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Ember-Roasted Corn on the Cob

Ember-Roasted Corn on the Cob

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Recipe Preparation

  • Gently pull husks away from corn (do not detach from cob); remove silk. Pull husks up over corn to cover kernels. Secure husks tightly with string or a strip of foil. Soak in a large pot of room-temperature water for at least 15 minutes and up to 1 hour.

  • Meanwhile, remove grill grate and build a hot fire in a charcoal grill, allowing fire to burn down until coals are completely covered with ash (or use the ash-covered coals remaining after grilling a main course).

  • Push coals to one side of grill. Arrange 3 ears of corn in a single layer on cleared side of grill; cover corn with coals. Repeat on the other side with remaining coals and corn, spreading coals evenly over corn. Roast corn until most of the kernels are deep golden brown, about 10 minutes (some kernels will be flecked with dark brown spots). Remove husks; use a pastry brush to flick off any ashes. Serve with butter and salt.

Recipe by Chef Andrea Reusing of Lantern in Chapel Hill NC,

Nutritional Content

One serving contains: Calories (kcal) 140 Fat (g) 8 Saturated Fat (g) 5 Cholesterol (mg) 20 Carbohydrates (g) 17 Dietary Fiber (g) 2 Total Sugars (g) 3 Protein (g) 3 Sodium (mg) 170Reviews Section

Make Sheldon Simeon's Perfect Hawaiian Grilled Summer Menu

Sheldon Simeon draws on the history of Hawaii to create summery grilled dishes&mdashget the recipes.

In 2013, Sheldon Simeon learned a lesson in his first appearance on Top Chef that has gone on to define the three restaurants he has opened since. He had advanced into the final three chef-contestants by connecting with his Filipino heritage, cooking upscale versions of a tamarind-laced sinigang and pork adobo. But when he lost touch with those bedrock flavors (cooking, instead, ill-fated dishes of quail with garam masala and white chocolate with fennel), he lost his winning streak along with it. He hasn’t made that mistake again. Since then, with every new project and menu he creates, Simeon has delved deep into history—his own, his family’s, and that of Hawaii, where he lives and where he is from.

“My huge lesson from that [experience]: Don’t try to be nothing that you’re not,” Simeon says. �ore, I used to look at the mainland and to what they’re doing in New York for inspiration.” But when he came home from his defeat, he raided his dad’s cookbooks for recipes collected by Hongwanji, Hawaii’s Buddhist temples. He listened to songs by native Hawaiian Edith Kanaka’ole that praised different varieties of wild limu (seaweed) and kalo (taro). And he took a closer look at what he loved about Hawaiian cooking: Fishermen stuffing and baking uhu (parrotfish) with lup cheong (Chinese sausage) and mayo, the smell of garlic frying in butter from the shrimp trucks on the north shore of Oahu, the roadside stands roasting whole chickens on a spit over kiawe wood. He realized that all the culinary traditions butting up against each other on these tiny islands, the result of waves of migration𠅏rom the first Polynesians who settled Hawaii to the Western explorers and missionaries to the plantation laborers from countries including China, Japan, and the Philippines—provided a deep well of inspiration. “Now, I’m definitely coming from a Hawaii point of view,” Simeon says. “Instead of looking outwards, I’m going back to the roots.”

Simeon was born in Hilo, on the Big Island, to Filipino parents. His mother was an immigrant from the Philippines, his father the first-generation son of plantation workers. “Our house was the gathering house,” he says. “My dad was the cook of the community. All birthdays were celebrated at our house—luaus and weddings, too. For multiple weekends, he𠆝 be cooking sunup to sundown.”

When it came time to open his own restaurant, Simeon tried to imbue it with the conviviality of his childhood home. In 2014, he opened Migrant in the Wailea Marriott resort in Maui, but though the menu was inspired by flavors he grew up with, the resort setting meant mostly tourists came. Simeon decided not to renew Migrant’s lease. Instead, he and his wife, Janice, opened Tin Roof, a 538-square-foot takeout counter next to a payday loan store, serving noodle and rice bowls topped with local favorites like mochiko chicken. The space had been a family-run okazuya, a Japanese-style deli, for more than 20 years, and the owners wanted to retire. He and Janice cashed out their own retirement to renovate and reopen it. “I hate seeing mom-and-pop shops closing down,” Simeon says. “I didn’t want to see a Quiznos or Subway go into that spot. And I just wanted to do something that was going back to feeding my community.”

