Grilled Corn on the Cob
How to Cook Corn on the Cob on the Grill
Cooking corn on the grill is very simple, and produces a much more intense and unique flavor than corn on the cob that is prepared by boiling in water. You don’t have to keep running to the kitchen, you can go straight from the grill to the patio table. In an earlier post, we presented the basic steps to grill corn on the barbecue.
Here is our illustrated guide to grilling corn on the cob.
What You Need:
Fresh corn on the cob
Butter or margarine and salt and pepper for serving
Also have a knife, cutting board and barbecue tongs on hand.
Step 1: Remove Excess Silk Husk
If you’ve ever cooked corn on the grill or over a fire, you probably found it burned a lot. Of course, this burning is only on the outside and generally doesn’t affect the corn. But to reduce burning and mess, removing the husk and cutting of the silk can go a long way.
Completely remove a few of the outer husks, then gently peel back the remaining husks and remove the silk. Re-cover the cob with the remaining husks.
Step 2: Soak Corn
To add moisture during cooking, soak the corn in water. To keep it submersed, you may want to place a heavy dish on top. Soak for about 30 minutes.
Step 3: Heat the Barbecue
Preheat the barbecue to about 350-400 degrees F.
Step 4: Dry the Corn
To get the corn ready to place on the grill, pat dry to remove any excess water.
Step 5: Grill
Place the corn on the grill, away from direct flame.
Rotate the corn every 5-10 minutes and grill for about 25 – 30 minutes.
Step 6: Get Ready to Serve
If you’ve kept your heat steady and didn’t place the corn over direct flame, your corn won’t be blackened as you may have seen it in the past. Remove the corn with tongs and let stand for a few moments. The husks are very hot!
When you’re ready, remove the husks, add butter and salt…and enjoy!
Tips:
For a more heart friendly meal, get rid of the butter or margarine, and try this topping:
2 tsp (10 mL) finely chopped basil
1 tbsp (15 mL) olive oil
2 tsp (10 mL) fresh lime juice
1/8 tsp (0.5 mL) salt
1/4 tsp (1 mL) pepper
1/4 tsp (1 mL) chili powder
Mix all ingredients in a small bowl and have it on the table to be brushed in the corn at serving time.
Enjoy a wonderful meal of healthy grilled corn on the cob.
Spicy Salsa Chicken Drummers
Chicken legs marinaded in a hot salsa sauce and grilled on the barbecue.
What You Need:
1 c hot salsa
1/4 c orange juice
1 tbsp lime juice
1 tbsp Italian Parsley
1 tbsp light brown sugar
1 tbsp olive oil + extra for brushing meat
1 tsp orange zest, grated
1 tsp oregano
1/4 tsp ground cumin
1/4 tsp pepper
4 (8 oz) chicken legs
How To Make It:
To make the marinade, combine the salsa, orange and lemon juice, parsley, brown sugar, olive oil, orange zest, oregano, cumin and pepper in a food processor and process until the mixture becomes smooth.
Place the chicken legs in a shallow container with a lid and pour the salsa mixture over the chicken legs.
Cover and refrigerate at least 4 hours turning the container every so often to make sure the marinade covers the chicken completely.
Remove the chicken from the marinade.
Place the marinade into a saucepan, bring to a rapid boil and cook 1 minute.
Brush the chicken legs with the extra olive oil.
Heat the grill to medium heat.
Place the chicken legs over the direct heat and grill 10 minutes turning once.
Remove the chicken legs to the indirect heat and continue cooking 40 minutes or until juices run clear.
The last 15 minutes of cooking baste the legs with the leftover marinade.
Tips:
These grilled chicken legs are great served with a fruit salad.
Grilled Drunken Chicken
Drunken Chicken refers more to a method of cooking rather than a particular recipe. Any chicken dish prepared with an alcoholic drink such as wine, beer, or bourbon can be refered to as “drunken chicken”.
Above, is our grilled drunken chicken ready to carve and serve. We grill a whole chicken on the barbecue with the help of a support cage and a can of beer affectionately refered to as “Beer-Butt Chicken”.
The chicken cage, with beer can in place on an aluminum grilling sheet to catch the drippings. This wire chicken support cage is commonly available at any grilling shop or most hardware stores that have a barbecue section.
Pour out – or better still drink – about one third to half of the beer so it does not foam up while the chicken is grilling and make a mess.
The aluminum grill pan is used to catch the dripping, but also acts as a shield to produce a more indirect heat which helps to keep the skin from charring and produces a golden brown color.
Our chicken rubbed and ready for grilling.
