Foods You Should Avoid Grilling (And What to Do Instead)

Grilling is a beloved culinary tradition, especially during the warmer months. However, not all foods are suitable for the grill. Some items can lead to disappointing results or even pose safety hazards. Drawing insights from Stephen McPhee's article on Chowhound, let's explore some foods that are best kept off the grill and how to handle them if you choose to proceed.

1. Avoid Leafy Greens: Quick to Burn

While the idea of adding a smoky flavor to salads by grilling leafy greens is appealing, delicate leaves like spinach and arugula wilt and char almost instantly over high heat. Even sturdier greens such as kale or romaine can cook unevenly, with outer leaves crisping while inner parts remain undercooked. If you're set on grilling greens, opt for heartier varieties like cabbage or bok choy, and use indirect heat or a grill basket to prevent flare-ups.

2. Soft Cheeses: COOKING CAUSES Melting Mishaps

Soft cheeses like Brie and Camembert have high moisture and fat content, causing them to melt rapidly and potentially drip through grill grates, creating a mess. To enjoy grilled soft cheese, consider wrapping it in foil or placing it in a grill-safe dish to contain the melt and infuse it with smoky flavor without the cleanup.

3. Delicate Fish: Falling Apart

Thin fish fillets such as tilapia or flounder lack the structural integrity to withstand direct grilling, often sticking to grates and falling apart when flipped. To grill delicate fish successfully, use a preheated cast iron skillet, place the fish on lemon slices, or employ a grill basket to provide support and prevent sticking.

4. Whole Eggs: Risky Business

Grilling whole eggs in their shells can be unpredictable. Excessive heat may cause them to crack or even explode due to internal pressure. A safer alternative is to crack eggs into a well-oiled cast iron skillet or muffin tin placed on the grill, allowing for controlled cooking and smoky flavor infusion.

5. Lean Burgers: Dry and Crumbly

Extra-lean ground beef lacks sufficient fat to stay juicy on the grill, often resulting in dry, crumbly patties. For optimal flavor and texture, use ground beef with a fat content of around 20%. If you prefer leaner meat, consider adding moisture-retaining ingredients like chopped onions or grated vegetables to the mix.

6. Bacon: Flare-Up Hazard

While grilled bacon can be delicious, placing it directly on the grates can lead to dangerous flare-ups due to dripping fat. To safely grill bacon, cook it in a cast iron skillet or on a foil-lined tray to contain the fat and prevent fires.

7. Thinly Sliced Vegetables: Easily Overcooked

Thin slices of vegetables like zucchini or bell peppers can cook too quickly on the grill, leading to loss of moisture and flavor. To prevent this, cut vegetables into thicker slices or use a grill basket to control cooking and prevent pieces from falling through the grates.

8. Frozen Foods: Uneven Cooking

Grilling frozen foods can result in uneven cooking and excessive moisture, leading to a mushy texture. For best results, always thaw foods thoroughly before grilling to ensure even cooking and optimal flavor.

Grilling is an art that requires understanding the nature of different foods. By recognizing which items are ill-suited for the grill and adapting your methods accordingly, you can enhance your grilling experience and ensure delicious outcomes.

This blog post references content from Stephen McPhee's article, "12 Worst Foods To Cook On The Grill," published on April 22, 2025, on Chowhound. You can read the full article here: https://www.chowhound.com/1836920/worst-foods-to-grill/