While Tin Roof is devoted to everyday fare, Simeon’s newest restaurant, Lineage, which opened late last year, draws more inspiration from the family gatherings and luaus—the larger-scale celebrations around, for example, a wedding or a baby’s first birthday—that are a part of Hawaii’s social fabric. But that doesn’t mean the food is fussy. What often characterizes the food at these multigenerational parties is abundance. Luaus are where everyone’s signature dishes come out, like Simeon’s huli huli chicken with smoky grilled pineapple, which calls to mind the racks of whole chickens spit-roasted on the side of the road his dad’s pork guisantes (a Filipino pork-and-pea stew) a sister-in-law’s kamaboko (surimi) dip, which, for Simeon, who grew up near a fish-cake factory, “pulls on the heartstrings of small-kid time.” Whether they’re served to his children at a family cookout or in the dining room of Lineage, each dish taps into Hawaii’s commingled roots, giving the past a place in the present.

Five Ways to Grill Corn

Since today is the unofficial end to summer, I decided to share 5 delicious ways to grill corn. Each of these methods is something that I have seen friends do when they are grilling, and each method is delicious. With the exception of one method, each of these techniques can be used on either a charcoal or a gas grill which makes it easy for anyone to grill corn.

1. Foil Wrapped Grilled Corn

The first method for grilling corn is to remove the corn silks and husks, then wrap the corn in foil. Some people put butter or other seasonings on the corn before grilling while other’s leave it unseasoned until it is cooked. Either way is delicious, though some people complain that natural juices that leak from the corn seem to dilute the butter and other seasonings during the cooking process, so we usually end up adding additional butter when the corn is finished. We have observed that everyone has their own unique way of wrapping the corn. The corn is cooked on the grill for about 10 minutes on each side until it is cooked. The corn cooked this way is moist and delicious, with only minimal carmelization on the cobs. This method steams the corn in its own juices, and whatever seasonings you put on the corn before sealing it in foil.

2. Grilled Corn in the Husk

Another method for grilling corn is to grill it in the husk. Each person who chooses this method seems to have their own opinion of the correct technique. Some peel back the husk and remove the silks before sealing the corn back int he husk. Others leave the silks on claiming that it’s easier to remove them after cooking. Both groups soak the corn in its husk in water for anywhere from 15 minutes to a full hour. Once soaked, the corn is placed onto the grill where it is grilled for 10 to 15 minutes on each side. Some of my friends are insistent that you must wrap soaked butcher’s twine or strips of husk around the corn to ensure that it’s completely sealed prior to putting it on the grill. Other friends take a more relaxed approach and don’t mind that the corn is exposed to the grate and the flames. When the corn is finished on the grill, the husks will be anywhere from dried and brown to completely blackened depending upon the heat of your grill. Regardless of the exterior appearance, the corn inside will be moist and delicious.

3. Corn Cooked in the Coals

The next method for grilling corn requires the use of a charcoal grill. It’s similar to my father’s technique in the wood fire that I described in the post entitled Fire Roasted Corn and Potatoes. Very few of my friends prepare their corn this way, but it’s a favorite of my blogging friend Brenda. This technique is great when you are grilling for a large group because the corn is actually cooked in its husk in the embers n the bottom of the grill. When we have done this when we need the grill space on top for other things, but still want corn on the cob. Usually, we wait until the meat is cooked and stack it into a pan that we can place on the grill to keep warm. The pre-soaked corn, still in its husk, is then placed in the bottom of the charcoal grill and buried in the coals. This is a time when you want to ensure that your corn is completely covered with the husks and when butchers twine is advisable to hold the husks in place. It’s also a good time to soak the corn for a longer period of time.

Because charcoal burns hotter than wood embers, this corn is ready to eat in 10 – 15 minutes. Meanwhile, the meat is kept warm in the pan on top of the grill, or served first with corn coming as a second course. While the corn is cooking, you can still grill other things on top like asparagus, potatoes, or other grilled vegetables. You could even use the top of your grill for lean meats like fish or thin chicken breasts while the corn roasts. You want to avoid grilling high fat meats over the corn in the embers because the dripping fat will cause flames to flare up again and this may provide more carmelization on the corn than you like. The funny thing is that this simple technique was just covered in detail on Bon Appetit’s website where they call it “Ember Roasted Corn on the Cob.”