Thoroughly wash the whole chicken in cold water, both inside the cavity and out. Then, apply your favorite chicken rub. Here is my recipe:
1 tbsp sweet paprika
1 tbsp garlic powder
1 tbsp dried oregano
1 tsp coarse ground sea salt
1 tsp freshly ground pepper
Combine all of the ingredients in a small bowl and sprinkle a liberal amount over the entire chicken. Rub into the skin with your fingers.
Mount the chicken upright on the wire cage over the beer can, with the cavity end down and place on a pre-heated grill. As it heats, the beer will steam through the chicken and keep it moist. I occasionally baste the chicken with melted butter to obtain a more golden colored shin, but this may be omitted.
Continue grilling the chicken until well done but watch carefully so as not to dry the meat out too much. Check with a thermometer to make sure the internal tempurature has reached 180 – 185 degrees. This will take about 1 to 1-1/2 hour for an average sized bird.
Baste with your favorite bbq sauce just before the chicken is done.
My Beer-Butt Chicken grilled and ready to serve. Notice I use a meat thermometer to make sure the chicken is thoroughly cooked.
Electric BBQ Grills – The Greener, Cleaner Grilling Alternative
Everybody enjoys a barbecue. Whether it’s with family, friends, or even alone, there’s something comforting about cooking food outdoors over an open fire. Maybe we all remember a time when gathering, cooking and eating food was a communal event. Maybe it’s the combination of fire and food together that symbolizes safety and nourishment. Probably it’s that barbecued food tastes delicious and cooking and eating outside is a lot of fun.
Unfortunately, because of local fire ordinances or lack of outdoor space, some people have to do without the joys of barbecue. They simply cannot have an open fire and without fire, there’s no cook-out. Luckily, there’s an answer to this problem – electric bbq grills.
The Heat Is On
Electric bbq grills provide the heat of a charcoal grill without any open flames whatsoever. There is no charcoal, lighter fluid, matches or propane tanks to deal with.
All that an electric grill requires is access to a power source and it is good to go.
How is this possible? It’s fairly easy. Electric bbq grills use an electrically powered heating element to provide the initial heat source. This heating element is similar to what you’d find on an electric stove. Electric bbq grills then kick it up a notch by using parabolic reflective surfaces to intensify the heat produced by the heating element. The process is so effective that electric grills can match the temperatures produced by either charcoal or gas grills.
No matter what you may have heard, electric bbq grills can easily reach the 600 degree temperature necessary to sear meat. This means that there is no difference in the look or taste of food cooked on an electric grill and food cooked on traditional charcoal or gas grills. Well, except for the skill of the barbecue chef, or lack thereof.
Electric Grill Advantages
Another advantage of an electric grill is the ease of clean up. Unlike charcoal grills, there are no ashes to clean up. This is especially important for people who are grilling in a small outdoor space like a balcony. The last thing you need is fly ash coming in through your balcony doors or, worse yet, your neighbor’s doors. Also, cleaning an electric grill is a snap. The heating element in the grill lifts out and easily fits in the sink or dishwasher. Plus, the smaller size of the average electric grill means that it’s a breeze to wipe out the interior.
An electric barbecue grill is also much more environmentally friendly than a charcoal or gas grill. A charcoal grill produces massive amounts of carbon dioxide when it’s in use. In fact, a charcoal grill produces so much carbon dioxide that it can be life threatening if used in an enclosed space like a garage. Not so an electric grill. Electric grills produce zero carbon dioxide when used. In fact, the only emission produced by an electric grill is the delicious smell of barbecued food. If you’re interested in helping the environment, an electric grill is one way to reduce your carbon footprint.
So what are you waiting for? Step into the new age of barbecuing. Electric bbq grills are the greener, cleaner way to enjoy that great cook-out taste.
Barbecue Steak with Chili Rub
A “hungry man” barbecue steak recipe with a spicy rub and sauce.
What You Need:
4 (3/4 lb) rib eye steaks (1 inch thick)
1 tbsp crushed peppercorn
1 tsp + 1 tsp. chili powder
1 tsp kosher salt
1 tsp light brown sugar
1/4 tsp garlic powder
1/4 tsp + 1 tsp onion powder
1/2 cup ketchup
1 tbsp Worcestershire sauce
1 tbsp red wine vinegar
1 tbsp dark brown sugar
1/4 tsp pepper
1/4 C water
olive oil
How To Make It:
Mix the peppercorns, 1 tsp chili powder, salt, light brown sugar, garlic powder and 1/4 tsp onion powder together well in a mixing bowl.
Let the steaks stand at room temperature 30 minutes prior to grilling.
Coat both sides of the steak with the peppercorn mixture being sure to press into the meat.
Brush both sides of the steaks with the olive oil.
