Fire up the grill! Pour a cold beverage and take a few minutes to enjoy a good conversation, a few laughs, and an incredibly tasty Sizzlin’ Smokie hot off the grill. Preparing the quick-pickled vegetables and crispy shallots ahead of time will free you up to enjoy your time with family and friends.
- 12 Grimm’s Sizzlin’ Smokies
- 12 sausage or hot dog style buns
- 1.5 cups of prepared Kimchi, finely chopped
- 2 cups quick-pickled vegetables (recipe below – make ahead)
- 1 cup crispy shallots (recipe below – make ahead)
- Yellow mustard
- Preheat the grill on medium-high heat.
- Place the Sizzlin’ Smokies on the grill and cook until the exterior is lightly charred. About 8 minutes, turning every 2-3 minutes.
- Using a sharp knife, make shallow cuts in the smokie (a few diagonal cuts or create an “X” pattern).
- Cook the smokies for 4-5 minutes more until the cut edges are crispy and the juices inside are sizzlin’.
- Add the buns to the grill for the last minute to lightly char the exterior.
- Place the Sizzlin’ Smokies in the warm buns, then top with Kimchi, pickled veggies, crispy shallots, and a squeeze of mustard. And enjoy!
Prep: 20 minutes | Cook: 8 minutes | Inactive: 90 minutes | Total: 2 hours | Yield: 2 cups
These quick-pickled vegetables are inspired by the traditional banh mi toppings.
- 3 mini cucumbers, cut in half, seeds scraped out, then cut into matchsticks
- 4 radishes, cut into matchsticks
- 1 jalapeño pepper, sliced into thin rings
- 1 cup of water
- 3/4 cup apple cider vinegar
- 1 tablespoon white sugar
- 2 teaspoons salt
- Add the jalapenos, cucumbers, and radishes to the mason jar.
- In a small saucepan, combine the water, vinegar, sugar, and bring to a boil. Cook for 2-3 minutes until the sugar is dissolved. Turn off heat and let the mixture cool for 2-3 minutes.
- Pour the mixture over the vegetables in the jar and screw on the lid. Let the jar cool at room temperature for 30 minutes, then refrigerate for at least 60 minutes before serving.
Preparing these ahead and allowing them to pickle longer will result in even better tasting veggies. These will keep in the fridge for up to two weeks.
Crunchy, sweet, savory, salty… crispy shallots are a delicious topping for almost any recipe.
Prep: 10 minutes | Cook: 15 minutes | Total: 25 hours | Yield: 1 cup
- 1.5 cups vegetable oil
- 4-5 shallots, halved and thinly sliced
- 2 tablespoons all-purpose flour
- Salt and freshly ground black pepper
- Heat vegetable oil in a skillet over medium heat until a temperature of 350°F – 375°F is reached. Choose a pan that the oil covers ½” to ¾” of the bottom of the pan.
- Add the flour to a small bowl and season with salt and pepper to taste.
- Coat the sliced shallots in the seasoned flour.
- Carefully place the shallots in the hot oil, a few at a time to avoid clumps, then fry until golden brown.
- Transfer the shallots to a paper towel-lined dish, then sprinkle with salt to taste.
- Serve immediately or store at room temperature in a food storage container lined with a paper towel for up to two days.
Be careful while heating oil, especially on a grill. Use a thermometer to ensure the oil reaches the desired temperature before adding the shallots to the oil or the results will be greasy, not crispy. Slowly add shallots a few at a time to keep them from clumping and avoid the oil from boiling over the pan because of too much moisture.