Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Gas Grills => Topic started by: Smokin Don on July 16, 2014, 01:49:57 AM
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Jul 15 2014
A meal I look forward to every summer is one with fresh sweet corn and fresh tomatoes. That taste you can only get when they are in season. I local produce farm, Sutters, north of here has been in business over 30 years through three generations of family. They now set up 11 produce stands in 8 area cities. I think shortly after I retired 11 years ago they started having one here In Wapak just 3 blocks from me. I signed up for their e-mail notification and I knew the 14th would be their first day. They pick fresh daily so it is about the best corn you can buy. They open at 10:00am and some days by noon they are sold out of corn. Right now they have tomatoes from Tennessee but in a few weeks will have their own.
I took the grandson fishing this morning, with no luck, and stopped to get a half dozen ears of corn and some tomatoes for supper tonight.
Burgers or Brats are a must to have with sweet corn and tomatoes. I chose brats and had 4 chicken and 4 Cajun brats from my butcher Kah Meats. I used to fix my brats by browning on a grill and then in a beer and onion bath to simmer a while and to hold if I was having a party. After I got my Traeger smoker over 3 years ago I got to fixing them on there about an hour on smoke and then got to 350 deg. to finish. They are good that way. This time I wanted to try the beer bath again on my Weber Spirit gas grill.
I got my corn ready for a salt water soak for over an hour before cooking. I clean the corn by taking two or three outer husks off and trimming the ends then in a pot with a couple handfuls of kosher salt and cover with water. Not sure if that helps or not but it must since I have done it that way for ages!
I used the back side of my grill grates to brown the brats. The grill grates and the pan looked like they were made to fit my two burner grill. I sliced up a large Vidalia onion and in the pan with 4 good pats of butter. The grill was on the center setting and 400 deg. I put the onions on and let them simmer a while and then added two beers. I let that get warm for about 10 minutes and put a pot of water on my gas burner to heat up for the corn.
When the beer and onions were bubbling well I put the brats on for 8 minutes and then turned for another 6 minutes and then in the beer bath and added another beer. Opening and closing the lid my Weber was going from 300 to 400 deg. The brats were in the beer at least 20 minutes before I started the corn.
The corn went in rapid boiling water for 12 minutes. I had tomatoes sliced up and served all. Some of the onions and mustard went on the brats. We had butter, Penzey’s sandwich sprinkle and parmesan on the corn and Penzey’s on the tomatoes. Man did all that taste great! I had forgotten how tender and moist the brats were done in beer. You hardly notice there is a casing on it. I do like brats both ways but if you have never tried them in a beer bath you don’t know what you are missing!
Sutters corn
(http://i1039.photobucket.com/albums/a474/deains/Gas%20grill/_7152382_zpsd65010ad.jpg)
Cleaned and ready to soak
(http://i1039.photobucket.com/albums/a474/deains/Gas%20grill/_7152383_zps4a943850.jpg)
Onions and butter
(http://i1039.photobucket.com/albums/a474/deains/Gas%20grill/_7152384_zps0384ca87.jpg)
Beer added
(http://i1039.photobucket.com/albums/a474/deains/Gas%20grill/_7152385_zpse4a0827d.jpg)
Brats
(http://i1039.photobucket.com/albums/a474/deains/Gas%20grill/_7152386_zpsd655c941.jpg)
One side done on the brats
(http://i1039.photobucket.com/albums/a474/deains/Gas%20grill/_7152388_zpsa72e0051.jpg)
In the beer bath and getting happy
(http://i1039.photobucket.com/albums/a474/deains/Gas%20grill/_7152390_zpsa5f5c749.jpg)
Corns on
(http://i1039.photobucket.com/albums/a474/deains/Gas%20grill/_7152392_zpsaf18c864.jpg)
My supper
(http://i1039.photobucket.com/albums/a474/deains/Gas%20grill/_7152395_zps2c3d6ab9.jpg)
Good!
(http://i1039.photobucket.com/albums/a474/deains/Gas%20grill/_7152397_zps1fa59e53.jpg)
Smokin Don
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Dang, Don, you sure know how to cook!
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Sure looks good
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That looks really good Don!
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What else can I say? Wow!
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I have ate your brats..and they are good. Pam .☆´¯`•.¸¸. ི♥ྀ.
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Fantastic Don!
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Don they look outstanding! Love fresh corn. Our corn out here always looks terrible :'(
Did you know that is Pappy's standard method of cooking brats? :P
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Don,
When you put the corn in the pot to soak, had you removed the silk yet? The silk is always the worst part for me. Love fresh corn.
Art
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Don,
When you put the corn in the pot to soak, had you removed the silk yet? The silk is always the worst part for me. Love fresh corn.
Art
Art..I do corn like that, soaking let's them steam till done..then just take out and use a big knife and cut off the bottom of the cob about 2 rows worth then take a hot pad and just slip them out of the husk, no silk. Works every time. Pam .☆´¯`•.¸¸. ི♥ྀ.
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Don, that is a perfect summer meal! Very nice. Great pictures, too!
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Don,
When you put the corn in the pot to soak, had you removed the silk yet? The silk is always the worst part for me. Love fresh corn.
Art
Art..I do corn like that, soaking let's them steam till done..then just take out and use a big knife and cut off the bottom of the cob about 2 rows worth then take a hot pad and just slip them out of the husk, no silk. Works every time. Pam .☆´¯`•.¸¸. ི♥ྀ.
Great idea!
Oh, and Don, great looking meal ! ! !
BD
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The corn technique is new to me as I have always peeled my corn to boil. Is 12 minutes too long? Or do you need more time cuz of the husk? I am still trying to perfect my corn technique.
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Don,
When you put the corn in the pot to soak, had you removed the silk yet? The silk is always the worst part for me. Love fresh corn.
Art
Art I do not remove the silk, after cooking the silk mostly all comes off when husking, any left on comes off easily. My wife tried Pam's method and said it didn't go so well. If it's too hot for your hands use a couple of hot pads. Don
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The corn technique is new to me as I have always peeled my corn to boil. Is 12 minutes too long? Or do you need more time cuz of the husk? I am still trying to perfect my corn technique.
Pappy I used to husk and have a time getting all the silk off. I now always leave the husks on and can remove the husks easily after cooking. Like I said the silk usually comes off clean when husking. I find my method is quick and easy for me. To me steaming in a bucket with the husks on is really the best method but I don't have a steam jenny handy. I find 12 minutes is just about right. It can depend on the corn too. If I do up more for a crowd I will just serve and leave the extras in the hot water after turning the burner off to keep hot. Don
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Looks good Don. :P
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Great looking brats and corn too. ;)
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Great looking meal, and as always, thank you for the cooking details you give!