Memorial Day is coming up. That means the “unofficial” start of summer. It also means “grilling season” is in full swing. For some, grilling conjures up images of a rotation of the same three or four foods. But, firing up the grill doesn’t have to mean chicken, burgers, and hot dogs every time. For the real grill masters out there, and for the adventurous novices, summertime holidays are a chance to show our friends and family just how creative we can be with our summer grilling menu.
Avocados – Whether you intend to eat the avocado by itself, or use it to accentuate something else, grilled avocados are the way to go. Simply cut in half, take out the core, and place them face down on the grill for 5 to 7 minutes. Once removed from the grill, you can either take the skin off and slice them, or use the skin as a bowl and add some salsa. If you do stick with burgers, adding an avocado slice or two is a great way to liven them up.
Pineapples – Pineapples are possibly the easiest thing to grill that you’ve never tried (and if you have tried it, you know what we’re talking about). We recommend using fresh pineapples in either slices or spears. Avoid canned pineapples if possible. Place the slices directly on the grill. Turn after 3 minutes on medium heat, and add honey. While grilled pineapples taste great on their own, they can also be added to a burger to turn it into a whole new experience.
Halloumi Cheese – Yes, we are suggesting you put a hunk of cheese right on the grill. Halloumi is unique as far as cheeses are concerned, in that it has an unusually high melting point. Made from a combination of goat’s milk and sheep’s milk, halloumi will take on deep grill marks and get very gooey before it begins to melt. Don’t leave it on the grill for very long. Any more than one minute per side, and you run the risk of passing gooey on the way to melting. Its taste and texture can be compared to that of a salty mozzarella. Once you take it off the grill, halloumi pairs well with cherry tomatoes, drizzled with olive oil, and garnished with basil.
Shrimp – In South Louisiana, we know how to boil shrimp better than anyone. But, have you ever tried grilling them? It’s surprisingly simple. Most people prefer to use a skewer to reduce the chance that any fall through the grill and end up ruined. Once skewered, brush them with melted butter or olive oil, and grill for 3 to four minutes then turn. As the shells start to turn pink, add lemon juice or lemon halves on top. If you crave the flavor of boiled shrimp, you can marinate them for an hour or so in shrimp boil before you grill them.
Pears – Like avocados, you’ll want to halve and core the pears. Unlike avocados you’ll want to use a cedar plank to grill pears. Big Green Egg has a great recipe on grilled pears with bleu cheese.
Roast – Roast is normally associated with a slow cooker, but provided you have the right grill, you can add a whole new personality to an old favorite. It takes some skill to properly grill a roast. You need to manage different levels of heat, and you don’t want to let it dry out, but when done right, it is amazing.
Twinkies – No. We’re serious. There’s nothing that says grilling can’t include dessert. You will need some cedar planks, because you don’t want to put the Twinkies directly on the grill. Once you have the Twinkies on the planks, let your imagination run free. Big Green Egg has a great recipe that includes Nutella, crushed Oreo’s, and a few other goodies. A great way to get the kids involved in the grilling experience by letting them choose and apply the toppings.
You may have tried some of these foods on the grill already; some may even be part of your regular repertoire, but the point is to take your grilling experience to the next level. In order to do that, you will need the right grill before you branch out experimenting with new foods. At Casual Creations, we have found that the Big Green Egg has proven to be one of the most versatile grills available. It allows for different heat levels, different cooking styles, and provides plenty of surface area to get as much food going as possible. We have nothing against good old fashioned hamburgers, hot dogs, and barbequed chicken, but how great would it be to surprise and impress your guests this Memorial Day, and throughout the summer, with some new items added to the table?
