The date shown is the date of this edited edition. The original publication and receipt dates are unknown.
As an Amazon Associate I earn from qualifying purchases. The Amazon links below are paid links.
Planning a cookout? Hot honey can finish a tray of corn, a mushroom burger or grilled fruit as easily as it can glaze meat. Choose a few of the ideas below to build a menu that fits your guests and the space on your grill.
These ten ideas cover two appetizers, three mains, three sides and two desserts. They are menu concepts; use a measured recipe to prepare them. Use a complete recipe for cooking methods and quantities, especially for bacon-wrapped appetizers and slow-cooked ribs. Hot Honey Fever has not independently kitchen-tested these ideas.
Read your selected recipes before shopping and plan any slow-cooked ribs first. Schedule the other dishes around those cooking instructions, and keep ready-to-eat toppings and desserts separate from raw-meat preparation.
The credited photographs are editorial illustrations. They do not document these preparations or establish that hot honey is pictured.
Use honey without burning it
Honey’s sugars can brown and burn on a hot grill. A finishing drizzle, or a glaze added near the end of a suitable recipe, gives you more control than coating every ingredient heavily at the start.
A browned crust does not seal moisture inside meat or prove it is safely cooked. Check temperature separately with a food thermometer.
Use the hot honey you already have, or choose a bottle whose chili level suits your guests. If you need an option, Mike's Hot Honey Original is the reviewed ingredient linked here. The Amazon selection is one 12-ounce squeeze bottle. Check the current ingredients, size, pack count, seller, price and availability before ordering.
Check Mike's Hot Honey Original, one 12-ounce bottle, on Amazon (paid link)
Appetizers
Bacon-wrapped jalapeño poppers
Jalapeños, cream cheese, cheddar and a little hot honey make a sweet-and-spicy filling idea. If you wrap them in raw bacon, follow a complete recipe that cooks the bacon properly. Pepper tenderness alone is not a doneness check. Cooking time depends on the grill and bacon thickness.
For a complete oven variation, see Smithfield Mike's Hot Honey Bacon Jalapeño Poppers Recipe. It specifies its own bacon and quantities; follow that preparation as written. It is the manufacturer's recipe, not a Hot Honey Fever kitchen test.
Keep raw-bacon utensils separate from anything used for serving. Offer a mild appetizer too, so chili heat is optional.
Halloumi skewers
Halloumi is an option for a cheese appetizer. Grill it according to a recipe, then try a small drizzle of hot honey and fresh mint. You can offer the honey on the side if guests prefer their cheese plain.
Main dishes
Glazed beef ribs
Smoked paprika, garlic powder, soy sauce, vinegar, mustard and hot honey give you flavors to look for in a rib recipe. The ribs need a method suited to their cut and size; two or three hours is not a universal cooking schedule.
For full plate beef short ribs, Weber's Smoked Short Ribs (Dino Ribs) gives a complete smoking method. Match the cut and follow that recipe's instructions; it is a separate preparation from the hot honey pairing suggested here.
Cook the meat properly first, then add a clean portion of glaze according to the recipe. A sugary glaze can burn quickly over direct heat.
Shrimp skewers
Hot honey, lime, garlic, smoked paprika and olive oil are a possible shrimp pairing. If your recipe uses a marinade, keep the shrimp refrigerated during that step. Save an unused portion separately if you want sauce for serving.
Grill using a suitable recipe and check doneness, using more than char marks. FoodSafety.gov's temperature chart describes cooked shrimp as pearly or white and opaque.
Portobello burgers
Grilled portobello caps on toasted buns can take arugula, tomato, red onion and garlic aioli. Try a little hot honey on one cooked mushroom before adding it to every burger.
This can be a vegetarian option, depending on the other ingredients. Honey is not vegan, and aioli can include egg, so check guests’ requirements before calling it a vegan meal.
Side dishes
Corn on the cob
Grill butter-brushed corn using your usual recipe, then finish with hot honey, cotija and cilantro. Keep extra honey separate so guests can choose how sweet or spicy their serving is.
Sweet potato wedges
Use an established grilling recipe for wedges so the centers cook before the outside burns. Add hot honey near the end if the recipe supports a glaze, or drizzle it over the cooked potatoes. Garlic aioli is an optional dip.
Cornbread
Grill slices of already baked cornbread until warmed and lightly toasted, then add a little hot honey. Keep a few plain slices available for anyone who wants them alongside the rest of the meal.
Dessert
Illustrative photograph unavailable.Peaches
Grilled peach halves with vanilla ice cream make a simple summer dessert. Follow a fruit-grilling recipe, then try hot honey as a finishing drizzle. Cinnamon and chopped walnuts are optional; check nut allergies before setting them out.
Pineapple
Grilled pineapple rings can be served with whipped cream or ice cream. A light hot honey drizzle lets you try chili with the fruit’s sweetness without adding a sticky coating too early on the grill.
Drinks
Water, sparkling water or another alcohol-free option belong alongside the food. For adult guests who want a cocktail, see our hot honey cocktail ideas. Alcohol does not have to be part of the cookout.
A few checks before serving
- Marinate in the refrigerator. Keep an unused portion of sauce separate for glazing or serving.
- Use clean tools. A brush or platter that touched raw meat should not touch food ready to eat.
- Check safe doneness. The FoodSafety.gov temperature chart lists 145°F with a three-minute rest for whole cuts of beef and pork, 160°F for ground beef and pork, and 165°F for poultry, including ground chicken. Ribs may need longer cooking for their intended tenderness, beyond meeting a safety minimum.
- Keep small portions on the table. Refrigerate perishables within two hours, or one hour when it is above 90°F.
FoodSafety.gov's four steps to food safety covers marinating in the refrigerator, separate utensils and prompt refrigeration.
For more menu choices, see our three hot honey burger recipes, vegetable serving ideas and grilled-meat glaze guide.
Pick one main, a side and a dessert to start. That leaves room to enjoy your guests while they discover which hot honey pairing they like best.