Here is a list of Bobby Flay's favorite foods to cook on the grill, plus tips for getting them to cook up perfectly.
The most flavorful homemade barbecue sauces are tomato-based. Add mustard, molasses, and Worcestershire sauce for contrast, as well as your own touches.
Prepare condiments, sauces, and vegetables before the guests arrive, to get the task out of the way. You will only have to spend about 15 minutes actually cooking when they are there.
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You can boil corn on the cob for about five minutes, then transfer them to the grill to finish cooking. This way, they don't burn, but caramelize for the fullest flavor.
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When grilling fish, makes sure the grill is hot and well oiled. Place fish on the grill and DON'T TOUCH IT for at least 5 minutes. It's the playing and poking around with it that makes it stick. After about five minutes, it will leave the grill easily.
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Grilled fruit makes a great dessert. While most fruit can be grilled, the best is pineapple. Simply brush slices of pineapple with olive oil (weird as that may sound with a sweet item) and grill. Serve with ice cream.
If the meat ends up tough, look for two culprits: inexpensive cuts and a grill that is not hot enough. The cuts best suited to the grill are porterhouse, filet and ribeye.
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Potatoes are best when wrapped tightly in foil, then placed on the cooler sides of the grill, so the lower heat can cook them more evenly.
When grilling shish kebobs, make sure you grill like items on the same kebob. Since different things cook at different times, grilling them individually, instead of mixing them up on one kebob, will help you avoid overcooked food.
The best vegetables to grill are: eggplant, zucchini, yellow and green squash, and peppers. The zucchini and squash are best grilled at a 3/4" thickness. When they are cut in larger pieces, they won't fall through the grill. Eggplant is best brushed with olive oil, then transferred to the grill where you add salt and pepper.
A version of this story originally appeared on iVillage.