4. Corn on the Grate

This is by far the simplest method for grilling corn, but it’s the one that people seem to hold the strongest opinions about. All you need to do is shuck you corn and place it unadorned and unprotected on top of the grill. The corn is then cooked alongside of the meat on your grill, and is turned frequently. Some people swear by this method and believe that the carmelizaton and sometimes blackening of the corn kernels adds flavor. Others consider the corn burned and think that this is a waste of good corn. It’s a matter of personal preference. I have eaten corn prepared this way, and I enjoyed it, but I prefer my corn more moist. A friend of mine loves her corn grilled this way and has been known to place foil wrapped or corn grilled in the husk back onto the grill to get the added flavor and texture. If you’ve never tried grilling corn this way, you should definitely give it a try.

5. Grilled Corn on a Skewer

This method is another controversial method for grilling corn, but it’s a great time saver when cooking for a large crowd. It involves pre-cooking your corn before grilling it. Some people grill the corn in the husks then remove it, cut the cobs into two or three shorter cobs and then insert skewers. One of my friends breaks the cobs into desired lengths then steams or boils it inside her house. Once the corn is cooked, she inserts the skewers and transports it out to the grill. As she grills the meat, she arranges the cobbettes of corn, on their skewers around the grill sitting on edge. She has a pan of melted butter or olive oil, mixed with whatever herbs and seasonings she is brushing onto the corn nearby, and as she serves plates to her guests, she brushes the corn with this mixture just before plating the food. It’s simple, delicious, and helps to keep your guests fingers clean while they eat their corn. Bobby Flay grills serves 1″ thick coins of corn on the cob in this way and brushes with a chipotle cilantro butter.

There you have it. Five ways to grill corn. We hope you’ll try one or more of these techniques at your end of summer barbecues then stop back and let us know which on you tired. What’s your favorite way to grill corn? Is there another method that I’ve missed? Please leave a comment and let us know.

I almost forgot. Here’s the nutrutional information for one ear of corn (about 7″ long, without butter)

BBQ Gallery – I

Just some pictures from today’s BBQ-related cooking here at BBQviking’s house…

Chillies stringed up on steel string Chillies stringed up on steel string Chillies on the grill ready to be smoked and roasted for ketchup
Argentinian sirloin steak and corn waiting to go on the grill Argentinian sirloin steak on the BBQ Chillies deseeded and roasting on a smoky BBQ. Great ingredient in sauces and ketchups
Yams that have been roasted directly on the embers. Yes I have moved them to the grate for the photo. Don’t do that before they’re finished. Argentinian sirloin steak resting Yams that have been roasted directly on the embers. Tasty!
Corn on the cob, ember-roasted yams in the background The finished sauce. I still draw at a kindergarten level, I know. Thanks. Argentinian hickory-smoked sirloin and Rocket-Fuelled Bull BBQ Sauce
Hickory-smoked sirlion, ember-roasted yams with garlic butter, corn on the cob and Rocket Fuelled Bull BBQ sauce HIckory smoked sirloin, ember-roasted yams and corn on the cob

  • 1 whole beef tenderloin (about 4 pounds trimmed)
  • Smoked salt or coarse kosher or sea salt
  • Cracked black peppercorns or coarsely ground black pepper
  • 1 to 2 tablespoons extra virgin olive oil, plus 1 tablespoon for basting
  • Horseradish Cream Sauce
  • Ember-Roasted Peppers

Step 1: Set up your smoker according to the manufacturer’s instructions and preheat to 300 degrees.

Step 2: Place the tenderloin on a rimmed baking sheet and season very generously on all sides with salt and pepper. Drizzle the tenderloin on all sides with olive oil, rubbing it into the meat. Place the tenderloin (without the baking sheet) in the smoker and add the wood as specified by the manufacturer.

Where do ticks live?

  • Ticks can survive in many places, but prefer moist areas with dense vegetation or long grass.
  • Ticks are most active between spring and autumn.
  • Ticks prefer warm moist places on your body,

While most doctors agree that treatment of this type of infection with oral antibiotics in its early stages is often successful, there is far less agreement regarding the treatment of chronic Lyme disease, which keeps recurring because of a delayed diagnosis.

In these cases, a more lengthy course of intravenous antibiotics may be required. There is also the possibility that patients may relapse after a lengthy remission.

