Though it may seem like it on a day like July 4th, the grill isn’t solely a place for holiday cookout staples. In fact, there’s a whole world of possibilities as far as what can be thrown on and cooked up on the grill. For those of you looking to add the element of surprise to your grilling game, we rounded up some of the Uproxx staff’s favorite non-burger/hot dog/chicken ideas to try out over a flame this holiday weekend.
Starting off, this might sound complicated, but it’s your basic guacamole recipe with a couple extra steps, which will add a tremendous amount of flavor for just a little bit of effort. First, cut the avocados in half and remove the pit, then cut up the tomatoes and onions as you so choose, then skewer them separately. When your grill is good and hot, throw a handful of pre-soaked wood chips onto the charcoal to create a little bit of smoke, (or if you’re using gas, wrap them up in foil leaving a little hole at the top). Once that gets going, put the onion skewers on until they start to sear, turning them occasionally. Same with the tomatoes, but they’ll only need a few seconds a side — any longer and they’ll start to fall apart.
Now onto the avocado halves. Some people peel them completely and leave them on the grill for several minutes each side. I’m not one of those people, as I prefer to leave the skin on and grill only the one side for a couple minutes, rotating frequently until you can see visible grill marks. Remember, this is all done for flavor, so err on the side of caution and don’t overdo it with any of these veggies.
After you’ve got all your veggies grilled to your liking, start cutting them up and mix it together like a normal batch of guacamole, along with all the cilantro, jalepenos (these can also be grilled), and lemon juice you’d normally use. It might not look that different, but those few minutes on the grill will add a rich, smokey flavor. – Christian Long
I remember hearing grilled cheese and thinking I was going to get a sandwich from a grill top — all buttery and cheese-y. I was very mistaken. One: I was outside, in a city park at a BBQ, no diner grill top in sight. Two: I was about to get a piece of cheese that had been grilled on said BBQ. Halloumi is a Turkish semi-hard cheese that is made to be grilled. It sears perfectly and has a high melting point, with the taste somewhere between a hard mozzarella and an edam. The hot cheese came off the grill and went into a piece of bread that had been dipped in olive oil and lemon juice. It was quickly topped with a little broad leaf parsley, cherry tomatoes, and thinly sliced red onion. It is a cheese sandwich I love to this day — hot, funky, and acidic, full of crunch. – Zachary Johnston