30+ Delicious Char-Griller Akorn Recipes for Every Occasion

The Char-Griller Akorn is one of the most versatile and powerful grills on the market, designed to bring out the best flavors in everything from meats to vegetables.

Whether you’re a seasoned grill master or just starting your outdoor cooking journey, the Akorn’s exceptional heat retention and control make it the perfect tool for both low-and-slow barbecues and high-heat grilling.

In this article, we’ll dive into over 30 delicious recipes that can be made using the Char-Griller Akorn, covering a wide range of flavors and cooking styles.

From tender smoked brisket to juicy beer-can chicken, and from sweet grilled pineapples to savory lamb chops, you’ll find inspiration for every meal and occasion.

Ready to elevate your grilling game? Let’s get started!

30+ Delicious Char-Griller Akorn Recipes for Every Occasion

Cooking with the Char-Griller Akorn opens up a world of flavorful possibilities. Its ability to maintain consistent heat and lock in moisture makes it a perfect choice for everything from hearty barbecued meats to delicate grilled vegetables and desserts.

These 30+ recipes offer a wide range of ideas to explore, whether you’re smoking brisket, grilling shrimp skewers, or preparing a sweet treat like grilled pineapple.

With this collection, you’ll be equipped to impress at any gathering or simply enjoy a great meal at home.

So fire up your Akorn, experiment with these recipes, and get ready to serve up some unforgettable dishes!

Smoked BBQ Pulled Pork on the Akorn

This smoked BBQ pulled pork recipe on the Char-Griller Akorn produces melt-in-your-mouth tender meat infused with a deep smoky flavor. The Akorn’s excellent heat retention and versatility make it the ideal grill for low-and-slow smoking, ensuring juicy, flavorful pork every time. Perfect for sandwiches or as a main dish, this recipe will be the star of your next cookout.

Ingredients:

• 1 pork shoulder (around 8 lbs)
• ¼ cup yellow mustard
• ½ cup pork rub (store-bought or homemade)
• Wood chips (hickory or applewood)
• 1 cup apple juice
• BBQ sauce (your favorite)

Instructions:

1. Prepare the Pork: Coat the pork shoulder with yellow mustard, ensuring an even layer all over the meat. Generously apply the pork rub, pressing it into the mustard to form a nice crust.
2. Set Up the Akorn: Preheat your Char-Griller Akorn to 250°F using the indirect heat method. Add a few chunks of hickory or applewood chips to your charcoal for that essential smoke flavor.
3. Smoke the Pork: Place the pork shoulder on the grill grates, fat side up. Close the lid and smoke for 4-5 hours until the internal temperature reaches around 160°F.
4. Wrap in Foil: Once the pork hits 160°F, wrap it tightly in aluminum foil with ½ cup of apple juice to retain moisture.
5. Continue Smoking: Return the wrapped pork to the Akorn and cook for an additional 3-4 hours or until the internal temperature reaches 205°F.
6. Rest and Shred: Remove the pork from the grill and let it rest for 30 minutes. After resting, shred the pork using two forks.
7. Serve: Serve the pulled pork with your favorite BBQ sauce on buns, or alongside a side of coleslaw and pickles.

The Char-Griller Akorn does an exceptional job of maintaining consistent heat, making it the perfect tool for smoking pulled pork. This BBQ pulled pork recipe will become your go-to for a backyard barbecue, delivering smoky, tender meat packed with flavor. Serve it with fresh buns, BBQ sauce, and sides to make it the highlight of your meal.

Grilled Lemon Herb Chicken Thighs on the Akorn

These grilled lemon herb chicken thighs are juicy, flavorful, and bursting with zesty citrus goodness. The Char-Griller Akorn gives them a perfectly grilled char and tender inside, making it an excellent option for your next weeknight dinner or weekend BBQ. The combination of fresh herbs, garlic, and lemon creates a mouthwatering marinade that will have everyone reaching for seconds.