BADA UK, Borreliosis and Associated Diseases Awareness UK, says a full recovery is not certain.

“The length of time a person has been infected before treatment, whether the patient has been given sufficient treatment, and whether there are co-infections present, can all have a big impact on a patient’s recovery,” it says.

Much more study into the nature of the Borrelia bacterium needs to be done before a safe and reliable vaccine for all the strains can be created, BADA UK says.

The Department of Health has been working closely with Public Health England and NHS England to raise awareness among doctors and nurses. It says it is using the latest world-class diagnostic tests to look for the disease in patients with symptoms.

There is now a Lyme disease helpline that doctors can call if they spot symptoms and are unsure about what to do.

Six years on from her diagnosis, Mrs Drayson’s health has changed for the better after a long course of antibiotics.

“I’ve recovered my health and my life. I can now cycle and run upstairs.”

But she says no two people react in the same way to Lyme disease.

“We have to acknowledge that people react in a different way to different treatments. There is no definitive treatment. We have to give patients the opportunity to have ongoing treatment if they need it.”

Tagged with:

Nurse leaders issue warning over staff numbers

Campaigners say more nurses means better care

Senior nurses have issued an “unprecedented warning” about hospital ward staffing levels in England.

The Safe Staffing Alliance says hospital wards regularly have each registered nurse looking after eight patients – which they say is unsafe.

The group, which includes the Royal College of Nursing, Unison and the Patients Association, says safe nursing levels have been ignored for too long.

The government said hospitals were responsible for their own staffing.

The Safe Staffing Alliance, which also includes a number of directors of nursing at English hospitals, was formed last summer.

It says the one nurse to eight patients ratio should not be regarded as a minimum acceptable level of staffing.

And it says research has shown the risk of harm and death increases if a nurse is asked to look after more than eight patients.

It is calling for any instances where nurses have to look after more than that number of patients to be publicly recorded and investigated.

The alliance quotes a survey of nurses at 31 English hospitals, in which just under 3,000 people took part.

Overstretched nurses are not able to give patients the care they need”

Katherine MurphyPatients Association

They said that wards were run with the one to eight ratio about 40% of the time.

In a statement, the group said: “For the sake of clarity, more than eight patients per registered nurse is the level considered to be unsafe and putting patients at risk. It is not a recommended minimum.

“For nurses to provide compassionate care which treats patients with dignity and respect, higher levels will be needed and these should be determined by every health care provider.”

Katherine Murphy, chief executive of the Patients Association, said the Care Quality Commission had cited staffing levels as a key issue for patients.

“Patients said they thought all staff, and in particular nurses, were overworked,” she said.

“A frequent comment was that staff were caring but that they ‘did not have enough time for you’.

“The fact is without adequate staffing levels, overstretched nurses are not able to give patients the care they need.”

Elizabeth Rob, the chief executive of the Florence Nightingale Foundation – which is part of the Alliance – said adequate staffing was vital.

“We already have fundamental standards in a range of areas: in maternity, in intensive care, in children’s services – so this is not new,” she said.

“We just don’t have it for the majority of general hospital wards, and that’s really important – because it’s where our most frail, most vulnerable elderly patients are, and it is our view that this has to be brought in.”

Health minister Dan Poulter said: “It is for hospitals themselves to decide how many nurses they employ, and they are best placed to do this.

“Nursing leaders have been clear that hospitals should publish staffing details and the evidence to show that staff numbers are right for the care needs of the patients that they look after.”

And he said the soon-to-be appointed chief inspector of hospitals would be tasked with taking action if hospitals were found to be compromising patient care by not having the right number of staff on wards.

But Dean Royles, chief executive of NHS Employers, said setting a minimum national nurse-to-patient ratio was not the best way to work out staffing levels.

“The report does say, for example, that ratios of one to four or one to six are often provided, and that the majority of organisations do do that,” he said.

“To me it would be a tragedy if we started all working towards a national nursing ratio at the expense of those other professionals that are providing fantastic care to patients too.”

Expand Your Repertoire

Go beyond the typical corn on the cob.

“Most vegetables are great on the grill,” said cookbook author Leela Punyaratabandhu, “especially ones that are starchy or high in natural sugar, like spring onions, bell peppers, fennel, root vegetables, and both summer and winter squashes.”

