Grills and boys, get fired up. June is a hot time for barbecue as summer is in full swing and people around the country will be flipping burgers and marinating steaks for Father’s Day, all from the comfort of their own backyards.
If your inner foodie is feeling adventurous, here are some foods to throw on your grill alongside the typical barbecue staples. These foods turn out surprisingly well with a little added heat and smoky flavor.
Heat, smoke, and a hint of salt make this sweet fruit unexpectedly savory — even meaty. Try brushing 1-inch thick slices with olive oil, minced onion, salt, and pepper, then grilling them for about 5 minutes per side. Serve as a side or top with melted cheese and a bun for a “watermelon burger.”
2. Romaine lettuce
The greens take the heat surprisingly well — and grilling them creates a nice smoky flavor. Slice two heads of romaine lengthwise, then brush the cut sides with olive oil, salt, and pepper. Place the lettuce halves cut side down on a grill and cook over medium-high heat for just 1-2 minutes. Sprinkle with grated Parmesan and red wine vinegar.
For perfect char marks without melting and creating a mess, use thick slices like halloumi or aged provolone. Drizzle the cheese with olive oil, then grill over medium-high heat, turning once, until grill marks form (4 minutes per side for halloumi, 1 minute per side for provolone). Serve with bread, grapes, and preserves.
Grilling gives cake a warm interior and caramelized crust. Cut an angel food or a pound cake into 1-inch thick slices. Butter both sides, then grill over moderate heat until golden, turning once, about 2 minutes per side. Top with fruit, ice cream, or chocolate sauce.
Skewer chunks of thick-cut bacon on wooden or metal sticks and grill over indirect heat. Toss into salads, serve atop burgers, or add grilled pineapple and eat as an appetizer.