To grill or not to grill

Story by Rhett Jerrum

If it fills, it grills! Burgers aren’t the only thing to grill this summer. Take some of your go-to meals grillside and taste the transformation.

Here are a few grillable foods that you might not have tried.

Avocado – Cut your avocado in half and place grill side down. Grill for four to six minutes or until grill marks form and serve on taco night.
Banana – For a sweet twist on campfire s’mores, cut a banana in its peel in half down the middle (not all the way through) and fill with chocolate chips, peanut butter chips, marshmallows or all three and wrap in tinfoil. Place on the grill for five minutes for the ultimate banana boat.
Peach – The best time to grill a peach is after dinner when the grill is cooling down. Take your firm peach, cut it in half, brush with olive oil, and place on the grill for four to five minutes, uncovered. (Ripe peaches are too tender to grill and the sugar will burn too quickly.) Remove carefully with tongs and serve with a scoop of vanilla ice cream!
Donut – Take your favorite dozen donuts and turn up the heat. Place your donut on the grill and leave for four to six minutes or until the grill marks form. A crispy version of a classic dessert. It’s easier than pie!
Pineapple – Marinate pineapple for at least 30 minutes in a resealable bag with honey, butter, hot sauce and salt. Cook until grill marks appear. Serve with fresh mint.
Strawberry – Ever tried strawberry skewers? The perfect summer snack. Soak your skewers in water for 15 minutes and thread your strawberries. Brush a melted butter and honey mixture onto each skewer and grill until lightly charred. Keep brushing them with your buttery mixture as they cook. Remove from grill and squeeze fresh lemon on top. These are a great salad topping or by themselves.
Watermelon – Cut your watermelon into triangles as usual. In a small bowl, mix lime zest, red pepper flakes, and sugar. Coat each watermelon triangle and place on the grill for two to three minutes per side. Serve with feta cheese or greek yogurt for a refreshing and smoky indulgence.
Pizza – This type of pie doesn’t always need an oven; the smoke from the grill will take your flavor to another level. Heat your grill on high and lightly (and carefully) dip a folded paper towel in oil and brush the grill gates with tongs. Slide your dough from a floured cookie sheet to the grill and let cook for two minutes or until browned, covered. Once your dough begins to pocket with air bubbles, remove it from the grill, flip it over, brush the grilled side with oil, and add your sauces and toppings. Reduce your grill heat and cook for two to three more minutes, covered. Pull the pizza off the grill with tongs onto a flat surface and let cool.
Grapefruit – Cut in half, remove seeds and brush grapefruit with a mixture of sugar, cinnamon and vanilla extract. Grill until the sugar begins to caramelize, about 2-3 minutes.
Meyer lemon – Cut lemons in half, removing any visible seeds, and brush with oil. Grill cut-side down until charred (about 3 minutes). Serve with grilled salmon, chicken or veggies.
Apple – Brush apple slices with melted butter, then grill for about six minutes on each side until grill marks appear. Sprinkle with cinnamon and drizzle with honey. Serve with ice cream or whipped cream.
Apricot – Toss apricots with olive oil, salt and pepper. Grill about one minute cut-side down, then flip and cook about 30 more seconds. Serve with ice cream, honey and toasted almonds.

 What not to grill

Filet mignon – It’s a lean cut. Fatter cuts like ribeye are better grillers.
Skinless chicken – Unless you enjoy the texture of rubber, grill chicken with skin on it.
Bacon – Grease dripping creates a serious fire hazards. Stick to the pan.
Lettuce – It retains too much water and just wilts.
Peeled shrimp – The flesh is too susceptible to drying out. For a better experience, grill shrimp in its shell.
Tortillas – Grilling makes them hard and stiff. Use a griddle instead.
Salmon – All of the fatty oils are lost. Salmon cooks better low and slow.

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