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GRILLSTONE RECIPES

What to expect from your Island Grillstone™ and how you can get started quickly and easily.

We make it simple and easy to include the Island Grillstone™ in your grilling experience.

Hickory Smoked Canadian Rib Steak: Reverse Seared with Butter, Garlic & Thyme. Served with hand-chopped Chimichurri

When we think fine dining, we think of perfectly cooked food, plated precisely and prepared using only the best ingredients.

Grilling isn’t often a technique that lends itself to those types of plates however, using the Island Grillstone, fine dining techniques can be applied on your grill. Optionally use Jackson Grills Pellet Smoker to add natural hickory wood flavour.

  • AUTHOR: Mathieu Beausoleil
  • PREP TIME: 30 mins
  • COOK TIME: 100 mins
  • TOTAL: 130 mins

Ingredients

Steak
  • 1 32oz Canadian Rib Steak
  • 1/2 head of Garlic
  • 4 sprigs of fresh Thyme
  • 4 tbsp of Butter divided in half
  • Sea Salt
  • Cracked Pepper
Chimichurri
  • 1 cup Flat Parsley, hard stems trimmed
  • 1/2 cup Cilantro, hard stems trimmed
  • 1/2 cup high quality Extra Virgin Olive Oil
  • 3 tbsp Red Wine Vinegar
  • 2 Garlic Cloves
  • Chili Flakes
  • Sea Salt
  • Cracked Pepper

Directions

Getting Ready
    1. Remove your steak from the fridge 1 hour before cooking.
    2. Light your grill and optional Jackson Grill Pellet Smoker with the lid open for about 5 minutes.
    3. Turn the heat up to 300°F and place the Grillstone on the grate. Warm up for 15 minutes with the lid closed.
Making
    1. Place the steak on the stone and insert a leave-in thermometer. Once the steak has reached an internal temperature of 90°F, flip the steak over. This will take about 30 minutes.
    2. During this time prepare the Chimichurri. Hand chop the flat parsley, cilantro and garlic cloves.
    3. Combine the flat parsley, cilantro and garlic cloves with the rest of the ingredients. Stir well and put aside.
    4. Once the steak reaches an internal temperature of 125°F, remove the steak and set aside. This will take about 30 minutes.
    5. Bring the grill temperature to High.
    6. Once the grill reaches 450°F to 500°F wait an additional 10 minutes for the stone to reach temperature.
    7. Add half of the butter to the middle of the stone and with your hand or tongs swirl the head of garlic on the butter. Swirl the thyme around in the butter and leave in place. Place the steak on top of the thyme.
    8. Reverse sear for 5 minutes lid closed. Remove the steak and repeat Step 8.
    9. Reverse sear for for 5 minutes.
    10. Let rest for 5 minutes.
Serving
  1. Slice and serve with hand-chopped chimichurri.
Hickory Smoked Canadian Rib Steak Hickory Smoked Canadian Rib Steak Hickory Smoked Canadian Rib Steak

Grilled Salmon Filets: A new salmon recipe that is bursting with flavor!

Do you constantly overcook your salmon? The Island Grillstone™ makes it almost impossible to barbecue a dry salmon. No tinfoil required.

  • AUTHOR: Gary House
  • PREP TIME: 15 mins
  • COOK TIME: 20 mins
  • TOTAL: 35 mins
  • SERVES: 5

Ingredients

    • Fresh Herb Seasoning Salt
    • 2 Parsley stalks,finely chopped
    • 4 Sage leaves, finely chopped, (leaves removed from stem)
    • 2 Thyme stems, finely chopped, (leaves removed from stem)
    • 2 Rosemary branch, finely chopped, (leaves removed from stem)
    • 1 Marjoram stems, finely chopped, (leaves removed from stem)
    • 1 Cup Fine sea salt (16 tbs)
    • 1 Tablespoon Lemon zest(Zest of 1 lemon)
Other Ingredients
  • Fresh Herb Seasoning Salt
  • 1 Lemon, sliced and halved
  • 3 Pound,Salmon fillets tail and belly fat trimmed (Fresh Atlantic One)
  • 6 Tablespoon olive oil(Divided)
  • 2 Japanese eggplants, ends trimmed and eggplants quartered lengthwise
  • 6 Lettuce leaves(For Serving)

