Many families wave goodbye to the summer by having one last Labor Day BBQ.
Here are some great things that you can cook up on the grill.
Grilled Corn on the Cob
If the ears have many layers of husk on them, peel off the first few only, leaving a few layers for protection.
Soak the whole cobs in a pot of cold water for 15 minutes. Be sure the ears are completely covered with water. This will provide extra moisture for cooking and will steam the corn kernels inside the husks.
While the corn is soaking, preheat the grill to a medium temperature (350 degrees F).
After soaking, remove the corn from the water and shake off any excess water.
Begin by pulling the husks of the corn back (but do not completely remove them). Remove and discard only the silk.
Brush the kernels with olive oil. NOTE: I’ve tried using butter instead of olive oil, but I think butter is best applied after the corn comes off the grill just before you eat it. Before you re-wrap the corn in the husks, add a little garlic, chopped onion, nutmeg, salt, and black pepper. For an international twist, try using herbs such as basil, cilantro, or oregano.
Then reposition the husks back over the kernels and tie each ear with a piece of loose husk or twine.
Place the prepared ears of corn on a medium heat grill, rotating the corn as needed to keep it from getting charred too much on one side. After a couple of turns, place the corn husk on an indirect heat (moved to the side of the grill) or on the top shelf of your grill, and close the cover.
Allow the corn to slowly continue cooking for another 15 minutes. You will know it is done when you press a kernel and it shoots out it’s sweet liquid. Don’t overcook the corn or it will become mushy. You know when you’ve gone too far if the corn cob flexes easily in your hands.
Remove the corn from the grill. Be careful and wear oven mitts as the corn will be very hot!
Grasping one end with a oven mitt or dish towel, peel the husks and silk from the top down (like a banana). They should all come off in one piece. Ashes will get on the corn, but this is ok. If the corn is too hot to handle, do this part in the sink under warm running water.
Once you've removed most of the silk, rinse the corn under warm running water to remove any excess ash and silk.
Serve with butter and enjoy!
If the ears have many layers of husk on them, peel off the first few only, leaving a few layers for protection.Soak the whole cobs in a pot of cold water for 15 minutes. Be sure the ears are completely covered with water. This will provide extra moisture for cooking and will steam the corn kernels inside the husks.
While the corn is soaking, preheat the grill to a medium temperature (350 degrees F).
After soaking, remove the corn from the water and shake off any excess water.
Begin by pulling the husks of the corn back (but do not completely remove them). Remove and discard only the silk.
Brush the kernels with olive oil. NOTE: I’ve tried using butter instead of olive oil, but I think butter is best applied after the corn comes off the grill just before you eat it. Before you re-wrap the corn in the husks, add a little garlic, chopped onion, nutmeg, salt, and black pepper. For an international twist, try using herbs such as basil, cilantro, or oregano.
Then reposition the husks back over the kernels and tie each ear with a piece of loose husk or twine.
Place the prepared ears of corn on a medium heat grill, rotating the corn as needed to keep it from getting charred too much on one side. After a couple of turns, place the corn husk on an indirect heat (moved to the side of the grill) or on the top shelf of your grill, and close the cover.
Allow the corn to slowly continue cooking for another 15 minutes. You will know it is done when you press a kernel and it shoots out it’s sweet liquid. Don’t overcook the corn or it will become mushy. You know when you’ve gone too far if the corn cob flexes easily in your hands.
Remove the corn from the grill. Be careful and wear oven mitts as the corn will be very hot!
Grasping one end with a oven mitt or dish towel, peel the husks and silk from the top down (like a banana). They should all come off in one piece. Ashes will get on the corn, but this is ok. If the corn is too hot to handle, do this part in the sink under warm running water.
Once you've removed most of the silk, rinse the corn under warm running water to remove any excess ash and silk.
Serve with butter and enjoy!
Thanks to What's Cooking in America for these great idea!
Papa Murphy's has launched a new idea. Grilling pizzas! Click here to read all about it!
It tastes so great. You can only get this grilled pizza taste hot off the barbecue from Papa Murphy’s.
Grilling's so easy. Pre-heat your grill.
Grilling's so easy. Pre-heat your grill.
Pop your pizza in the tray.
Toss the tray on the grill.
Bake for 20–30 minutes.
Done!
Click Here to download our pizza grilling instructions.
Grilled Garden Vegetables
A colorful array of garden vegetables grilled to perfection.
Prep: 20 min -Grill: 8 min2 medium red and/or yellow bell peppers, cut into 8 wedges
2 medium zucchini and/or yellow squash, cut diagonally into 1-inch pieces
8 small carrots with 1-inch greens intact
6 green onions and/or red scallions, cut into 3-inch pieces
2 tablespoons Butter, melted
1/2 teaspoon instant minced garlic or garlic salt
1/2 teaspoon coarsely ground pepper
1/4 teaspoon salt
Heat gas grill on medium or charcoal grill until coals are ash white.
Make 12-inch square aluminum foil grilling pan with rectangle of double thickness heavy-duty aluminum foil or use purchased foil pan.
Place peppers, squash, carrots and onions in grilling pan.
Drizzle with melted butter; sprinkle with garlic, pepper and salt.
Place pan onto grill.
Cover; grill, stirring occasionally, until vegetables are roasted (8 to 12 minutes).
Makes 6 servings
Sizzling Beef & Vegetable Kabobs
What You Need
1 lb. boneless beef sirloin steak, cut into 1-inch cubes
1/2 cup KRAFT Greek Vinaigrette Dressing, divided
12 cherry tomatoes
6 button mushrooms, cut in half
8 asparagus spears, blanched, cut into 2-inch lengths
Make It
PLACE steak in large resealable plastic bag. Add 1/4 cup of the dressing; seal bag. Refrigerate 30 min. to marinate. Remove steak from bag; discard bag and marinade.
PREHEAT grill to medium heat. Thread steak onto 12 wooden skewers alternately with the tomatoes, mushrooms and asparagus.
GRILL kabobs 15 min. or until steak is cooked through and vegetables are crisp-tender, turning and brushing occasionally with the remaining 1/4 cup dressing.
1 lb. boneless beef sirloin steak, cut into 1-inch cubes
1/2 cup KRAFT Greek Vinaigrette Dressing, divided
12 cherry tomatoes
6 button mushrooms, cut in half
8 asparagus spears, blanched, cut into 2-inch lengths
Make It
PLACE steak in large resealable plastic bag. Add 1/4 cup of the dressing; seal bag. Refrigerate 30 min. to marinate. Remove steak from bag; discard bag and marinade.
PREHEAT grill to medium heat. Thread steak onto 12 wooden skewers alternately with the tomatoes, mushrooms and asparagus.
GRILL kabobs 15 min. or until steak is cooked through and vegetables are crisp-tender, turning and brushing occasionally with the remaining 1/4 cup dressing.
Click here to see the entire recipe
Great Grilled Quesadillas
What You Need!
1/2 cup KRAFT Mexican Style Finely Shredded Four Cheese
4 flour tortillas (6 inch)
1/4 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1/4 cup chopped cilantro
Make It!
HEAT grill to medium heat.
SPRINKLE 2 Tbsp. cheese onto half of each tortilla. Top with salsa and cilantro. Fold tortillas in half; press lightly to secure.
GRILL 1 to 2 min. on each side or until cheese is melted and quesadillas are lightly browned on both sides.
CUT in half to serve. Click here for the entire recipe
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