I hope you and yours had a relaxing Memorial Day. It’s a tough one to explain to kids. And when they ask “So what does BBQing have to do with celebrating and remembering the soldiers?” My answer is “It’s a good way to gather friends and family, and it’s usually nice weather, so you can cook and eat outside”. Although here in the Bay Area we sure had a mix of weather – rain, sun, clouds, wind. If you didn’t time things well the annual memorial bbq could’ve been better enjoyed by the fireplace, inside.
Luckily we were able to host some friends and enjoy a bit of the sunshine this weekend. We did chicken kebobs, corn on the cob, roasted potatoes and strawberry shortcake (more on that in my next cookbook review).
I want to share a corn on the cob tip. I love corn, but sometimes when cooked on the grill it burns and shrivels. So now, what works for us, is precooking in the microwave. I suppose you could precook by boiling as well – but takes so much longer. Two cobs takes about 4 minutes to precook in the microwave. Then it gets a brushing of olive oil and is finished on the grill for a few minutes. Just long enought to get some grill marks and a bit of carmelization. The kernals are still plump, and the cob doesn’t get too black. Check it out.
Looking to grill something out of the ordinary? Here’s a few tips for your next unique cookout. Grilled avocado anyone? Get ideas here.