Directions

GETTING READY
    1. Preheat the grill to about 350 F.
    2. Score the fish 1 inch apart.
MAKING
    1. For making fresh herb seasoning salt, clean and finely chop the herbs together. Add salt and lemon zest to it and mix it well.
    2. Insert one lemon slice into the scored areas of the fillets.
    3. Drizzle olive oil over the salmon. Sprinkle some fresh herbs over the fish. Set it aside. Repeat the same with the eggplants.
    4. Grease the grill evenly with oil. Place the eggplants and salmon over the grill.
    5. Cook them covered. Turn the eggplants midway to get grill marks all over. Pull the eggplants when it is al dente, almost after 6 minutes.
    6. Let the salmon cook a little further. Pull it out when done.
SERVING
  1. Place the salmon on a bed of lettuce leaves. Serve it with grilled eggplants.
Grilled Salmon Filets

Grilling A Breakfast Sandwich: Why limit grilling to lunch or dinner?

Start the day off right with a breakfast sandwich grilled just the way you like it.

  • AUTHOR: Gary House
  • PREP TIME: 10 mins
  • COOK TIME: 20 mins
  • TOTAL: 30 mins
  • SERVES: 4

Ingredients

  • 1 pound Country sausage
  • 3 green onions , diced
  • 1/2 white onion, diced
  • 3 garlic cloves, minced
  • 1 red bell pepper, quartered
  • 2 tablespoon hot sauce, (Cholula Chili Garlic, optional)
  • 16 biscuits (large, 1 tube)
  • 4 Eggs
  • 8 sharp cheddar cheese slices
  • 1⁄4 teaspoon coarse sea salt
  • 1⁄4 teaspoon ground black pepper

Directions

Getting Ready
    1. Preheat the grill to 350°F with island grill stone.
Making
    1. Saute onions, garlic and green onions on the grill stone. Simultaneously roast bell peppers.
    2. Once done, remove the veggies off the heat and allow to cool in a bowl.
    3. Transfer the roasted bell peppers to ziplock bag.
    4. Cook biscuits on the grill. Once done, remove them off the heat.
    5. Meanwhile mix the cooked vegetables with sausage and Cholula sauce. Make 3-4 inch sized patties. Season with salt and pepper. Grill the patties until they are cooked. Flip when one side is cooked.
    6. Cook eggs on the grill, season with salt and pepper.
    7. Place the grilled patties over the biscuits, top with cheese slices, sunny side eggs, roasted bell pepper and cover with another biscuit.
Serving
  1. Serve and enjoy!
Grilling A Breakfast Sandwich

Open Faced Rib Eye Sandwich: A quick and easy Rib-Eye Sandwich to make every steak lover drool.

This Rib-Eye Steak Sandwich can be cooked to anyone’s perspective of a “perfectly cooked steak”. It is great for a fast and tasty meal that makes you look like a restaurant chef.

  • AUTHOR: Gary House
  • PREP TIME: 10 mins
  • COOK TIME: 10 mins
  • TOTAL: 20 mins
  • SERVES: 2

Ingredients

  • 2 (1/2 inch thick) ribeye steak
  • 2 slice Foccacia bread slices/Pumpernickel
  • 1 sweet vidalia onion, sliced into rings
  • 4 slices provolone cheese
  • Coarsely ground black pepper, to taste
  • Sea salt, to taste

Directions

  1. Preheat the grill to 425 F with island grill stone for 15-20 minutes.
  2. Place the focaccia bread slices on the island grill stone.
  3. Once done, remove them off the heat.
  4. Season the steaks with coarsely ground black pepper and salt.
  5. Cook the onions over the Island GrillStone until they turn soft.
  6. When the onion are cooked half way through place the steaks on the grill stone.
  7. Cook for a couple of minutes and flip the steaks.
  8. Put the onions over the steaks while cooking.
  9. Place cheese slices on the top of layer of onions (2 slices per steak).
  10. Grill until cheese melts and place over the roasted bread slices.
Open Faced Rib Eye Sandwich

Grilled Italian Meatball Sandwich With Pesto Sauce: Arguably the best meatball sandwich you will ever try.

You will not be disappointed with this new twist on the classic meatball sandwich. Perfect for lunch or dinner.

