Grilled Tennessee Fried Green Tomatoes

Introduction

Give classic Southern fried green tomatoes a bold Tennessee-style twist by grilling them on the Arteflame Grill. With a crispy golden coating and savory seasoning, these tomatoes are cooked to perfection directly on the flat top griddle, giving them unbeatable texture and flavor.

Ingredients

• 4 firm green tomatoes, sliced 1/2-inch thick
• 1 cup buttermilk
• 1 cup yellow cornmeal
• 1/2 cup all-purpose flour
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (optional)
• Salt and black pepper to taste
• 1 stick unsalted butter (for greasing the griddle)
• Fresh chopped parsley (for garnish)
• Hot sauce or ranch dressing, for serving (optional)

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour some vegetable oil on three paper napkins.
2. Place the napkins in the bottom of your Arteflame grill.
3. Stack dry firewood over the napkins.
4. Light the paper and allow the grill to come up to temperature—ready in about 20 minutes.

Step 2: Prepare the Tomato Coating

1. In one bowl, pour the buttermilk.
2. In another bowl, mix cornmeal, flour, garlic powder, smoked paprika, cayenne (if using), salt, and pepper.

Step 3: Dredge the Tomatoes

1. Dip each tomato slice in the buttermilk to coat.
2. Then dredge in the seasoned cornmeal mix, pressing lightly to adhere the coating.
3. Set each coated slice aside on a plate.

Step 4: Grill the Tomatoes

1. Place a generous amount of butter on the flat cooktop griddle near the center for optimal heat.
2. When the butter begins to sizzle, carefully place the dredged tomato slices onto the griddle.
3. Grill each side for 3–4 minutes until golden brown and crisp.
4. Move slightly outward if needed to avoid over-browning.

Step 5: Serve and Garnish

1. Remove the grilled fried green tomatoes from the cooktop once golden crisp.
2. Top with fresh chopped parsley.
3. Serve with your favorite dipping sauce such as ranch or spicy hot sauce.

Tips

• Use the hotter inner section of the griddle to get that crisp crust, then move tomatoes toward the edge if they cook too fast.
• Use butter instead of oil for flavor and perfect browning.
• Make sure to cut your tomatoes evenly for uniform cooking.
• You can prep and dredge the tomatoes ahead of time for quick grilling.
• Keep an eye on your heat zones—griddle temperature varies from center to edge.

Variations

1. Cheesy Grilled Tomatoes: Add freshly grated Parmesan to the cornmeal mix for a cheesy crunch.
2. Spicy Southern Kick: Increase cayenne pepper and add chili flakes to the mix.
3. Cornflake Crust: Swap cornmeal with crushed cornflakes for extra texture.
4. Herb-Infused: Mix in chopped fresh thyme and oregano with the coating mix for earthy flavor.
5. Gluten-Free: Use gluten-free flour and cornmeal for a GF-friendly version.

Best pairings

• Grilled smoked sausage or pulled pork
• Southern-style coleslaw
• Sweet iced tea or lemonade
• Grilled cornbread or biscuits
• Peach cobbler for dessert

Conclusion

Grilled Fried Green Tomatoes on the Arteflame bring bold Southern flavors and incredible crunch—no pot, pan, or oven needed! This Tennessee-style twist is bound to become a summer staple.