Nothing says summer like the smell of smokies and fresh corn on the grill! MasterChef Canada finalist, Chanelle Saks (@chezchanelle,  chezchanelle.com) mixes the heat of Grimm’s Jalapeño & Cheddar Smokies together with refreshing corn and Tomatillo-Cilantro Crema dressing for an untraditional Mexican Street Corn Salad. There’s no shortage of flavour with this recipe and since it’s so simple, makes for a great weeknight meal. 

Ingredients

Preparation

1. Preheat an outdoor grill to medium heat.
2. To the preheated grill, add the corn on the cob and the smokies and cook for 10-15 minutes, turning 1-2 times until evenly grilled. For the remaining 5 minutes, add the tomatillos and the jalapeño to the grill to get a light char. Remove everything from the grill and set aside until cool enough to handle.
3. To make the Tomatillo-Cilantro Crema, in a food processor or blender, combine the sour cream, lime juice, grilled tomatillos, cilantro, seasoning, salt, and pepper. Blend until smooth and place in the fridge to chill while you prepare the salad.
4. Slice the Jalapeño Cheddar smokies, the jalapeño pepper, and cut the corn from the cob. In a large salad bowl, add the arugula, followed by the corn, and drizzle with the crema. Sprinkle on the queso fresco then layer the salad with the smokie slices. Finish by adding the grilled jalapeño slices and some fresh cilantro. Enjoy!

These bacon-wrapped smokies are everything you didn’t know you needed this summer! They are decadent, rich, and exploding with flavour. Enjoy oozing cheddar bursting from the Sizzlin’ Smokies and a crisp, thick outer layer of bacon; it’s sure to impress the adult palette and give your kids a flavour experience! The jalapeño is the secret ingredient. Seeding and roasting the pepper on the grill creates a milder heat. In turn, the jalapeño heat helps cut through the richness of the bacon and cheese. It’s a match made perfectly for the grill!

Ingredients

Directions

1. Seed jalapeños and slice into ½ inch julienne strips.
2. Preheat grill to 400 degrees.
3. To wrap the smokie, place it on a plate with jalapeno strips beside it. Take your bacon and
   wrap it around the smokie and the jalapeños.
4. Secure both ends of the bacon to the smokie with a toothpick so that it stays intact while
   grilling.
5. Transfer to the grill with tongs. Grill for about 6-8 minutes a side, turning three times. Cook
   low and slow so the bacon cooks through and becomes crispy.

What’s better on the grill than Grimm’s Sizzlin’ Original Smokies? Try adding in slices of our Kolbassa Sausage along with peppers and red onion. It’s unexpected and a meat-lovers dream! @HereForTheFoodie brings her A-game to this mouth-watering recipe.

Ingredients

Preparation

• Wrap veggies in tin foil and grill for 10-15 min on the BBQ at 500 Degrees Fahrenheit.
• Slice your Grimm’s Kolbassa to smokie-sized portions, then grill the sausage pieces and Sizzlin’ Original Smokies.
• Dress buns with your roasted veggies and choice of condiments

We believe in grilling at all hours of the day!
These Grilled Breakfast Quesadillas from loveinmyoven are a delicious way to start the day, and are completely gluten-free thanks to the use of our Gluten Free Rice Tortillas.

Ingredients

Preparation

1. Preheat the grill to medium high and cook the cheddar smokies until slightly crispy and just beginning to burst open. Remove from heat and allow them to cool for a few minutes before slicing them in half lengthwise. Set aside but keep the grill hot.
2. While the smokies are grilling, add 1 tbsp of butter to a frying pan and allow it to melt. Add the onion and bell pepper and sauté for a 5 minutes, or until softened. Remove the softened vegetables to a plate and add the second tablespoon to the pan, placing it back over the heat. In a small bowl, whisk together the eggs and milk with a fork. Empty the eggs into the pan and stir from time to time with a spatula, until the eggs are cooked and fluffy. Stir in the diced green onion to the eggs.
3. On one half of a tortilla, sprinkle a handful of cheddar and mozzarella cheese. Add a quarter of the onions and peppers, a quarter of the scrambled eggs, and top with 2 smokie halves. Add another handful of cheese, scattering it around. Fold the bare half of the tortilla gently over the loaded up half and carefully place the quesadilla back on the grill, flipping it over after a few minutes and cooking for another few minutes, until the cheese is melted. Cut in half and serve immediately, with sour cream and salsa.

Leftover quesadillas can be kept in the fridge for 2-3 days, in an airtight container, and either microwaved or warmed in the oven.
If making these quesadillas over the fire, use a metal grill over the fire to finish grilling them at the end.