Ingredients:

• 8 bone-in, skin-on chicken thighs
• ¼ cup olive oil
• Juice of 2 lemons
• Zest of 1 lemon
• 4 garlic cloves, minced
• 1 tbsp fresh thyme leaves
• 1 tbsp fresh rosemary, chopped
• Salt and pepper to taste

Instructions:

1. Marinate the Chicken: In a large bowl, whisk together the olive oil, lemon juice, lemon zest, garlic, thyme, rosemary, salt, and pepper. Add the chicken thighs, coating them well in the marinade. Cover and refrigerate for at least 2 hours, or overnight for best results.
2. Preheat the Akorn: Heat the Char-Griller Akorn to medium heat, around 350°F, setting it up for indirect grilling.
3. Grill the Chicken: Place the marinated chicken thighs skin-side down on the grill grates. Grill for 6-8 minutes per side, or until the skin is crispy and the internal temperature reaches 165°F.
4. Rest and Serve: Remove the chicken from the grill and let it rest for 5 minutes before serving.
5. Optional: Garnish with additional fresh herbs and lemon wedges for extra flavor.

These grilled lemon herb chicken thighs are quick, easy, and full of bright, fresh flavors. The Akorn grill locks in the juices while achieving a perfectly crispy skin, ensuring a delicious dish that everyone will love. Serve with grilled vegetables or a fresh salad for a balanced and flavorful meal.

Akorn-Smoked Beef Brisket

Cooking beef brisket on the Char-Griller Akorn is an impressive feat that yields smoky, tender, fall-apart meat. This recipe utilizes the Akorn’s superior smoking abilities to bring out the deep, rich flavors of the beef, while maintaining a beautiful bark on the outside. Slow-smoked to perfection, this brisket will be the star of any gathering or special meal.

Ingredients:

• 1 whole beef brisket (10-12 lbs)
• ¼ cup yellow mustard
• ½ cup brisket rub (store-bought or homemade)
• Wood chips (oak or hickory)
• ½ cup beef broth

Instructions:

1. Prepare the Brisket: Trim any excess fat from the brisket, leaving about ¼ inch of fat on the fat cap. Rub the brisket with yellow mustard and generously apply the brisket rub.
2. Set Up the Akorn: Preheat the Char-Griller Akorn to 225°F using indirect heat. Add oak or hickory wood chips for a strong smoky flavor.
3. Smoke the Brisket: Place the brisket on the grill, fat side up, and close the lid. Smoke for 6-8 hours, or until the internal temperature reaches 160°F.
4. Wrap the Brisket: Once the brisket hits 160°F, wrap it tightly in butcher paper or foil with ½ cup of beef broth. This step helps keep the brisket moist during the final cooking phase.
5. Finish Smoking: Return the wrapped brisket to the Akorn and continue smoking until the internal temperature reaches 203°F (about another 4-6 hours).
6. Rest the Brisket: Remove the brisket from the grill and let it rest for at least 1 hour before slicing.
7. Serve: Slice the brisket against the grain and serve with your favorite BBQ sides.

Smoking brisket on the Char-Griller Akorn is a rewarding experience that results in beautifully tender and flavorful meat. The slow-smoking process brings out the best in the beef, while the Akorn ensures steady heat and smoke circulation. This brisket will leave your guests impressed, making it a must-try for your next barbecue event.

Akorn Grilled Bacon-Wrapped Jalapeño Poppers

These bacon-wrapped jalapeño poppers, grilled to perfection on the Char-Griller Akorn, are the ultimate crowd-pleasing appetizer. The creamy, cheesy filling inside the spicy jalapeños, combined with the smoky flavor of the bacon, creates an irresistible bite-sized treat. The Akorn’s even heat distribution ensures that the bacon gets crispy while the jalapeños remain tender.

