15 Out-of-the-Ordinary Foods to Grill

 

I cooked every MEAT in the CHEAPEST Grill I found, it blew my mind!

Video taken from the channel: Guga Foods


 

Tomahawk Ribeye Steak | Grilled Tomahawk Ribeye on the PK Grill

Video taken from the channel: HowToBBQRight


 

The Art of Grilling: How to Grill a Burger

Video taken from the channel: Art of Manliness


 

$75 vs $7 Grilled Cheese: Pro Chef & Home Cook Swap Ingredients | Epicurious

Video taken from the channel: Epicurious


 

Smoked Gator | Whole Smoked Alligator Recipe

Video taken from the channel: HowToBBQRight


 

The Art of Grilling: How to Grill a Steak

Video taken from the channel: Art of Manliness


 

3 Grilled Breakfast Recipes | Good to Grill

Video taken from the channel: The Domestic Geek


1. Pizza Forget delivery and DiGiorno—pizza is great on the grill! Simply brush olive oil on flattened dough (you can 2. Clams Nobody should shy away from throwing seafood on the grill—especially shellfish. The only prep for grilling 3. Meatballs Place the uncooked formed meatballs on the. Let’s put it this way: there are very few things we don’t like on the grill.

For even more summer cooking ideas, check out these summer barbecue. The best veggies for the grill are sturdy and develop sweet flavors: Sweet peppers (6-8 minutes each side) Onions (5-7 minutes each side) Zucchini and other summer squash (5 minutes each side). The 15 Healthiest Foods You Can Grill This link opens in a new window R.D., for some unexpected, but extra nutritious, foods to add to your grilling.

Greek chef Maria Loi’s grilled take on the quintessential Italian comfort food is ridiculously easy to make: Just place parboiled sheets of lasagna on the grill until they blister like flatbread or naan; then remove and layer on a platter, alternating with spoonfuls of tomato sauce and handfuls of cheese. It’s so simple we may never go back to. The corn for the relish, a spoonable version of the popular Mexican street food elote, also gets a quick char on the grill; the other toppings need no cooking. Get the Recipe: Sweet-and-Spicy. 15 / 50.

Taste of Home. Grilled Angel Food Cake with Fruit Salsa. I love the roasted flavor that grilling gives food, so I decided to make a salsa from grilled vegetables. I think this recipe would also taste great using plum tomatoes.

Also, if you can’t use wood chip charcoal, you might try adding a little liquid smoke to the salsa while. Whether you’re looking for easy ideas, BBQ inspiration, or just trying to find cookout food everyone will enjoy, we love these grilling recipes that will please even the pickiest of eaters. There are lots of steaks, hot dogs, pork chop.

These hearty foil-packet potatoes turn out beautifully over a campfire, on the grill or in the oven at home. We sometimes leave out the sausage and serve the potatoes as a side dish. Either way, it’s so easy, and the spuds can be served right from the foil pouch for easy cleanup.

Sure, you could grill another hot dog tonight. Or, you could try one of these 30 recipes for foods you never knew you could cook on the grill. Click to toggle navigation menu.

List of related literature:

Grill vegetables over a medium-hot fire (you can comfortably hold your hand 5 inches above the cooking grate for 3 to 4 seconds).

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

My father did a lot of research on the subject of grilling.

“A Taste of Upstate New York: The People and the Stories Behind 40 Food Favorites” by Chuck D'imperio
from A Taste of Upstate New York: The People and the Stories Behind 40 Food Favorites
by Chuck D’imperio
Syracuse University Press, 2015

Popular grilled items include bat, poultry, pork, tofu, fish, and quail eggs, and such vegetables as okra, mushrooms, zucchini, lotus root, garlic, and potatoes.

“Street Food around the World: An Encyclopedia of Food and Culture: An Encyclopedia of Food and Culture” by Bruce Kraig, Colleen Taylor Sen Ph.D.
from Street Food around the World: An Encyclopedia of Food and Culture: An Encyclopedia of Food and Culture
by Bruce Kraig, Colleen Taylor Sen Ph.D.
ABC-CLIO, 2013

For smaller pieces, such as crosswise slices of zucchini or unpeeled garlic cloves, a grill screen coated with oil prevents the pieces from falling into the fire (see page 23 for more on grill screens and grill trays).

“Mastering the Grill: The Owner's Manual for Outdoor Cooking” by Andrew Schloss, David Joachim, Alison Miksch
from Mastering the Grill: The Owner’s Manual for Outdoor Cooking
by Andrew Schloss, David Joachim, Alison Miksch
Chronicle Books LLC, 2010

Grilling by true grill (char-grill)/barbeque Once again, it is very important that these types of grills are pre-heated so that food items begin to cook immediately on contact.

