5 New Things to Grill

When you see a barbecue or hear someone talking about grilling, images of classic grilled foods usually come to mind. Ribs, burgers, steaks, and hot dogs are some of the most common foods we associate with grilling, but these days the world of barbecue has become so much more. Foods you never thought you’d see on the grill have not only been successfully cooked, but have made their way into some delicious recipes. Today we’re going to talk about five of these ingredients, and how you can use them to spice up your next barbecue dinner.


I don’t know about you, but avocados certainly never struck me as something I’d put on a blazing hot grill. Until recently, all that really came to mind regarding this delicious fruit was either slices added to my favorite sandwich or burger or a delicious batch of guacamole. Being a huge fan of avocados I knew this was something I had to try and my suspicions were right – grilled avocado is delicious!

To grill an avocado you’ll need a blazing hot fire. Since avocados are naturally soft, using high heat and a quick (1-2 minute) sear is the way to go. Grilled avocado is the perfect way to spruce up a salad or top off some grilled tacos. Try using a smoker box and some hickory wood chips to really crank up the smoke flavor.

Grilled Avocados

Romaine Lettuce

Out of all the things on our list, Romaine lettuce is by far the most intriguing. Several years ago someone had the bold idea of trying to grill lettuce and it soon became a trend. One of the more popular presentations involving grilled lettuce is a grilled Caesar salad. Like avocado, lettuce is best quickly seared over high heat. You’re trying to get some nice sear marks and smoky flavor without wilting the lettuce too much. Serve up some grilled Romaine with fresh home-made Caesar dressing for a Caesar salad like nothing you’ve had before.

Grilled Caesar Salad


Polenta is a side dish you’ll often see served as a creamy corn-based porridge. Cornmeal is added to a mixture of cream and water, then simmered until the corn is fully cooked and the proper consistency is reached. The polenta is then topped with some sauce and/or meat and for a hearty side dish that screams winter comfort food. But this isn’t the only way to serve polenta; it can also be made to a more firm consistency so that it can be sliced and grilled. Not only is grilled polenta delicious, but when it’s done right it looks fantastic on a plate. If you still haven’t tried grilled polenta, I highly recommend it.


If there’s a runner-up to Romaine lettuce in terms of things you’d be surprised to see on the grill, it would most definitely be fruit. Surprisingly, there are more than a few types of fruit that do really well on the grill, whether it’s for a dessert, a salad, or a complement to your main entree. Pineapple, peaches, apricots, nectarines, and mango are all fruits that lend themselves very well to grilling.

Grilled Peaches

Halloumi Cheese

To be perfectly honest, before we made our Grilled Cheese Recipe Book I had no idea what Halloumi cheese was. Made from a mixture of goat and sheep’s milk, Halloumi has a firm texture which allows it to stand up to high heat without melting too much. This makes the cheese perfect for putting directly on the grill.

Halloumi Cheese

The next time you fire up your backyard barbecue, try grilling something you’ve never grilled before. Who knows, you just might love it!

Daniel Replogle

Daniel does business development and marketing at The Companion Group. When he isn’t writing you can find him rock climbing or doing ceramic artwork.