Ingredients:

• 12 large jalapeños, halved and seeded
• 8 oz cream cheese, softened
• 1 cup shredded cheddar cheese
• 1 tsp garlic powder
• 1 tsp onion powder
• 12 slices of bacon, cut in half
• Toothpicks

Instructions:

1. Prepare the Filling: In a bowl, mix the cream cheese, shredded cheddar, garlic powder, and onion powder until well combined.
2. Stuff the Jalapeños: Fill each halved jalapeño with the cream cheese mixture.
3. Wrap in Bacon: Wrap each stuffed jalapeño with a half-slice of bacon, securing it with a toothpick.
4. Preheat the Akorn: Heat the Char-Griller Akorn to medium heat, around 375°F.
5. Grill the Poppers: Place the bacon-wrapped jalapeños on the grill grates and cook for 15-20 minutes, turning occasionally, until the bacon is crispy and the jalapeños are tender.
6. Serve: Remove from the grill and let them cool slightly before serving.

These bacon-wrapped jalapeño poppers are the perfect appetizer to start off any barbecue or gathering. Grilling them on the Akorn adds a smoky depth to the bacon and makes sure each bite is a perfect balance of spicy, creamy, and crispy. Serve them up for game day or a weekend cookout, and watch them disappear in no time!

Akorn Grilled Cedar-Plank Salmon

Grilling salmon on a cedar plank with the Char-Griller Akorn imparts a subtle smokiness and preserves the fish’s natural flavors. This recipe combines the earthy aroma of cedar with a tangy, lemon-dill marinade, creating a mouthwatering salmon dish that’s both healthy and delicious. The Akorn’s consistent heat helps the salmon cook evenly, while the plank prevents it from drying out.

Ingredients:

• 4 salmon fillets (6 oz each)
• 1 cedar plank (soaked in water for 1 hour)
• 2 tbsp olive oil
• Juice of 1 lemon
• 1 tbsp fresh dill, chopped
• 2 garlic cloves, minced
• Salt and pepper to taste
• Lemon wedges for serving

Instructions:

1. Marinate the Salmon: In a small bowl, whisk together olive oil, lemon juice, dill, garlic, salt, and pepper. Brush the salmon fillets with the marinade and let them sit for 15-20 minutes.
2. Preheat the Akorn: Heat the Char-Griller Akorn to medium-high heat, around 375°F.
3. Prepare the Cedar Plank: Place the soaked cedar plank on the grill for 2-3 minutes to heat up.
4. Grill the Salmon: Place the marinated salmon fillets on the cedar plank and grill for 12-15 minutes, or until the salmon flakes easily with a fork.
5. Serve: Remove the salmon from the grill and serve with fresh lemon wedges.

This cedar-plank salmon recipe on the Akorn grill is a flavorful and elegant way to prepare fish. The cedar imparts a unique smoky flavor that pairs beautifully with the lemon-dill marinade, while the Akorn ensures the salmon stays moist and tender. This dish is perfect for a healthy dinner or a special occasion meal that will impress your guests.

Akorn Grilled Stuffed Bell Peppers

Grilled stuffed bell peppers take on a delicious smoky flavor when cooked on the Char-Griller Akorn. This recipe features bell peppers filled with a savory mixture of ground beef, rice, and cheese, then grilled to perfection. The Akorn’s excellent heat retention cooks the peppers evenly, resulting in tender, flavorful stuffed peppers with a slightly charred exterior that adds depth to every bite.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeded
• 1 lb ground beef
• 1 cup cooked rice
• 1 cup shredded cheddar cheese
• 1 can diced tomatoes (14.5 oz), drained
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tsp Italian seasoning
• Salt and pepper to taste
• Olive oil

Instructions:

1. Prepare the Filling: In a skillet, heat olive oil and sauté the onion and garlic until soft. Add the ground beef and cook until browned. Stir in diced tomatoes, cooked rice, Italian seasoning, salt, and pepper. Remove from heat and mix in half of the shredded cheese.
2. Stuff the Peppers: Spoon the beef and rice mixture into each bell pepper, packing it tightly. Sprinkle the remaining cheese on top.
3. Preheat the Akorn: Heat the Char-Griller Akorn to medium heat, around 350°F.
4. Grill the Peppers: Place the stuffed peppers on the grill grates. Cover and cook for 25-30 minutes, until the peppers are tender and the cheese is melted and bubbly.
5. Serve: Carefully remove the peppers from the grill and let them cool slightly before serving.

