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Instead of the same old burgers and hot dogs, try tossing pizza or pineapple on the grill.

“Sure, let’s throw it on the grill,” is a phrase often heard around this time of year. While the foods being referred to tend to stay in the realm of burgers, hot dogs, steak, and chicken, there are plenty of grilling options out there. And no, I’m not just talking about grilling asparagus or corn (even though they’re both delicious) or cooking fish instead of meat (again, another great option). I’m talking about foods you would never think of laying on those hot grates and branding with beautiful grill marks.

For instance, would you have ever imagined making Sunday brunch outside by grilling up some French toast? Or chowing down on barbecued lettuce? (It tastes better than it sounds.) The grill imparts a nice smoky flavor and char to foods, and more ingredients than you’d think benefit from this addition.

Sure, you could probably throw a griddle or a pan onto the grill and cook just about anything, but what about unusual foods you can just ‘throw on’?

Read more: 8 Unlikely Grill Foods

Though both are summer favourites, one should clearly command more space on your BBQ.

This weekend marks the official start to BBQ season—yay! I love the traditional foods of summer: burgers and dogs, creamy salads, yummy desserts. While cookout fare tends not to be the stuff that’s going to win any nutrition awards, you can partake and still walk away with your shorts buttoned. (Check these 7 tricks for staying slim through BBQ season.) It just means making the right choices—and, no, you don’t have to limit yourself to the corn on the cob and watermelon. Just skip (most of) the worst choices; the best ones are often just as satisfying.

1. Bad BBQ main dish: A cheeseburger. A quarter-pound beef burger with a slice of cheese will set you back 510 calories (26 grams of fat). Skipping the cheese will save you about 100 calories. But if you love a good burger, go for it. It’s an excellent source of iron.

Read more: Best and worst BBQ foods

It starts by throwing some $5,000 burgers on a $164,000 gold-plated grill.

It might be physically impossible to have an American summer without participating in at least one barbecue.

Every time we fire up the grill, we seem to be reliving that universal 8mm movie of the quintessential barbecue scene. None of us will admit it, but we likely have our own “Wonder Years” inner monologue whenever we hear the crackle of fat on steel and sip an adult beverage while our foreheads crisp in the sun.

There’s no real secret to it: Meat gets cooked outdoors and served to a gathering of friends, who ideally each brought a cheap drink and something that loosely complements cooked meat.

Read more: Cooking Up a Pricey Backyard Barbecue

Here’s how to get the most from your grill without your paycheque going up in smoke.

Get the most from your grill — without your grocery budget going up in smoke.

There’s a delicious aroma in the air, and it’s not coming from the nearest restaurant. Even before outdoor rooms became a hot trend, barbeques were the focus of many an outdoor feast.

However, a barbequing doesn’t have to overheat your grocery bill, and budget-friendly meals don’t have to focus on hotdogs and hamburgers. Here are some ways to enjoy the grill more often while staying on budget.

Shop the sales

Let’s start with the obvious: your grocery store or market flyer. Stores know weekly specials will bring people in to shop — especially near special events (For instance, prime rib or lobster tails may go on special around Father’s Day.)

You can also snag some deals if you pay attention to timing. After a major holiday, stores are often stuck with excess stock they need to clear out — like turkeys, which keep well in the freezer. If you’re looking for discounts for dinner that night, watch for meat that is reduced for quick sale.

Another item to comparison shop: your choice of fuel. Whether you use charcoal, pellets or propane, make sure you’re getting the best price and look for promotions when available.

If you’re looking for a new barbeque or accessories, wait for end-of-season sales. If you can hold out that long, you can snag a deal as retailers make room for winter and Christmas merchandise.

Read more: Barbeque on a budget

Last July 4, Joey Chestnut earned his third consecutive victory in Coney Island’s Nathan’s Famous Hot Dog Eating Contest—the gustatory champ downed 68 hot dogs in 10 minutes. That jaw-dropping stat is made scarier still when you realize that Chestnut consumed over 20,000 calories in that time. That’s a whole day’s worth of calories … per minute.

Read more here: Best & Worst BBQ Foods

With record-setting high temperatures settling in across much of Canada last week, it’s hard to ignore the pull of the ’cue. Yes, my cold-weather friends, barbecue season is here. Well, to be fair, it probably never left for the true die-hards (count my husband among them), but from now on we really mean it.

But what to grill? Why meat, of course. Big, manly cuts of meat. Steaks worthy of their own postal code, and burgers that ooze juicy goodness. When the time is right, it’s hard to ignore those animal instincts that call for us to celebrate victory over our prey with fire and fuel (propane counts, right?) — with a cold one in hand, of course.

Read more here: Jennifer Sygo: Barbecue that’s good for you (yes, with the meat)

Everyone loves a good barbecue, its a great family and friends event to enjoy on a good summers day. When you are the one who is hosting the barbecue you want everything to be exactly right from the choice of meat to the way the meat is marinaded to is there enough food, drinks, cups and the list goes on one of the most important things to consider is choosing the right meat, if you have the perfect meat then the flavor of the barbecue will soar.

Read more here: Things to Consider When Choosing Barbecue Meat

In culinary school I learned how to barbecue chicken “the right way.” It involved closely monitoring a live fire on a charcoal grill, keeping the flame low and painstakingly checking the temperature. If it was too hot, the skin would burn. And if I kept it on too long, the chicken would be dry and stringy—kind of like eating dental floss. (Find our favorite, easy BBQ chicken recipes here.)

Read more here: Secrets to the best BBQ chicken