Her personal favorite grillables are mushrooms: “They can be tricky to cook well on the stove because they release so much moisture when heated,” but on the grill, “it’s quick and easy to get mushrooms charred, caramelized, and smoky.” Try grilling a variety, from hearty, meaty king oyster mushrooms to smaller, delicate white beech.

Taylor favors sweet peppers, which she calls “perhaps the most quintessential of all grilling vegetables. They simply taste at their best cooked over fire or a really high heat.” As a bonus, their made-for-stuffing insides can be loaded with all manner of grains, other veggies, or melty cheese for a more substantial dish.

Eric Werner, chef of Hartwood restaurant and author of “The Outdoor Kitchen,” is a fan of grilling sweet Vidalia onions—or skipping the grill grates and roasting them directly in the hot embers, surrounded by heat and smoke on all sides, until squeezably soft. From there, he likes to mash a softened onion onto meat as it grills, or puree it into soups, sauces, and dips.

Or, simply enjoy it as is: “Squeeze some lime and dried chiles on it, and it’s incredibly refreshing and delicious!”

An onion’s protective skin makes it perfect for cooking whole in this way, but ember-roasting works for a number of other vegetables, too: try whole eggplant, beets, bell and poblano peppers, even small heads of cabbage. Just be sure to peel away any blackened skin or leaves before eating, and if you’re not wrapping the veggies in foil first, use seasoned hardwood or lump charcoal (not charcoal briquettes) and only all-natural, chemical-free materials for your fire.

Stephen Fries: Vegetables are the star of these barbecue dishes

A juicy hamburger, a perfectly cooked steak, ribs, or grilled hot dogs are most often what comes to mind when one thinks barbecue. However, if you have guests who are vegetarian, these menu items won&rsquot do. A packaged veggie burger is what many think of to serve them. Today, with plant-based diets on the rise, we need to be creative in what to serve at a barbecue get-together.

The Dole website has been a resource for me, providing recipes that bring out new tastes and ways to enjoy both vegetables and fruits. Two of my summertime favorites are the grilled banana and peach salad with arugula and grilled romaine with balsamic glazed strawberries.

While grilled corn has long been a classic, why not try some different produce: artichokes, Brussels sprouts, portobello mushrooms, pineapple, even watermelon &mdash or better yet, try bananas. My friends at America&rsquos Test Kitchen suggest grilling vegetables with their delicate cut sides down first. Doing this, you will be able to control the amount of char that develops before flipping the vegetables to finish cooking them through on the more resilient skin side. They recommend dressing the vegetables while still warm to help absorb the vinaigrette more effectively.

Elotes: Mexican Street Corn with Garlic Mayonnaise & Crumbled Feta (recipe mentioned in column and on my website): A favorite way to enjoy corn on the cob and is a star player in any barbecue spread or a winning standalone snack.

I have been on the lookout for resources to help explore cooking vegetables with a flair, and recipes for vegetarian barbecue menus that are not boring. To the rescue is &ldquoFresh Veggie BBQ: All-Natural & Delicious Recipes From the Grill,&rdquo by David and Charlotte Bailey (2019, Pavillion Books, $22.50). After reading the book, I am looking forward to celebrating healthful outdoor eating with rustic, unfussy food and lots of charred, smoked, woody and robust flavors that both those on a plant-based diet and meat-eaters alike will savor. Recipes include Sticky Tempeh Ribs, Miso-glazed Aubergine (eggplant), Shiitake and Smoked Tofu Skewers, Ember-roasted Pumpkin Tagine, Campfire Hotcakes with Sour Cherries and Sweet Crème Fraiche, and Burnt Cauliflower Salad with Tahini Yogurt and Pomegranate, as well as the recipes below. For the recipe for Elotes (Mexican Street Corn with Garlic Mayonnaise & Crumbled Feta), visit

“Fresh Veggie BBQ: All-Natural & Delicious Recipes From the Grill,” by David and Charlotte Bailey (2019, Pavillion Books, $22.50)

Before getting into the recipes, the authors explore the different woods to use, the basics of how to build and light a fire, the different equipment and cooking vessels available for barbecuing, as well as variations for charcoal, gas and indoor cooking. I found the recipe key, noting vegan, vegan option, wheat-free and gluten-free helpful.

So, whether cooking on gas, burying foil-packed food into hot coals or serving up the perfect summer salad, you&rsquoll be able to create a delicious summer feast and your friends who are vegetarian will thank you.

