Unexpected Grilling Delights: Elevate Your BBQ Game

What BBQ is best?

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Grilled Watermelon

Yep, watermelon on the grill is a thing – and it’s amazing. If you’ve only ever had it chilled in a fruit salad, get ready to be seriously wowed. Grilling watermelon caramelizes its natural sugars, giving you a warm, smoky-sweet slice that’s juicy, refreshing, and totally unexpected.

I always start with thick, sturdy slices – about 1-inch wedges or rounds – with the rind on (it helps them hold together on the grill). Brush each piece lightly with oil to prevent sticking, and place them directly onto a preheated grill over medium-high heat. Grill for 2–3 minutes per side, just until you get those gorgeous char lines and a little bit of sizzling caramelization.

Once off the grill, you have plenty of options. For a super simple upgrade, finish with a sprinkle of flaky sea salt or a pinch of Lemon Pepper Blend – that salty, citrusy bite plays beautifully with the watermelon’s sweetness. You can also drizzle balsamic glaze for some tang, toss grilled cubes into a summer salad with feta and mint, or even top with crumbled goat cheese and chili flakes for a savory twist.

Pro tip: Add a quick dusting of Smoked Chili Salt right before serving for a bold, spicy-sweet flavor bomb that’s perfect for BBQs and summer gatherings.

Grilled watermelon is a great conversation starter, a fantastic vegetarian option, and just plain fun. It’s proof that BBQs aren’t just for burgers and ribs – they’re for flavor experiments that totally pay off.

Avocado on the Grill

Grilled avocado might sound a little out there – but once you try it, there’s no going back. The creamy richness of ripe avocado gets a smoky makeover on the grill, turning into something luxurious, earthy, and just the right amount of indulgent.

To start, slice ripe-but-firm avocados in half and remove the pits. Brush the flesh with a touch of olive oil to keep it from sticking, then season with a little sea salt or – better yet – a dash of Chili Lime Blend for a bold, citrusy punch. Place the halves cut-side down on a preheated grill over medium heat. Let them sizzle for about 2–4 minutes, just until the surface picks up some char and those beautiful grill marks.

You can serve grilled avocado as-is, or scoop it out and mash it into next-level guacamole with a smoky edge. It’s also amazing sliced over grain bowls, layered onto toast, or used as a base for grilled shrimp or black bean salad. Want to get fancy? Crack an egg into the center before grilling (use a foil “nest” to hold it steady), and you’ve got a smoky baked avocado egg.

Bonus tip: Right after grilling, squeeze on a bit of fresh lime juice and finish with a sprinkle of Citrus Smoke Blend or a pinch of flaky sea salt for that perfect creamy-salty-smoky combo.

Once you try this trick, you’ll be slipping avocados onto the grill every chance you get – it’s simple, satisfying, and seriously next-level.

Carrot Hot Dogs

Don’t knock it till you’ve tried it – carrot hot dogs are a game-changing veggie alternative that’s big on flavor, fun to make, and totally grill-worthy. With the right marinade and a good char, these humble roots transform into juicy, smoky, shockingly hot-dog-like bites that even meat-lovers will raise an eyebrow at (in a good way).

Start by peeling whole carrots and giving them a quick parboil – just until they’re tender but still firm enough to hold their shape on the grill. While they’re cooling slightly, mix up a bold marinade. Think soy sauce, apple cider vinegar, smoked paprika, a bit of maple syrup or brown sugar, garlic, and a dash of liquid smoke. Want to make it extra superb? Add a teaspoon of Hickory Heat Blend or your favorite infused salt for that savory, smoky backbone.

Let the carrots soak up all that flavor for at least a few hours – overnight if you can. Then, toss them on a hot grill and cook until they’re nicely charred and heated through, turning occasionally to get those beautiful grill marks.

To serve, tuck each carrot into a toasted bun, pile on your favorite toppings (classic ketchup and mustard, tangy pickles, creamy slaw, or even grilled pineapple salsa), and finish with a sprinkle of one of your signature salts for that final flavor pop.

Carrot dogs are fresh, fun, and seriously satisfying – proof that veggies can hold their own at any BBQ.

Grilled Eggs

If you’ve never tried cooking eggs on the grill, you’re seriously missing out. Grilled eggs are incredibly easy, subtly smoky, and surprisingly versatile – ideal for morning cookouts, brunch with friends, or even meal prepping with a little extra flavor.

The easiest method? Grab a muffin tin or a cast iron egg pan and crack one egg into each cup. Place the whole tin directly on your grill, ideally over medium heat. Close the lid and let them cook gently for about 8–12 minutes, depending on how runny or set you like your yolks. You’ll end up with perfectly round, softly smoked eggs – great for topping burgers, stacking into breakfast sandwiches, or slicing onto salads.

