CraigC
Master Chef
- Joined
- Jan 27, 2011
- Messages
- 6,486
My Cuban style pork shoulder is a cookin on the Egg. I'll put tagether the other fixins later.
Yum! Everyone's dinner menus sound so good! I have a large piece of baked salmon leftover from last night (I always bake extra). I'll use it in a cool Nicoise salad tonight with hard boiled eggs, sliced steamed red potatoes (marinated with lemon juice, olive oil, etc.), quartered tomatoes, steamed asparagus, thin slices of red onion, sliced radishes, romaine hearts, and any other veggies that are in the fridge --- all drizzled with an olive oil, lemon dressing.
Craig --- what do you mean "...cooking on the Egg"?
I never have luck with corn on the grill, how do you do yours CG??
I let Himself do it! Actually, I checked with him and this is how we do it*: He doesn't remember. I know we strip and clean the corn and soak both the leaves and the corn in a bowl of water. Then (we think) the corn goes on the grill, then the wet leaves go on top. When those get dry he can't remember if he gets rid of them and puts fresh wet ones on top, or if he just keeps piling on. I know somewhere in there he rotates he corn because it gets grilled on all sides. Maybe the dry husks go on the fake coals (we have a gas grill) or they just get pitched. He'll have to pay attention when he does them later.I never have luck with corn on the grill, how do you do yours CG??
Thanks ladies re: the corn. I just find that it seems too chewy and dry. I have done it both in the husk and in foil. Perhaps the soaking is what I was missing. I will give it another go.
And CG....nice try on the ear worm, I'm not going there . I'm listening to 70's right now....."?Dream Weaver?
Thanks ladies re: the corn. I just find that it seems too chewy and dry. I have done it both in the husk and in foil. Perhaps the soaking is what I was missing. I will give it another go...
I've seen a lot of recipes for grilled corn that call for cooking it for 20 minutes or more. That's way too long and will make it dry out.