Slideshow: Staff Picks: Our Favorite Things to Grill

Whole Chicken
Whole Chicken
My favorite thing to grill is probably a whole chicken, spatchcocked (or split, but it's way more fun to say 'spatchcocked') and marinated in whatever's handy--my favorite is soy sauce, lime juice and cilantro, but it's hard to go wrong. Ben Fishner
Sausage and Peppers
Sausage and Peppers
In a rare moment of aligning with my long island italian heritage, sausage and peppers on a semolina roll. And by that being my favorite thing to grill I mean it's my favorite thing to have someone grill and then I eat it. Leandra Palermo
Eggplant
Eggplant
Eggplant by a mile. The insides become soft and velvety while the skin gets nicely charred and crisp. Grilled eggplant takes on this rich, smokey, earthy flavor that I absolutely adore. Seriously, I'd take eggplant over a burger any day. Carrie Vasios

[Photograph: Carrie Vasios]

Another vote for Skirt Steak!
Another vote for Skirt Steak!
Skirt steak! This thin piece of beef is made for the intense heat of a freshly lit batch of coals, developing an amazing sear in the same time the meat cooks to a perfect medium-rare. I like to slice this intensely beefy steak thin against the grain and pile it into homemade lard-laden flour tortillas to make my all-time favorite fajitas. Get the recipe here! Josh Bousel
Lamb Kabobs
Lamb Kabobs
I love to marinate boneless leg of lamb with garlic, za'atar, curry powder, and yogurt, then grill on skewers. Mix up some feta and yogurt with fresh mint, fresh oregano, and lemon juice for a bright dipping sauce. Maggie Hoffman

[Photograph: Maggie Hoffman]

Asparagus
Asparagus
Pretty much everything is better on the grill, isn't it? This is a toughie, but I'm going to have to go with asparagus. Tender spring asparagus seems to take on an extra nutty sweetness when it chars just a bit, and I love the texture of asparagus tips crisped up over a hot coal fire. Simplest is best. I just toss mine in a bit of olive oil, season with salt and pepper, grill it, and finish it off with a bit of lemon (check out the recipe here). If I had to pick a second, it'd obviously be grilled pizza. Or Naan. I love grilled naan. J. Kenji López-Alt

[Photograph: J. Kenji López-Alt]

Kale
Kale
In the spring, I make whole evenings out of sitting outside with a bottle of wine and a few friends, tossing vegetables onto the hot grill and eating them the second they come off. Eggplant, asparagus, peppers, onions—those were all good friends. But last year we tried kale, big leaves coated with olive oil, then salted and peppered—the edges get those awesome crisp dark bits, like kale chips, while the middle stems (usually so tough) turn out cooked and tender. I could eat bunches this way. Carey Jones

[Photograph: Carolyn Cope]

Corn
Corn
I like corn in pretty much any form. Bread. Pudding. Cob. Tortilla. Canned. Pop. And grilled, especially. I'd happily make a meal out of charred, juicy kernels seasoned with any combination of salt, butter, cheese, mayo, or lime juice (plain is fine with me too, though). Robyn Lee

[Photograph: Robyn lee]

Bananas
Bananas
At my last cookout, I fell for the grilled banana. Here's an unrefined recipe: Keep 'em in their shells entirely and grill until the skins are thoroughly blackened and the insides are just getting squishy. A simple poke will help you judge this. Remove, peel open and let cool for a few minutes, then eat straight from the peel. Warning: if served at the end of a long porron-filled cookout, the particularly rowdy tend to turn these babies into frisbees. But it's okay, banana washes out much easier than red wine. Jessica Leibowitz
Baby Back Ribs
Baby Back Ribs
If I had a grill I would be cooking up baby back ribs (basting them multiple times with sauce) and fresh corn on the cob. It's the ultimate Sunday meal in the summer. For now, I make the same meal in the oven until the day comes when we can own a grill! —Jennifer Weinberg