Barbecued Vegetables with Chimichurri (recipe in column): This is a simple way to really enjoy the flavors of summer’s best vegetables.

The headnote says, &ldquoThis is a simple way to really enjoy the flavours of summer&rsquos best vegetables. We&rsquove used here some of our favourites, but it works with any vegetable you fancy or happen to have to hand. It&rsquos great served as part of a larger barbecue spread with some brown rice and a few easy sides.&rdquo V / WF / GF

1 bunch asparagus, woody ends removed

1 aubergine (eggplant), cut lengthwise into 1/4-inch slices

2 courgettes (zucchini), cut lengthwise into 1/4-inch slices

2 red peppers (we like to use Romano peppers), halved

1 bunch scallions, topped and tailed

1 fennel bulb, halved, and woody part of stalk removed

1 batch chimichurri (recipe below)

Place all the vegetables in a large bowl or on a tray, pour over the olive oil and sprinkle with a generous amount of salt and pepper. Mix gently with your hands to distribute the oil and seasoning.

Once the grill is hot (or use a griddle plate if cooking indoors), work in batches to grill the vegetables until they&rsquore nicely charred on both sides. The different vegetables will take slightly different times to char, so do keep an eye on them and remove them from the grill when they are done.

Arrange on a serving platter, pour over the chimichurri and enjoy! Serves 4.

Chimichurri (recipe in column): Wonderful as a condiment or drizzled over grilled or ember-roasted vegetables. Add a spoonful to natural yogurt to make a delicious dip.

The headnote says, &ldquoOriginating in Argentina and Uruguay, chimichurri is an uncooked sauce often used as a marinade for grilled meat. You can use it in this way with any meat substitutes you enjoy having on the barbecue, but it is also wonderful as a condiment or drizzled over grilled or ember-roasted vegetables. Another thing we love to do is add a spoonful to natural yogurt to make a delicious dip!&rdquo V / WF / GF

1 ounce parsley, roughly chopped

1/2 teaspoon red chilli flakes

2 tablespoons red wine vinegar

&ldquoIt&rsquos meant to be seriously garlicky, and we don&rsquot disappoint in that regard here, but you can reduce to one clove if you&rsquore not so keen or have a hot date lined up. It can, of course, be prepared in a food processor but we like to make it using a pestle and mortar, especially when we&rsquore outdoors.&rdquo

Place a generous pinch of salt into your mortar. Add the garlic cloves and crush thoroughly. Add the parsley, oregano, chilli flakes and red wine vinegar and grind until it all begins to break down. Add the olive oil and continue to grind until you have a wet, well-combined yet still rough mixture. Makes about 31/2 ounces.

Watermelon & Grilled Halloumi Salad with Lemon Vinaigrette & Mint (recipe in column): It’s a winning combination that really tastes of summer.

It&rsquos a winning combination that really tastes of summer! WF / GF

9 ounces halloumi, cut into 1/2-inch-thick slices

1/2 small watermelon, quartered and cut into 1/2-inch-thick slices

1/8 ounce mint leaves, roughly chopped

Begin by making the simple vinaigrette. In a small bowl, use a fork to whisk together the lemon juice and olive oil and season to taste with salt and black pepper.

Grill the halloumi slices until they&rsquore nice and golden on both sides (you can use a griddle plate on the stove if you&rsquore cooking indoors). Place in a large bowl along with the watermelon slices, then pour over the vinaigrette and sprinkle over the chopped mint. Top with a little extra black pepper. Serves 2-4.

Pulled Jackfruit Burgers with Barbecued Pineapple (recipe in column): This pulled jackfruit mix is also great in tacos or burritos.

Jackfruit is one of those strange-looking Asian fruits that can be hard to know quite what to do with, but these days it&rsquos common in canned form, which is a very easy way to use it. This pulled jackfruit mix is also great in tacos or burritos. V / WF / GF (Without the bun)

For the pulled jackfruit

2 14-ounce cans jackfruit in water, drained and cut into quarters

2 teaspoons chopped thyme

1/2 chipotle chilli, soaked in hot water for 15 minutes, drained and chopped

2 tablespoons apple cider vinegar

2 tablespoons blackstrap molasses

1/2 teaspoon mustard powder

1 batch chipotle barbecue sauce (recipe below)

For the barbecued pineapple

1 pineapple, peeled, cored and cut intoslices about 3/4-inch thick

4 burger buns of choice, halved and toasted

1 head little gem lettuce

1 batch rainbow slaw (recipe below)

Begin by making the pulled jackfruit. Gently heat the olive oil in a skillet or pan and sauté the onions for a couple of minutes. Add the garlic and the jackfruit and continue to sauté gently for about 10 minutes until they all just start to brown.