Ingredients

Breading:

• 1/4 cup flour
• 1 egg plus 2 tablespoon water, beaten (you can add another egg later if runs out)
• 2 1/2 cups Panko

Dip options:

• Mustard or Mayo-Ketchup Dip (Mixture of 1-part ketchup and 1 part mayonnaise plus a dash of hot sauce)

preparations

Yakisoba anyone?
Mennonite Style Sausage, crunchy vegetables, soba noodles, and a sweet and tangy soy sauce.

Ingredients

Chow Mein steamed noodles work well if Japanese soba or buckwheat noodles are not available.
Soba/buckwheat noodles, aonori seaweed, and pickled ginger are usually found at an Asian grocery store.

Preparation

1. Place all ingredients for the sauce in a small bowl and mix well. Set aside.
2. Cook noodles according to the package instructions. Set aside.
3. Score the sausage and grill over direct medium heat until browned, turning occasionally. Remove the sausage from the grill and cut into bite-sized pieces. Set aside.
4. Heat oil on a griddle over the grill, then saute the onions and carrots until soft. Add cabbage, bell peppers, and green onions and cook for a few minutes until cabbage becomes tender. Add a dash of water as needed to help the vegetables cook without burning. Season with black pepper.
5. Add the noodles and the sausage to the stir-fried vegetables and cook for a couple of minutes. Add the sauce and cook for a few more minutes while stirring well to combine the sauce and the rest of the ingredients.
6. Serve to individual plates. Garnish with aonori on top and pickled ginger on the side.

Our Bacon and Cheddar Bavarian Smokies takes the classic flavours of a traditional Cobb Salad and adds the crispy char of the grill.

Ingredients

Preparation

1. Preheat grill. In a small bowl, combine 6 tbsp oil, red wine vinegar, dijon, honey, and garlic. Season with salt and pepper and set aside for later.
2. Toss lettuce halves with 2 tsp oil, salt and pepper. Toss the tomato halves with 2 tsp oil, salt and pepper. Split the avocado, remove the seed, and keep it in the skin. Season the inside of the avocado with oil, salt and pepper. Toss the corn with 2 tsp oil, salt and pepper
3. Place the smokies and corn on the grill, char the outside, and cook them all the way through. Now, on high heat, char the inside of the lettuce, tomatoes, and avocados. Keep them mostly uncooked, you just want the charred flavour.
4. Remove all the ingredients from the grill. Slice the smokies into half-moons, dice the tomato, remove the corn from the cob, and slice the avocado. Now it’s time to assemble.
5. On a large platter, place the charred lettuce, followed by a row each of tomato, hardboiled egg, sliced smokies, cheddar, avocado, and finish it with the corn. Drizzle with the red wine vinaigrette and serve with grilled tortillas.

Vancouver Blogger @AheadOfThyme joins us for #OwnTheGrill, creating a simple summer meal using our Sizzlin’ Original Smokies and a little Southern inspiration.

Ingredients

Preparation

1. In a medium bowl, combine prawns and 1 tbsp old bay seasoning. Let it sit for 5 minutes.
2. Meanwhile, in a large bowl, combine corn, baby potatoes, sausage, lemon, and garlic. Add in the seasoned shrimp. Add 1/4 cup melted butter, 1 tsp parsley, and remaining tbsp of old bay seasoning. Toss together and let it sit for 10 minutes.
3. You can grill on either a grill pan or an outdoor barbecue grill.
   To cook on a grill pan: Brush grill with olive oil and heat on medium high heat. Add items on the grill, and gently brush the remaining butter on top. Grill for 5 minutes until you see some distinct grill marks. Then, reduce heat to medium, flip the items over, and add 1 cup of water. Cover with aluminum foil, and simmer for 15 minutes.
   To cook on barbecue grill: Brush grill with olive oil or spray with cooking spray. Add items on the grill, and grill for a few minutes until you see some distinct grill marks. Remove items from the grill, and place into a large disposable aluminum tin, add in remaining butter, and cover with aluminum foil and seal the edges (OR divide on four 12 inch sheets of aluminum foil, and divide the remaining butter amongst them. Fold over to create a pocket and seal the edges by rolling them up). Place aluminum pan or foil packets on the grill and cook for 15-20 minutes, until everything is cooked through. 
4. Serve with remaining chopped parsley on top and old bay seasoning.

The juicy flavours of grilled peaches pair perfectly with the sweetness of our Honey and Garlic Pepperoni in this salad that was made for summer.

Ingredients

• 1 pkg Grimm’s Honey and Garlic Pepperoni (450 g)
• 2 peaches, halved
• 3 tbsp, plus 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1/2 tsp honey
• 3 tbsp basil, whole leaves, picked
• 10-12 parmesan cheese shavings, using a vegetable peeler
• salt and pepper

Preparation

1. Preheat the grill.
2. In a small bowl, mix together balsamic vinegar, honey, and 3 tbsp olive oil. Season with salt and pepper and set aside.
3. Toss peaches with 1 tbsp olive oil and salt. Now place pepperoni and peaches on the grill. Make sure to get a nice char on the peaches, just warming them slightly. Cook the pepperoni until heated and nicely charred on the outside.
4. Remove the peaches and pepperoni from the grill. Slice the peaches into wedges and thinly slice the pepperoni lengthwise or on a bias.
5. Layer pepperoni on the plate, then create a mound of the grilled peaches in the centre on top.
6. Drizzle the balsamic vinaigrette and parmesan shavings and finish with freshly torn basil leaves.