Heat the grill to high temperature.
Grill the steaks 12 minutes for medium, turning once during grilling time.
Allow steaks to rest 10 minutes before serving.
In a saucepan over low heat simmer together the ketchup, Worcestershire sauce, wine vinegar, dark brown sugar, 1 tsp chili powder, 1 tsp onion powder, pepper and water.
Allow to simmer 10 minutes being sure to stir often to insure the brown sugar dissolves completely.
Pour the sauce over the steaks before serving or use as a dip on the side.
Tips:
Using kosher salt will insure that the salt cooks into the food instead of being washed away by the juices as would regular table salt. If you would like to use regular table salt reduce the amount by half.
Marvelous Meat Munchers
A great recipe for grilling appetizers for that backyard party.
What You Need:
1 lb chicken breasts, boneless, skinless and cubed
1 lb beef sirloin, boneless and cubed
1/2 C canola oil
3 garlic cloves, minced
1/3 C pineapple juice
2 tsp soy sauce
1 tsp red pepper flakes
4 jalapeno peppers
8 strips of bacon – cut in half
16 toothpicks
How To Make It:
Whisk together the canola oil and minced garlic in a large mixing bowl.
Add the pineapple juice and soy sauce and continue whisking until well blended.
Stir in the red pepper flakes.
Place the mixture into a large zip lock bag.
Trim any fat away from the pieces of meat.
Place the meat into the zip lock bag, close tightly and shake to insure the meat is completely covered by the marinade.
Allow the meat to sit in the marinade at least one hour.
Meat can marinate over night if you prefer.
Remove the meat from the bag and discard the marinade.
Cut the peppers lengthwise and remove the seeds, membrane and stems.
Cut the peppers into strips.
Place one strip of pepper on each piece of bacon.
Place one cube of meat on top of each pepper strip.
Add another pepper strip on top.
Wrap the bacon completely around each piece and secure with a toothpick.
Heat grill to medium hot or if using coals place coals in the center of the grill and when the coals burn down to a slight gray spread in a single layer.
Cook 20 minutes, turning every 5 minutes to insure they are cooked on all sides.
When done the bacon should be crisp and the juices from the chicken should run clear.
Tips:
When working with jalapeno peppers if possible wear gloves. Never touch your face or eyes until you have washed your hands thoroughly.
Weber Charcoal Grill – The King Of The Barbecue
There are few products whose very shape becomes so iconic that the shape itself dominates the genre. For example, what image comes to mind when I say the words “barbecue grill”? For many people, these two words conjure up a picture of a round object on a tripod base with a domed cover.
In the mind of the buying public, a generic term, in this case barbecue grill, has come to mean a single product – the Weber Charcoal Grill. That’s a pretty amazing when you think about it. In this case though, the association is justified. The Weber Charcoal Grill has become synonymous with barbecuing because it is an amazing grill.
A History of the Weber Charcoal Grill
Back in the 1950′s. all outdoor grills were the same. A grill was a flat square object supported on four legs. The coals went in a single layer on the bottom. The grill went on top of the coals, nearly touching them. The flat grill top went on over everything else. That was it. You could grill up hot dogs, burgers and maybe steaks and chops, but that was all.
You couldn’t really control the heat of the fire or the height of the grill from the fire and the function of the grill top was to prevent the inevitable incineration of the food from happening too quickly. This type of grill was really only a mass produced brazier and braziers had been mankind’s “barbecue grill” for ages. Sure, it was convenient, in terms of having a place to start controlled cooking fire out doors, but in terms of food quality, it was a joke.
In 1952, a guy by the name of George Stephen, Sr. got fed up with the barbecue status quo. George worked for Weber Brothers Metal Works, a company that manufactured marine buoys. He took one of the company’s buoys, cut it in half and fashioned a domed top for a cover. The Weber Charcoal Grill was born.
George started making these grills for his neighbors, and the for the neighbor’s neighbors. Soon, supply couldn’t keep up with demand. In short order, the Weber Charcoal Grill became THE outdoor grill for the discriminating barbecue chef.
Advantages of the King of Grills
Why is the Weber Charcoal Grill so popular? The secret is in the grill’s versatility. Unlike traditional barbecue grills, a Weber’s round shape and domed top create a reflective cooking surface that intensifies the heat of the charcoal fire. This allows the grill to create higher internal temperatures which, in turn, can quickly sear the food being cooked. The object in barbecuing a lot of foods is to sear the outside while the natural juices of the food remain within. A Weber Charcoal Grill does this especially well.
