How Long Do You Grill,…

Grilled Corn On The Cob is a delicious addition to your meal.  Corn on the cob smells great cooking, looks great served, and taste wonderful! There are many different ways to grill corn on the cob. You can leave the husk on or remove the husk.  You can pre-cook the corn in a pot of water or in the microwave. This way you can put it on the grill You can even marinate the corn on the cob before grilling. Another method is to cook the corn on the cob wrapped in tinfoil.







Directions:

1. Remove as much exposed silk as possible from the cob. Also remove any loose husk.  The extra silk and husk will burn and char easily so it helps to remove it.
2. Soak the corn in a tub of water for about 15 minutes.  You may need to place something on top of the corn so that it will remain submerged.
3. Pre-heat the grill on med-high.
4. Remove the corn from the tub of water and shake off the water.  Place corn on the grill.
5. Turn the corn on the cob about every 4-5 minutes unless it is burning.  The husk and silk may occasionally catch fire so be be prepared to turn it more if necessary.
6. It may take more than 20 minutes for the corn to cook all the way through.  Grilling corn takes a little practice to know exactly when it is done through, but you will get the hang of it. The picture above shows corn that is only cooked about 3/4 complete.  The husk will look brown and dull and burnt in places.  As long as it is not burning through to the corn it is okay.  If you are unsure then lift back the husk and check the corn. Cooked corn kernels will be soft, so stick a fork in it.
7. Remove the corn on the cob from the grill and serve.

Tips:

• For a different taste wrap the corn on the cob (no husk)  in tinfoil and just before sealing add italian dressing.
• After cooking in husk you can expose the corn and place back on the grill giving it a seared look.
• After cooking expose the corn and rub on butter.  Then close the husk back over the corn and serve.

Grilled Salmon Fillet is not only great to grill, but is also very good for your health.  For a fish, Salmon has a high fat content which makes it ideal for the grill.  Most fish will dry quickly or fall apart on the grill.






Directions:

1. If you buy your salmon look for a fillet that is still a deep rich reddish color.  Fresh salmon should be almost odorless and not be slimy to the touch.
2. Some people prefer to remove the skin and the dark fat from the fillet.
3. Pr-heat the grill to med-high and clean with a good brush.  You can add a little oil to the grill grates to help keep the salmon from sticking.
4. Lay the salmon on the grill making sure that no flames are touching the salmon.
5. Do NOT move the salmon until you are ready to turn it.  Salmon is delicate and will crumble if moved too often on the grill.  The salmon will be ready to turn when the edges have changed from pink to opaque.  The very top of the salmon will still be pink / raw.  Carefully work the edges of the salmon until you are sure you can pick it up without the salmon splitting in half.  The first side should grill in about 3-5 minutes, maybe less depending on how hot is the grill.
6. Salmon is hard to judge how well the inside is done without cutting it or using a thermometer. If you choose to cut it the inside should not be translucent, but instead be opaque or slightly off-white/grayish.
7. Remove from the grill and serve as soon as possible.

Safe Internal Temperature: 125 degrees

Tips:

• Salmon does very well with a marinade.  Remember to only soak it in the marinade for about 30 minutes.  Any longer can damage the meat.
• Salmon will become very dry if cooked too long.  Remember that when the salmon is removed from the grill it will continue to cook.