These grilled stuffed bell peppers are a satisfying and flavorful meal, with the added benefit of the Akorn’s signature smoky touch. The peppers remain tender and juicy, while the cheesy beef and rice filling packs every bite with rich, savory flavors. This recipe is perfect for family dinners or cookouts and is sure to become a favorite on your Akorn grill rotation.

Akorn Grilled BBQ Baby Back Ribs

These BBQ baby back ribs cooked on the Char-Griller Akorn are smoky, tender, and fall-off-the-bone delicious. With a perfect balance of sweet, tangy barbecue sauce and the deep flavor of the smoke, these ribs are slow-cooked to perfection. The Akorn grill helps lock in moisture while delivering that signature char-grilled flavor, making this recipe a must-try for rib lovers.

Ingredients:

• 2 racks of baby back ribs
• ¼ cup yellow mustard
• ½ cup dry rub (your favorite BBQ rub)
• 1 cup apple juice
• BBQ sauce (your favorite)
• Wood chips (hickory or mesquite)

Instructions:

1. Prepare the Ribs: Remove the membrane from the back of the ribs. Coat each rack with yellow mustard and generously apply the dry rub. Let them sit at room temperature for 30 minutes.
2. Set Up the Akorn: Preheat the Char-Griller Akorn to 250°F using indirect heat. Add wood chips for a smoky flavor.
3. Smoke the Ribs: Place the ribs on the grill, bone side down. Close the lid and smoke for 3 hours, spritzing with apple juice every hour.
4. Wrap the Ribs: After 3 hours, wrap each rack in aluminum foil with a splash of apple juice. Return to the grill and cook for another 2 hours.
5. Sauce and Grill: Remove the ribs from the foil, brush with BBQ sauce, and place them back on the grill for 30 minutes to set the sauce and get a nice caramelized finish.
6. Serve: Let the ribs rest for 10 minutes before slicing and serving.

These Akorn BBQ baby back ribs are a showstopper for any barbecue. The slow-smoking process gives them a rich, smoky flavor while keeping the meat tender and juicy. Finished with a perfect glaze of BBQ sauce, these ribs will leave your guests asking for more.

Akorn-Grilled Margherita Pizza

This grilled Margherita pizza on the Char-Griller Akorn brings out a rustic, smoky flavor that you simply can’t achieve in a traditional oven. With a crispy crust, fresh mozzarella, ripe tomatoes, and fragrant basil, this pizza is a light yet satisfying meal. The Akorn’s high heat mimics the effect of a wood-fired oven, making it the ideal grill for creating restaurant-quality pizza at home.

Ingredients:

• 1 pizza dough (store-bought or homemade)
• 1 cup pizza sauce
• 8 oz fresh mozzarella, sliced
• 2 ripe tomatoes, sliced
• Fresh basil leaves
• 2 tbsp olive oil
• Salt and pepper to taste
• Cornmeal (for dusting)

Instructions:

1. Prepare the Dough: Roll out the pizza dough to your desired thickness. Dust the bottom with cornmeal to prevent sticking.
2. Preheat the Akorn: Heat the Char-Griller Akorn to 450°F, using indirect heat.
3. Grill the Pizza: Place the pizza dough directly on the grill and cook for 2-3 minutes until bubbles form and the bottom is slightly charred. Remove from the grill.
4. Assemble the Pizza: Flip the dough and spread the pizza sauce over the grilled side. Top with fresh mozzarella slices and tomato slices. Season with salt and pepper.
5. Finish Grilling: Return the pizza to the grill and cook for another 5-7 minutes until the cheese is melted and bubbly. Remove and top with fresh basil and a drizzle of olive oil.
6. Serve: Slice and serve the pizza hot.