Add all the other jackfruit ingredients except for the barbecue sauce, then stir well and cover. Bring to the boil, then turn down the heat and simmer for about 35-40 minutes or until all the liquid has been absorbed. Check it every 10 minutes or so to ensure it isn&rsquot sticking, and if there is any liquid left after 40 minutes, simply remove the lid and keep cooking until the liquid has gone.

Using a potato masher, lightly mash the jackfruit to the point that it begins to break apart and starts to resemble pulled meat. Place to one side.

Meanwhile, make the barbecued pineapple. Rub a little olive oil on both sides of each slice with your finger. Place the slices on the grill if outdoors, or in a very hot griddle plate if indoors, and grill until you have good colour on both sides. Place to one side.

Our culinary team has produced a two-part video series outlining how we Wood flavoured grilled Corn on the grill! It is so easy to do, especially this time of year when the corn harvest is abundant! Add this as a great side to your dinner, make a wood-fired salsa with the corn, freeze the corn for grilling enjoyment in the middle of the winter season. Unless you are like us and we ate the full dozen just after the grilling and pictures.

  • Gas/LP grill
  • 1-2 dozen ears of corn with husks
  • 8-12 double filet Smokinlicious® wood chunks. (We used Sugar Maple but any species will work- consult the flavour chart)
  • 1 stick of butter
  • 1/2 cup of fresh parsley chopped
  • 1 hour of fun grilling time, the noise of the corn popping on the grill is free and will excite your guests!

Shrimp with sweet-and-sour glaze

From Weber's Charcoal Grilling: The Art of Cooking with Live Fire Weber's Charcoal Grilling by Jamie Purviance

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  • Categories: Grills & BBQ Sauces for fish Main course
  • Ingredients: fresh ginger orange marmalade rice vinegar fish sauce chile powder paprika shrimp

The Backyard Fire Cookbook

Author: Linda Ly
Publsiher: Harvard Common Press
Total Pages: 208
Release: 2019-05-14
ISBN 10: 0760363439
ISBN 13: 9780760363430
Language: EN, FR, DE, ES & NL

Ditch the gas grill and light your fire with this comprehensive guide from the author of The New Camp Cookbook. The Backyard Fire Cookbook offers techniques and recipes to master cooking with live fire and coals, including planking, cast iron, foil packets, and more. There's no denying the thrill of cooking outdoors and the sense of community it brings when people gather around a fire, and in this book, author Linda Ly will teach you how to master the flames. For the adventurous, start by building a home fire pit. It's easier than it sounds and requires minimal investment of time and space. If you'd rather not, that's okay! There are plenty of other options, from vessel fire pits to tabletop grills. Even a charcoal kettle grill will give you more flavor than cooking with gas. Ly also covers everything you need to know about fuel sources (hardwood, hardwood lump charcoal, and smoking wood), her go-to grilling tools and accessories, secrets for stocking an indoor and outdoor pantry, fire making, fire safety, and tips and tricks for grilling more efficiently. You can choose your own adventure with over 70 recipes for ember roasting, wood-fired cooking, charcoal grilling, and foil pack meals. Next-level techniques like dutch oven cooking, grilling a la plancha, and plank grilling are all part of the fun, too. With modern twists on classics and globally-inspired meals like Smoky Ember-Roasted Eggplant Dip, Thai Chicken Pizza with Sweet Chili Sauce, Grilled Oysters with Kimchi Butter, Bacon-Wrapped Meatloaf on a Plank, and Artichoke, Sun-Dried Tomato, and Feta Stuffed Flank Steak, you’ll find a recipe for almost every occasion. This is not a book about low-and-slow barbecue, and you won't find overnight marinades or complicated recipes, either. Ly aims to encourage easy, accessible grilling that you look forward to doing on a weeknight because, quite simply, food just tastes better outside. Whether you're a seasoned home cook or a novice on the grill, The Backyard Fire Cookbook will help you make the backyard your new kitchen.

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