Last thing you grilled...

Pork chops. Marinated them in Louisiana Red Pepper. Very, very good!

How interesting you posted this, it was not even two hours ago and it was this recipe...

Grilled Lemon Herb Pork Chops
1/4 cup lemon juice
2 tablespoons vegetable oil
4 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon pepper
6 (4 ounce) boneless pork loin chops

These were really good; my 2 and 4 year olds were wolfing it down. Another winning recipe from Allrecipes.com. Paired with brown rice and steamed corn. Definately on list to do again.

A Ribeye and a NY Strip, this way we could enjoy 2 great cuts of meat. It sure was good, even had left over Ribeye for a sammich the next day, mmm, mmm, good.

burgers and dogs (yawn)... I have been using the basket a great deal this summer for grilled terayaki stir fry... works well with chicken or beef...

burgers Sunday night.. I don't get too fancy at the end of the weekend or beginning of the week.. or any other time for that matter.

Mini potatoes, sweet potatoes, curried chicken, shrimp, hamburgers, corn on the cob with everything like Mort did.

If you soak your corn on the cob with all the leaves and stuff still on it for at least 1 hr before you put it on the grille it will steam the corn nicely

Only takes about 60 or so mins on the barby

I dont do this to my corn anymore. it takes too friggin long, and I dont think it does as well as a quick boil... I get the pots boiling, then add the corn, wait for it to come back to a boil, then 5-6 mins.

Pork steak.

I'm not even a big pork steak fan, but these turned out to be great.

Removing the husk from the corn and putting them directly on the grill, especially if it is a charcoal grill. Get them a bit charred. I like the taste of that.

Canuck wrote:Removing the husk from the corn and putting them directly on the grill, especially if it is a charcoal grill. Get them a bit charred. I like the taste of that.

Me too, I do this every late summer with some corn, then cut it off the cob and freeze it in ziploc bags. It makes some great corn chowder in the winter months.

When I cook the corn, I actually cook it on the grill with the husk on for about 20 minutes or so, then remove the husks and put the ears right on the grill grate to get the slight char marks.

I'm in the minority...I'm not a corn-on-the-cob fan.

IrishGuy wrote:
Me too, I do this every late summer with some corn, then cut it off the cob and freeze it in ziploc bags. It makes some great corn chowder in the winter months.

When I cook the corn, I actually cook it on the grill with the husk on for about 20 minutes or so, then remove the husks and put the ears right on the grill grate to get the slight char marks.

I did it with the husk and then removed and grilled for the first time this past weekend. I enjoyed that too.
Usually I just put them on huskless.

I've never made corn chowder, once grilled I am not sure if it would last that long...LOL

Question about grilling corn on the cob...

About how long do you grill it? When do you know it's done? I've got some COTC in the freezer and now I'm thinking of trying to grill it...

Cincy Fan 44 wrote:Question about grilling corn on the cob...

About how long do you grill it? When do you know it's done? I've got some COTC in the freezer and now I'm thinking of trying to grill it...

You keep COTC in the freezer?

Usually I look at the colour and how charred I want it. When the kernels turn a brighter yellow, somewhat translucent. If you have them
de-husked (not even sure if that's a word) they finish pretty quickly it also depends on the of the heat source. I think it is a matter of preference. I would suggest trying one or two first and see what you like.

Cincy Fan 44 wrote:Question about grilling corn on the cob...

About how long do you grill it? When do you know it's done? I've got some COTC in the freezer and now I'm thinking of trying to grill it...

I usually end up cooking corn on the cob on the grill for about 30 minutes or so. It will be difficult to burn it on the husk. Stray ends of the husk will burn/catch on fire, but that is ok. Just put it on the grate, and turn them over every 5 minutes or so.

I like corn on the grill. Soak for at least an hour in a 5 gal bucket with 1/4 c. salt added. Someone told me it helps plump up the kernels a bit. I also heard that putting a 1/2 c. sugar in the water helps too. Never tried both.

I can affirm that Pez's recipe for boiled corn is good. 5-6 mins after return to boil.