I can't wait until it's summer and the corn is as high as an elephants eye.

My method is a littel different. I prefer to butter the ears, put lemon pepper or any variety of spices all over the corn, then wrap the husks back up over them. Either way, it is very, very good. Fiesta Barbeque has also come up with these tasty methods for cooking vegetables over a fire.

Grilling corn on the cob - How to cook Corn on the grill

Grilling Corn on the Cob
How to Cook Corn on the Grill

Grilled corn, with its sweet taste and tender, yet crunchy texture, is a family favorite. Grilling corn produces a mellow smell that is the quintessence of summer. Make this treat even in the middle of winter and you'll feel like it's August!

Almost any vegetable will have amazing flavour when grilled on your Fiesta BBQ. You can remove the husk and cook the corn wrapped in aluminum foil, but for the best flavour, remove only the silk and BBQ the corn right in the husk. Grilling corn on the cob this way is simple and tastes great.

Here are Fiesta Barbeque's tips for grilling corn on the cob.

1. Place corn cobs in cold water and soak for 10-20 minutes.
2. Peel back (but don't remove) the husks from an ear of corn.
3. Remove and discard the silk.
4. Bring the husk back over the cob. Tie the ends with string and cover ends with foil to prevent burning.
5. Grill the corn 6" above the heat, on medium, turning frequently, until husks are dry and brown, 15 to 20 minutes.
6. Serve hot off the grill, with butter and salt and pepper to taste. Barbequing corn has never been so easy! Or try our recipes for grilling corn.

Other Popular Grilled Vegetables
Tip: Smaller vegetables should be placed in a grill basket or on a grill topper, but larger varieties, like corn on the cob, can be cooked directly on the grid.

Mushrooms
Wash fresh mushrooms quickly under running water, then pat dry. Skewer or place in a grill basket. Brush with oil and grill for 5-7 minutes. Whole portabello mushrooms take 10-20 minutes, depending on their size.

Onions
Slice thickly and brush with oil. Cook onions directly on the grid on medium-high heat until they start to turn brown. You can also roast an onion by cutting it in half, wrapping it in foil with a little butter, and cooking it for about 30-45 minutes on medium.

Peppers
You can cook sliced peppers, but they are very tasty when grilled whole. Barbeque on high until skin is charred black, about 15-20 minutes. Cool in a paper bag for 15 minutes to loosen blackened skin. Peel and remove seeds.

Potatoes
Wrap baking potatoes in foil. Cook on medium for 25-30 minutes or until tender.

technorati tags:grill, fiesta, corn, barbeque, ribs, rub, sauce, recipe, vegetables

Beer Can Chicken is kinda not my thing, but this seems like a good one.

I like Steven Raichlen, so this recipe is worth putting up for all to see. What I like is putting the rub under the skin.

GMA Recipe: Beer Can Chicken: Great on the Grill

Beer Can Chicken: Great on the Grill

From author Steven Raichlen

Method: Indirect grilling

Special Equipment: 1 1/2 cups mesquite chips, soaked in cold water to cover for 1 hour and drained

Ingredients

1 large whole chicken (4 to 5 pounds)

3 tablespoons Basic Rub for Barbecue or your favorite dry barbecue rub

1 can (12 ounces) beer

Directions

1. Remove and discard the fat just inside the body cavities of the chicken. Remove the package of giblets, and set aside for another use. Rinse the chicken, inside and out, under cold running water. then drain and blot dry, inside and out, with paper towels. Sprinkle 1 tablespoon of the rub inside the body and neck cavities, then rub another 1 tablespoon all over the skin of the bird. If you wish, rub another 1/2 tablespoon of the mixture between the flesh and skin. Cover and refrigerate the chicken while you preheat the grill.

2. Set up the grill for indirect grilling, placing a drip pan in the center. If using a charcoal grill, preheat it to medium. If using a gas grill, place all the wood chips in the smoker box and preheat the grill to high; then, when smoke appears, lower the heat to medium.

3. Pop the tab on the beer can. Using a "church key"-style can opener , make 6 or 7 holes in the top of the can. Pour out the top inch of beer, then spoon the remaining dry rub through the holes into the beer. Holding the chicken upright, with the opening of the body cavity down, insert the beer can into the cavity.

4. When ready to cook, if using charcoal, toss half the wood chips on the coals. Oil grill grate. Stand the chicken up in the center of the hot grate, over the drip pan. Spread out the legs to form a sort of tripod, to support the bird.

5. Cover the grill and cook the chicken, until fall-off-the-bone tender, 2 hours. If using charcoal, add 10 to 12 fresh coals per side and the remaining chips after 1 hour.

6. Using tongs, lift the bird to a cutting board or platter, holding a large metal spatula underneath the beer can for support. (Have the board or platter right next to the bird to make the move shorter. Be careful not to spill hot beer on yourself.) Let stand for 5 minutes before carving the meat off the upright carcass. (Toss the beer can out along with the carcass).

Serves: 4 to 6

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Basic Rub for Barbecue

Ingredients

1/2 cup kosher salt

1/2 cup sugar

1/2 cup ground black pepper

1/2 cup paprika

Directions

1. Combine ingredients in a bowl, and whisk them all together to mix.

2. Store in an airtight jar.

Yield: 2 cups.



About the Author: Steven Raichlen is the author of 16 books, including Miami Spice, which won an IACP/Julia Child Award and the High-Flavor, Low-Fat Cooking series, which won two James Beard Awards. He is a restaurant correspondent for National Geographic Traveler and a frequent contributor to Food & Wine.

Recipes copyright ©1999 Steven Raichlen.

Steven RaichlenI like I like Steven Raichlen, so this recipe is worth putting up for all to see. What I like is putting the rub under the skin.

technorati tags:chicken, steven, raichlen, barbeque, rub, sauce, grill, smoking, beer, can, charcoal