Another advantage a Weber has over a tradition grill is room. The rounded shape creates more space inside the grill and that increased space means more room to cook. You can cook roasts and turkeys on a Weber with ease. You can also cook more food, period. Since the round shape radiates heat evenly, there are no “cold corners” or “hot spots” where food get over- or under-cooked. Finally, the rounded top and bottom of the grill, along with the placement of the vents, creates an induction within the grill. This means the hot air is circulated around the grill as cold air comes in through the bottom vents and hot air exist through the top vent. This circulation means even temperatures within the grill and these even temperatures mean evenly cooked food.
Today, the Weber remains the King of the Grill world. If you’ve never cooked on one, do yourself a favor. Pick up a Weber Charcoal Grill today and see how innovation can result in better tasting food.
Outdoor Gas Grills – The Barbecue of Choice
So, summer is here and you’re in the market for a barbecue grill to help you enjoy those hazy, lazy days. The good news is you have a lot of different types of grills to choose from. The bad news is you have a lot of different types of grills to choose from. How are you supposed to decide what grill is right for you? Don’t sweat it. This article is Decision Making 101 when it comes to selecting that perfect barbecue machine that will help cement your reputation as the King of Kabob, the Chancellor of Char and the President of the Pit.
To Charcoal or Not to Charcoal
The first thing to decide is charcoal or no charcoal. The charcoal grill has many advocates and its list of defenders is long. However a charcoal grill has one major problem – charcoal. (Oh, and lighter fluid and while we’re at it where did I put those matches?) The problem with charcoal grills is that they need charcoal to work. Charcoal that is heavy. Charcoal that is messy. Charcoal that you never have enough of just when you’re ready to grill. (Not to mention lighter fluid and matches…again.) Even if you do have enough of everything you need to get the fire going, you still have to wait for the coals to get hot, you have to move the coals around if you’re cooking more than one thing at a time and after you’re done what have you got? A grill full of ashes. Yeah, yeah I know that incinerating lighter fluid is one of the smells that brings back childhood memories, but how many things does a responsible adult buy based solely on smell? No charcoal. Let’s move on.
Go With Gas
Outdoor gas grills offer everything, and can do everything, that a charcoal grill can do and more. Outdoor gas grills run on liquid propane. Liquid propane is basically regular old natural gas under pressure. The advantages of burning propane are many, but the main one is…(wait for it)…no charcoal! Yup no hassle, no mess, no waiting and no ashy clean up. Outdoor gas grills are ready to cook when you are. All you do is turn on the gas, hit the ignition button and voila! You’re ready to get grilling. Why? Because liquid propane is a very efficient heat producer, much more so than mean, old charcoal. Outdoor gas grills are at grilling temperature about five minutes after you light them. Uber-convenient, no? Also, outdoor gas grills come with at least two burner controls. This means you can easily turn the heat up on one side of the grill while keeping a more even heat on the other side. Try doing that on a charcoal grill without an asbestos glove. Oh and did I mention, no ash?
Finally, outdoor gas grills are really, really efficient. A tank of liquid propane will last the average outdoor chef an entire summer. Even the most maniacal flame junkie won’t run out for 4 to 6 weeks. Plus, propane is environmentally friendly. You are reusing and recycling the propane tank every time you get a refill, you’re saving trees (charcoal is made of compressed sawdust, sawdust is made of wood, wood comes from…you see where I’m going) and propane gives off way less carbon dioxide than charcoal. See! Wasn’t that easy?
Deciding to grill on outdoor gas grills really is a no-brainer.
Grilling Tools – Using The Right Tool For The Job
The Holy Trinity of Grilling Tools
In order to do any job well, you need to use the right tools. In fact, you not only need the right tools for the job, you need good tools that perform well, time after time. While a backyard barbecue isn’t a job, every outdoor cook should be trying to prepare the best tasting food they can. Any experienced barbecue chef will tell you that you will never prepare tasty food without a quality set of grilling tools. No matter the recipe or the quality of the ingredients, bad grilling tools will always equal bad food. So, what kinds of grilling tools does the aspiring cook-out superstar need? Read on.
The Holy Trinity of Grilling Tools
The spatula, tongs and fork are the holy trinity of grilling tools. If you own a grill and you don’t have one of each, stop reading right now and go out and purchase a set. Why are these three tools so important to barbecue cooking? It’s simple. When you barbecue you want to limit the number of times you turn the food. Usually, you want to turn your food only once. On the other hand, when you do turn your food, you want to do it gracefully and easily. A spatula, pair of tongs and a cooking fork are the grilling tools that will allow you to do this and do it well. Each one is adapted to work best with a specific type of food.
