Friday, June 1, 2012
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.