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Thread: Your favorite end of summer meal
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08-18-2019, 07:27 PM #26Funky But Chic
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Watermelon salad like that is killer. a handful of chopped nuts gives it a little texture and is good too.
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08-18-2019, 07:30 PM #27
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08-18-2019, 07:32 PM #28Registered User
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08-18-2019, 07:34 PM #29Funky But Chic
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It had been stuck under the edge of the waterbed for a few years.
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08-18-2019, 07:45 PM #30
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08-18-2019, 07:52 PM #31
While there is no doubt there’s some of what you attribute to the taste, I’ll put that Szalay’s black dirt sweet corn up against anything. Florida corn, and all corn from the South sucks ass.
As to the char, I grill on the TEC, that thing gives it a perfect slight char through the husk and the moisture from the husk kinda steams it a bit.
It was, the singular best thing I’ve tasted in recent memory, if not in years.
Finally getting Mom to sell the old homestead, which means over the last year we’ve been diving into the cellar... a lot. Today was an exceptionally good day.
I still call it The Jake.
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08-18-2019, 08:07 PM #32
Here's that corn recipe - so very good but also messy so have some napkins on hand:
MEXICAN-STYLE CHARCOAL-GRILLED CORN
Serves 6.
WHY THIS RECIPE WORKS:
To achieve maximum charring without drying out the corn, we grilled husked corn directly on the grates over a very hot fire. Coating the corn with oil and chili powder gave it spice and prevented it from sticking to the grill. A mixture of sour cream and mayonnaise proved a good substitute for hard-to-find crema in the sauce used to coat the cooked corn in this authentic-tasting grilled corn recipe.
If you can find queso fresco or Cotija, use either in place of the Pecorino Romano.
INGREDIENTS
• Vegetable oil for cooking grate
• 1/4cup regular or light mayonnaise
• 3tablespoons sour cream
• 3tablespoons minced fresh cilantro leaves
• 1medium garlic clove , minced or pressed through garlic press (about 1 teaspoon)
• 3/4teaspoon chili powder
• 1/4teaspoon ground black pepper
• 1/4teaspoon cayenne pepper (optional)
• 4teaspoons juice from 1 lime
• 1ounce Pecorino Romano , grated (about 1/2 cup) (see note)
• 4teaspoons vegetable oil
• 1/2teaspoon kosher salt or 1/4 teaspoon table salt
• 6large ears corn , husks and silk removed
1. Light large chimney starter filled with charcoal (6 quarts, about 100 briquettes) and allow to burn until coals are fully ignited and partially covered with thin layer of ash, about 20 minutes. Arrange all coals in even layer over half of grill, leaving other half empty. Position cooking grate over coals, cover grill, and heat grate until hot, about 5 minutes; scrape grate clean with grill brush. Dip wad of paper towels in vegetable oil; holding wad with tongs, wipe cooking grate.
2. While grill is heating, combine mayonnaise, sour cream, cilantro, garlic, 1/4 teaspoon chili powder, black pepper, cayenne (if using), lime juice, and cheese in large bowl; set aside. In second large bowl, combine oil, salt, and remaining 1/2 teaspoon chili powder; add corn and toss until coated evenly.
3. Grill corn over coals, turning occasionally, until lightly charred on all sides, 7 to 12 minutes total. Remove from grill and place in bowl with mayonnaise mixture; toss to coat evenly. Serve immediately.“When you see something that is not right, not just, not fair, you have a moral obligation to say something. To do something." Rep. John Lewis
Kindness is a bridge between all people
Dunkin’ Donuts Worker Dances With Customer Who Has Autism
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08-18-2019, 08:12 PM #33Funky But Chic
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08-18-2019, 08:22 PM #34“When you see something that is not right, not just, not fair, you have a moral obligation to say something. To do something." Rep. John Lewis
Kindness is a bridge between all people
Dunkin’ Donuts Worker Dances With Customer Who Has Autism
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08-18-2019, 08:23 PM #35
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08-18-2019, 08:26 PM #36
To me, corn grilling technique depends on what you are making
For street corn (a staple on Tues nites here) I remove husks and cut the cobs in half. Grill on high until nicely charred (like KQs photo) then quickly toss into the sauce, dredge it around and remove to a plate. The cob retains a shitload of heat and melts the cojita, which then congeals with the mix as it cools.
