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Turn to the experts for your grilling questions

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When you think grilling, you think steaks, burgers and dogs.

Did you know you can grill fruit and dessert?

Grill master Larry Barnett from LongHorn Steakhouse stopped by show Wayne how to grill watermelon for a delicious salad.

LongHorn Steakhouse will have experts on standby for the Grill Us Hotline from July 3 - 6. You can call 1-855-LH-GRILL or reach out on Facebook, Twitter or Instagram.

*Scroll down for a delicious grilled dessert recipe

LongHorn Steakhouse's Grilled Watermelon Wedge Salad

Ingredients:

  • Grilled watermelon
  • Goat cheese crumbles
  • Cooked quinoa
  • Lemon vinaigrette (recipe below)
  • Chopped romaine lettuce
  • Chopped kale
  • Balsamic drizzle

 Instructions:

  1. Start with fresh watermelon, cut into wedges. Make sure your grill grates are already rubbed down with canola oil so your food doesn’t stick.
  2. Brush a light coat of honey on your watermelon slices.
  3. Place slices on the grill. Cook the slices for 10-15 seconds on one side, until grill marks appear. Only grill one side.
  4. Build salad base with fresh, hand-chopped kale and romaine. Add cooked quinoa and goat cheese crumbles.
  5. Mix with the Lemon Vinaigrette.
  6. Top with grilled watermelon and finish with a balsamic glaze drizzle.

 Lemon Vinaigrette

Ingredients:

  • ½ cup extra-virgin olive oil
  • 4 tablespoons freshly squeezed lemon juice
  • 1 small clove of minced garlic (roughly 1 teaspoon)
  • Salt to taste
  • Coarsely ground black pepper to taste

Whisk together olive oil, lemon juice and garlic. Add salt and pepper; whisk together to combine.

Grilled Bananas Foster

Ingredients:

  • Bananas – 4 yellow, firm, unpeeled
  • Butter – 1 stick, unsalted
  • Light Brown Sugar –1 cup
  • Cinnamon –1 teaspoon
  • Dark Rum – ½ cup
  • Banana Liqueur – ¼ cup
  • 4 Large Scoops of Ice Cream or 4 Large Slices of Cheesecake
  • Melted butter for brushing bananas

Instructions:

  1. Turn grill to med-high heat. Place a 10” sauté pan on one side of grill to pre-heat.
  2. Leaving skin intact, cut bananas in half. Then cut each half lengthwise into quarters.
  3. Place bananas on sheet pan, cut side up, and brush each with melted butter.
  4. Place bananas cut side down (still in peels) and grill 5 minutes until grill marks can be seen.
  5. While bananas are grilling, place stick of butter into sauté pan.
  6. When butter is melted, add brown sugar and cinnamon. Heat until sugar dissolves.
  7. Remove grilled bananas and remove skins. Place all banana pieces into the sauté pan.
  8. Carefully add rum and banana liqueur to the sauté pan.
  9. Using a grill lighter, light the alcohol and let cook until the flame dies.
  10. Evenly distribute hot sauce and bananas over 4 dishes of vanilla ice cream and serve!

Note: Rum and Vanilla extracts may be substituted for alcohol.