8 Foods That Don’t Belong On The Grill (And 8 That Are Meant For The Flame)
Summer is here, and grilling season is in full swing. But before you toss everything onto those hot grates, it’s worth knowing which foods shine on the barbecue and which ones turn into disasters.
Not all ingredients can handle the intense heat and smoky environment of a grill. Let’s explore which foods you should keep far from your outdoor cookout and which ones truly deserve their place over the flames.
1. Flaky Fish Falls Apart
Delicate fish like sole, flounder, and tilapia practically disintegrate when placed on grill grates. Their tender flesh sticks stubbornly, leaving you with a messy pile of fish flakes instead of the beautiful fillet you envisioned.
Try cooking these delicate varieties in foil packets if you’re determined to use the grill, or better yet, save them for gentle pan-searing indoors where you can monitor them carefully.
2. Leafy Greens Wilt Instantly
Lettuce, spinach, and other leafy greens shrivel within seconds of touching hot grill grates. The high water content causes them to collapse into sad, wilted shadows of their former crisp selves.
Grilling robs these vegetables of their refreshing crunch and vibrant color. Keep your greens in the kitchen for salads and quick sautés where their delicate texture can be preserved and appreciated.
3. Soft Cheeses Create Messy Puddles
Brie, camembert, and other soft cheeses transform into molten puddles that drip through grill grates, creating flare-ups and leaving nothing behind but a sticky, burned mess.
Last summer, I attempted grilling brie for an outdoor party. What started as an elegant appetizer idea ended with me scraping cheese residue off the grill for an hour while my guests snacked on chips instead.
4. Bacon Causes Dangerous Flare-ups
The high fat content in bacon creates a perfect storm for grill fires. As the fat renders, it drips onto hot coals or burners, causing dramatic flare-ups that can char your food and potentially damage your grill.
These sudden flames aren’t just annoying – they’re dangerous. Cook bacon in a cast iron skillet on the grill instead, which contains the fat while still allowing that smoky flavor to infuse the meat.
5. Breaded Foods Lose Their Coating
Breaded chicken cutlets, mozzarella sticks, and other coated foods leave their crispy exteriors stuck to the grill while the insides cook unevenly. The coating often burns before the food inside is properly cooked.
I once tried grilling breaded eggplant for a neighborhood cookout. What should have been crispy discs became naked eggplant slices with blackened breadcrumb patches clinging to the grill instead of the vegetable.
6. Tofu Sticks Stubbornly
Regular tofu has high water content that causes it to stick to grill grates like glue. Attempts to flip or remove it often result in torn pieces and an increasingly frustrating cooking experience.
If you want grilled tofu, use extra-firm varieties and press them thoroughly to remove excess moisture. Marinate with oil-based mixtures and ensure your grill is properly preheated and cleaned for the best chance of success.
7. Delicate Pastries Disintegrate
Croissants, danish pastries, and other flaky baked goods have no business on a grill. Their buttery layers separate and burn while the inside remains doughy and undercooked.
The intricate structure that makes these pastries delicious is precisely what makes them unsuitable for grilling.
If you want warm pastries at your cookout, wrap them in foil and place them away from direct heat for gentle warming.
8. Eggs Create Runny Disasters
Cracking eggs directly onto a grill is asking for trouble. The whites spread in all directions while the yolks break and slip through the grates, creating a cleanup nightmare.
My dad attempted grilled eggs for a Father’s Day breakfast several years ago. The experiment ended with egg white hardened onto every surface of his beloved grill and a family trip to the diner instead.
9. Sturdy Steaks Sizzle Perfectly
Ribeye, New York strip, and T-bone steaks were born for the grill. Their marbled fat melts during cooking, creating natural basting that results in juicy, flavorful meat with beautiful grill marks.
The high heat of the grill creates that coveted caramelized crust while allowing you to control the internal temperature for perfect doneness.
The slight smokiness from the grill enhances the beef’s natural richness without overwhelming it.
10. Corn on the Cob Caramelizes Beautifully
Fresh summer corn develops incredible sweetness when kissed by grill flames. The kernels caramelize slightly while maintaining their juicy pop, and the husks, if left on, create a natural steaming packet.
Growing up, my grandfather would grill dozens of corn cobs for our family reunions. He’d pull back the husks, remove the silk, then fold the husks back over after brushing the kernels with butter and spices.
11. Bell Peppers Develop Smoky Sweetness
Colorful bell peppers transform on the grill as their skins char and their natural sugars concentrate. The slight bitterness from the blackened exterior complements their intensified sweetness perfectly.
Grilled peppers can be served as sides, chopped for salads, or blended into dips. The heat breaks down their firm structure just enough to make them tender while maintaining their shape, unlike their more delicate vegetable counterparts.
12. Burgers Achieve Perfect Crust
Ground beef patties develop an unmatched savory crust over hot grill grates. The rendered fat drips away while the meat cooks, creating flavor-packed smoke that rises back up through the burger.
The high heat creates the ideal environment for the Maillard reaction – that magical browning process that creates hundreds of new flavor compounds.
No indoor cooking method can quite replicate the unique combination of smokiness and caramelization that grilling provides.
13. Firm Fish Fillets Hold Their Shape
Unlike their flaky counterparts, firm fish like salmon, tuna, and swordfish stand up beautifully to grilling. Their meaty texture resists falling apart, and their higher oil content helps prevent sticking and drying out.
The smoky flavor from the grill complements the natural richness of these fish varieties. A quick sear on each side is usually all that’s needed to achieve perfect doneness while maintaining moisture and adding that distinctive outdoor-cooked character.
14. Chicken Thighs Stay Juicy Over Flames
Chicken thighs are practically grill-proof thanks to their higher fat content and forgiving nature. Unlike chicken breasts, which can dry out quickly, thighs remain juicy even with longer cooking times.
Their skin crisps up beautifully while the meat underneath stays tender and flavorful. The bone-in varieties offer even more protection from overcooking, making them perfect for grill beginners who are still mastering temperature control.
15. Kebabs Combine Convenience With Flavor
Skewered meats and vegetables cook evenly and are easy to flip and serve. The small pieces allow smoke and heat to penetrate quickly, resulting in food that’s perfectly cooked inside and caramelized outside.
Kebabs solve the problem of grilling smaller items that might otherwise fall through the grates. The arrangement of different ingredients on one skewer also allows flavors to mingle as their juices drip onto each other during cooking.
16. Pizza Gets Smokier and Crispier
Pizza dough develops an unmatched crispy-chewy texture when cooked on a hot grill. The intense bottom heat mimics a brick oven, creating those coveted charred bubbles in the crust.
Toppings cook quickly from the reflected heat while picking up subtle smoke flavor. The technique works surprisingly well for both homemade and store-bought dough, transforming ordinary pizza into something special with minimal effort and maximum flavor payoff.