  • AUTHOR: Gary House
  • PREP TIME: 30 mins
  • COOK TIME: 15 mins
  • TOTAL: 45 mins
  • SERVES: 3-4

Ingredients

  • 1 pound ground pork
  • 1 pound ground turkey
  • 1/2 cup (8 tablespoons) ricotta cheese
  • 1/2 cup (8 tablespoons) parmesan cheese, freshly grated
  • 1/2 cup (8 tablespoons) panko breadcrumbs
  • 2 tablespoons flat leaf parsley
  • 2 cloves (10 grams) garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon red pepper flakes, crushed
  • Salt and pepper, to taste
  • 6 slices provolone cheese
  • 2 tablespoons fresh pesto sauce
  • 2 sandwich rolls

Directions

  1. Preheat the grill for about 30 minutes.
  2. Take ground meat in a bowl.
  3. Drop in half of the parmesan cheese, ricotta cheese, salt, pepper, fresh flat leaf parsley, dried oregano, red pepper flakes, minced garlic, panko crumbs and eggs.
  4. Mix everything well.
  5. Shape the meat into balls and flatten them a bit.
  6. Drizzle some oil on the island grillstone and place the meatballs on the stone.
  7. Grill it up.
  8. Flip after 5 minutes.
  9. Cook until the meat reaches 165 F.
  10. Toast the buns on the island grill stone.
  11. Layer the buns with the provolone cheese slice. Arrange the meat balls on top.
  12. Drizzle pesto on top and sprinkle parmesan over the meatball.
  13. Slice and serve.
Grilled Italian Meatball Sandwich With Pesto Sauce

Tropical Grilled Tri-Tip: A grilled Tri-Tip that is bursting with tropical flavor.

Tri-tip can be intimidating to barbecue as it can turn out very tough. The Island Grillstone™ makes it easy to barbecue a tender Tri-Tip, as none of the flavors or juices can fall through the grill grates.

  • AUTHOR: Gary House
  • PREP TIME: 35 mins plus 8-12 hrs marinade time
  • COOK TIME: varies – cook to 145°F
  • TOTAL: ~ 1 hour
  • SERVES: 6-8

Ingredients

  • 3 pounds trimmed tri-tip
  • 1 cup (16 tablespoons) marinade
  • 1 pound potatoes
  • 1 pound mushroom
  • 1 onion
  • 3 tablespoons olive oil
  • Freshly ground black pepper, to taste
  • Garlic salt, to taste
  • Coarse salt, to taste

Directions

  1. Place the tri-tip in a ziploc bag.
  2. Pour the marinade on top and let the tri-tip marinate overnight.
  3. Prepare the grill for cooking.
  4. Use Jackson Grills Smoker Box or Pellet Diffuser and place mesquite wood inside or mesquite pellets. Then place the Smoker Box or Pellet Diffuser inside the grill then place the Island GrillStone on top of a rack.
  5. Preheat the grill to 350 F.
  6. Place the potatoes, mushrooms and garlic in a big bowl.
  7. Drizzle olive oil over the vegetables.
  8. Season with garlic salt, parsley and freshly ground pepper.
  9. Prepare a bed of onions on the Island Grillstone for the tri-tip.
  10. Season with coarse salt.
  11. Place the trip tip over the onions.
  12. Place the potatoes, garlic and mushroom on the Island grill stone.
  13. Cover and let everything cook until it reaches an internal temperature of 145 F.
  14. Remove from heat and let it rest for 10 minutes.
  15. Slice the tri-tip across the grain and serve it with the vegetables.

Things You Need

  • Wireless thermometer
  • Island Grillstone
  • Grill
Tropical Grilled Tri-Tip

Grilled Halibut With Lemon Caper Sauce: Test your creativity with this deliciously unique recipe.

Get adventurous on the Island Grillstone! Try this tasty barbecued halibut recipe to satisfy your seafood craving.

