Grilled Veggies with Chili Crisp Mayo and Bourbon Flambé

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Why This Recipe Works

Most grilled vegetables turn out either mushy or burnt. The secret to avoiding both? The soapstone. This thick cooking surface distributes heat evenly and prevents hot spots that char vegetables before they cook through. It also gives you restaurant-quality sear marks without the flare-ups that come from dripping oil hitting flames.

The chili crisp mayo sauce is the game-changer. Creamy mayo tempers the heat from chili crisp while soy sauce adds umami depth. A splash of bourbon in the sauce (and optionally flambéed over the top) brings caramelized sweetness and a touch of drama to an otherwise simple veggie cook.

This is beginner-friendly because there's no precision required—vegetables are forgiving. Slightly undercooked? They're al dente. Slightly charred? Even better. As long as your soapstone is properly preheated, you're getting great results.

Why the Big Joe and Soapstone are Perfect for This

The Big Joe's 24-inch cooking diameter gives you room to spread vegetables in a single layer—no crowding, no steaming. Crowded vegetables release moisture and steam instead of char. With the Big Joe's generous space, every piece gets direct contact with the hot soapstone for proper caramelization.

The soapstone is essential here. It heats slowly and evenly, holding steady temps once preheated. Unlike cast iron that can create scorching hot spots, soapstone radiates gentle, consistent heat that chars vegetables without burning them. The porous surface also prevents sticking without needing excessive oil.

At 425-475°F, the Big Joe maintains perfect vegetable-grilling temperature. Hot enough to char and caramelize natural sugars, but not so hot that exteriors burn before interiors cook. The ceramic construction holds this temp rock-steady for the entire 15-20 minute cook—something gas grills struggle with when you're constantly opening to flip vegetables.

par Scott Bartlow

Grilled Veggies with Chili Crisp Mayo and Bourbon Flambé

Portions: 6 people
Temps de cuisson: 0 - 30 min
Niveau:
Débutant:
Méthode:
Grilled

Ingredients

  • Main

Instructions

  1. 01

    Set up your Big Joe for direct grilling. No heat deflectors—you want direct heat for this cook. Place your soapstone directly on the grill grates and close the dome. Preheat the grill to 425-475°F and let the soapstone heat for at least 15-20 minutes. Don't skip this step—a properly preheated soapstone is what prevents sticking and gives you those char marks.

  2. 02

    While the grill and soapstone preheat, prep your vegetables: Zucchini and yellow squash: Trim ends and slice into ¾-1 inch thick spears. Cut them lengthwise so you get long pieces with maximum surface area for charring. Bell peppers: Remove seeds and ribs, then cut into 1½-inch pieces. Keep them chunky—small pieces fall through grates or overcook. Onions: Peel and cut into 1-inch wedges. Keep the root end attached on each wedge so they hold together during grilling.

  3. 03

    In a large bowl, toss all vegetables with 2 tbsp neutral oil, 1-1½ tsp kosher salt, and ½ tsp black pepper (or use your favorite BBQ seasoning—Bartlow's BBQ Dust Bowl Garlic Butter Seasoning is excellent here).

  4. 04

    In a small bowl, whisk together: ¼ cup low-sodium soy sauce 2-3 tbsp chili crisp (start with 2 tbsp, taste, add more if you want extra heat) 2-3 tbsp mayo 1 tbsp bourbon (reserve the other tablespoon for flambé if using) The sauce should be creamy, slightly spicy, and balanced between salty (soy), fatty (mayo), and spicy (chili crisp). The bourbon adds a subtle sweetness and depth.

  5. 05

    Once the soapstone is properly preheated (15-20 minutes at 425-475°F), arrange the seasoned vegetables in a single layer on the soapstone. Don't overcrowd—leave a little space between pieces for air circulation. Grill for 6-8 minutes total, turning every 2-3 minutes to get light char on multiple sides.

  6. 06

    During the last 1-2 minutes on the grill, brush the vegetables with the chili crisp mayo sauce (the half you reserved for glazing). The heat will caramelize the sauce slightly and create a sticky, flavorful coating. Don't add it too early or it'll burn before the vegetables finish cooking.

  7. 07

    Bourbon Flambé (Optional But Awesome) This step is pure theater, but it also adds flavor. The alcohol burns off, leaving behind caramelized bourbon sweetness. How to do it safely: Make sure you have the second tablespoon of bourbon ready in a small cup (never pour from the bottle over open flame). Drizzle the bourbon over the vegetables on the soapstone. Carefully tip the soapstone slightly toward the flame to ignite the bourbon. Alternatively, use a long lighter to ignite it. Let the flames burn for 10-20 seconds, then let them die out naturally. The alcohol will burn off, leaving a syrupy, caramelized glaze. Let the glaze reduce for 1-2 minutes to thicken.

  8. 08

    Remove the vegetables from the soapstone and transfer to a serving platter. Drizzle with the reserved chili crisp mayo sauce (the half you didn't use for glazing). Serve hot while the char is still crispy and the glaze is glossy.

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