Cook Corn Propane Grill

Cook Corn Propane Grill

 Roasted Cream of Corn Chowder with Parsley Pistou
INGREDIENTS :
2 strips bacon
1/2 onion diced
3 large cobs of corn
1/2 cup half and half or whole milk
2 cups chicken stock
Salt and pepper to taste
PREPARATIONS :

• 1. Heat grill to high.

• 2. Place husked corn on direct heat and turn down the grill. If using a charcoal grill, place on indirect heat.

• 3. Grill for about 5 minutes a side or until the kernels start to brown. You may even hear a popping sound.

• 4. When corn is thoroughly cooked, remove it from the grill. Set aside to cool.

• 5. Chop bacon into small pieces and cook in a medium pan. Add the diced onions when the bacon is 2/3 cooked through. Continue cooking until bacon is crispy and onions cooked through.

• 6. Trim kernels from the cobs. I place my knife at a slight angle, which makes it easier to remove the kernels.

• 7. Place bacon and onions in a blender along with the corn, chicken stock and milk. Puree until the mixture reaches the consistency you desire. I like it mostly smooth, but with some small chunks. You can also use a hand blender.

• 8. Place the soup into a medium-sized pot and heat through.

• 9. Ladle into bowls and top with parsley pistou.

Parsley Pistou
INGREDIENTS :
1/2 cup parsley
1/2 cup olive oil
Salt and pepper to taste
PREPARATIONS :

• 1. Place parsley and olive oil in a blender and puree until the herb is fully integrated into the oil.

• 2. Add salt and pepper to taste.

HOW TO COOK CORN ON GRILL

Gas Grill Chicken Recipe

Gas Grill Chicken Recipe

 "A very good light summer dish. I serve it with sliced tomatoes, feta cheese, and garlic bread."

INGREDIENTS :
1/2 cup olive oil
3 cloves garlic, chopped
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh oregano
2 lemons, juiced
1 (4 pound) chicken, cut into pieces

PREPARATIONS :

• 1.  In a glass dish, mix the olive oil, garlic, rosemary, thyme, oregano, and lemon juice. Place the chicken pieces in the mixture, cover, and marinate in the refrigerator 8 hours or overnight.

• 2. Preheat grill for high heat.

• 3. Lightly oil the grill grate. Place chicken on the grill, and discard the marinade. Cook chicken pieces up to 15 minutes per side, until juices run clear. Smaller pieces will not take as long.

 

HOW TO COOK CORN ON GRILL

Cook Chicken Gas Grill

Cook Chicken Gas Grill

• When I grill chicken I either grill a whole chicken cut into pieces or I grill skinless, boneless chicken breasts. Each requires a little different strategy when cooking. The challenge to skin on chicken is the flare-ups and the burning chicken fat. Skinless chicken will dry out easy and can quickly lose flavor.

• When grilling chicken pieces with the skin on the first thing to do to avoid flare-ups  is to not pierce the meat. This will allow the fat to run out quickly and catch fire. Always use tongs when grilling chicken. The second thing you can to is to keep the chicken moving. Try to save space on the grill to move chicken pieces out of the fire. If worse comes to worse move the chicken to the upper rack or off the grill completely for a minute to let the fires die down. Uncontrolled flare-ups are the number one problem when grilling chicken. Chicken should be cooked at a medium temperature, not at the highest temperature setting on your grill. 

• If flare-ups are a problem and you don't want to have to stand in front of the grill for the whole cooking time you can always opt for indirect cooking. This can be accomplished in a couple of ways. If you are using a charcoal grill put the coals in a ring around the edges of the grill and cook the chicken over the part where they are not any coals. If you are using a gas grill then you either have a grill with dual burners or you don't. If you have the dual burners, preheat both sides and turn one side off when you put the chicken on. If you don't have the dual burners then make a pan out of a piece of aluminum foil and place if over the briquettes (or lava rocks or whatever) and under the cooking grate. Place the chicken directly over the foil. The foil will catch the fat and keep it from reaching the burners. The downside of indirect cooking is that it will take longer. Add about 10%-20% more cooking time, but keep a close eye on things. 