  • AUTHOR: Gary House
  • PREP TIME: 20 mins
  • COOK TIME: 10 mins
  • TOTAL: 30 mins
  • SERVES: 4

Ingredients

    • 4 halibut fillets
    • 1 tablespoon extra virgin olive oil
    • 3 lemons, medium, halved and ends trimmed
For Dressing
    • 3 tablespoons extra virgin olive oil
    • 1 tablespoon capers
    • 1 tablespoon chives, chopped
    • 1/4 teaspoon kosher salt
    • 1/4 teaspoon freshly ground black pepper
For Rub
  • 1 teaspoon onion, granulated
  • 1 teaspoon fresh dill, chopped
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Directions

  1. Heat up the island grill stone.
  2. Brush lemon halves with olive oil.
  3. Place it on the island grill stone for caramelisation.
  4. Pull the lemons off after a couple of minutes and then let them cool down.
  5. Squeeze the lemons and set the juice aside for dressing.
  6. In a bowl whisk together 3 tablespoon olive oil with 1 tablespoon lemon juice.
  7. Add chives, capers, salt and pepper.
  8. Mix well and set the dressing aside.
  9. Prepare the dry rub by mixing granulated garlic, chopped fresh dill, salt and pepper.
  10. Spread extra virgin olive oil on halibut then sprinkle dry rub all over the halibut.
  11. Place halibut fillets on the island grillstone and grill on both sides.
  12. In a serving dish place grilled halibut with cooked rice and grilled lemon.
  13. Drizzle prepared lemon caper dressing over the fish.
  14. Garnish with fresh herbs and serve.
Grilled Halibut With Lemon Caper Sauce

Succulent Lamb Kabobs: Hands down - the fastest and easiest way to please the whole family

Another marinated crowd pleaser with a custom marinade and a unique barbeque sauce for basting.

  • AUTHOR: Island Grillstone
  • PREP TIME: 20 mins plus 2-24 hrs marinade time
  • COOK TIME: 25 mins
  • TOTAL: 45 mins
  • SERVES: 4

Ingredients

  • 1½ lbs boneless lamb leg, cut into 1¼-inch cubes
  • 2 medium white onions, cut into wedges
  • 2 medium apples, cut into wedges
  • 1 green bell pepper, cut into wedges
  • 1 red bell pepper, cut into wedges
  • 1 yellow red pepper, cut into wedges
  • ½ cup apple juice
  • 2 tbs Worcestershire sauce
  • 2 tbs extra virgin olive oil
  • 1 tsp lemon pepper
  • 2 cloves garlic, minced
  • 1 cup chili sauce
  • ½ cup apple jelly or orange marmalade
  • 1 tbs Worcestershire sauce
  • 1 tsp Dijon-style mustard
  • 2 tbs Thai sweet red chili sauce

Directions

  1. Combine apple juice, 1 tbs Worcestershire sauce, oil, lemon pepper and garlic in large bag or non-metal container.
  2. Add lamb cubes; coat well. Marinate in refrigerator 2 to 24 hours.
  3. Prep barbeque sauce: combine chili sauce, jelly, and 1 tbs Worcestershire sauce, mustard and red pepper flakes in medium saucepan.
  4. Simmer 10 to 15 minutes, stirring occasionally, until slightly thickened.
  5. Preheat the Island Grillstone on grill to 400-450 F.
  6. Lightly coat cut vegetables with olive oil.
  7. Load vegetables and marinated lamb onto skewers (if using wood skewers make sure to presoak the skewers in water for at least 30 minutes).
  8. Place loaded kebabs on the heated grillstone. 
  9. Cook the kebabs for about 8 to 10 minutes, turning them every couple of minutes for even cooking.
  10. When the kebabs are almost done cooking begin basting them with the barbecue sauce.
  11. Cook lamb until it reaches an internal temperature of 145 F.
  12. Remove from grill, plate, and enjoy!
Succulent Lamb Kabobs on the Island Grillstone

Garlic & Lemon Grilled Prawns: Fast and popular starter or main dish

Have your starter be the talk of your next get together with this fast and easy recipe. Works great with scallops as well.

