It’s no secret that summer is barbecue time! And it’s true that a barbecue with friends or family is always fun: it’s simple, it’s convivial, and we always enjoy it.

Yes, but… we don’t want to be jaded or picky, but in the summer when barbecues follow one another,  we always end up eating more or less the same things…  Merguez sausages and chipolatas for aperitifs, marinated chicken drumsticks, spare ribs or lamb chops for the main course, and grilled and caramelized marshmallows for dessert. Of course, all that is delicious, but hey, when we only eat that all summer, our taste buds end up getting tired…

Fortunately, there are plenty of other foods that can be cooked and barbecued! Fourchette & Bikini proves it, and gives us 10 original foods to cook on the barbecue!

10 original foods to cook on the barbecue

It’s no secret that summer is barbecue time! And it’s true that a barbecue with friends or family is always fun: it’s simple, it’s friendly, and we always enjoy it.

Yes, but… we don’t want to be jaded or picky, but in the summer when barbecues follow one another, we always end up eating more or less the same things… Merguez sausages and chipolatas for aperitifs, marinated chicken drumsticks, spare ribs or lamb chops for the main course, and grilled and caramelized marshmallows for dessert. Of course, all that is delicious, but hey, when we only eat that all summer, our taste buds end up getting tired…

Fortunately, there are plenty of other foods that can be cooked and barbecued! Fourchette & Bikini proves it, and gives us 10 original foods to cook on the barbecue!

Camembert cheese

To cook camembert on the barbecue, it’s simple: just remove the camembert from its plastic packaging, prick it a little with a fork, then put it back in its little wooden box. We surround the box with 2 sheets of aluminum, we put it on the grill of the barbecue and we leave to cook for about ten minutes to a quarter of an hour at not too intense heat.

Once it’s cooked, remove the foil, place the melting and runny camembert on the table, and you can taste it with fresh or toasted bread…a treat!

You can, beforehand, place herbs (thyme, rosemary, sage, etc.) or honey in the camembert box to flavor it a little, depending on taste!

Firm tofu

Well, we have to admit it: when we have a barbecue with friends and the vegetarian in the group brings back tofu, we can’t help but wince. Normal: tofu is neither very appetizing nor very greedy, is it?

What a mistake ! If we cut diced firm tofu, soak them in a marinade based on olive oil and the spice(s) of our choice -such as paprika or curry for example-, we cook them in the barbec’ and eat them with a small salad or a sweet condiment, it’s crazy what tofu will amaze us!

Shells

When the end of August arrives and you start to get a little tired of merguez sausages and chipolatas, why not try to surprise yourself a little by cooking shellfish (and crustaceans) on the barbecue? It’s lighter, and it couldn’t be more original!

To cook clams or cockles (for example) on the barbecue, simply make a small aluminum tray for our washed but still moist shellfish, pierce it with a few holes, then put it on the grill over high heat. . Then, all you have to do is wait (2 to 3 minutes) for the shellfish to open , and to eat!

Lawyer

If this summer we’re having a barbecue and want to surprise our guests with an original starter, don’t hesitate, and prepare them a barbec-grilled avocado!

It’s quite simple: just cut the avocado in half lengthwise, remove the core of the fruit, and let it cook for about twenty minutes on the barbecue.

Just before serving, you can either make a small fromage blanc-lemon-herb cream, or put an egg in the center of the avocado and let it cook for a few more minutes until the white is cooked and the yolk is still melting. A little salt and pepper, and it’s a real killer!

Apples

A little idea for a very tasty sweet and savory summer aperitif: take a Gala-type apple (or an apple that cooks well without browning too quickly), open it, and fill it with chopped sage and garlic powder before grill.

Once it is melting, it can be eaten hot for an original and tasty aperitif! And yes, in summer, it’s not just sausage and crisps for the aperitif!

You lemon

If this summer we see someone grilling a whole lemon on a barbecue, don’t worry, it’s not to eat it for dessert!

This is because once passed on the grill, the lemon will have an even sweeter and more intense aroma  ! So if you then want to put a quarter of it in a cocktail or a fruit salad, it will be 3 times tastier. Not stupid huh?