Chef David Burke, author of David Burke’s New American Classics, offers these alternative grilling options:
Split the beast in half length-wise, crack the claws, and marinate the meat before tossing it all on the grill. A basic marinade of tarragon, thyme, chives, mint, and olive oil works for all seafood.
Throwing your pan of meat loaf directly on the grill will give it a smoky flavor. Keep the heat moderate and the lid on. Burke also suggests adding some strong-flavor herbs like rosemary or thyme to the coals.
Slice lengthwise or in thick-cut medaillons. Marinate in a mixture of olive oil, balsamic vinegar, herbs, and garlic, or use a store-bought vinaigrette. When the eggplant is done, top it with cheese or a bit of bacon, lettuce, and tomato.
Pick up some new, empty paint cans and poke holes in the lids. Set out a cold buffet with shrimp, clams, tomatoes, and plenty of white wine. Have guests fill their cans, replace the lids, and set them directly on the grill. The meal is ready when you see steam.
This vegetable looks like celery and tastes like licorice. Hack the top off, cut the bulb into sections, toss with a little olive oil, and serve it mixed with grilled asparagus and red peppers.
Boil red, sweet, or baby potatoes for a bit to soften, coat ’em with olive oil, and then leave them on the grill’s top shelf to bake. Poke with a fork to check doneness.