured surface, divide the dough into two 350g balls. Place the dough balls in a sealed container or in a bowl covered with a dish towel. Let rest for 1 to 2 hours.

Preheat your oven

Outdoor Pizza Oven: Preheat your outdoor oven on high. The temperature of the stone should reach at least 750°F.

Home Oven:  Place your pizza steel or stone on the middle rack in the oven. Preheat to 500 °F convection for 30-60 minutes.

Stretch out the dough

Once the oven has reached its temperature, prepare the dough. On a lightly floured surface, stretch out one dough ball. Use your fingers to push the dough from the center out to the edges, turning and repeating until you have stretched out the dough to a 12-inch base.

Add the toppings

Place the dough onto a lightly floured pizza peel. Spoon and spread ¼ cup passata on the base, leaving space around the edges for the crust to rise. Next, sprinkle dried oregano, dried chilies, grated Parmigiano Reggiano, and half the shredded mozzarella. Add 9 slices of meat onto the pizza (3 of each variety).

Bake the pizza

Outdoor Pizza Oven: Using a pizza peel, launch the pizza into the oven. The pizza will take from 90 seconds to 3 minutes to cook; turn every 20 to 30 seconds to ensure an even bake. (Time will vary based on the oven & outdoor temperature.)

Home Oven: Using a pizza peel (or an inverted sheet pan), launch the pizza onto the hot steel/stone. Cook the pizza for 8 minutes or until the cheese has melted, the crust is golden brown, and the meat is sizzling.

For added flavour, drizzle with hot honey or olive oil (optional). And for those who like it spicy, serve with more hot pepper flakes or chili pepper spread.

Slice and enjoy! 

 

Take your grilling up a notch by making it street corn style, and your guests will be coming back for more! Michael Varga @VargaCooks shares his summer fave with us!

Ingredients:

For the street corn sauce:

Preparation: 

  1. Grill your smokies to package specifications.
  2. Give your buns a little toasting on the grill.

To make the sauce:

  1.  In a food processor, whip together the mayo, sour cream, feta, and pickle or lime juice and paprika.
  2. Fold in cilantro, and reserve some for garnish.
  3. Use a pan on medium-high heat. Cook corn, diced jalapeño, and onion until the onion is soft but still has a bite, approximately 5 minutes. Alternatively, you can grill the veggies until you get char marks, then dice.
  4. Toss the veggies into the sauce, so they’re lightly coated

Final Touches:

  1. Place your smokie in the bun, add the street corn, and garnish with fresh cilantro and extra sauce! 

Enjoy with friends and family! ☀️?

🧧What Lunar New Year festivities do you enjoy most? We love a good feast with friends and family. Add this crowd favourite Chinese Sticky Rice 糯米飯 by @instanomss to your CNY menu. This delicious recipe comes together quickly in the rice cooker with minimal effort! 🐰How are you celebrating the Year of the Rabbit?

For an untraditional yet equally delicious take, she used @grimmsfoods Lean Turkey Mini Peps and Thick Sliced Centre Cut Bacon (no sugar added) instead of Chinese cured sausage and ham. 

What you’ll need

Sticky Rice Marinate Water

Preparation

  1. Heat vegetable oil in a non-stick pan over medium-high heat.
  2. Whisk egg and pan fry until fully cooked. Remove from heat. Set aside.
  3. Add bacon, pepperoni sticks, and dried shrimp to the wok and stir fry on low-medium heat.
  4. Add Chinese Mushrooms, and turn to medium heat. Once you smell it aromatic, remove it and set it aside.
  5. Alternatively, fold a small aluminum tin foil bowl and air fry bacon and pepperoni sticks at 400F for 5 mins.
  6. Wash and rinse the glutinous rice. Drain well.
  7. Add water, light soy sauce, dark soy, and oyster sauce in a medium mixing bowl. Mix well until combined.
  8. Add previously stir-fried/air-fried meats onto the washed sticky rice. Mix well.
  9. Allow the rice to absorb the flavours and oil of the meats.
  10. Add the marinated water to the sticky rice. Evenly coated.
  11. Place in a rice cooker and set to rice mode. Or steam in a wok with boiling water on the stovetop for 40 mins.
  12. Garnish with cooked egg slices, roasted peanuts and finely chopped green onions. 

Serve and enjoy 🤩 

 

Looking for a fresh idea for your sub craving? Try *Banh mi with Grimm’s Garlic Sausage from @vargacooks. Gets you to the top of flavour mountain! Spicy, salty, acidic, sweet, and a hit of spicy mayo that cuts through all the delicious layers. When you’re done drooling, the recipe is below! ✌️

What you’ll need


Pickled vegetables

Preparation

Bring the pickling liquid to a boil. Once sugar and salt are dissolved, let the mixture slightly cool and pour over carrots, red onion, and radishes in a jar that is safe for hot liquids. Set aside. For a quick pickle, give it at least 30 minutes. Can be made ahead of time.

Lightly toast your baguette, and build your banh mi, starting with lots of spicy mayo. Pile on the sausage and fresh and pickled veggies. Drizzle with nuoc cham!

*New to Vietnamese cuisine? This might help:

Bánh mì – is a short baguette with thin, crisp crust and soft, airy texture. It is often split lengthwise and filled with savory ingredients like a submarine sandwich and served as a meal called bánh mì thịt. Plain banh mi is also eaten as a staple food. 

Nước chấm – is a common name for a variety of Vietnamese “dipping sauces” that are served quite frequently as condiments. It is commonly a sweet, sour, salty, savoury and/or spicy sauce.