Grilling pizza on the Char-Griller Akorn brings out a unique smoky flavor that pairs beautifully with the fresh ingredients in a classic Margherita pizza. The high heat ensures a perfectly crisp crust, while the soft, gooey mozzarella and fresh basil add a burst of flavor to every bite. This grilled pizza will quickly become a family favorite for pizza night.

Akorn Smoked Turkey Breast

This smoked turkey breast recipe on the Char-Griller Akorn delivers juicy, flavorful meat with a beautifully golden, crispy skin. The turkey breast is smoked low and slow with wood chips, ensuring it remains moist while absorbing the smoky flavor. This is an excellent dish for special occasions or Sunday family dinners, offering a lighter, healthier alternative to other smoked meats.

Ingredients:

• 1 turkey breast (4-5 lbs)
• ¼ cup olive oil
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• 3 garlic cloves, minced
• Salt and pepper to taste
• Wood chips (apple or cherry wood)

Instructions:

1. Prepare the Turkey Breast: Rub the turkey breast with olive oil, rosemary, thyme, garlic, salt, and pepper. Let it marinate for at least 1 hour in the refrigerator.
2. Set Up the Akorn: Preheat the Char-Griller Akorn to 225°F using indirect heat. Add apple or cherry wood chips for a light, fruity smoke flavor.
3. Smoke the Turkey: Place the turkey breast on the grill, skin side up. Close the lid and smoke for 3-4 hours, or until the internal temperature reaches 165°F.
4. Rest and Slice: Remove the turkey breast from the grill and let it rest for 15 minutes before slicing.
5. Serve: Slice the turkey and serve with your favorite sides, or use it in sandwiches.

The Char-Griller Akorn makes smoking turkey breast an easy and rewarding process, delivering tender, juicy meat with a lightly smoked flavor. Whether you serve this turkey for a holiday feast or a simple family dinner, the result will be a delicious and healthy option that everyone will enjoy.

Akorn Grilled Beer-Can Chicken

Beer-can chicken is a classic barbecue dish, and cooking it on the Char-Griller Akorn takes it to the next level. The chicken stays incredibly moist as the beer steams from the inside, while the Akorn’s even heat crisps the skin to perfection. Infused with beer and a flavorful rub, this recipe is perfect for backyard barbecues or family dinners.

Ingredients:

• 1 whole chicken (4-5 lbs)
• 1 can of beer (12 oz)
• 2 tbsp olive oil
• 2 tbsp paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp dried thyme
• Salt and pepper to taste

Instructions:

1. Prepare the Chicken: Pat the chicken dry with paper towels. Rub olive oil all over the chicken, then season with paprika, garlic powder, onion powder, thyme, salt, and pepper.
2. Set Up the Akorn: Preheat the Char-Griller Akorn to medium heat, around 375°F, using indirect heat.
3. Prepare the Beer: Open the can of beer and pour out (or drink) about a third. Place the beer can inside the cavity of the chicken, standing it upright on the grill.
4. Grill the Chicken: Place the beer-can chicken on the Akorn grill, cover, and cook for 1 ½ to 2 hours, or until the internal temperature reaches 165°F in the thickest part of the thigh.
5. Rest and Serve: Carefully remove the chicken from the grill, discard the beer can, and let the chicken rest for 10 minutes before carving.

The Char-Griller Akorn perfectly cooks this beer-can chicken, resulting in moist, tender meat with a crispy, flavorful skin. The subtle hint of beer and spices infuses the chicken with incredible flavor. This dish is great for entertaining and guaranteed to impress your guests with minimal effort.

Akorn Grilled Lamb Chops with Rosemary and Garlic

Lamb chops, seasoned with fresh rosemary and garlic, become an irresistible, savory treat when grilled on the Char-Griller Akorn. The Akorn’s high heat locks in the juices, ensuring tender, juicy meat while giving the chops a smoky char. Perfect for an elegant dinner or special occasion, these lamb chops will be a hit for any grilling enthusiast.

