Have you noticed that suddenly pumpkins are everywhere? It’s as if our entire country has decided to decorate itself in orange fruit. Yes! A pumpkin is a fruit. Who knew? And to be even more specific, it’s actually a berry. Go tell your kids and see if they believe you. If you want to surprise them one more time, see if they know what the biggest pumpkin ever grown weighed. As of last year, the record was held by Mathias Willemijns of Belgium who grew a pumpkin weighing in at 2,624.6 pounds. That’s a whole lotta pumpkin.
Everyone knows about pumpkin pie and pumpkin puree and it’s suddenly showing up as a flavoring in coffee and almost anything else you can imagine. And of course, Halloween pumpkins with carved faces. Also known as Having Fun with Fruit. Just kidding.
Before we tell you how to grill a pumpkin, please note that jack-o-lantern pumpkins are not the same as the ones you’ll be cooking. There’s a definite difference, and you’ll want to purchase the ones that are sometimes known as “pie” pumpkins. You’ll find these inside the store, and not outside stacked up almost begging to come home with you.
You can grill the pumpkin in slices or in halves. The outside, as we all know, is very thick, so you’ll need a serious knife to get the job done. Once you’ve sliced the pumpkin in half, clean out the inside until it’s smooth and attractive. You can save the seeds for other uses, but you don’t want to grill them now.
If you’re grilling the pumpkin in halves, grill with the flesh side down. Use some olive oil and some sea salt for seasoning. Those are just the basics. Add whatever else strikes your fancy. For instance, you can add rosemary, or pie seasoning or even a barbecue rub. Then give it roughly 45 minutes to be soft enough to eat. If you plan on using the pumpkin for a pie or another dish, you might want to grill it for close to an hour to get really soft and you’ll want to use a little less salt. If you’re going to grill the pumpkin in slices be sure to rub both sides with the olive oil and they should be ready in 40 minutes or sooner, depending on the temperature of your grill. Fork tender is what you’re aiming for. And if you toss some butter on them…yummy. And no need to remove the skin before you grill or eat. The skin will soften as it cooks.
You’d be right if you expected some of the pumpkin to stick to the grilling surface. What to do? Just so happens, we make the best grill scraper available. Our scrapers keep your grill clean and well-maintained. You can get a mini one, or a heavy duty one, or a heavy duty one with a squeegee. Any of them will get the job done right, save you time and money, and take some pressure off your back, legs and feet. And with that physical pressure off, you’ll probably complain a little less and be a whole lot more fun to be around. Just saying.
If this is your first time visiting us, we’d like you to know that our products are made right here in the USA. This is something we’re extremely proud of. We know that it helps to keep Americans working, and there’s no question that we help them keep on grilling. Either in a restaurant, or in a food truck, or right at home.
Please follow our Upcoming Products page for more of what we’re up to, and of course come to our website to view all of the products and everything we offer at Redi-Gril.com. If a product doesn’t say Red-Gril it’s not the original!
Redi-Gril Grill Scrapers by Redi-Gril, LLC
- Tom Duhigg Joins Growing Chick N Max as SVP of... on September 20, 2018 at 9:02 pm
Tom Duhigg Joins Growing Chick N Max as SVP of Operations QSR magazineFull coverag […]
- Speculation continues on why Chipotle picked... on September 20, 2018 at 8:26 pm
Speculation continues on why Chipotle picked California for relocation Denver Business JournalFull coverag […]
- Darden CEO: Restaurants face a 'war for talent' on September 20, 2018 at 7:24 pm
Darden CEO: Restaurants face a 'war for talent' Nation's Restaurant NewsFull coverag […]
- Lo-Lo's owner may be behind hot chicken concept... on September 20, 2018 at 4:59 pm
Lo-Lo's owner may be behind hot chicken concept coming to Phoenix Phoenix Business JournalFull coverag […]