These 6 Unusual Grilling Recipes Will Shake Up Your Barbecue

INGREDIENTS

Chile Powder Croutons:

• 1 tsp. ancho chile powder
• 1 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 2 tbsp. olive oil
• 2 c. torn or cut bread (such as Italian or French) in 1-in. pieces

Parmesan Bowls:

• 2 c. shredded Parmesan cheese, plus extra for serving
• 1/2 tsp. coarsely ground black pepper

Grilled Romaine

• Shredded Parmesan cheese for serving
• 1/2 tsp. coarsely ground black pepper
• 4 romaine lettuce hearts, stems intact (or whole heads of romaine, tough outer leaves removed)
• 1/2 c. olive oil

DIRECTIONS:

To prepare the croutons: Heat your grill or preheat oven to 375 degrees. In small bowl, mix chile powder, 1 teaspoon salt, 1/2 teaspoon pepper and 2 tablespoons olive oil. Lay out bread pieces on baking sheet and drizzle with olive oil mixture, then toss to coat. Bake or place in a pan on the grill for 10 to 12 minutes, tossing after 5 minutes, to taste until golden brown. Remove and let cool.

To make Parmesan bowls: Start with 2 large salad bowls that “nest” tightly. On a 10-inch square of parchment paper, spread 1/4 cup Parmesan in a circle 7 to 8 inches wide. Lightly sprinkle with black pepper, then microwave on high for 90 seconds. Remove, trying to keep parchment taut. Center paper over open bowl, then use a second, slightly smaller bowl to press down the cheese and mold it into the bottom bowl. Flip bowls, wait 1 minute, then remove top bowl and parchment. Remove Parmesan bowl and set aside. Repeat 3 more times with remaining Parmesan.

To prepare lettuce: Preheat grill to cook at a medium-hot level. Brush outer romaine leaves with olive oil, then place on the grate and grill, rotating the lettuce so all sides get marked, just until nice grill marks form, about 1 minute per side. Sprinkle with Parmesan cheese and serve.

Build a Better Hot Dog:

Cilantro Grilled Corn

Nothing is more delicious than fresh and sweet summer corn to accompany your burger. It’s so simple to pop on the grill for a tasty alternative. Cookston’s recipe from her book “Smokin’ Hot in the South” calls for a little herbs and spices to dice up your ordinary cob into an amazing side dish.

INGREDIENTS

• 4 ear fresh corn, shucked
• ½ cup unsalted butter, room temperature
• 1 tsp. kosher salt
• 1/2 tsp. coarse ground black pepper
• 2 tbsp. cilantro, finely diced
• ½ tsp. minced garlic
• 1/4 tsp. cumin

DIRECTIONS:

Place all ingredients except corn in a small mixing bowl and mix well until smooth. Slather butter mixture over each ear of corn, then wrap each ear in aluminum foil. Place on a medium to medium-hot area of the grill, turning often, until corn is tender and hot, about 15 -20 minutes.

Grilled Watermelon

Sliced watermelon tastes great cold and hot! As Cookston emphasizes, veggies aren’t the only healthy foods to add to your grill: “Grilling fruit brings out the sweetness.” With a little added flavor, she transforms the picnic favorite into a hearty side dish. Salty and savory or minty and sweet, here are her two options to get creative with the world’s giant healthy green berry.

INGREDIENTS

• 1 small to medium watermelon, cut into 1 ½- to 2-inch wedges and drain
• 1-2 tbsp. canola oil
• Kosher Salt, to taste (or use a flake salt if you have it)
• 3-4 leaves fresh basil or mint, chopped

DIRECTIONS:

Cut watermelon into wedges and drain, then rinse and pat dry. Lightly brush each slice with canola oil, then grill for 4-5 minutes, turning once. When grill marks have formed, remove from grill, sprinkle with salt and basil (my favorite) or mint (traditional) and serve.

