what a coincidence - we grilled out yesterday!
aside from veggie burgers, i'm echoing the top comment: don't sleep on grilled vegetables. peppers, zucchini, mushrooms, corn on the cob, eggplant, etc.
this post was submitted on 13 May 2026
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Oh hell yeah! But don't forget classics like asparagus & onions.
And I know it may sound strange but pineapple!
Slice, oil, and spice beets.
Don't sleep on grilling vegetables. They generally need just a little oil but some don't even need that. I love doing a kebab with a variety of vegetables (mushrooms, peppers, zuccini, etc.) and sometimes steak. One of the best things to grill is corn on the cob. Just peel it and rub it in a little oil (olive is my favorite even though I eat it with butter) and put it straight on the grill. Wait until its looking juicy and its ready to eat. A little black or brown on a few kernels is great as well
For things like squash, zucchini, and especially eggplant, I like to cut them, salt both sides, and put them in the fridge for like an hour. Then come back to them, pat them dry, THEN add your oil/fat before grilling them. On eggplant in particular, it seems to cut the bitterness. On all of them. It makes them brown faster without getting soggy.
Foil potatoes with butter are easy
Toss some mushrooms and ~1.5" chunks of zucchini, red pepper, halloumi, with olive oil and your choice of seasonings (eg paprika, some herbs, lemon zest...) for some nice skewers
I do lots of vegies. classics are zuchini (cut into slabs lengthwise), onion (quarters or rings together) mushroom, bell pepper quarters. Also eggplant (cut in discs), whole tomatos are really good grilled.
Getting into the more novel stuff:
also kabob is always good and pretty easy.
tri-tip steak, beer-can chicken, portobello mushrooms, ceder plank salmon
and you can use charcoal on a gas grill because propane flavor is bland
Gonna have to respectfully disagree with you about charcoal. Idk if it’s genetics or what, but the flavor that charcoal imparts has always tasted bitter and ashy to me.
“Taste the meat, not the heat” - Hank Hill
Thanks for reminding me about beer can chicken though! Completely forgot about it
actual charcoal or the henry ford briquet blackened sawdust type?
Sausages. They just taste better/have a better texture when done on the grill. I've also got a pizza stone so I can use it for cooking home-made pizzas.
Beer brats (bratwurst) have them with mustard and sauteed onions.
depends on budget. steaks, chicken quarters (marinated, or just brined), burgers, corn on the cob (top rack; you can toss them on with the husks still on, or peeled for more blackened corn), shrimp skewers, brats are one of my favorite, but just about the most unhealthy possible thing. also chopped veg in one of those grill baskets
https://www.grillaholics.com/products/grill-basket
also, unless you're a gifted cook already, invest in a good meat thermometer and learn all the "doneness" temps for the different meats
Merguez. Spicy Spanish sausages made from beef and/or lamb.
Burgers are a classic that are easy to do well, same with brats.
But with a nice gas grill you could master steaks in no time.
Chicken is the most difficult thing for me personally but with a thermometer and a bit of practice it's not hard. The cool thing about grills is pretty much everything you cook on it will taste better than the stove top alternative.
My favorite thing to grill is Yakitori. You can use any type of protein like steak, chicken, pork, or even tofu and put it on a stick. Veggies like asparagus, scallions, baby bok choy, etc. are also good. For a good grill marinade & dipping sauce you can use a blend of soy sauce, brown sugar, chopped scallions, and fish or oyster sauce to get some moistness and caramelization.
You should also dry-brine your meat for peak texture about 1hr before for best results. saltyourmeat.com is a good resource for exact numbers
Turkey. Whole, in a pan. Keep some water in the pan for awesome gravy.