Barbecue season doesn’t have to mean the same old foods every single time.
Most of us have a standard routine when the sun comes out and the charcoal gets lit: sausages, burgers, chicken skewers, and maybe a stray corn on the cob if we are feeling healthy. It’s a classic lineup that works perfectly fine, but repeating the same menu every single summer can get a bit tedious.
Barbecues are capable of doing so much more than just grilling meat, and the intense, smoky heat can completely transform ingredients you would usually never dream of putting near a grill plate. From everyday fruits that turn into rich desserts to specific savoury staples that develop a cracking texture over the flames, trying out a few unconventional options will completely change how you look at outdoor cooking.
Melted camembert
Halloumi usually gets all the attention on the grill, but a whole camembert cooked outdoors turns into something seriously good. Take off the lid and any plastic packaging, but leave the cheese sitting in its bottom tray, or pop it on a baking tray if you’re worried about drips.
You’ll need a lid or hood over the barbecue so heat builds up evenly above and below the cheese. Cook it at around 200 °C for about 10 minutes, or check it every few minutes from the 6-minute mark if your barbecue doesn’t have temperature settings, until the middle has gone soft and gooey.
Homemade pizza
You don’t need a fancy pizza oven to get a proper chargrilled pizza at home—just a barbecue with a lid works fine. Stick to chilled or fresh dough rather than frozen, since frozen pizza doesn’t cook well this way.
Place your pizza on a stone or tray sitting on the grill, then close the lid so it bakes properly, checking after around 10 minutes. The key trick is avoiding direct heat underneath, so on a charcoal barbecue keep the coals in a ring around the edge, and on a gas barbecue place the pizza over a switched-off burner while keeping the others lit.
A simple cake
Baking a cake on a barbecue sounds risky, and it can be, especially with charcoal where the temperature is harder to control. Keep the cake tin somewhere on the grill away from any flames or super hot coals sitting directly underneath.
Once the barbecue’s at a steady temperature, close the lid and try not to open it until you’re confident the cake is done, since letting heat escape partway through can stop it rising properly. Stick to something simple like a sponge, banana bread, or cupcakes rather than anything fancy.
Cheesy chips
You don’t even need a baking tray for this one, just some foil and a handful of chips. Toss fresh or frozen chips lightly in oil or melted butter, season them, then wrap them loosely in foil boats with a gap left open at the top so steam can escape.
Cook them on the grill with the lid down for around 10 minutes, flip them over, then cook for another 10 minutes until crispy. Add melted cheese or bacon bits for the final couple of minutes so everything’s hot and gooey by the time they’re ready.
Quick quesadillas
Quesadillas are an easy win on the barbecue and don’t even need a pan, as long as your grill bars aren’t too widely spaced. Just grab some sturdy tortilla wraps, cheese, and a filling like cooked chicken, peppers, or sweet potato.
Warm two tortillas on the grill, flipping every so often until lightly browned but still bendy, then add filling to one and place the other on top like a sandwich. Keep flipping and gently pressing until both sides are browned and the cheese inside has fully melted.
Grilled bananas and pancakes
Grilled bananas make a brilliant warm dessert once the coals start dying down. Either leave the skin on or slice it lengthways and tuck small chocolate squares inside, then wrap the whole thing in foil and grill for five to 10 minutes with the lid closed until soft and gooey.
Pancakes work surprisingly well on a barbecue too, especially using a cast iron or griddle pan for even heat. Cook them at a medium heat around 200 °C, and try chargrilling some pineapple or pear alongside them for a sweet, caramelised topping.
Eggy bread
Eggy bread, also known as French toast, turns into something special with a bit of smoky char from the grill. Stick to grill bars or a griddle rather than a pan, since a pan won’t give you that proper barbecued flavour. Keep the heat medium, around 200 °C on gas, or spread charcoal out thinly so you’re not cooking over one super hot spot. Oil the grill bars lightly before lighting up to stop the bread sticking, and flip it every couple of minutes so it doesn’t burn.
Chargrilled avocado
Smoky grilled avocado is a step up from regular guacamole, and it’s simple to make. Slice the avocados in half and scoop out the stone carefully with a spoon rather than a knife. Place them face down on the grill over medium to high heat for four to six minutes, until clear char lines appear on the flesh. Serve as a side with toppings like olive oil, bacon bits, chilli flakes, or a squeeze of lemon.
Grilled oysters
Oysters might not be the first thing you think of for a barbecue, but they’re genuinely easy once shucked. Simply place them shell-side down directly onto the grill bars. Top them with a little butter and garlic or paprika before cooking on high heat alongside your burgers and sausages, ready in around six minutes once they’re bubbling. There’s no need to flip them, just keep an eye out for that bubbling to know they’re done, and finish with parmesan, parsley, or a sprinkle of cayenne pepper.
