I took Friday off so I’ve got a nice, much needed four day weekend. Of course in my world that equates to lots of eating.
We have a nice local festival where I plan to indulge in all sorts of unhealthy foods. There are some required things like Grilled Corn on the Cob… dipped in melted butter and sprinkled with salt and possibly some other seasonings. A Corn Dog… I only get a few each year. They always have good Satay, and I can usually find something else that sounds fun. And of course a Elephant Ear or Funnel Cake for dessert. I’ll come home totally stuffed.
Then sometime over the course of the next few days I’ll smoke some ribs, grill some brats or other sausages, BLTs, make potato salad, deviled eggs, more corn on the cob, and of course watermelon (with salt).
So, what will you be stuffing your pie hole with?
p.s. Lots of beer will be included throughout the weekend.
Mostly a lot of fairly standard fare. The only real noteworthy item are marinated, grilled pork kabobs. Cut pork loins into one inch cubes and marinate in a mix of equal parts soy sauce and frozen (undiluted) concentrated lemonade, add crushed garlic, grated ginger a dab of fish sauce and a shake of red pepper flakes. Marinate overnight and then place on bamboo skewers along with whatever veggies you like. I usually alternate chunks of meat with whole mushrooms, onion and sweet pepper pieces and brussel sprouts. Grill to whatever amount of char you like and enjoy.
To paraphrase a quote from “Homer the Great” (the Stonecutters episode): Tomorrow we commemorate our glorious nation’s two hundred and forty third anniversary. And, in honor of this momentous occasion, we’re having ribs.
For the 4th there will be classic meatball sandwiches, watermelon and homemade baked beans. I’ve got several other meals planned, but I am sure we’ll head over to our local barbecue place for some smoked pork and corn puddin’ at some point.
I’m heading out to the supermarket soon. I’ll pick up a piece of pork and make pulled pork. I’ve slathered a couple of ears of corn with butter, and wrapped them in foil. I’ll roast those tomorrow too.
Noooo!! You don’t bake a potato in foil and you don’t grill an ear of corn in foil.
Simplest and easiest is just cut the silks at the top and soak in water for 20 minutes or so. Toss them on the grill turning frequently and when it starts to smell like corn it is ready. Remove the husks and the silks come off easily at this point. Now you slather the corn with the butter while it is still hot. Add additional seasonings if you want.
Next is to pull the husks back without removing them, remove the silks, butter, season, etc. and pull the husks back and grill (again turning frequently). The husks will char but it still adds to the flavor.
Otherwise, remove the husk and silks… season and butter (or mayo for Mexican street corn) and grill directly. Grill to your preference (charred or not).
I may be named after a potato but I was raised in Indiana with family from Iowa. We know our corn.
For lunch on the 4th, what I usually have: a mess o’ hot dogs - six this year, to be precise. The secret is, I don’t use normal buns. (This year, I’ll slice up a couple of “low carb” tortillas.) Then for dinner, some slow-cooker pot roast.