and should be enjoyed everyday.
Utah, Colorado, New Mexico and Arizona.
Friday, June 1, 2012
Completely Grilled Dinner.
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.
Posted by Mary Cokenour at 10:41 AM 1 comments
Labels: aluminum foil, barbeque, corn on the cob, food blog, food porn, four corners foodie, grill, Mary Cokenour, New York Strip Steak, olive oil, potatoes, seasonings
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