BBQ schmo to BBQ pro

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While you don’t necessary want to waste stomach capacity on side dishes when you’ve got major meat on the grill, a little grilled fruit can serve as an acidic complement to cut through the rich fattiness of barbecue. Lo emphasizes that your grill needs to be very clean and well-oiled before tossing the fruit on to cook.

Stone fruits like peaches and mangos are some of her favorites, and she suggests dipping the fruit halves in sugar to add a little caramelization. The heat depends on the fruit being grilled, but the thinner the fruit the higher the heat—thicker fruits will burn on the outside and not cook through if the heat’s too high. You want to avoid having a charred outside and a raw, cool interior.