10 Things You NEED to Try Grilling This Summer
thrill your guests with these easy & unusual eats
by Eli King for Roohan Realty | May 27, 2019
Special thanks to Kurtis Okosky from DZ Restaurants for the story idea
Wanna be a hero with the half shells? Get your shuck together with this 5 minute grilled oyster recipe:
Mix 1/4 cup soft butter with 1 teaspoon sriracha, 1 tablespoon lime juice, 2 teaspoons minced shallots, 2 teaspoons minced cilantro and a pinch of salt.
Or heck, just do the butter and sriracha. It’ll still be awesome.
Drop a dollop on each open oyster & grill 3-4 minutes.
Really. Just grill up a thick-rined cheese like brie for a melt-in-your-mouth app that literally couldn’t get any easier. If you’re really pressed to fancy it up (or want to avoid returning to an awkward political argument with your cousins), take 2 minutes to top with jam or fruit preserves. Serve with crackers, bread or just spoons.
Grilled Fruit Skewers
Fruit salad? Yawn.
Grilled fresh fruit on a stick with sweet honey glaze? Let’s talk.
Grab some wooden skewers and slide on slices of your favorite fresh fruit. Sprinkle with cinnamon and grill on med-high heat for 12-15 minutes, rotating every 5. While you do that, whisk together juice from 2 limes and a tablespoon of honey to brush on the last 5 minutes. Donezo.
Start with lobster tails split in half. Quick steps on how to split them at The Spruce Eats if you need them.
Combine 1/2 cup olive oil (or melted butter), 1/2 cup fresh lemon juice, 2 tablespoons fresh dill and 2 teaspoons salt in a bowl.
Brush onto the flesh side of lobster tails and grill 5-7 minutes, turning once. They’re done when the shells are bright pink and flesh is opaque all the way through. Use the leftover mixture for dipping sauce.
Fast AND classy…it can be done.
Bananas and Chocolate
It’s fruit, so it’s healthy…
Slice a banana lengthwise and fill with mini chocolate chips and marshmallows. Wrap in foil ad grill for 5 minutes. You’re welcome 🙂
Double-dippers, we know them and loathe them, but slapping their half-bitten chip away from the dip is usually frowned upon at social gatherings. Solution: everyone gets their own eco-friendly guac dip bowl!
Slice ripe avocados in half. Grill, face down, 3-4 minutes. Season with salt, pepper, and a squeeze of lime…or fill with a scoop of salsa and sour cream. Smile big knowing your next beach day won’t be ruined by catching your coworker’s cold.
What would you do with a whole pineapple? This is what…
Peel it, core it, slice it. Grill 3-5 minutes per side until lightly browned. Top with a Nutella drizzle made from 1/2 cup Nutella and 1/4 cup milk (just heat those two in small saucepan over grill for 5 minutes until gooey).
You could also pair the pineapple with a slightly healthier side, like coconut sherbet. But, let’s be real…
Don’t put sweet potatoes on the backburner — just peel and slice them into 1/4 inch planks so they won’t fall through the slats. Coat in a mixture of olive oil, minced shallot, salt, pepper and fresh rosemary. Grill 3-4 minutes and serve with sprinkle of bleu cheese if desired.
This can be REALLY easy with store-bought dough, or you can make your own if you’re so inclined. Either way, you just roll it out, rub it with olive oil and salt, grill for two minutes, flip, top with your favorite toppings, and grill until cheese is melted. Boom.
You thought we forgot bacon didn’t you? That hurts our feelings. One more for the win:
Wash and slice your peaches. Wrap them generously in bacon and secure with a toothpick. Place on a foil-lined sheet pan and sprinkle with brown sugar. Massage it into the bacon (yes, massage…trust us). Grill on low, turning often until bacon is cooked – 15-20 minutes. Drizzle with balsamic glaze (homemade or store bought) and get ready to have your mind blown.