When it comes to grilling, burgers and hot dogs have been done. And theyāll be done again. And I will be there to eat them. Happily.
But sometimes I want to grill something different, something totally unexpected, something that you would never think to grill in the first place. Something like bacon.
Even more unexpected than grilling bacon? Grilling bacon and then slathering it with a Thai-inspired glaze, spritzing it with lime juice, and garnishing it with a bright, spicy relish. Basically, if you serve this appetizer at your next cookout, your friends will think you're a genius.
So youād better follow it up with something equally unexpected (and equally delicious). This sandwich resembles a pulled pork sandwich, but it's actually entirely vegetarian (and could easily be vegan, if you swing that way). Weāre kind of obsessed with it in the Epi office. Itās not only a super satisfying option for absolutely anyone who shows up on your back porch this weekend, but it also makes use of a totally underutilized vegetable: purple cabbage.
If you must have a carnivorous option, I recommend sausages. But skip the beer brats and the hot dog buns, and grab some tortillas instead. America is a melting pot, so here's to celebrating our nationās diversity with Polish sausages stuffed into Mexicoās sandwich-holder of choice, dressed with cilantro, grilled peppers and onions, and plenty of lime juice.
To round out the meal, Iād serve something a little more familiar, but with an unexpected twist. Slathered with a compound butter of grilled spring onions and shichimi togarashiāa Japanese spice mix made with sesame, orange zest, ginger, seaweed, and chile flakesāthis corn takes on an entirely new profile that could give Mexican street corn a run for its money.