If anyone knows how to #OwnTheGrill it’s our friend Zimmysnook.
Our Spicy Italian Sausages with make-ahead peppers, onions, and Zimmy’s All-Purpose Sauce on a Weber Q1200 makes the perfect portable grill recipe for your next picnic or camping trip.

Ingredients

Preparation

Marinated Red Onions

1. Thinly slice the red onion (in half circles), place in a bowl that fits the onions with at least an inch of room to spare. Pour in olive oil to completely cover the onion.
2. Add 1 tbsp balsamic vinegar, 1 tsp oregano, and season with salt and freshly ground pepper. Leave onions uncovered on the counter for at least 2 hours, up to 2 days.
3. Use leftover onions in other recipes and use the flavoured oil to add interest to dressings, marinades, or even to fry eggs.

Make Ahead Peppers & Onions

1. Preheat the barbecue to medium high heat.
2. Poke a hole in each pepper and place over direct heat on the grill.
3. Cook (rotating occasionally), until each of the skins of the peppers are blackened. About 10-15 minutes.
4. Place peppers in a bowl and cover with plastic wrap to steam for 10 minutes.
5. Peel the peppers and discard the blackened skin.
6. Cut the bell peppers into thin strips and discard the seeds.
7. Slice the jalapeño into thin circles (seeds optional).
8. Place the prepared peppers, jalapeños and onions in a small container and add a tbsp of the onion marinade to the peppers.
9. To heat before serving, wrap peppers, jalapeños and onions in a foil pack or add to a small cast-iron skillet and place on hot grill 5 minutes before sausages are done.

Preparing Sausages

1. Preheat the grill on medium low
2. Place sausages on hot grill and cook (lid down), rotating occasionally for about 10 minutes.
3. Turn the grill to high, add the peppers & onions. Use a knife to put a couple of small incisions in each sausage, then cook for about 5 minutes, rotating regularly, until sausages are cooked and peppers and onions are hot. (Internal temperature for the sausages should be 160°F)
4. Lightly toast the buns, spread Zimmy’s AP Sauce liberally. Add sausage, peppers and onions.

Fresh grilled fish encrusted in a flavourful blend of our Original Pepperoni, herbs, and panko.

Ingredients

Preparation

1. Preheat the grill. Mix together lemon juice, lemon zest, olive oil, and season with salt and pepper. Put lemon vinaigrette aside for later.
2. In a food processor place the roughly chopped pepperoni and pulse to pea-sized pieces. Add the panko on top of the pepperoni, followed by the butter and pulse until it combines. Add parsley and lightly pulse to incorporate the parsley and speckle the mixture. Lay parchment paper on the countertop, place the pepperoni mixture on the parchment, then top with another sheet of parchment. Use a rolling pin to flatten it to a 1/4 inch thickness. Place in freezer to set.
3. Using a mandolin, or vegetable peeler, slice the carrots and radishes lengthwise. Put them into ice water to stay cold and to curl a little. Now remove the butter from the freezer and cut into planks to fit the top of the halibut.
4. Turn off one side of the hot grill and put the halibut on that side to cook with indirect heat. Put the pepperoni crust on top of the halibut and close the grill lid. Let cook for about 10-12 minutes, until the halibut is just warmed through.
5. Drain the shaved carrots and radishes and toss with the pea shoots and mizuna greens. Drizzle the vinaigrette and season with salt and pepper. Serve the salad with the crusted halibut and enjoy.

Poutine is a true Canadian classic. Fries, cheese, gravy what’s not to love?
There are so many ways you can customize this Canadian favourite, we added Salami Bites to ours.

Ingredients

Preparation

1. Gravy:  Melt butter and sauté green onion pieces in a saucepan until browned. Add beef broth and bring to a boil.  Turn down the heat and simmer until reduced to half.
2. In the meantime, prepare french fries according to package instructions. Keep warm.
3. Slice Grimm’s Original Salami Bites diagonally into 1/8-inch pieces and fry until crisp (about 2 minutes). Set aside.
4. Discard green onions from the broth. Add tamari soy sauce, salt, and pepper to taste.
5. Combine corn starch and water in a small bowl then add to broth.  Stir well until thickened. Remove from heat.
6. Assemble poutine: Place half of the cooked french fries on a platter, scatter half of the cheese curds and pour half of the gravy over fries, repeat the process using the remaining half of those ingredients.  Top with Grimm’s Salami Bites and garnish with green onions. Enjoy immediately.