Friday, June 1, 2012

Completely Grilled Dinner.

For the first barbecue of the season, I surprised my husband and son with a completely grilled dinner - potato, corn on the corn and New York Strip Steak; all cooked on the grill. Normally I would have baked the potato in the oven and cooked the corn in a pot of water on the stovetop, but I didn't want to deal. I went on line for advice, found closely related instructions and then worked it out with my grill, since I knew better how it acted.

The potatoes were large baking potatoes, simply seasoned with sea salt and olive oil; wrapped in aluminum foil. First I washed the potato, then slit it lengthwise first and halfway down to its center. On a rectangular piece of aluminum foil, I put one tablespoon of olive oil in the center of the foil and sprinkled on 1/4 teaspoon of fine sea salt. The potato went on top of the oil; another tablespoon of oil over the potato and another 1/4 teaspoon of salt sprinkled over it.

I folded the top and bottom of the foil over the potato and creased it the entire length of foil; basically making an envelope.

Lifting one side, I draped it over the potato and pressed it down. I then began rolling it, making sure to keep the creases together and rolling tightly. The oil would keep the pototo moist, add flavor, but the foil needed to be tight to keep the oil from leaking out onto the grill.

The complete package would be placed on the grill seam side up.

For the corn on the cob, I removed the husk and silk; giving it a light wash to make sure all the stray silk pieces were removed. The foil method was the same as for the baking potatoes, but the change was the fat used. I placed the cob on the aluminum foil, on either side I placed an ice cube and a half tablespoon of butter. The ice cube would melt, help steam the corn for tenderness and help the butter create a sauce. I lightly sprinkled ground black pepper, garlic powder, fine sea salt and crushed dried parsley over each cob. Then I wrapped each one up in the same manner as the potatoes.

Cooking time: now my grill has an upper shelf and that is where I placed both the potatoes and the corn. The potatoes would cook for one hour and 15 minutes, while the corn would take 45 minutes. I knew the steaks would take 12 minutes, so I had it all timed to finish together. The steaks were simply seasoned on both sides with a sprinkle of fine sea salt and ground black pepper each. The grill shelf over the burners was already sizzling hot, so I placed the steaks on, about 3 inches apart. Closed the lid, waited three minutes, then gave the steaks a half turn (no, I didn't flip them yet, just repositioned them); closed the lid again and waited another three minutes. Now I flipped them and repeated the process for the other side to get medium done steaks.

So there you have it, a complete dinner done on the grill without complicated prepping.

Mary Cokenour

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