Barbecue - Side Vegetables
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One of the nicest things that you can ever enjoy from your barbecue is corn on the cob. No American grill, barbecue, cook out or beast roast would be considered complete without ears of corn, but we rarely eat them as part of our barbecue food here, which is a shame. Perhaps it's because we don't know how to cook it. Here are two ways to prepare corn on the cob on the barbecue. Corn on the Cob Take the husks off the corn and clean off the silks. Get a fairly large piece of tin foil and put the corn in the middle. Rub with butter and sprinkle with salt and any other seasonings. Place the foil-wrapped ears on the grill or put them in coals (but not in direct fire). Roll the ears occasionally to make sure that they cook evenly. After about 10 minutes, stick a fork through the tin foil to test for doneness. Fork check in more than one spot, since cooking can be uneven. Kernels will be soft when the corn is done. Remove from grill and cool a bit. Take foil off and eat. You'll have moist, buttery corn with this method. Put corn, with the husks still on, in a bowl or big bucket of water. Be sure they are covered with water. You may have to squash the ears down a few times until they absorb enough water to stop floating to the top. Let them sit in the water for an hour. When you're ready to grill - put the ears on the grill or lay them in the coals. Since they've been soaked in water, they take longer to cook, but they hardly ever burn. Turn or roll the ears occasionally and cook for around fifteen minutes. The outside husks should scorch a little and will begin to dry and look crisp. Use a fork to check doneness. Kernels are soft when fully cooked. Remove husks and silks, which shoud slide off easily. You can put the ears back on the grill quickly to add stripes and a little more flavour. Season and serve. If corn is not your thing, try this: Grilled Stuffed Mushrooms
Wash the mushrooms and remove the stems, fry onion in a little butter until softened. Add the marjoram and flour and combine, then stir in the wine. Continue to stir until it thickens, then add ham and parsley. Put mushrooms cap down and stuff with the ham mixture, then wrap them in foil dotted with margarine. Fold over the edges and grill over medium heat for fifteen minutes. Barbecue side vegetable photograph by Andydr, used under a creative commons attribution licence. barbecue side veg, barbecue american, barbecue breakfast, barbecue crockery, barbecue dessert fondue, barbecue disposable, barbecue food hygiene, barbecue how not to build, barbecue indoor, barbecue japanese, barbecue kids fun, barbecue korean, barbecue mongolian, barbecue presentation, barbecue professional, barbecue ribs, barbecue safety, barbecue sauces, barbecue side dishes, barbecue smoker, barbecue thai, barbecue timings, barbecue tropical, barbecue wine, barbecue winter, |
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