Sometimes I cut the kernels off the cob and throw it into the tacos.
For straight up CoC, I Soak corn in husk for an hour in cold water, remove as much silk as I can without removing husk, then throw on grill until the husk is burnt & falling off. Peel back husk (gloves recommended), throw on grill for a couple of minutes to burn off last of silk. Serve with husk as a handle.
In both cases I try to source as close and fresh as i can. Which our local produce stand brings in from about 100 miles away.
ETA - my method for street corn is like what KQ just posted above, only I don’t use mayo in the crema.
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08-18-2019, 08:26 PM #37Funky But Chic
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@ BMills: Yeah but my Weber won't die. It's been giving end-of-life signals for quite a while now, but the fucker lights and cooks, so...
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08-19-2019, 04:19 PM #38
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08-19-2019, 04:26 PM #39Registered User
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Next Weekend!
https://nuggetribcookoff.com/"The mind, once expanded to the dimensions of larger ideas, never returns to its original size."
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08-19-2019, 04:52 PM #40
When I lived at the Lake of the Ozarks we had a big neighborhood bbq every year the weekend after labor day. Celebration of the best time of year, warm days, cooler nights and the tourist season was over\.
We would get the large bbq from the Knights of Columbus (those boys were bought off easy with beer). 4 - 5 crates of corn soaked in salt water and full husk and about 100 pork chops (neighbors uncle had a pig farm) were the base. Everyone brought out deserts, sides, beers, booze, etc.. Hill billy as hell but great time.
that was my true summer end of summer meal. So much fun, my kids were young and had a ton of other kids to play with. Us dads would bbq all day, taking turns on who was dragging the kids around with the boat. Figured it out if I stepped up to run the bbq I was handed beer all day, whiskey on occasion, and never had to burn my gas on the kids around the lake. Dam good times.
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08-19-2019, 05:22 PM #41
Ohio corn isn’t worth smuggling. The only corn I’ve ever tasted that’s worth smuggling, and I’ve eaten Ohio corn, is Olathe corn from Olathe CO. For that corn and some Palisade peaches I’d risk a full cavity search.
Sent from my iPhone using TGR Forums"They don't think it be like it is, but it do."
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08-19-2019, 05:59 PM #42
I know that we have some great chefs around here. I'm cooking up an inch and one half thick nicely marbleized Wagyu rib eye. It has been dry rubbed with truffle salt, crushed mustard seeds, garlic and onion powder and pepper. My question is with all that fat, should I stick some butter on it when grilling, or not? Also, tonight I am making a veggie meddely with beans, eggplant, peppers, tomatoes and squash, and CoC soaked in milk and grilled, with a nice brunello. A good meal, but it can't compare with the pickled eggplant sandwich.
“How does it feel to be the greatest guitarist in the world? I don’t know, go ask Rory Gallagher”. — Jimi Hendrix
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08-19-2019, 06:56 PM #43Registered User
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Wouldn't put butter on any steak, but think even for people that like butter, Wagyu would be a no go zone for butter.
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08-19-2019, 07:03 PM #44
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08-19-2019, 07:08 PM #45Registered User
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08-19-2019, 07:10 PM #46Funky But Chic
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If you do grill it, careful you don't set it on fire. I'd skip the butter myself for sure.
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08-19-2019, 07:32 PM #47
Thanks. I grilled it Pittsburgh style bloody. No butter...just dry rub.
“How does it feel to be the greatest guitarist in the world? I don’t know, go ask Rory Gallagher”. — Jimi Hendrix
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08-20-2019, 04:23 AM #48Registered User
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Thanks for the corn recipe KQ. I will give it a try before the summer is out.
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08-20-2019, 05:53 AM #49
I luv me sum corn on the cob. One more week.
watch out for snakes
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08-20-2019, 11:25 PM #50
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