A spatula works best on lighter items, tongs are great either for heavier items, like steak, or smaller items, like hot dogs or vegetables, and a fork is the only way to go with larger cuts of meat or poultry. You can purchase a spatula, tongs and fork separately or in a set. Either way, look for grilling tools made of heavy grade stainless steel that have riveted handles. Pick the tools up and feel them. Do they fit your hand? Do they feel solid? If it feels like they could be used as weapon, then you’ve probably got yourself a good set of grilling tools.
Other Grilling Tools You Should Not Be Without
While a spatula, tongs and fork are absolutely necessary for any barbecue, there are a couple other pieces of hardware that no good outdoor cook should be without. If you want to run with the big boys, you’re going to have to cook up some old fashioned barbecue, namely ribs. If you’re cooking ribs, nine time out of ten, you’re talking about some kind of sauce. The only way to properly sauce your ‘cue is with a good quality brush. There are those who favor a hardware store paintbrush. The problem there is that most paint brushes aren’t heat resistant and, let’s face it, your guests probably have enough toxins in their systems. Go with a real barbecue brush, made to take the heat of your pit. Look for sturdy, yet flexible bristles that are angled. A good brush will let you finish your ribs like the pro you are.
What else do you need? A set of barbecue skewers is essential for grilling vegetables or for shish-kabobs. Once again look for heavier grade stainless steel and always choose a set that’s been torqued. The turn along the line of the skewer really helps to keep your food properly skewed. While you’re at it, pick up a grill brush too. You want to keep your grill surface clean and free of gunk and you can only do that with with a good grill brush. As always look for rugged durability. After all, you’re going to be using it to scrub burnt grease.
So that’s about it. Get your hands on a couple good grilling tools and get out there and get grilling!
Grilling Vegetables – The Healthy Barbecue Option
Grilling Vegetables
Everybody enjoys a barbecue! There are few things better than being outdoors with family and friends, enjoying the warm weather, while a grill full of delicious food cooks in the background. A healthy, and often overlooked, cookout alternative is to try grilled vegetables along with, or instead of, more traditional barbecue options. It turns out that, when properly prepared, grilled vegetables can be among the tastiest things you or your family and guests can eat. The best part is that preparing vegetables for grilling couldn’t be easier.
Picking Suitable Vegetables To Barbecue
The first step in preparing grilled vegetables is learning which types of vegetables are best suited for the barbecue. While nearly every variety of vegetable is capable of being grilled, some are better than others. In general, larger vegetables cook evenly and are easier to manage on the grill than smaller vegetables. Also, sturdier vegetables tend to handle the grilling process better than their more fragile counterparts. This means, for example, that bell peppers are a perfect choice for the barbecue, while broccoli is not.
Other good choices include onions, zucchini or summer squash, and of coourse, corn on the cob. Don’t forget to experiment, however, as tomatoes and mushrooms are also great on the grill. Sometimes, more exotic, lesser known, vegetables are perfect candidates for the grill. Radicchio and endive are delicious when grilled, as is fennel. In each case, the bitterness found in the raw plant is tempered by exposure to the flames.
Preparing Your Vegetables for the Grill
The next step in making grilled vegetables is proper preparation. Start by slicing the vegetables to provide maximum exposure to the heat from the grill. You first want to remove all end pieces, pulp and seeds and then halve or quarter the vegetable in question. A rule of thumb is larger, regular sized pieces work better than smaller, irregular sized pieces. In addition, some vegetables, onions and mushrooms in particular, benefit from the use of a skewer. Always use stainless steel skewers. They are reusable and easier to manage. Stay away from bamboo skewers which tend to burn. Once the vegetables have been cleaned and sliced, place them in a large bowl of cold water for 30 minutes or so. This allows them to soak up a bit of water which will help prevent burning once they are on the grill.
While the vegetables are soaking, fire up your grill. Vegetables grill best over medium heat, so the key here is to prevent the grill from getting too hot. If you can hold your hand several inches off the grill for for three or four seconds, you’ve got the temperature just right. Take your vegetables out of the water, pat them dry, give them a quick brush of olive oil and place them on the grill. Not all of the vegetables will cook at the same rate, so be prepared to take different vegetables off the fire at different times. You want to lightly char the vegetables, but not burn them. When the side of the vegetable closest to the fire has browned and is marked by the grill, it’s time to turn it over. Only turn the vegetables once. When the other side is also browned and marked by the grill, that vegetable is done and it’s time to take it off. Grilled vegetables taste best at or just above room temperature, so serving is easy. Simply place all the grilled vegetables in the same bowl or on the same plate and let them cool for ten or fifteen minutes.
Grilled vegetables are easy once you know the tricks. Remember, when you’re grilling vegetables, you’re grilling smart.
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