Article content If you are a beginner on the barbecue, start of slowly with pre-prepared items like frozen burgers. ContributedArticle contentWhere to start if you’re new to grilling?Article contentWatts says to ease yourself into it if this is your first summer with a barbecue.Article content“Start slowly with premade options, like frozen burgers and sausages, and gradually work your way up to more involved things, like steaks and chicken,” she suggests.Article contentShe believes frozen burgers are definitely the best place to start for beginners, since they’re pre-seasoned, shaped, and ready to toss on the grill.Article contentChicken breasts can be tricky on the grill for beginners as they’re notoriously easy to overcook, says Watts. Chicken sausage, she says, is another story: they’re relatively foolproof and a great way to add variety and a non-beef option to your grill.Article contentWhen in doubt, sauce it, says Watts.Article content“If you’re new to grilling, don’t be discouraged if you overcook something – it takes time to learn your way around a grill,” she says.Article contentHave a flavourful, multi-purpose sauce on hand for tossing, basting, dipping, and dunking – it will hide a multitude of grilling mistakes.Article contentArticle contentWhat else can you grill?Article contentWatts says you can and should be using your grill for more than just meat – veggies deserve a chance, too.Article contentThe biggest problem people tend to have with grilling veggies is that they can fall between the grates, so she says to cut your veggies into large pieces, skewer them, or use a grill basket.Article contentToss the veggies with a bit of oil, salt and pepper first, then add to a hot grill to prevent sticking.Article contentJust like with meat, don’t rush the flip – let them get a nice char before turning, she advises.Article contentYou can grill pretty much any veggie, but here are some great options and how to prep them:Article contentCorn on the cob – remove the husks for smoky charred kernelsZucchini/summer squash/eggplant – cut lengthwise for big meaty steaksAsparagus – trim the woody ends but leave wholeOnion – cut into quarters, leaving the root attachedMushrooms – remove the stem and grill whole (halve the big ones)Cherry tomatoes on the vine – use the vine to hold them all together on the grillArticle contentArticle contentFruit is another grilling option, says Watts, and is one of the easiest and most underrated desserts for summer, she says.Article contentSliced pineapple, halved peaches, and skewered strawberries are great options for grilling – even watermelon. Serve with a scoop of your favourite ice cream.Article contentCraving pizza but don’t want to turn on the oven inside? Try it on the grill, she suggests. You can grill the dough right on the grates, but it takes a bit of practice and trial and error.Article contentThe most foolproof way to grill pizza is on a pizza stone – just make sure you preheat the stone with the grill to get it ripping hot before adding the dough, she says.Article contentSalads can also be grilled. Watts says she is always looking for ways to make salads more exciting, and the grill is perfect for adding deep, smoky flavour. You can grill lettuce – romaine and iceberg lettuce work best, she says. Just cut into halves or quarters and toss with oil, salt, and pepper before grilling.Article content“You can also grill avocados, stone fruits like peaches or plums, and even firm cheeses, like halloumi,” she adds.
How to grill like a pro this summer