Queso Fundido

The brothers at Fox Brothers Bar-B-Q in Atlanta, Georgia share some of their favorite unusual grilling recipes that make for a great side and sweet dessert. A real winner is chef Jonathan Fox’s mixed cheese queso fundido, the ultimate crowd pleaser. “When I have friends coming over, I throw on a cast iron pan of fundido. This pan of charred cheesiness will have your friends coming back for more.” Here’s how he does it:

INGREDIENTS:

• 2 Portabella Mushrooms
• 1 Yellow Onion
• 2 Corn on the Cob
• 24 oz. Oaxaca Cheese Cubed
• ¼ Cup Cotija Cheese
• 1 Cup Chihuahua Cheese Grated - or any soft white grated cheese

First, create a hot zone and a cool zone on your gas or charcoal grill. Cut the yellow onions into 1 ½ inch rings. Coat all the veggies in olive oil, salt and pepper. Grill over your hot zone until tender and charred. When the corn is done, cut the kernels off the cob and dice up the rest of veggies to a large chop.

In your cast iron skillet, add some cubed oaxaca cheese mixed in with a cup of chihuahua cheese. Add the diced veggies on top and place the pan in the cool zone of your grill. Shut the lid and let cook for 8-10 mins until the cheese is bubbly. Finish with some added cotija cheese on top.

Grilled Peaches

Although he’s usually seen smoking various meats, Justin Fox of Fox Bros. Barbecue is partial to peaches. He suggests keeping the grill hot after you cook-up the mainstays then throwing on some fruit to grill. Fox explains, “It brings out the natural sugars in the fruit and makes a nice charred caramelized flavor that goes great with ice cream to cap your meal off.”

INGREDIENTS:

• ⅓ cup Canola or Vegetable Oil
• 1 Tbsp. Butter
• 1 tsp. Brown Sugar
• Splash of Vanilla

DIRECTIONS:

Cut the peaches in half and remove the pit. Mix 1/3 cup oil, a tablespoon of butter and 1 teaspoon of brown sugar with a splash of vanilla. Mix it all together until the sugar is dissolved. Brush the mixture on the open flesh of the peach and place over the fire. It will only take a few minutes to cook. Get some good grill marks on the flesh and then move to a cooler zone and close the lid. It’ll warm through the middle if you leave it on the grill for just a couple of minutes. Be sure not to overcook. Slice and serve over your favorite ice cream.

Garlic Bread

The heat of summer often keeps people from using the oven, so the grill is a perfect replacement for baking pizza. Restaurant purveyor and expert chef Jeff Mahin, of Stella Barra Pizzeria, Summer House Santa Monica, and Do-Rite Donuts knows his dough and isn’t afraid to fling it on the fire. Pizza dough is one of Mahin’s favorite things to barbecue, "This grilled garlic bread has the char from the grill, which reminds me of summer and it's a fun way to add the Italian flare of garlic bread to outdoor grilling.” You won’t need a pan or an oven timer, but you will need a clean grill. Mahin suggests, “Like fish or meat, dough will stick until it is cooked, then (the dough will) release. So if the dough is sticking it's not ready or you have a dirty grill.” This easy recipe makes a great appetizer or meal. If you want to make an appetizer, keep the marinara sauce on the side for dipping. To make a full pizza, you can just spread some sauce on top and add mozzarella while it’s still warming on the grill. Mahin recommends adding prosciutto or salumi on top if you want a heartier piece of pie.

INGREDIENTS:

• Store bought pizza dough
• Extra virgin olive oil - about 2 Tbsp.
• Sea salt (to taste)
• 1- 2 Tbsp. finely chopped garlic
• 1/2 cup grated Parmesan cheese
• Chili flakes (to taste)
• Chopped chives (or parsley) to garnish

DIRECTIONS:

Stretch out pizza dough until it is about a half inch thick and drizzle extra virgin olive oil on. Place directly over a medium heat grill for about 2-3 minutes and then rotate 90 degrees to get the grill marks. Use tongs to flip over and then cook the other side for another few minutes. Drizzle some more olive oil and sprinkle with sea salt (two heavy pinches), one tablespoon of fine chopped garlic and smear around with a spoon - all while on the grill. Add a pinch of chili flake and a half cup of grated Parmesan cheese on the top. Close the lid and cook for about 3-4 minutes. Remove the bread from grill with tongs and cut into pizza wedges or squares. Serve with side of marinara sauce or your favorite dipping sauce. Serves 2-4