Barbecue Recipes anyone????

[PrincessFiona]

I'm collecting barbecue recipes for the july/august newsletter...does anyone have any good recipes to share?

kris

One of our favorite things to grill is corn. You have two options: with husk or without. With the husk, the corn steams and is more like traditionally prepared corn. Without the husk, the corn has more of the cooked on a grill flavor. Just a warning, the corn without a husk can get a little chewy and much more likely to get stuck in your teeth. So you might want to grill with the husk for the new neighbors or picky in-laws.

To grill with the husk on:
--Peel off a few outer layers of the husk.
--Peel down (but not off!) the remaining husks. It's like you are peeling a banana.
--Remove and discard the silk.
--Put butter or a flavored butter (garlic butter or lime/lemon juice and butter or whatever you dream up) on the corn.
--Gently put the husk back on the corn. (You want to try to make it look like an unhusked ear).
--Tie the top of the husks with twine to help keep them together. (Optional).
--Submerge the corn in water for about 1/2 hour. (This prevents the husk from catching fire -- or at least reduces the likelihood).
--Grill for 8-12 minutes over high heat.

Without the husk:
--Remove the husk.
--If you want a handle for the corn, peel the husk like a banana and tie the husks back with a string.
--Rub butter or flavored butter on the corn.
--Grill 8-12 minutes over high heat.
--Note: if you leave the husks on, have them hang over the grate or put foil underneath to keep them from burning.

**Loosely adapted from Steve Raichlen's How to Grill.

Another favorite is grilled pizza but that recipe requires a lot of typing! Basically, you make a regular pizza dough but will a little extra olive oil (around 2 T). You want the grill well-oiled before cooking the dough. Instead of rolling the dough out, stretch it on a well oiled cookie sheet. Keeping everything well-oiled is key because bread burns really easily. You want to build a three-zone fire (or three heat ranges on a gas grill). Cook the dough on the hot part (3-5m first side, 1m second side), move the crust to the medium heat cooking area, add toppings, and cook 3-5m. Use the cool part of the grill for a safety zone (move the crust here if it seems to be close to burning). You put the ingredients on in opposite order: cheese first, then toppings, then sauce if you want it. You want the cheese closest to the heat so it melts. You may burn the first crust but once you get it right, it is heavenly! For the complete recipe see the cookbook above.

[PrincessFiona]

CORN?

Very Cool, Nellie...I would have never thought of barbecuing corn.....We'll have to try this out!

kris