ater for at least 1 hour before before putting food on them
gas grill to medium-high.
For the patties, place the ground chuck
Preheat the grill on medium heat. Cook the corn in boiling salted water for 5 mins, or until just tender. Drain and cut each cob into 3 pieces.
Place on the grill and cook, turning, until golden all over. Drizzle with the butter.
ou like!) put all the ingredients in a blender or
b>the husk.
Soak in a large bowl of chilled water for
To make the salmon: Prepare barbecue for medium-high heat.
Sprinkle
For perfect corn, before soaking, peel back the husk enough to remove
>The directions for the meatballs is identical for both versions --
Mix all the ingredients for
ther vegetables also.
Mix the marinade in a ziploc bag
iece of green pepper onto the skewer. Follow it with a
>the husks down to the bottom of the corn without removing the husks. Remove the
Combine the marinade ingredients in a bowl and set aside.
Slice the sausage and vegetables. Alternating ingredients, place on skewers.
Lay skewers in large, glass dish. Pour marinade. Chill for 1-2 hours.
Grill (or place under broiler) 5-6 minutes each side, until vegetables are tender. Brush marinade on meat and vegetables while grilling.
Serve over rice.
rape browned bits off of the pan to create a roux
Mix
oil,
lemon
juice,
soy and Worcestershire sauce, seasoning salt
and pepper.
Marinate veal in mixture for 3 to 4 hours.
Skewer veal cubes alternately with mushrooms, green peppers,
tomatoes\tand
onions.
Cook
on\toutdoor grill over medium coals, turning occasionally and brushing with marinade. Serve with wild rice.
ntainer, add the corn, and soak the corn in the husks for 30 minutes
ime. Then marinade the fish in this mixture for at least 15
b>the beef for 4 hours to tenderize and flavor the beef.
Prepare grill on
ch steak with seasoned salt on both sides and rub
t heat up.
In the meantime prep your onions -
Soak corn in water for 15 minutes. Drain and place each corn on the cob on an individual piece of aluminum foil, large enough to wrap around the corn.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Mix butter, thyme, parsley, rosemary, basil, sugar, and salt together in a bowl until evenly mixed; rub onto each corn on the cob. Wrap foil around the seasoned corn.
Grill corn on the preheated grill, turning often, until tender, about 15 minutes.