Ingredients:

• 8 lamb chops
• 3 tbsp olive oil
• 3 garlic cloves, minced
• 2 tbsp fresh rosemary, chopped
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. Marinate the Lamb Chops: In a small bowl, combine olive oil, garlic, rosemary, lemon juice, salt, and pepper. Rub the mixture all over the lamb chops and let them marinate for 1-2 hours.
2. Preheat the Akorn: Heat the Char-Griller Akorn to high heat, around 400°F.
3. Grill the Lamb Chops: Place the lamb chops on the grill and sear for 3-4 minutes per side for medium-rare, or longer if you prefer them more well done.
4. Rest and Serve: Remove the lamb chops from the grill and let them rest for 5 minutes before serving.

These rosemary and garlic lamb chops, cooked on the Char-Griller Akorn, deliver a mouthwatering combination of tender, juicy meat with a delicious smoky char. The high heat from the grill ensures a perfect sear on the outside while keeping the lamb moist and flavorful. This is a fantastic dish for a gourmet meal right in your own backyard.

Akorn Grilled Pineapple with Brown Sugar Glaze

Grilling pineapple on the Char-Griller Akorn transforms this tropical fruit into a caramelized, smoky-sweet delight. Coated in a brown sugar glaze, the pineapple slices develop a deliciously crispy exterior while staying juicy inside. This quick and easy recipe makes for a perfect summertime dessert or side dish at your next barbecue.

Ingredients:

• 1 whole pineapple, peeled and cut into rings
• ¼ cup brown sugar
• 2 tbsp honey
• 1 tbsp butter, melted
• 1 tsp cinnamon
• Pinch of salt

Instructions:

1. Prepare the Pineapple: In a small bowl, mix brown sugar, honey, melted butter, cinnamon, and a pinch of salt.
2. Coat the Pineapple: Brush the pineapple rings with the brown sugar glaze, ensuring an even coating on both sides.
3. Preheat the Akorn: Heat the Char-Griller Akorn to medium-high heat, around 400°F.
4. Grill the Pineapple: Place the pineapple rings directly on the grill and cook for 2-3 minutes per side, until grill marks form and the sugar glaze is caramelized.
5. Serve: Remove the pineapple from the grill and serve hot, either as a side or with ice cream for dessert.

This grilled pineapple with brown sugar glaze is a simple yet flavorful treat, perfect for complementing savory grilled dishes or serving as a sweet dessert. The Akorn’s high heat helps to caramelize the sugar glaze, giving the pineapple a deliciously crisp exterior and smoky flavor. This dish is a refreshing way to finish off a summer barbecue!

Akorn Smoked Brisket with Dry Rub

This Akorn smoked brisket recipe delivers a perfectly tender and juicy brisket with a delicious smoky flavor and a robust crust from the dry rub. The Char-Griller Akorn’s excellent heat retention makes it ideal for long, slow cooks, and this brisket is no exception. With a flavorful dry rub and hours of slow smoking, you’ll enjoy melt-in-your-mouth brisket that’s perfect for any barbecue feast.

Ingredients:

• 1 whole brisket (8-10 lbs)
• ¼ cup paprika
• 2 tbsp garlic powder
• 2 tbsp onion powder
• 2 tbsp black pepper
• 1 tbsp cumin
• 1 tbsp cayenne pepper
• 1 tbsp kosher salt
• Wood chips (oak or hickory)

Instructions:

1. Prepare the Brisket: Trim excess fat from the brisket, leaving about ¼ inch on the top. Combine paprika, garlic powder, onion powder, black pepper, cumin, cayenne, and salt to create the dry rub. Generously coat the brisket with the rub and let it sit for 1-2 hours.
2. Set Up the Akorn: Preheat the Char-Griller Akorn to 225°F using indirect heat. Add wood chips for smoking.
3. Smoke the Brisket: Place the brisket fat side up on the grill. Smoke for 6-8 hours, or until the internal temperature reaches 160°F. Wrap the brisket in foil or butcher paper and continue smoking until it reaches 200°F internally.
4. Rest the Brisket: Remove the brisket from the grill and let it rest, still wrapped, for at least 30 minutes before slicing.
5. Serve: Slice the brisket against the grain and serve with your favorite barbecue sides.