•  When cooking skinless chicken always make sure you put something on the chicken to keep it from drying out. This can be a thin coat of cooking oil or a marinade. Also, flatten chicken breasts out before you grill them. If you don't then the thin parts will dry out before the thick parts get cooking. Pounding the chicken with a kitchen mallet will make the cooking more even.

• There is a third method for grilling chicken of course and that's to use a rotisserie. Grilling chicken on a rotisserie will take some time but its well worth the wait. To keep the chicken from burning and to avoid flare-ups put a piece of foil directly beneath where the chicken will spin to catch the escaping fats. You will also want to turn the grill down as low as you can to make sure the inside has a chance to cook before the outside gets overdone. 

HOW TO COOK CORN ON GRILL

Roasting Corn Gas Grill

Roasting Corn Gas Grill

INGREDIENTS :
2 ears of corn for each person
1 tablespoon butter for each ear of corn
3 tablespoons crushed ice for each ear of corn
aluminum foil or foil pockets
salt, to taste

PREPARATIONS :

• Husk corn and rinse. Heat grill to 350F.

• Cut a rectangle of aluminum foil large enough to wrap each corn cob twice. Place each corn in the center of foil with the shiny side in. Add 3 tablespoons crushed ice and 1 tablespoon butter.

• It's important to wrap the corn with the aluminum foil so that the edges of the foil are crimped and sealed securely so that as the ice melts, the liquid will be retained in the foil pocket. Make an envelope with the foil and double fold the edges, then place the seams on the top.

• Place the corn pockets on the hot grill and cook for 30 minutes or so, turning over half way through cooking time. (Length of cooking time will vary depending on the tenderness, variety and age of the corn - some types of corn may be done in half the time).

HOW TO COOK CORN ON GRILL : 

Cooking Roast Gas Grill

Cooking Roast Gas Grill

• The tenderloin is a cut from the loin of the cow. The muscle in this area does almost no work, making it the tenderest portion of the cow. The meat is also the least stringy part of the cow, making it suitable for dishes that call for high quality cuts. However, tenderloin is commonly prepared as a roast. It's easy to cook  a tenderloin roast on the grill in only about 1½ hours. This recipe utilizes a four to five pound tenderloin roast, and serves 10 to 12 people.

INGREDIENTS :
Olive oil
Roast
Black pepper
Gas grill
Meat thermometer
Cutting board
Aluminum foil
Sharp knife
Sauce of choice

PREPARATIONS :

• Massage a generous amount of olive oil into the surface of the roast. Ensure no portions are missed. Sprinkle black pepper over the roast. It should stick to the olive oil.

• Start the gas grill and turn all burners on high. Close the lid and allow it to heat for ten minutes. Turn the middle burner off and set all other burners to medium.

• Place the roast onto the grill rack above the middle burner. Ensure the fat on the roast is facing up. Close the lid on the grill and allow the roast to cook to 140 degrees F for rare, 160 degrees F for medium, or 170 degrees F for well done. Check the temperature with a meat thermometer. This should take between 50 and 70 minutes.

• Remove the roast from the grill and place it onto a cutting board. Form a tent over the roast with aluminum foil and allow it to sit for ten minutes. This will allow the roast to finish cooking and the juices will redistribute.

• Carve the roast into thick steaks using a sharp knife, and then serve immediately with a barbecue or béarnaise sauce for optimal flavor and texture.

TIPS AND WARNINGS :

• Tip. A meat rub can be used in place of the black pepper. Simply rub the seasonings into the meat prior to applying the olive oil.

• W. Eating undercooked meat can potentially cause illness. Always be sure to cook the roast thoroughly.

HOW TO COOK CORN ON GRILL