The 10 Foods Every Man Must Grill Before He Dies

A flame-tested list of must-try meals

grilled food

Honor our ancient ancestors: Tame the flame and grill up these 10 ultimate summertime meals.

1. Lobster
Yes, you have to use a knife to split the live lobster down the middle of its carapace before you cook it—and it's completely worth it. No, you won't ever find yourself satisfying a lobster jones at Red Lobster again.

2. Caveman T-Bones
Strip off your grill's grates and cook this flavorful cut of meat directly on naked hardwood charcoal. The crust crisps, the smoke permeates the flesh, and the T-bone retains a reservoir of juiciness. Yet another reason to own a charcoal grill.

3. Chicken wings
Sports bars have it all wrong. A great chicken wing isn't about the sauce—it's about the chicken. Off the grill, wings are more tender and more flavorful than out of the fryer. No Atomic Balls of Fire hot sauce required.

4. Bacon
It's bacon, grilled. What? You need more of a reason?

5. Red peppers
Add them to a salad, dice them into a salsa, or lay a thick slice on a grilled chicken sandwich—no other vegetable transforms itself on the grill quite like a ripe red pepper.

6. Corn on the cob
Step 1: Leave the husk on and allow the corn to steam inside until the kernels turn tender. Step 2: Peel back the husk and grill until the kernels take on glorious grill marks. Step 3: Top with flavorings of choice and litter your plate with spent cobs.

7. Squid
Squeamish? Seafood-wise, it's a hell of a lot tastier than tilapia, easier to grill than shrimp, and far less work than a pile 'o crabs. Man up and dig in.

8. Pork shoulder
One giant hunk of pork, slow-cooked in bourbon and Coca-cola, and bathed in smoked until dark brown and fork-tender. Grab a beer, gentlemen, and toast to damn fine eating.

9. Clams
You can't screw these things up. Buy a few dozen, scrub them good, then toss them on a grill. When they snap open, pop them into a bowl and serve with drawn butter or, better yet, BBQ sauce.

10. Marinated lamb chops
Give French-trimmed chops an overnight soak in olive oil, garlic, and fresh herbs. Then, blast them on a high-heat grill until a rich crust develops. Eat them right off the bone. Simple, yet extravagant.

We miss any? Post your picks below.

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