Por Chef Eric Gephart


Raciones: 5 people
Tiempo de cocción: 0 - 30 min
A la parrilla


  • Main

Quick pickled soy, balsamic, black pepper smoked okra. What a delicious mouth full! Utilize the time it takes your grill to temperature to marinate your meat and vegetables. Never a dull moment! Happy Grilling!!!


  1. 01

    Before you light the grill transfer the okra to a marinating container or bag. Mix equal parts soy sauce and balsamic vinegar and your cracked black pepper. Allow to marinate for 30 minutes up to 3 hours. In the meantime, light the grill and allow it to come to 450F while the okra is marinating.



    • 1/2 pound Fresh Okra
    • 1 cup Balsamic Vinegar
    • 1 cup Less Sodium Soy Sauce
    • 2 tablespoons Fresh Cracked Black Pepper
  3. 02

    Set up the grill for a semi-indirect cook by placing one half-moon deflector shield in on one side then topping it with a grill grate.

  4. 03

    Place the smoking chunk directly into the hottest option of the coal bed, once you reach combustion, place the okra on the grill grate and close the dome. Cook for 5 to 7 minutes then turn and cook for another 5 to 7 minutes. Once you have even caramelization and the okra has softened up a bit, transfer them to the presentation plate and garnish with the reduced balsamic. Enjoy!



    • 1 Chunk Smoking Wood
    • 1 tablespoon Reduced Balsamic