6 Delicious Things You Didn’t Know You Could Grill

By Kendal Lambert

Backyards everywhere are loading up with charcoal as the summer season rolls in. Of course, the classic burgers, hot dogs and chicken will always be BBQ staples, but here are a few things you probably didn’t know taste amazing when cooked on the grill.

Fruit

The contrast between sweet and savory has always been a delight to the palate.

Pineapple

Putting the debate of whether pineapple should be an acceptable pizza topping aside, this tropical fruit definitely belongs on the fiery side of your grill. Once ripe, cut a pineapple into thick ring-like slices. Peel off the skins. The fun part: drench the rings in a rum marinade (made with dark rum, brown sugar and lime juice), then lay them on the grate at about 325°F. It’s ready to flip when the pineapple has visible grill marks on one side. Serve as a boozy appetizer.

Peaches

If you serve grilled peaches over ice cream for dessert at your cookout, we can guarantee your guests will be impressed! It looks fancy but in reality is super easy to make. Cut a peach into one-inch slices. Coat them in a mixture of simple syrup, brown sugar, cinnamon and nutmeg. Grill over open fire at moderate heat. Add them to a bowl of vanilla ice cream and let your taste buds be at bliss.

Veggies

We’re not saying to toss a whole salad onto the grill, but there are definitely a couple of contenders in the vegetable family that can stand the heat.

Mushrooms

Portobello mushrooms are considered the steak of the veggie world. Their meaty texture allows it to be more filling than your average side dish. Shortcut: Buy a pack of just the mushroom heads since you’ll only need the tops anyway. Brush the dirt off these bad boys and in a separate bowl, whisk together soy sauce, balsamic vinegar and spices (onion powder, garlic powder, seasoning salt, pepper). Let the mushrooms soak in the marinade for about 10 minutes, then cook on the grill for 3-4 minutes on each side.

Sweet Potatoes

Peel the sweet potatoes then cut lengthwise into thick slices. Lightly coat them in oil and seasonings of your choice. Put these babies directly on the grill over medium heat (350°F-400°F) for 25 minutes. You’ll want them to be to the tender to the touch of a knife. This popular orange vegetable is sweet as it is, but cooking it over an open flame kicks the caramelization process up a notch making it even sweeter!

Seafood

Gifts from the ocean. If you live near water, you probably already had your eye on this.

Lobster Tails

Using kitchen shears, cut the top of the lobster shell. Use a knife to cut halfway through the meat down the middle, and insert skewers lengthwise so the lobster maintains its shape. Generously brush the meat with a lemon butter mixture. Grill flesh side down for about 5-6 minutes so it gets lightly charred. Flip over so the flesh is facing up, and add more butter. Continue grilling for another 5 minutes.

Oysters

After cleaning the shells to rid them of any dirt or sand, set your oysters (cupped side down) on the cooking grate. Cover the grill and cook for about 5-8 minutes. The oysters will have opened their shells a just bit and you should notice an opaque color. Discard the ones that did not open at all. After removing them from the grill, run a sharp knife along the inside of the shell to break them free. Serve warm, topped with a butter sauce – or maybe a dollop of barbeque sauce!

Whether you’re a renowned pit master or just figuring out how to use your George Foreman, now is the perfect time to try out a few new recipes on the grill that you, your buds, and the whole family will enjoy.