“Professional Chef: Level 1 Diploma” by Neil Rippington
from Professional Chef: Level 1 Diploma
by Neil Rippington
Thomson Learning, 2007

Grill Exposing an ingredient (small, tender pieces of high quality meat, poultry, fish, vegetables, or slices of sandwich bread) to the direct, or sometimes indirect, heat of a charcoal, gas, electric or salamander grill or toaster.

“The french chef handbook: French chef” by Michel Maincent Morel, Editions BPI
from The french chef handbook: French chef
by Michel Maincent Morel, Editions BPI
Editions BPI,

Grill squash, zucchini, and bell pepper in a grill wok, covered with grill lid, over medium-high heat (350° to 400°), stirring occasionally, 5 to 7 minutes or until vegetables are tender.

“The All New Ultimate Southern Living Cookbook: Over 1,250 Of Our Best Recipes” by The Editors of Southern Living
from The All New Ultimate Southern Living Cookbook: Over 1,250 Of Our Best Recipes
by The Editors of Southern Living
TI Incorporated Books, 2017

Items that are grilled, like steaks, grilled veggies, and grilled chicken are prepared at the grill

“Starting and Running a Restaurant For Dummies” by Carol Godsmark, Michael Garvey, Heather Dismore, Andrew G. Dismore
from Starting and Running a Restaurant For Dummies
by Carol Godsmark, Michael Garvey, et. al.
Wiley, 2011

Vegetables like corn, potatoes, peppers, and mushrooms can be wrapped in aluminum foil and cooked on a grill.

“The Encyclopedia of Nutrition and Good Health” by Robert A. Ronzio
from The Encyclopedia of Nutrition and Good Health
by Robert A. Ronzio
Facts On File, 2003

1 You grill food when you cook it over or usually under a strong heat: We could grill the chops on the barbecue.

“Harrap's essential English Dictionary”
from Harrap’s essential English Dictionary
by
Allied Publishers Pvt Limited, 1996

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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35 comments

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  • I might never in my whole life understand what “gamey” is to people. I’ve eaten my share of wild creatures and have never tasted a flesh I thought was gamey. I’ve seen people all but gag at smelling meats that I thought smelled amazing.

  • Here’s what I like about this video Guga. First of all, I’ve been a fan for a long time, but most people don’t have all the fancy equipment you and your nephew/co-workers have. A lot of us will never have a chance to deep fry wagyu just as an experiment, although I admit I watch all of your videos and imagine how nice it would be. This video is down to earth and more relatable than every other video you’ve made. Thank you

  • I watched your camping treats video because I’m going camping this week and now I am obsessed with your channel my mom and I are crazy about all the recepies and can’t wait to try them ��������

  • I feel like he added way too much to her recipe thats why they send the ingredients they do not so you can just throw out what you dont want

  • Normally we see Frank do all kinds of wild alterations to the recipe he’s been given… This time he mostly followed the recipe and then showered her with compliments on how delicious and creative it was.

    Lesson of the day: No one can compete with Grandma’s cooking. No. One.

  • What a cute brunch!
    Take me to this summer cabin with you! Haha.
    However, when you were feeding the deer, I couldn’t help but LOL because I thought of Louie CK’s joke about why he hates deer and his encounters with them living out in the countryside ��

  • How’d those steaks move on their own? 3:40 you close lid (you also played with temp knobs) and when you opened the lid 3:51 the steaks MOVED to a different spot on the grill… was there some editing done of little devils inside that gas grill doing your job? 😉

  • Minsan nga naicp q pg mga bata lulutuan q ng burger s bahay. Ang ilalagay q n extender ay carrots at ung malungay leaves. Iblender q carrots at malungay leaves bago q imix s meat pr nd nl pancn may vegetables burger nl. Wl aman lasa malunggay leaves at carrots eh. Mukha kc nd mga kumakain ng gulay ung mga bata nkikita q s youtube eh. ������

  • where did you find that grill sizzle sound effect in the beginning of your video? We have been searching for that specific sound effect for a while now

  • 3:35 you closed it and the steaks was on the right side.. then you tell me to let the grill do the work. then you opened it at 3:50. And the steaks were on the left…Did i miss a step?

  • I always loved this show and these chefs and watching them interact from their homes just makes it that much more wholesome ���� no matter your chef level, we all have our own kitchens and things to learn from each other ❤

  • Man you honestly have the best bbq channel on YouTube. I’ve used just about every single one of your videos and nothing coming off my grills has been short of phenomenal. Cheers to you man ��

  • We just bought our first tomahawk cut today and this was the first video we used as a guide. We’ll let you know how it goes but this looks beautiful and doable with what we have on hand! Thank you for sharing, beautiful ��

  • Where do you find the recipe for that picture at the end that reads “French Toast 3 ways”? I found one but it doesn’t shows the one on the picture.