  • AUTHOR: Island Grillstone
  • PREP TIME: 10 mins plus 30 mins marinade time
  • COOK TIME: 5 mins
  • TOTAL: 15 mins
  • SERVES: 6

Ingredients

  • 750g uncooked fresh king prawns, peeled and deveined
  • 3 tbs olive oil
  • 3 tbs lemon juice
  • 3 tbs chopped fresh parsley
  • 3 tsp minced garlic
  • Freshly ground black pepper to taste
  • 2 tbs Thai sweet red chili sauce

Directions

  1. In a large, glass bowl, stir together the olive oil, lemon juice, parsley, garlic, black pepper, and sweet red chili sauce.
  2. Add prawns and toss to coat.
  3. Marinate in the refrigerator for 30 minutes.
  4. Preheat the Island Grillstone to 400˚ F.
  5. Place prawns directly onto the Grillstone, leaving space for them to cook.
  6. Grill prawns for 2 to 3 minutes per side or until opaque.
  7. Serve and Enjoy!
Garlic Lemon Grilled Prawns on the Island Grillstone

Grilled Pinwheel Skirt Steaks: A unique crowd pleaser.

This long, flat cut of steak has great flavor on its own. Now add a Santa Maria rub, stuff with mozzarella and spinach, and throw it on the grill. It will surely impress your guests.

  • AUTHOR: Gary House
  • PREP TIME: 2 hrs.
  • COOK TIME: 8 mins. approx
  • TOTAL: 2 hrs. 15 mins.
  • SERVES: 2

Ingredients

  • Two 8- to 10-inch skirt steaks laid out in strips. Trim steak of any excess fat or membrane (butcher will usually do this).
  • 1 tsp salt
  • 1½ tsp garlic salt
  • ½ tsp celery salt
  • ¼ tsp ground black pepper
  • ¼ tsp onion powder
  • ¼ tsp paprika
  • ¼ tsp dried dill
  • ¼ tsp dried sage
  • ¼ tsp crushed dried rosemary

Directions

  1. Make rub: mix together the salt, garlic salt, celery salt, black pepper, onion powder, paprika, dill, sage, and rosemary in a bowl.
  2. Prepare your steaks by using a damp towel to lightly moisten the steaks with water, then pat with the prepared rub on both sides. Refrigerate the steaks for a minimum of 2 hours or overnight, for the flavors to fully come together. (If you are going to be cooking the meat right away, let rubbed steaks sit at room temperature for two hours.
  3. Unroll the steak and give it a fair coating of the rub, but not too much.
  4. Add a row of smoked mozzarella cheese and fresh spinach along the strip of steak.
  5. Carefully roll the steak with ingredients inside and tie it with butcher’s twine.
  6. Sprinkle with a bit more rub.
  7. Heat Grillstone between 350-400˚.
  8. Cook one side for about 4 minutes, then flip (go longer if your want a well done piece of meat).
  9. When the cheese melts, it should be about done. If you are checking the meat temperature, it should be about 145˚ F. (Make sure you check the meat temperature, not the cheese.)
Grilled Pinwheel Skirt Steaks on an Island Grillstone Grilled Pinwheel Skirt Steaks on an Island Grillstone

Tuscan Rubbed Salmon: Perfectly grilled and flavored with Italian herbs

The Island Grillstone creates a wonderful crust to sear into the salmon filets.

  • AUTHOR: Chris Koetke
  • PREP TIME: 5 mins
  • COOK TIME: 8 mins
  • TOTAL: 13 mins
  • SERVES: 4

Ingredients

  • ½ tsp ground fennel
  • 2 tsp Italian seasoning
  • 1 tsp sweet paprika
  • ½ tsp ground coriander
  • 1¼ tsp freshly ground black pepper
  • ¾ tsp salt
  • ¼ tsp garlic powder
  • 4 (6-ounce) salmon fillets
  • 4 tsp extra virgin olive oil

Directions

  1. Combine all ingredients except salmon and olive oil in a bowl.
  2. Brush each salmon fillet with about 1 tsp oil.
  3. Press spice mixture on skinless side of salmon.
  4. Let stand 15 minutes.
  5. Heat Grillstone between 375-400˚.
  6. Place salmon, skin side up on Grillstone.
  7. Cook over high heat about 3 minutes.
  8. Flip and cook, skin side down, 5 more minutes or until done, but still red in the center. (grilling time depends on the heat of your Grillstone and the thickness of the fillet.)
Tuscan Rubbed Salmon on the Island Grillstone

English Muffin Burgers: English Muffin Burgers

Avocado, smoked mozzarella cheese, lettuce and tomato tower over a burger larger than a hand. This one defies the odds of easy eating but is packed with flavor!

