Introduction

Grilled okra with sea salt is one of summer’s easiest and most satisfying side dishes – especially when cooked on the Arteflame grill. The beautifully hot flat griddle sears the okra gently, giving it smoky flavor, perfect texture, and none of the sliminess that sometimes turns people away from this Southern gem. It’s quick, clean, and bursting with that authentic South Carolina flair.

Ingredients

• 1 lb fresh okra, rinsed and patted dry
• 2 tbsp melted butter (unsalted)
• 1 tsp sea salt (or to taste)
• Optional: cracked black pepper or chili flakes for added heat

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour a small amount of vegetable oil onto three paper napkins.
2. Place the napkins inside the center of the grill bowl.
3. Stack hardwood firewood over the napkins and light them.
4. Let the fire burn for about 20 minutes until the Arteflame flat top and center grill grate are hot and ready for grilling.

Step 2: Prep the Okra

1. Trim the stem ends off the okra if they're long or tough.
2. In a bowl, toss the okra with melted butter until evenly coated.

Step 3: Grill the Okra

1. Place the buttered okra directly onto the Arteflame flat griddle cooktop near the center area for a hotter sear.
2. Cook for 8-10 minutes, turning occasionally with tongs to ensure an even char.
3. The okra should be slightly blistered and just tender.

Step 4: Finish and Serve

1. Sprinkle the grilled okra with sea salt while still hot from the grill.
2. Serve immediately as a flavorful appetizer, side dish, or snack.

Tips

• Use small to medium okra pods for the best tenderness and flavor.
• Grill in hotter zones near the center of the Arteflame flat top for better charring.
• Don’t overcrowd – leaving space between the pods helps them grill, not steam.
• Grilled okra is best served hot, straight from the griddle.

Variations

1. Garlic Butter Okra: Toss the okra in garlic-infused melted butter before grilling for aromatic depth.
2. Parmesan Crusted Okra: After buttering, dust the okra with grated Parmesan before hitting the grill for a crispy-cheesy finish.
3. Lemon Zest & Sea Salt Okra: Add some fresh lemon zest after grilling for a refreshing citrus touch.
4. Smoky Paprika Okra: Mix a pinch of smoked paprika into the butter before tossing the okra for deeper BBQ notes.
5. Spicy Cajun Okra: Mix Cajun seasoning with the butter for a bold South Carolina Cajun twist.

Conclusion

Whether you’re firing up the Arteflame for a full BBQ feast or just want a fast, satisfying veg option, grilled okra with sea salt never disappoints. This recipe highlights how simple ingredients, cooked with the right technique, shine with big flavor and South Carolina charm. A great addition to your outdoor cooking repertoire!

Best Pairings

• Grilled ribeye steak (seared on the center grill grate, finished on the flat top)
• Charred corn with herb butter
• Iced sweet tea or a crisp wheat beer
• Peach cobbler straight from the Arteflame Pizza Oven