Posts Tagged ‘Grill’

Corny Corn Grilling

Friday, July 12th, 2019

Approach the grill with confidence! You are about to make some of the best corn you have ever tasted. Mid-summer is the perfect time for farm fresh corn at your local farmers market. Here’s a quick and easy grilled corn technique using butter, garlic, salt and indirect heating.

Spread the butter evenly along the entire length of the corn, season with garlic and salt, then wrap with tin foil, butter side up.

Buy the largest corn cobs you can find. Tip: shuck the corn at the market to avoid a mess at home (whew I’m glad I looked up the spelling of shuck). Once at home, cut off both ends and lay the shucked corn on a 12″ long piece of tin foil. Then, spread about 1/4 thick layer of unsalted butter along the entire length of the cob, along with freshly crushed garlic and then lightly salt. You can mix the butter, garlic and salt together and spread the mixture onto the corn if you really want to simplify things but I am a purist.

I use my hands for spreading the butter as this makes the process easier, and I like to lick my fingers afterwards (just kidding folks). If you are lazy like me, you will use garlic salt which when used on corn has a surprisingly close flavor to fresh garlic. Wrap the corn with the tin foil butter side up.

Lay the foil wrapped corn cobs butter side up along the outer edge of the grill, not directly over the coals. Cover the grill. This is called the indirect heating method, using the BBQ more as an oven than grille. You can cook your corn alongside anything you are grilling directly in the center so don’t worry about cooking corn separately from your main protein.

Turn the corn 1/4 turn every 5-6 minutes. After four turns, use a fork and poke a cob. If the corn seems under cooked (the fork doesn’t penetrate easily), just keep turning until the kernels are tender and the fork penetrates with ease.

I used this recipe and technique over the July 4th holiday and everyone was raving how good the corn was (with garlic butter all over their faces I might add – ha!). Some say corn is cliche’. I say nay, nay!

Bruce’s National BBQ Day Grilled Salmon Recipe

Thursday, May 16th, 2019

From Pacific Merchants’ Bruce:

I just found out that today, May 16th, is National BBQ Day, and that May is National BBQ Month! Now who would have thought of grilling in the middle of Spring showers? I think this is some sort of internet hoax but I am one of those people who thinks about grilling and BBQ all year long.

Here are some fun facts about BBQ courtesy of Foodimentary:

  1. Grilling is no longer considered a male dominated activity. While 51 percent of males cha-cha with the charcoal, 49 percent of women flamenco with the flames.
  2. 263,000 moist towelettes will wipe up BBQ sauce covering fingers and faces.
  3. The most common ingredient added to barbecue sauce is garlic, followed by brown sugar.
  4. The original barbecue sauce, dating back hundreds of years, consisted of vinegar and pepper.

In honor of this national food holiday, I thought I would share my “go-to” quick and easy grilled salmon recipe. It’s so simple I don’t even want to give the secret away but oh well. Spread the love, right?


BBQ Grilled Teriyaki Salmon

Ingredients

  • Salmon (with skin if cooking on grill)
  • Kikkoman Teriyaki Marinade & Sauce
  • Lemon
  • Fresh dill
  • Mesquite charcoal (if cooking on grill)

Directions

  1. Marinate your salmon (with skin) in Kikkoman teriyaki sauce marinade for 1-4 hours. Don’t soak more than that because then the sauce saltiness completely overwhelms the delicate salmon flavors. You must use mesquite charcoal because it burns hot and imparts a lovely smoked flavor that melds with teriyaki flavors.
  2. Grill your salmon skin side down until your desired result (rare, medium, etc.) depending upon the color—darker looking salmon is more rare. I like to flame the salmon at the end to give it a flavorful crust-like finish. Squeeze a fresh lemon and add a sprig of fresh dill and you’re ready to go!
  3. This recipe also works in the oven! Line a Pyrex baking dish with tin foil. Lay down your salmon skin side down (you can use skinless in the oven not on the grill). Bake the salmon for 30 minutes at 400°F. Serve on Acaciaware™ plate or tray!
  4. Bonus Step: Enjoy your delicious BBQ teriyaki salmon with a glass of Pinot Noir!

This simple recipe will make you look like a star chef to your friends and family. Isn’t easy and tasty what we want during Spring showers? Enjoy!


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