This Akorn smoked brisket is a barbecue classic, slow-cooked to perfection with a deep smoky flavor and a crispy, flavorful bark. The low and slow method on the Akorn ensures that the brisket remains tender and juicy, making it a standout centerpiece for any cookout or family gathering.

Akorn Grilled Shrimp Skewers with Garlic Butter

These grilled shrimp skewers, cooked on the Char-Griller Akorn, are quick, flavorful, and perfect for a light and satisfying meal. The garlic butter sauce adds a rich, savory flavor that pairs beautifully with the shrimp’s natural sweetness, while grilling over charcoal adds a delicious smoky taste. Whether served as an appetizer or main course, these shrimp skewers are sure to impress.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 3 tbsp butter, melted
• 3 garlic cloves, minced
• 2 tbsp lemon juice
• 2 tbsp parsley, chopped
• Salt and pepper to taste
• Skewers

Instructions:

1. Prepare the Shrimp: Thread the shrimp onto skewers and season with salt and pepper.
2. Make the Garlic Butter Sauce: In a small bowl, mix the melted butter, minced garlic, lemon juice, and chopped parsley.
3. Preheat the Akorn: Heat the Char-Griller Akorn to medium-high heat, around 400°F.
4. Grill the Shrimp: Place the shrimp skewers on the grill and cook for 2-3 minutes per side, or until the shrimp are pink and slightly charred.
5. Brush with Garlic Butter: During the last minute of grilling, brush the shrimp with the garlic butter sauce.
6. Serve: Remove the shrimp from the grill and serve hot, with extra garlic butter for dipping.

These garlic butter shrimp skewers are a perfect example of how the Char-Griller Akorn can turn simple ingredients into something extraordinary. The smoky char from the grill enhances the shrimp’s natural sweetness, while the rich garlic butter sauce elevates the flavor to new heights. Serve these skewers at your next gathering, and they’re sure to be a crowd favorite.

Akorn Grilled Corn on the Cob with Chili-Lime Butter

Grilled corn on the cob gets an upgrade with a zesty chili-lime butter that adds just the right amount of spice and tang. Cooking the corn on the Char-Griller Akorn gives it a smoky flavor and a perfectly charred exterior, while the butter adds richness and brightens the taste. This recipe is an ideal summer side dish for barbecues or weeknight dinners.

Ingredients:

• 6 ears of corn, husked
• ¼ cup butter, softened
• 1 tsp chili powder
• 1 tsp lime zest
• 1 tbsp lime juice
• Salt and pepper to taste
• Fresh cilantro (optional)

Instructions:

1. Prepare the Chili-Lime Butter: In a small bowl, mix the softened butter with chili powder, lime zest, lime juice, salt, and pepper.
2. Preheat the Akorn: Heat the Char-Griller Akorn to medium heat, around 350°F.
3. Grill the Corn: Place the ears of corn directly on the grill and cook for 10-12 minutes, turning occasionally, until the kernels are tender and lightly charred.
4. Butter the Corn: Remove the corn from the grill and immediately brush with the chili-lime butter.
5. Garnish and Serve: Optionally, sprinkle with chopped cilantro before serving.

Grilling corn on the Char-Griller Akorn adds a smoky depth that pairs perfectly with the bright and spicy chili-lime butter. This simple yet flavorful side dish is a great addition to any barbecue menu, adding a pop of color and zest to the table. It’s sure to be a favorite at your summer cookouts!

Note: More recipes are coming soon!