  • Jesus Christ is Lord and is our way to the Father he died for our sins saving us from Hell and rose to life on the 3rd day Jesus paid it all on the cross he’s our only hope anyone who’s an athiest and unbeliever God loves you so much he sent his son to die for you as well Hell is very real please humble yourself, repent,and accept the gift of salvation through our Lord Jesus Christ also no other god or religion saves but Yeshua the Messiah (Jesus Christ) alone he said it himself he’s the way, truth, and life no man comes unto the Father except by him please take my message seriously because we are in the end times and Jesus is coming soon seek him while he may be found God bless

  • So it’s a t bone that I loathe because by the time you frikin sirloin is done your tenderloin is promoted to Sahara sand texture. Then a ribeye beautiful but tricky because if the eye is to big your gonna end up with either overdone meat or a big chunk of fat… And tenderloin is bla steak only soft no superb flavors… Try a frikin hanger steak

  • making brugers isn’t even manly i can make good burgers easy and im female i wonder where that setero type of making brugers & grilling came out, it’s not a manly subject, hell i seen some asian males with wifes who can do nails better then me and im female talent is skilled born not gender born

  • I wouldn’t want to eat that burger that he’s had his bare hands on about 20 times… gross. Who knows where his hand was before making this video.

  • i like to add a couple two tree splashes of worcestershire sauce as i form the burgers. really gives it a great umami flavor. thought i liked cast iron burgers better until i tried this method. nice video, burgers came out great!

  • Love this! I’m trying to eat healthy and really struggle for breakfast ideas as I don’t like eggs (at least not every day!). Please can you suggest some recipes? Thanks so much! Love your channel! xx

  • You guys you’re seriously turning into a muck Bang channel. You’re teasing in that way on purpose. I can’t get that Patty melt out of my mind.

  • damn just the name of this channel gives me a chub….hopefully it is reality. real men ignore social media and eat meat and shoot guns, and love their wives:)

  • One day I will visit America, not to see L.A, not to see new York, but to experience the culture. I want to experience a deep south cookout and a black cookout, damn you guys really know how to eat well. You put us in the UK to shame.

  • What size was the patty? What seasoning did u put in beef mince? How much time did the patty take in grill to cook each side? What was the temperature of the patty?

  • @Guga Foods It would be awesome if you tried grilling Emu steaks or burgers! I have an allergy to mammal meats and I swear they taste exactly like beef steaks. They are the only red meat I can eat. I recommend you order from Amaroo Hills farm. They have some really great products!

  • So to smoke a meat used a can of water and wood pellets? Or can you soak wood chips in water and sprinkle them on the coals? Please refer me to some good instructions I’ve been wanting to learn how to smoke meat.

  • Yt puts this in my recommended every couple months. I’ve seen this video through about 5 times now and haven’t had a chance to try yet

  • Wow these are just brilliant!! Eggs and french toast on a grill, I would have never thought that was possible. Can’t wait to try them all! ��

  • Use high smoke point oil (avocado, peanut, canola, sunflower and corn oil) instead of olive oil and flip the steak every 30 seconds to avoid getting a grey overcooked ring around the delicious pink stuff in the middle, you’re all gonna say that I won’t get grill marks, well I am gonna get grill marks because I’m gonna flip them more than once

  • Pro tip: 1) buy dry aged steak if you have it available. 45day is the sweet spot in my opinion. 2) salt and pepper the steak 24hrs in advanced with a flaky kosher salt and rest in the fridge on a baking sheet w/ wire rack. EVOO the next day right before the grill. Trust me and you’ll thank me later.

  • Cast iron skillet over gas any day. There are only three options when it comes to steak. Charcoal, wood, cast iron with butter, herbs, kosher salt and course ground pepper. Medium rare!

  • Folks, don’t be scared to try gator. Its delicious. I miss eating fried gator po’boys since I moved from Mississippi to Arkansas. This looked awesome!

  • Bruh. Big fan. But gator??? ������

    Malcolm was being polite. Notice after eating the first roll he didn’t go back for another. He always goes back for another helping. But not this time. �� �� ��

  • Frank failed cuz he didn’t make the tomato soup, and he definitely went over the $7. But he was great fun to watch along with Beth, who is a superstar as far as I’m concerned.

  • I tried this entire recipe and it tasted excellent! Few things I noted, letting the break soak for the ten minutes made it hard to stay in a skewer, so I wound up grilling them directly on the grates individually. Also, the potato foil pack may not need any oil since the sausage fat cooks out a lot and made more than enough to coat the potatoes as they cooked. Overall this was a great recommendation and I’ll be making it again!