Or, as we call it around our house, okra candy. It’s amazingly good.
Take finger-length okra (anything longer than this is likely to be tough and inedible), skewer 'em, and brush with olive oil. Salt and pepper, then grill until skin blisters and browns.
Absolutely delicious. I’ve had people who hate okra with a passion try it and love it.
Just because you don’t like Ms. Winfrey, doesn’t mean you should want to…oh, “okra”…never mind.
A friend of mine is a huge fan of all things okra, and I had never had it growing up. Since then, I have tried it several times and it isn’t bad. Next time I grill, I will give it a try! Do you use any “dip” of any kind, or just eat as is?
While I agree that grilled okra is very good, I usually eat okra the way Og intended – fried.
I read (maybe here?) that oven-roasting is also a good way to cook it to avoid the sliminess. Time to hunt it down at the grocery store.
Weird. The hamsters ate my response to DMark.
I’ve honestly never considered a dip, but I’m open to the idea (maybe a nice, herby green goddess or something?) We serve it at parties and there are usually people hovering, waiting to gobble it up as it comes off.
I gots me a giant jar of pickled okra in the fridge, a reserve in the pantry and it’s a regular in the shopping cart, usually to be steamed but also sauteed with venison. Now I get to grill it too? Please tell me soon there’ll also a way to smoke it.
Actually, I like to throw it on when the grill is heating up and my packet of wood chips is starting to smolder, so yes, it’s quite nice smoked as well. 
Sounds good. I love boiled okra- one of my favorite dishes in fact- and usually cover them with olive oil and pepper but I’ll have to try this way.
One of the biggest messes I ever made in the kitchen was when I put okra into a food processor thinking, for reasons that elude me, it would chop it up for frying. Instead it just converted it into mass of seeds that got in every gear and crevice in the processor.
Your ideas intrigue me, and I’d like to subscribe to your newsletter.
I want okra on the grill now. I mean, like, NOW.
well, I know what I’m having with my shrimp this weekend.
If Roald Dahl had been southern then Veruca Salt would have said that same line.
I dislike okra’s sliminess, too, but otherwise like the flavor. I shall have to try this!
stamps foot
best way to prepare okra is to keep it whole, whatever you do. WAY more pleasant than spreading the slime all over everything.
And the best way to cook just about anything except cake is to grill it, so yeah, I’ll bet this rocks.
I like it any way you cook it, but I especially like it simmered whole for just a minute or two so it’s still crisp. Serve it drizzled with equal parts of fresh lemon juice and soy sauce. It’s a good side dish for a Japanese meal.
Saturday’s lunch is going to be your grilled okra and leftover pulled pork. Never had okra that way, but it sounds tasty.
So how’d it go, you guys? Did you try it? Like it?
Normally, I toss okra on the grill through the grates so those slimy little buggers can be sacrificed to the grill gods that live under there.
But I think I will try your recipe. Just Once.
Ogre’s Okra GOOD.
Sim’s First Shrimp, not so much - but there’s another weekend coming.