- Pork Chop with Grilled Peaches
- Grilled Peaches with Coconut Cream
- Blackened Pork Chops with Grilled Apples
- Hoisin-Glazed Pork Tenderloin
- Shrimp Skewers
- Tri Tip with Chimichurri
- Honey Dijon Chicken
- Cedar Plank Salmon
Pork Chop with Grilled Peaches
Everyone, pull up a chair and get grilling! This recipe is for the whole family to enjoy making together around the Solo Stove Grill. Have the kids help prepare the peaches or even pass on your super secret pork chop turning techniques. It’s all about enjoying the moment, together!
1 bunch of cilantro
1 bunch of chives
1 bunch of mint
1 bunch of basil
4 ears of corn
1 yellow onion
1 pint of grape tomatoes
3 firm peaches
1 small jar of whole grain mustard
1 cup of hazelnuts
1 package of soft goat cheese (3oz)
2 12-16oz double-cut, bone-in pork chops
- Halve and pit avocados and peaches, quarter onion, and shuck the four ears of corn. Brush all with avocado or grapeseed oil.
- Grill avocado halves, onion quarters, peaches, and corn over direct heat until a nice char is developed on all sides of the four ingredients.
- Cool ingredients until they can be handled safely. Cut corn off the cob and set aside. Spoon out avocado, dice into bite-sized pieces, and add to the reserved corn. Halve cherry tomatoes. Roughly chop ½ cup each of the mint, cilantro, and basil. Remove seeds from jalapeno and finely mince. Dice grilled onions into small pieces. Add all ingredients to the avocado and corn mixture.
- Season vegetable mixture with juice from 1 lime, 1 tbsp of honey, and 1 tbsp of salt. Serve either warm or chilled.
- Once peaches are cool, chop all halves until broken down. Add hazelnuts with the peach slices and roughly chop together. Season chopped peaches and hazelnuts with 2 tbsp of whole grain mustard, 1 tsp of kosher salt, goat cheese, and 1 bunch of finely diced chives.
- Grill pork chop on high, direct heat for 2 minutes each side. Finish cooking on indirect heat with Grill lid closed for 3-5 minutes depending on the thickness of the pork chop. Let rest for ten minutes before carving and serving.
- Slice pork chop into ¼ inch slices and shingle along one side of a serving plate. Spoon peach mixture over the shingled pork slices and finish with crunchy salt. On the opposite side of the serving plate, spoon and serve mixed corn salad.
Grilled Peaches with Coconut Cream
Dessert is sweet, but memories are sweeter. This recipe will get everyone talking around the Solo Stove Grill.
3 ripened peaches, halved and core removed
1 can of coconut milk
1 tbsp coconut sugar
1/2 tsp vanilla extract
(Tip: If unable to find ripe peaches, leave unripened peaches in a brown bag overnight to ripen.)
- Slice ripened peaches in half. Twist opposite ways and the halves will separate. Use a pairing knife to remove the pit.
- Grill peaches over direct heat flesh side down for four minutes until grill marks are visible and are beginning to soften. Flip and place over indirect heat for 10 minutes covered.
- To make the coconut cream: Open can of coconut milk, scoop off the white coconut cream and add to a bowl. Add the sugar and vanilla to the bowl and whisk well. If it is too thick, add a splash of coconut water from the can of coconut milk. You can also add more sugar to your taste.
- Drizzle coconut cream over peaches and serve warm.
Blackened Pork Chops with Grilled Apples
Blackened pork chops topped with caramelized apples made with the Solo Stove Grillwill keep everyone around the dinner table long after it’s gone.
1 tsp smoked paprika
1 tsp chili powder
1 tsp onion powder
1 tsp garlic powder
1 tsp oregano
1 tsp all spice
1 tsp cayenne pepper
1 tsp celery seed
1 tsp salt
1 tsp black pepper
1/2 cup brown sugar
1/2 stick of butter
1 apple, sliced (try a Fuji apple for extra sweetness)
2 pork chops
- Combine paprika, chili powder, onion powder, garlic powder, oregano, all spice, cayenne pepper, celery seed, salt, and pepper to make the blackening rub. Season each side of the pork chops generously with the rub.
- In a foil pouch, add sliced apples, brown sugar, and butter. Close pouch and place on indirect heat for 10 minutes while grilling the pork chops.
- Grill seasoned pork chops over direct heat around 4 minutes per side to achieve a nice sear.
- Serve by opening the pouch and pouring the apples over the pork chops on a plate.
Hoisin-Glazed Pork Tenderloin
This isn’t your grandpa’s pork tenderloin. The sweet-and-spicy marinade made with Hoisin and sriracha sauce puts a twist on an old favorite recipe, made with the Solo Stove Grill.
