Decoding the do's and don'ts of grilling: Culinary tips for your best summer BBQ yet

When the weather is beautiful, and the temperatures are high, it creates the perfect environment for some outdoor fun. There's something magic about a cold beer, a well-grilled piece of pork neck, and the company of your friends; it's a recipe for an unbeatable day.

Interestingly enough, there are certain foods that don't belong on a grill. Included on this list are cured meats, which contain substances that break down at high temperatures. Bacon, also popular for grilling, particularly with cheese, presents similar issues. It releases harmful benzopyrene when grilled and the dripping fat can pose a burn risk. It is generally more safely and tastily cooked in a pan or in the oven. It's also not recommended to grill shrimp without their shells as they dry out quickly and lose much of their flavor. Pan cooking is typically the better method for shrimp.

Barbecue doesn't have to revolve around traditional meats like blood sausage, sausage, or pork neck. More health-conscious items can be just as delicious, particularly for those who follow a vegetarian diet. One substitute could be vegetable skewers, which are not only nutritious and vibrant but also extremely tasty. Or you might consider serving stuffed baguettes with a homemade garlic sauce fresh off the grill.

We've discussed what not to grill, but what about the best foods for a summer barbecue? Top recommendations include seasonal asparagus which, when grilled, is simply mouthwatering. Another great option is stuffed tomatoes with feta cheese and herbs. These become juicy and aromatic on the grill. Lastly, we suggest classic garlic bread toast, which pairs well with any salad or works as a delicious stand-alone snack. There are certainly many options to explore on the grill.