Surprising Things You Probably Didn’t Know You Could Barbecue July 20, 2020
Our new, limited edition BBQ Feast recipes are the perfect solution to summer. Inspired by our new range, here are three treats to try next time you have a barbecue. They’re super easy to make, and great fun too.
Summer is the season of grilling! While you can’t go wrong with the classics like a steak or burger – the grill has so much more to offer! From breakfast to dessert, grilling is a great way to add major summer flavour to your meals. Today we’re sharing 3 surprising foods you didn’t know you could grill.
Foil-Packed Banana On The Grill
This recipe sure is B-A-N-A-N-A-S. Maximize your barbecue this summer and use it to whip up this decadent dessert!
- Place a peeled, ripe banana in a large piece of aluminum foil.
- Use a paring knife and slice, lengthwise, ¾ of the way through.
- Fill banana with chocolate chips (or go the extra mile and chop up a chocolate bar) and marshmallow fluff.
- Tightly wrap in the foil.
- Grill on medium-high heat for about 5 minutes.
- Unwrap and crumble biscuit on top.
- Make it a la mode for a take on a warm banana split.
A crowd-favourite Caprese salad gets a summertime makeover with the help of a little heat. Slices of creamy mozzarella fit snugly between layers of juicy tomato. No flipping or toying necessary, making this recipe the perfect no-fuss summertime treat. Just let the grill work its magic!
- Make 5 slices in a tomato, 3/4 of the way through.
- Slide in slices of mozzarella.
- Finely chop basil and parsley.
- In a small bowl, combine basil and parsley. Then, add in some minced garlic.
- Whisk it all together with a splash of olive oil.
- Spoon the mixture over the top of the tomato and mozzarella for added flavour (and a pop of green colour!).
Grilled Pineapple with Coconut Whipped Cream
Going from tough, spiky cylinder to bright yellow yumminess is easier than you think. Start by picking a perfectly ripe pineapple and you’ll be all set for success.
- Lay the pineapple horizontally on your cutting board, and use a sharp cook’s knife to remove the top by slicing about a quarter-inch below the base of the leaves.
- Stand upright and peel skin side by side, slicing down from the open top of the fruit. The sweetest parts are closest to the skin just behind the brown “eyes” you’ll find along the perimeter, so try to keep your slices clean to preserve all that flavor.
- Once peeled, lay horizontally to chop off the base and cut fruit into rings by slicing straight down width-wise, thickness to taste. The fiber-rich core is edible, but lots of people remove it because it isn’t as flavorful or sweet. Use a small paring knife to cut it out of your rings, if you’d prefer.
Totally optional, but a tasty alternative to dealing with toppings. Toss rings in a big plastic bag a few hours before you plan to grill them and add a generous drizzle of honey (about a teaspoon), some melted butter (2-3 tablespoons), a dash of hot pepper sauce, and salt to taste.
We use this opportunity to make our own hot sauce instead, but if you don’t love spicy foods, try honey with lime juice and cinnamon.
Shake bag to coat rings evenly and pop it in the fridge.
Turn to medium heat and use tongs to remove rings from the bag and lay them on the grill, spreading evenly so they don’t slip through the holes in the grate.
Grill until char marks appear, about 2-3 minutes per side.
We’re going full disclosure deliciousness with some of our favorite toppings.
- Coconut whipped cream: The thick, chilled cream from one 14-oz. can of coconut cream + 1/2-cup powdered sugar and lots of mixing. Add chopped almonds for an unexpected crunch.
- Cinnamon brown sugar: Just sprinkle and serve.
- Ice cream: any flavor your heart desires + caramel sauce. Mmmm.