1 pork tenderloin
1/2 cup hoisin sauce
1/2 cup soy sauce
1 tbsp fresh ginger
1 tbsp chopped garlic
1 tbsp sriracha
1/2 lime, juiced
- Place hoisin sauce, soy sauce, ginger, garlic, sriracha, and lime juice into a large resealable bag. Seal and shake to combine.
- Add pork tenderloin to the bag and seal. Shake bag to coat meat evenly. Place bag in the refrigerator to marinate overnight or at least 2 hours.
- To grill, cook on direct heat until the outside of the meat has started to caramelize and form a nice crust. Move to indirect heat. Replace grill lid, open air valve halfway and cook until the internal temperature of the meat reached 145° F.
- Slice against the grain in 1/2″ to 3/4″ slices and serve.
Shrimp Skewers are the perfect way to get the whole family having fun around the Solo Stove Grill.
15-20 shrimp deveined and shell-on (tails can be removed if desired)
1/2 cup extra virgin olive oil
8 cloves garlic, chopped
1 tsp red pepper flakes
1 tsp salt
1 tsp black pepper
- Place olive oil, garlic, red pepper flakes, salt, and pepper into a large resealable bag. Seal and shake to combine.
- Add shrimp to the bag and seal. Shake again to coat the shrimp evenly with the marinade.
- Using metal or wood skewers (soak wood skewers in water for one hour prior to prevent them from burning), thread the shrimp onto the skewers.
- Grill shrimp on direct heat for 5 minutes each side until the entire shrimp is cooked through and are pink and orange in color. Remove shell before serving.
- Serve with fresh lemon or cocktail sauce.
Tri Tip with Chimichurri
Grill gourmet any night of the week with this Tri Tip with Chimichurri recipe on the Solo Stove Grill.
1 whole tri tip
1 bundle Italian parsley
2 bundles cilantro
2 jalapeños, whole (optional)
1 lime, juiced
6 garlic cloves
1/2 cup honey
3/4 cup red wine vinegar
1 cup extra virgin olive oil
salt and pepper
- To make the chimichurri, add all ingredients besides the jalapeño into a food processor and pulse until herbs and garlic are finely chopped. You can chop the herbs and garlic by hand and mix with the wet ingredients in a small bowl if you do not have a food processor.
- Set aside 1/4 of the chimichurri in the refrigerator to brush on the tri tip after grilling.
- Add chimichurri, minus the portion set aside, into a large resealable bag with the tri tip. Marinate overnight or at least 2 hours in the refrigerator. (Optional: add two whole jalapeños into the bag for an extra kick.)
- Remove tri tip from the bag and grill on direct heat at a 45° angle to the grill grate. Cook 2-3 minutes and rotate the tri tip another 45° to get nice grill marks and sear on one side. Flip the tri tip and repeat.
- Move tri tip over to indirect heat until the internal temperature of the trip tip reaches 125° F for medium rare. Remove from the grill and let rest for 5 minutes.
- Slice tri tip against the grain in 3/4”-1” thick slices. Brush with the reserved chimichurri that was unused in marinating the meat.
Honey Dijon Chicken
This grilled chicken recipe has just enough sweetness to make memories around the Solo Stove Grill you’ll savor forever.
1 boneless skinless chicken breast, butterflied
1/2 cup Dijon mustard
1/2 cup Worcestershire sauce
1/2 cup honey
1/2 cup red wine vinegar
4 garlic cloves, chopped
2 springs fresh thyme
1 tsp salt
1 tsp pepper
- In a small bowl, add Dijon mustard, Worcestershire sauce, honey, red wine vinegar, fresh thyme, salt, and pepper. Mix well and put mixture into a large plastic resealable bag. Add the chicken, seal the bag, and shake to incorporate. Refrigerate for at least 2 hours.
- Remove chicken breast from marinade and place on grill skin-side down. Remove thyme from marinade and place on chicken breast.
- Grill on direct heat until grill marks and crust starts to form, then move to indirect heat until the internal temperature of the chicken reaches 165°F.
Cedar Plank Salmon
Fresh salmon grilled on a cedar plank is a tasty and super fun way to get everyone around the Solo Stove Grill. It’s a simple gourmet dish everyone can have a hand in grilling.
2 fresh salmon fillets
1 cedar grilling plank
1 tbsp paprika
1 tbsp chili powder
1 tbsp garlic powder
1 tbsp brown sugar
1 tsp salt
1 tsp pepper
1 sprig of dill, coarsely chopped
- Soak cedar plank in water overnight or at least one hour.
- Combine paprika, chili powder, garlic powder, brown sugar, salt, and pepper to make the spice rub.
- Place salmon skin-side down on plank and generously coat the salmon with the rub. Top salmon with lemon juice and fresh chopped dill.
- Grill on indirect heat for 15-18 minutes with grill lid on and air valve opened halfway to allow more airflow inside the grill.
- Salmon will be fully cooked once it bounces after being gently squeezed on the sides.