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You know what that means, right?!
Warm weather.
BBQs.
Burgers.
Veggies.
Everything is better on the grill, in my opinion anyway!
We all know the standard things that are great fresh off the grill, meats and vegetables, right?
For sure. But the grill works its magic on TONS of more unexpected food items too. Today, I thought I’d share some of my favorite non-traditional grilled items with you with the hope that it will inspire you to try something new this season.
- Watermelon: have you ever tried grilled watermelon? It. Is. Delicious. It makes for a great appetizer with a tiny bit of sea salt and some fresh mint. But it’s also a tasty addition to a nice fresh salad.
- Corn: Summer corn tops my list for the most amazing produce out there. Grilled summer corn tops the top of my list. Some good char marks, salted butter (optional because it’s honestly incredible either way), a little black pepper … SO GOOD!
- Peaches: Cut in half and remove the pit. Grill flesh side down. Add a scoop of ice cream in the center. You’re welcome.
- Bananas: Yep, you read that correctly. Here’s what to do … slice the banana down the center (you can leave the peel on or remove it) and stuff with mini marshmallows and chocolate. Wrap it up in tin foil and grill away! A super yummy fruit forward dessert. It’s even better if you crumble some graham crackers on top after it’s done.
- Pizza! Matt and I make pizza on the grill alllllllll the time. It helps if you have one of those grill top brick pizza ovens but you really don’t need one if you don’t want to invest in one. Just make sure the dough you are using is either on a baking sheet or slightly cooked so it’s solid enough to avoid slipping through your grill grates.
What do you think? Have you tried any of these things on the grill? Will you? Please comment with any ideas that you have that I haven’t listed!
Rebecca McKinney
I was born a foodie. My dad is a chef, baker, and restaurant owner and my mom might as well be because she owns whatever kitchen she walks into. I grew up working in my family’s restaurant and bakery in Pawling, New York – McKinney and Doyle. I started behind the bakery counter at 12 years old after begging my parents to let me start working. At 16 I worked as a hostess. By 18 I was serving tables and training behind the bar where I then worked every other weekend throughout my college career. Even now, when I am visiting my family in New York, I help out where I’m needed. To make a long story short, the food and restaurant industry has been my life for as long as I can remember.
I wanted to create this blog for a few reasons. First and foremost, to share tips, tricks, and knowledge about the food and beverage industry in general but also to help people see a different side of the restaurant world. Every restaurant has a totally unique culture and world within it. I want to help open people’s eyes to more than how fast the service is or how easy or hard it is to secure a reservation.
So, thanks for stopping by! I welcome your ideas, input, and feedback and hope you enjoy!
Eat well & travel often,
Becky McKinney
I wanted to create this blog for a few reasons. First and foremost, to share tips, tricks, and knowledge about the food and beverage industry in general but also to help people see a different side of the restaurant world. Every restaurant has a totally unique culture and world within it. I want to help open people’s eyes to more than how fast the service is or how easy or hard it is to secure a reservation.
So, thanks for stopping by! I welcome your ideas, input, and feedback and hope you enjoy!
Eat well & travel often,
Becky McKinney
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