Before grilling, you can season them right in the tin. Try a pinch of Smoked Paprika Blend, some cracked black pepper, a few chili flakes for heat, or a touch of truffle salt for a more luxurious vibe. Want to get even fancier? About a minute before they’re done, sprinkle a bit of shredded cheese – cheddar, gouda, or even feta – right on top so it melts into a gooey finish.

Pro tip: Add a dab of butter or a drop of olive oil into each muffin slot before cracking in the eggs to help with release and add richness.

Grilled eggs are proof that sometimes it’s the simple things that impress the most. No fuss, no flipping, just smoky, savory goodness that plays well with everything from toast to tacos.

Grilled Romaine Lettuce

Think lettuce is only for cold salads? Think again. Grilled romaine is a total game-changer – slightly smoky, a little charred, and packed with unexpected flavor. Start with whole romaine hearts, sliced in half lengthwise. Brush the cut sides lightly with olive oil and season with a pinch of Garlic Herb Blend or a touch of flaky sea salt. Place them cut-side down on a hot grill for 2–3 minutes until lightly charred and wilted at the edges.

What you get is a warm, smoky base that holds its shape but takes on a rich, savory character – perfect for a reimagined Caesar salad. Top with a generous drizzle of creamy Caesar dressing, shaved Parmesan, and crunchy croutons (bonus points if you grill those too). For a bit more flair, try adding grilled lemon halves to squeeze over the top or sprinkle on some crispy pancetta or grilled shrimp for a full-on meal.

Grilled romaine brings the best of both worlds: the freshness of salad and the depth of grilled flavor. It’s easy, impressive, and downright delicious – one of those little tricks that’ll make your backyard BBQ feel gourmet.

Grilled Banana Splits

Grilling isn’t just for savory eats – your barbecue can whip up dessert magic too. Enter the grilled banana split, a warm, gooey, caramelized treat that’s perfect after a smoky, spice-filled meal. There are two killer ways to do this, and both are seriously easy.

Method 1: Bananas in Their Jackets (Foil-Wrapped & Cozy)

Grab a few ripe – but not mushy – bananas and leave the peels on. No need to open them up. Just wrap each banana snugly in foil and pop them straight onto the grill, over low heat. Let them hang out there for about 10–20 minutes, turning once or twice. As they slowly soften inside their skins, the natural sugars caramelize and the banana gets warm and custardy. The peels will blacken, but don’t worry—that’s part of the magic. Once done, unwrap the foil and split them open. Serve right in the peel with a scoop of vanilla ice cream, chopped nuts, melted chocolate, and a touch of Vanilla Bean Sugar for a salty-sweet finish.

Method 2: Bananas on the Bare (Direct-Grill & Bold)

For a more hands-on presentation, slice firm bananas lengthwise – peel and all – and place them cut-side down directly on the grill. Let them cook just long enough to get those gorgeous grill marks and slightly soften (about 2–3 minutes). Then flip and grill the peel side for another minute or two. Once they’re hot and slightly smoky, slide them off the grill, peel them, and top with ice cream, caramel sauce, crushed cookies, or even a spoonful of nut butter.

Griller’s Tip: A light sprinkle of sea salt right before serving brings out all the rich, sweet flavors. Or, for something truly next-level, try a dash of Cocoa Heat Blend – sweet, spicy, and a total surprise with banana and chocolate.

Whether you’re grilling for friends or just want to treat yourself on a summer night, these grilled banana splits are a guaranteed crowd-pleaser with minimal effort and maximum payoff.

Pineapple Skewers

If there’s one fruit made for the grill, it’s pineapple. Its high natural sugar content means it caramelizes beautifully over an open flame, developing a deep, golden color and an irresistible smoky sweetness. Simply cut a fresh pineapple into thick chunks or wedges, thread them onto skewers, and place them on a preheated grill. Let them cook for 5–7 minutes, turning occasionally, until you see nice char marks and a bit of crisp on the edges.

Want to take them up a notch? Before grilling, brush the pineapple with a light coating of maple syrup, honey, or a mix of lime juice and chili powder for a sweet-heat kick. And of course, a finishing sprinkle of Citrus Smoke Blend (or your go-to infused salt) right off the grill brings out the fruit’s tropical tang and adds that signature savory edge.

Grilled pineapple skewers make a killer side dish for grilled chicken, pork, or seafood. Or serve them up as a fresh, unexpected dessert with a dollop of Greek yogurt or coconut whipped cream. They’re also fantastic chopped and tossed into grilled salsa or tacos. Whether sweet or savory, these skewers are a total crowd-pleaser.