While most of us readily turn to our barbeque for a succulent steak, a grilled chicken breast or a juicy hotdog, we tend to forget that the amazing piece of equipment that sits on each of our decks, patios, balconies and verandas is capable of so much more than we ask of it. For instance…

Breads:
It’s likely that most of us have, at one time or another, thrown a foil-wrapped garlic loaf on the grill. But why stop there? Imagine how tasty a massive slab of foccaccia would be after a couple of minutes warming over the coals. If you’re really aspiring, a cast iron burger press doubles perfectly as a sandwich press for grilled Panini sandwiches – a little smoke only makes that Prosciutto and provolone taste even better.

Cheese:
While we’re on the subject, smoked cheese is possibly one of the tastiest ways of doing dairy. Try a large wheel of brie topped with sundried tomatoes, wrapped in foil and thrown on the grill for eight minute Make sure you have crackers or tostadas handy – and maybe another wheel of brie, for that matter…

Oysters:
These oceanic offerings make a perfect appetizer. Just dump them on the grill, shells and all. They’ll pop open slightly when ready, which is your cue to ambush them with a lemon wedge and a little fork.

Soups:
Barbecues render soup with a beautiful smoky flavor you won’t find in a can. A southern twist on French onion soup is a favorite, but whatever your choice, barbecue your vegetables first before putting the pot on the grill and you’ll achieve a popular double-smoked dish that you won’t be able to ladle fast enough.

Kebabs:
The beauty of kebabs is their versatility. Providing you have wooden skewers, the sky’s the limit. This is a great way of satisfying the vegetarian in your party or a clever way of managing smaller items that could prove a nuisance if not impaled. A great example is barbequed calamari kabobs drizzled with chili garlic sauce. Remember to soak your wooden skewers for at least 2 hours prior to use or they’ll burn and fall apart.

Corn:
When is a barbeque a steamer? When you’re using it to cook corn on the cob. The trick is to leave the husks on and soak for an hour in cold water. Once on the grill, the waterlogged husks heat up, effectively steaming your cobs of corn while giving them a delicious smoky aroma. Some swear that this method makes the kernels sweeter as well…

Pizza:
While this might not match the brick oven trattoria pies you’ll find in Rome, it will definitely produces a much better pizza than your oven. Just roll your dough, brush with olive oil, place on a well-greased grill and leave on medium heat until it begins to brown. Flip and repeat. Once removed from the heat and heaped with toppings, your barbequed pizza will need just 5-10 more minutes on the grill before you can dig in. Now that’s amore!

Spuds:
Don’t sell the lowly potato short. While a foil-wrapped Russet is the no-nonsense approach to barbequed potatoes, consider boiling first, slicing in half, brushing with olive oil and grilling face down. Other variations include sweet potatoes and yams as well.

Desserts:
A favorite with the kids, barbequed desserts have recently gained in popularity, producing more dropped jaws than raised eyebrows. It just so happens that grilled pears, pineapples, peaches, nectarines and apples brushed with maple syrup and sprinkled with cinnamon go very well with vanilla ice cream. And lets not forget the old standby… a big bag of marshmallows.

Start looking at your barbeque more often. You’d be surprised what it’s capable of…