Try tossing these head-turners on the grill this summer

There's nothing more manly than slapping a juicy slab of meat onto a charcoal grill and listening as it sizzles to perfection. But mouthwatering burgers and world-class ribs aren't the only ways to impress when you fire up your grill. If you're truly looking to earn the title of pitmaster, here are a few unconventional foods to raise the stakes, so to speak, at your next cookout.

OYSTERS

Practicality and class combine each time you toss this shellfish on the flames. Not only does grilling oysters imbue them with a smoky flavor from the wood or charcoal burning below; it also causes heat to build up within the shells until they crack open slightly, making the process of shucking them less difficult and dangerous.

Spicy Barbecued Oysters

Grilled oysters / Getty Images/iStockphoto

What you need:

3 tablespoons butter

1 tablespoon finely minced garlic

5 tablespoons mild chili sauce or ketchup

Few drops of your favorite hot sauce

3 tablespoons lemon juice

24 large oysters

What you do:

1. Preheat grill to medium-high.

2. Melt butter in a small saucepan over medium heat. Add garlic and cook, stirring, until it softens, about 1 minute. Remove from heat and stir in chili sauce (or ketchup), lemon juice and hot sauce.

3. Place oysters flat-side up on the grill rack. Close the lid and grill until the top shell pops open, 3-5 minutes. Transfer oysters to a cutting board using tongs, keeping them as level as possible so the oyster "liquor" (salty seawater) doesn't spill out.

4. Wearing an oven mitt, hold each oyster and use a small paring knife to remove the top shell, cutting the oyster away from the top shell and leaving it in the bottom shell. Periodically, wipe your knife clean. Discard the top shells.

5. Spoon about 1 teaspoon sauce onto each oyster. Return the oysters to the grill, close the lid and grill until the sauce is bubbling, 2-4 minutes more. Serve with small forks.

Recipe Notes

* If you want to prepare ahead of time, you can cover and refrigerate the sauce from Step 2 for up to 3 days.

Source: Eatingwell.com

PORTOBELLO MUSHROOMS

Want to add a little kick to those burgers? Or whip up a satisfying taco for the vegetarians in the group? Then you'll be glad you brought that bag of shrooms to the party. With their meatlike hardiness and an earthly flavor that pairs well with the grill's smokiness, portobello mushrooms have the power to be a game changer at any backyard blowout.

Homemade Baked Stuffed Portabello Mushrooms with Spinach and Cheese

Grilled Stuffed Portobello Mushrooms

What you need:

2/3 cup chopped plum tomato

1/4 cup (1 ounce) shredded part-skim mozzarella cheese

1 teaspoon olive oil, divided

1/2 teaspoon finely chopped fresh or 1/8 teaspoon dried rosemary

1/8 teaspoon coarsely ground black pepper

1 garlic clove, crushed

4 (5-inch) portobello mushroom caps

2 tablespoons fresh lemon juice

2 teaspoons low-sodium soy sauce

Cooking spray

2 teaspoons minced fresh parsley

What you do:

1. Prepare the grill.

2. Combine tomato, cheese, 1/2 teaspoon oil, rosemary, pepper and garlic in a small bowl.

3. Remove brown gills from the undersides of the mushroom caps using a spoon, and discard gills. Remove stems; discard.

4. Combine 1/2 teaspoon oil, lemon juice and soy sauce in a small bowl. Brush over both sides of mushroom caps. Place the caps, stem sides down, on grill rack coated with cooking spray. Grill for 5 minutes on each side, or until soft.

5. Spoon 1/4 cup tomato mixture into each mushroom cap. Cover and grill 3 minutes or until cheese is melted. Sprinkle with parsley before serving.

Recipe Notes

* If you want to plan ahead, remove the gills and stems from the mushrooms and combine the filling, then cover and chill until ready to grill.

Source: Myrecipes.com

PEACHES

End your cookout right by firing up a batch of peaches for dessert. The heat will caramelize the fruit, enhancing its natural sweetness and giving it a molten gooeyness reminiscent of pie filling. You can powder the peach with cinnamon, top it with ice cream or serve it on its own. No matter how you prepare this delicacy, you'll definitely leave your guests with something to talk about on the ride home.

Organic grilled peaches with vanilla ice cream and honey. / Getty Images/iStockphoto/Arina Habich

Grilled Peaches with Vanilla Bean Mascarpone, Honey and Granola

What you need:

6 firm but ripe peaches, halved and pitted

2 teaspoons olive oil, plus more for brushing grill

8 ounces mascarpone

Seeds of 1/2 vanilla bean

1/2 teaspoon vanilla extract

1/4 cup honey

3/4 cup honey oat granola (or substitute 1/3 cup chopped nuts such as walnuts or pecans)

12 fresh raspberries

Fresh mint leaves

What you do:

1. Heat grill to medium-high, about 375-400 F.

2. In a mixing bowl, fold vanilla beans and vanilla extract into mascarpone until well combined. Chill until ready to use.

3. Brush the tops of the peach halves with olive oil, then brush the grill lightly with olive oil. Grill peaches flesh side down for about 3 minutes, or until they have nice grill marks, then carefully rotate. (Use a grill spatula as they may stick a little.) Grill about 3 minutes longer, or until peaches have softened but still hold their shape. Remove from grill.

4. Add a spoonful of vanilla mascarpone into each peach using two spoons, one to scoop and one to scrape and drop it.

5. Drizzle with honey, sprinkle about 1/3 of the granola over top (don't cover the peaches entirely) and garnish with a raspberry and mint. Serve immediately with remaining granola on individual plates.

Source: Cookingclassy.com