It's National Corn on the Cob Day!

Corn on the cob is a summer favorite, but grilled corn on
the cob is a treat. Especially if you love that smokey flavor. Below are two
simple methods to add corn to your cookout.

Picking your corn: Make sure you pick out corn with bright
green husks and golden-brown silk. This ensures that you've got enough moisture
to cook the kernels. Steam = tender.

Next, decide if you want some smoke flavor or a lot of smoke
flavor in your corn. It matters because you have to cook the corn differently.
Then get your tongs ready. Either method is going to burn your hands. Steam
hurts — badly.

The In-Husk Method

Pre-heat your grill to about 350°F. If you use wood or
charcoal, you probably already know you need to start this early enough to
create hot coals. See our topics Cooking with Wood or Cooking with Charcoal for more on
that. They're both worth the read.

Peel back the husks just enough to allow you to tear off
some of the silk. Then fold the husks back into place and soak the corn in cold
water in a kettle or bucket or garbage can or whatever you have clean. After
ten minutes or so you can pull the corn and shake off the excess water.

Place the corn in the husk right on the grates. Indirect
cooking works better for corn, but you'll need to not only rotate the corn
vertically, but also horizontally after about 10 minutes. Cook the corn for
another 5 to 10 minutes, being careful not to burn the husks. They should be
toasted and slightly charred when the corn is fully cooked.

The No-Husk Method

Shuck the corn completely. Then follow the same cooking method
but watch the corn for scorching. Again, it should be toasted and slightly
charred. The primary difference here is that the corn will taste smokier.

Whichever method you choose, in half an hour, you'll have
delicious corn on the cob cooked just the way you like it!

There's still plenty of BBQ season left and coleslaw goes great with just about everything! I like to make this when I'm making my sure fire pulled pork. It's super simple and there are hardly any ingredients, so it's cheap too! Here's what you need:

7 c. Shredded coleslaw mix
1 c. Mayo
1/4 c. vinegar
1/4 c. sugar
2 Granny Smith apples (pealed, cored, and shredded)
pinch of salt and fresh cracked pepper

Combine all of the ingredients in a large bowl, cover and refrigerate for at least an hour. It gets better the longer it sits. I like to make mine after I start the pork. Enjoy!

MEAT!!

I know what you're thinking...deep fried pickles!?! Don't sell them short! The rich, salty batter and the sourness of the pickle go great together. Throw in some ranch dipping sauce and an ice cold beer and you have yourself an awesome snack!

3 1/2 c. all-purpose flour
3/4 tsp. salt
3/4 tsp. pepper
1 c. buttermilk
1 qt. hamburger dill chips
Vegetable oil

Combine flour, salt, and pepper, mixing well. Dip pickles into buttermilk and dredge in flour mixture. Deep fry coated pickles in hot oil (350 degrees) until they float to surface and are golden brown. Drain on paper towels or brown paper bags and serve immediately. Makes 8 dozen.

Let's make some fatty goodness!

2 1/4 cups flour
1 tsp baking soda
1 1/2 tbsp baking powder
4 tbsp shortening
1 cup buttermilk
1 tsp salt

The most important thing to remember about making a good biscuit is that you need a hot, oiled, and preferably already black pan or baking sheet. An old blackened pizza pan will work nicely, as will a cast iron skillet. I prefer to use an old cookie sheet. I'm talking old. Old as in it's so black you can't tell what kind of metal it's made of. Go find one and come back. Call your Grandma if you have to.

Now, mix the dry ingredients together in a mixing bowl. Blend in half of the shortening until the mixture is coarse and grainy. I use a fork. You can use a pastry blender if you're a big baby. Next, stir in the buttermilk with a fork. Do not over mix this. The less you work with dough that contains baking soda and baking powder the better. They won't react as much if you beat them to death.

Put the dough on a floured table or board and knead just a few times. Pat out the dough to about 1/2 inch thick. Cut with a biscuit cutter or a glass. Fair warning: a glass does not make as clean a cut and will interfere with rising, so do this at your own risk. Do not twist the cutting tool. Do not handle the dough any more than you have to (I explained this already).

Put the remaining shortening in your pan and put it in the oven at 325 degrees for about 7 minutes. Remove the pan from the oven and place the biscuits in the pan. Bake the biscuits until barely browned on top and then turn them. Bake until the other side is lightly browned. This will take about 10 minutes so don't leave the room. You can stir your gravy if you're bored. You are making sausage gravy, aren't you? Duh.

You heard me right - Baking with Bacon. And to kick off the bacon bakin' extravaganza I bequeath upon you the apparently famed German Oktoberfest cookie.

Bacon Cookies

4 slices bacon, cut into small pieces
2 cups all-purpose flour
1/2 cup butter or margarine, chilled
1 egg
1 pinch salt
3 tablespoons heavy cream
1 dash ground black pepper
1 egg yolk, beaten

1. Fry bacon pieces in a large skillet over medium heat until crispy. Remove with a slotted spoon to paper towels, and cool completely.

2. Into a large mixing bowl, place the flour, butter or margarine, egg, salt, and heavy cream. Using the mixer's hook attachment, mix the contents of the bowl together until combined; then transfer the dough to the counter, and quickly mix with your hands. Knead in cooled bacon pieces and pepper.

3. Roll up the dough into a log, to a diameter of about 1 1/2 inches. Wrap in aluminum foil, and refrigerate for 2 hours, until firm.

4. Preheat oven to 350 degrees F (175 degrees C). Remove foil, cut dough roll into slices, and place slices on greased baking sheet. Brush each slice with beaten egg yolk.

5. Bake in a preheated oven for 12 to 15 minutes, until brown. Remove to a wire rack until cooled completely.


Detailed nutritional information and more here.

By rare we refer to the breed itself and not a slowly cooked rump steak.

The full name of this rare breed is 'Antica Razza Reggiana' and the breed's main claim to fame is that the very first parmigiano reggiano cheese was made with its milk.

Cheese is technically a side dish. This be the gospel according to Y'Arrrgh.

Read more here.

Brown ground beef in a skillet, adding onions half way through. Add minced garlic when meat is nearly done.

Add remaining ingredients; stir well to combine. Simmer over low heat 15 minutes.

Serve over hot dogs!

2 sticks of butter, softened
Juice of one lime
2 teaspoons chipotle powder
1 cup Grated Mexican Cotija cheese
(you can substitute Parmesan)
8 ears of fresh corn, shucked

Preheat grill to high. Place the corn on grill and cook until brown and caramelized, be sure to turn often to prevent burning. While the corn grills, prepare chile-lime butter.

In a small bowl, combine butter, lime juice, and chipotle
powder. Brush seasoned butter onto grilled corn and roll in
grated cheese.

Serve immediately.

4 - 8 servings

1 Bunch SMALL Asparagus (about pencil sized)

1/4 c. Olive Oil
1/2 Lemon, juiced
1 Clove Garlic, minced
Dash Lemon Pepper
Pinch Salt
Fresh Ground Pepper to taste

Trim the woody ends off of the asparagus and discard. Place asparagus in a 9 x 13 baking dish and add all ingredients. Toss with your hands until all asparagus are covered with marinade.

This is where it gets tricky! I have a cool vegetable rack that keeps the asparagus from slipping through the grill. If you aren't so lucky, just be sure to place the asparagus at an angle or perpendicular across the grill. Don't worry! Some will be sacrificed.

Grill for about 1 to 2 minutes and carefully roll the asparagus to get a char all the way around. Serve with your favorite meat!