From unexpected ingredients to innovative techniques, these unconventional recipes will surprise and delight your taste buds. Get ready to push the boundaries of your grill and explore a world of flavor like never before. In this article, we’ll introduce you to a lineup of extra-ordinary recipes that will make your grilling sessions truly unforgettable. Brace yourself for a thrilling journey into the realm of unconventional grilling!
BEER POTATOES
- Potatoes – use potatoes suitable for roasting (like Yukon Gold).
- Olive oil – use extra virgin olive oil.
- Beer – use a light beer like Pilsner.
- Breadcrumbs – use Panko for extra crunch.
Cut potatoes into wedges.
If using thin-skinned potatoes, there’s no need to peel them first, just make sure to wash them first.
Add potato wedges to a pot of salted water and place over medium heat.
Bring water to a boil and cook for 10-15 minutes or until cooked halfway. They should still be slightly hard in the middle.
Drain potatoes, then transfer onto a baking sheet. Carefully pat dry with paper towels.
Transfer potato wedges to a bowl and add olive oil and seasoning.
Stir to coat every potato wedge in oil.
Spread potatoes in a baking dish and pour over the beer. Bake for 30 minutes at 200°C/400°F, stirring halfway through.
Sprinkle potatoes with additional breadcrumbs before baking for an additional 10-15 minutes or until golden and crispy.
Add chopped and sautéed bacon to the potatoes and beer before baking or add grated cheddar cheese with the breadcrumbs before the last 15 minutes.
For extra flavor, use crushed potato chips instead of breadcrumbs.
Feel free to use your favorite seasoning and herbs.
If you prefer a more intense flavor, add crushed garlic before baking.
You can also substitute white wine for beer or for a non-alcoholic alternative, use non-alcoholic beer or chicken broth.
GRILLED PEACH SALSA
- 4 peaches halved and pitted
- 4 heirloom tomatoes diced
- 1 bunch cilantro
- 2 limes juiced
- 2 cloves garlic minced
- 2 tbsp olive oil
- Kosher salt to taste
- ground black pepper to taste
- Preheat your grill to high. Allow to heat up for 10-15 minutes.
Brush the flesh sides of your peaches with olive oil. Sprinkle salt across flesh surface. Put the peaches, flesh-side down, on the grill. Cook for 10-20 minutes, or until grill sear makes start to appear on the fruit’s flesh. Remove the peaches from the grill and transfer to a cutting board. Allow them to cool for a few minutes and then dice them into small chunks.
Transfer the chunks to a large bowl. Add the diced tomatoes, minced cilantro, lime juice, minced garlic, and olive oil. Combine well. Add salt to season. Add more lime juice if too salty. Enjoy either as a dip or as a meat topping.
GRILLED FRUIT kabobs with sweet & spicy glaze
- about 2 cups diced watermelon
- about 2 cups diced pineapple
- about 1-pint strawberries, hulled
- 1 tbsp. honey
- 1 lime juiced
- 1/4–1/2 tsp. Cayenne (depending on how much you like spice)
- 1 pinch sea salt
Preheat your grill to medium-high heat, around 450F.
Thread the fruit onto skewers. Remember to soak wood skewers in water for 30 minutes prior to grilling so that they don’t burn. Lay the fruit skewers on the grill when it’s hot and grill for about 2-3 minutes per side, or until you get nice grill marks. Once all sides are grilled, remove the skewers from the grill. Mix together the honey, lime juice, cayenne, and sea salt. Brush the glaze all over each kabob. Serve warm, at room temperature or cold. These are also delicious with vanilla ice cream or fresh whipped cream for dessert!