  • AUTHOR: Gary House
  • PREP TIME: 15 mins
  • COOK TIME: 20 mins
  • TOTAL: 35 mins
  • SERVES: 4-6

Ingredients

  • 1 pd ground Prime select beef or Buffalo 15% fat
  • 4 tbls of your favorite dry rub
  • 2 tsp A1 sauce
  • 6 slices of smoked mozzarella cheese
  • 1 large onion sliced
  • 1 avocado sliced
  • 2 Roma tomatoes sliced
  • 6 leaves of red lettuce
  • 6 English muffins
  • 1 tsp olive oil

Directions

  1. Preheat the Island Grillstone to 400-450 degrees.
  2. Mix hamburger and A1 sauce together in bowl
  3. Coat both sides of the hamburgers with the your rub
  4. Divide hamburgers into 6 patties the size of an English muffin
  5. Press down in the center half of the hamburger patties to even out the rising
  6. Oil Island Grillstone
  7. Place sliced onions on stone to grill and toss as they cook
  8. When onions are half way done add hamburgers flipping only once
  9. After flipping the burgers, placed cheese over each one
  10. Cook onions and hamburgers are done to your personal preference. 140 – 145 degrees is about medium for the burgers. The rub should have created a nice crust!
  11. Remove onions and burgers to rest
  12. Add English muffins and toast on the Island Grillstone
  13. Assemble English muffin burgers with a sauce of your choice
  14. I served mine with seasoned fries baked on the grill at the same time!

English Muffin Burger on the Island Grillstone

Marinated Asparagus: A tasteful side to any dish.

This marinade is a wonderful way to add flavor to your grilled asparagus recipe.

  • AUTHOR: Gary House
  • PREP TIME: 1 hour 15 mins
  • COOK TIME: 10 mins
  • TOTAL: 1 hour 25 mins
  • SERVES: 4

Ingredients

  • 1½ lbs fresh asparagus
  • 1/3 cup balsamic vinegar
  • ¼ cup extra virgin olive oil
  • 1 tsp Italian seasoning
  • ½ tsp course black pepper
  • ¼ tsp sea salt
  • 3 bay leaves (optional)

Directions

  1. Wash and trim asparagus.
  2. Slice each asparagus in half lengthwise.
  3. Place all ingredients into a 2-gallon Ziplock bag.
  4. Mix well and refrigerate for one hour.
  5. Preheat the Island Grillstone between 350-400 degrees.
  6. Grill for approximately 10 minutes, tossing frequently.
Marinated Asparagus on an Island Grillstone

Grilled Wahoo Steaks: This tropical fish dish will wow

Wahoo is a firm, flakey white fish with textures similar to salmon but with little flavor to overly dominate the taste.

  • AUTHOR: Gary House
  • PREP TIME: 10 mins
  • COOK TIME: 25 mins
  • TOTAL: 35 mins
  • SERVES: 3

Ingredients

  • 3 slices of bacon
  • 3 Wahoo steaks
  • EVOO (extra virgin olive oil)
  • Salt
  • Pepper
  • 3 cloves of garlic, sliced
  • 1 whole red bell pepper, sliced
  • 1 bunch, fresh spinach, washed, dried
  • ½ cup balsamic vinegar
  • ½ cup honey

Directions

  1. Start off pre-heating your Island Grillstone to 350 degrees.
  2. Grill bacon till crisp, remove to cool on a paper towel.
  3. Remove most of the bacon grease from your Island Grillstone
  4. Wash and dry Wahoo steaks
  5. Coat evenly with EVOO
  6. Salt and pepper all sides lightly
  7. Grill Wahoo steaks for 3 to 4 minutes on each side. You don’t want to over cook these. Turning only one time.
  8. Remove Wahoo and keep warm.
  9. Start with some sliced garlic and red peppers. Grill till tender.
  10. Add spinach to Island Grillstone and cook with the garlic and red bell pepper till spinach is limp. About 5 minutes
  11. Place the spinach mix on a plate, add Wahoo steaks and crumbled bacon.
  12. Blend honey and balsamic together and drizzle over the Wahoo steaks.
Wahoo Steaks on an Island Grillstone Wahoo Steaks on an Island Grillstone

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