North Carolina Grilled Sunflower Cracklings

Introduction

Sunflower heads aren’t just for seeds anymore. In North Carolina, where traditions and creative flavors meet, grilled sunflower cracklings are making waves. When grilled correctly on the Arteflame, these cracklings become a crunchy and savory snack with depth and flavor that’s hard to resist. With the Arteflame’s large flat griddle cooktop and the intense searing heat of over 1,000F at the center grate, you'll get restaurant-quality results right in your backyard—no lid, no mess, just pure grilling artistry.

Ingredients

• 2 whole mature sunflower heads (seeds still intact)
• 4 tbsp unsalted butter (melted)
• 1 tsp sea salt
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper (optional, for heat)
• Freshly ground black pepper to taste
• Chopped parsley for garnish (optional)

Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour vegetable oil onto three paper napkins and place them in the center of the Arteflame grill.
2. Stack firewood on top of the soaked napkins and light them using a match or lighter.
3. Allow the grill to heat up for about 20 minutes until the flat top reaches searing temperatures near the center.

Step 2: Prep the Sunflower Heads

1. Rinse the sunflower heads under cold water and pat dry.
2. Trim away excess leaves and stem, leaving a flat base for grilling.
3. Brush melted butter evenly across the entire surface of each sunflower head, including between seeds.
4. Sprinkle with sea salt, smoked paprika, garlic powder, cayenne, and black pepper.

Step 3: Grill the Sunflower Heads

1. Place the sunflower heads face down (seed side down) onto the hotter inner part of the flat top griddle.
2. Let them sizzle for about 7–8 minutes, pressing gently with a spatula to achieve full surface contact for a deep griddle sear.
3. Flip the heads and grill the back (stem side) for an additional 5 minutes until everything softens slightly and the heads caramelize.

Step 4: Finish and Serve

1. When crisp around the edges and golden brown, remove from the grill using tongs.
2. Let cool slightly, then slice into wedges or break into rustic pieces.
3. Garnish with fresh parsley and serve warm or at room temperature.

Tips

• Choose sunflower heads with tight, mature seeds for best texture and bite.
• Melted butter not only flavors but promotes crispiness—avoid olive oil here for better taste.
• Adjust seasonings to match your flavor mood—think curry, Cajun spice, or Parmesan.
• The Arteflame’s variable heat zones allow extra control—move the heads outward for slower browning or keep them near the center for faster crisping.
• For easy cleanup, scrape debris from the flat top into the fire zone using a flat edge scraper—done!

Variations

1. Honey-Chili Sunflower Cracklings: Brush sunflower heads with butter mixed with 1 tbsp honey and a pinch of red pepper flakes for sweet heat.
2. Parmesan Herb Sunflower Cracklings: Top with grated Parmesan and chopped rosemary during the final minutes of grilling.
3. Asian-Inspired Cracklings: Mix butter with soy sauce, sesame oil, and ground ginger, and sprinkle with sesame seeds after grilling.
4. Lemon-Garlic Cracklings: Add lemon zest and extra garlic powder to the butter mix, then finish with a squeeze of fresh lemon.
5. BBQ-Style Cracklings: Use a dry rub with brown sugar, paprika, chili powder, and cumin to channel BBQ chip flavor.

Best pairings

• Grilled ribeye or skirt steak (reverse seared on the Arteflame)
• Chilled sparkling white wine or dry cider
• Charred corn on the Arteflame with herb butter
• Sweet potato wedges with chipotle aioli

Conclusion

Grilled sunflower cracklings are a deliciously unexpected dish with big texture and even bigger flavor. Wrapped in the smoky embrace of firewood on your Arteflame grill, these sunflower heads will become your go-to North Carolina backyard favorite. Ideal as a snack, side dish or appetizer, they’ll impress every guest with their unique flair and addictive crunch.