Don’t let your grilling routine get stale! Fire can add bold flavor to all kinds of proteins, vegetables and even fruits — way beyond your basic burger. For inspiration, we asked barbecue master Bobby Flay for some of his favorite unexpected foods to cook on the grill. Read on for his tips, then scroll down for recipes to get you started.
Corn: Remove the silks and keep the husks on and soak in cold water for at least 5 minutes. Throw on a hot grill and cook until tender, about 12 minutes.
Fruit: I love putting stone fruits or citrus on the grill. The heat caramelizes the natural sugars in the fruit and intensifies the flavors. I use the stone fruits in relishes for chicken, pork or fish and the citrus squeezed over seafood or fish and in vinaigrettes.
Oysters: Have your fishmonger remove the tops of the shell and reserve the oyster liquor. Place on the hot grates, close the cover and cook until the liquor just begins to simmer. I love the flavor that the fire imparts onto the oyster.
Lobster: I love grilled lobster almost more than anything! You must par-cook it first by either steaming or boiling the lobster, or else it will not cook evenly.
Potatoes: Grilling potatoes is a great way to add extra flavor to a regular old potato salad. I like using Yukon Gold or baby red potatoes. Like lobster, you need to par-cook the potatoes first in salted water so that the inside cooks before the outside burns.
Ready to try it yourself? Here are some recipes to get you started:
- Grilled Corn with Seasoned Butters
- Brined Pork Chops with Grilled Stone Fruit
- Grilled Oysters with Barbecue Sauce
- Grilled Whole Lobster
- Grilled Fingerling Potatoes