Grilled corn on the cob is so easy to make that it hardly demands a post on the subject, but here goes anyway.
Buy fresh, sweet corn on the cob. Look for large ears that are long and even in width. I like white corn more than yellow or bi-color corn, it just seems sweeter to me, but purchase whatever corn is your favorite. Most important is that it be in-season and fresh.
Remove the husks and silk as best you can. Cut off the stem flush with the cob. Cut off the pointy end to remove those janky little kernels and to make a flat spot to insert a corn pick after grilling.
Preheat your Weber gas grill with all burners on MEDIUM for 10 minutes. Clean the cooking grates with a grill brush.
Recently, I read an article from an authoritative source that had nice things to say about a whole bunch of Weber gas grills. Sadly, I am not allowed to identify the source and I cannot quote directly from the article.
Dumb, right?
But I’m pretty sure that based upon my own personal, extensive knowledge of Weber gas grills plus the information I learned in this article, I can tell you that the following are really awesome Weber gas grills that you should consider buying over competitive grills. Trust me.
In late Summer 2017, I saw Nathan’s Jumbo Foot Long Beef Franks at a local supermarket and wanted to try them. Problem was there was only one package left, it was past its expiration date, and the store didn’t sell buns long enough for these hot dogs, anyway.
Fast forward to June 6, 2019. I’m shopping at Safeway and see these hot dogs again. Nearby, there’s a display of matching Nathan’s Extra Long Hot Dog Buns. Bingo! I’m taking these suckers home! Continue reading Nathan’s Jumbo Foot Long Beef Franks→
I picked up a couple of high quality Creekstone Farms ribeye steaks at Lakewood Meats in Lodi, CA while in town judging a barbecue contest.
These steaks were about 1″ thick. I wish they’d been 1-1/2″ thick, which would have been a better thickness for the reverse sear cooking method used here.
I sprinkled the steaks with kosher salt on both sides and refrigerated them on a cooling rack over a rimmed baking sheet pan for 2 hours. Right before grilling, I applied freshly ground black pepper to both sides and pressed it on with my hands.
I setup the Summit 450 gas grill for indirect cooking, with two burners OFF on the left side and two burners on HIGH on the right side. I placed a 12″ cast iron skillet on the hot side of the grill to pre-heat.
