Grilled Beer Corn Food

GRILLED CORNED BEEF

Steps:

• Soak the beef for about 30 minutes per pound and no less than 2 hours. You can do this overnight. You also need to change the water a couple times and rinse the corned beef off when you change the water.
• Place the seasonings in a pan to warm then grind them.
• Rub this on the rinsed and dried corned beef brisket.
• Corned beef is frequently sold with a spice packet you can use it in place of the spices I have listed. You want it to get deep inside so the flavors will spread.
• Braise:.
• Rinse and simmer your corned beef for 1 hour. Hopefully in Guinness and some carrots, onions, and parsnips. ;) .
• Remove meat and place on paper towels to dry. Lightly spread olive oil over corned beef. Being careful not the burn your hands.
• The liquid can be use for potaoes.
• Grill:.
• (Placing on the grill gives you smokiness and lightly browned while basting with the glaze.).
• Over high heat sear the simmered beef over high heat just to get grill marks.
• Remove to indirect heat with a drip pan below it. You can add some beer to the drip pan for some steaming.
• You want to grill your corned beef for about 1 to 2 hours at a low temperature of 250 degrees F.
• Charcoal and hardwoods will give you better flavors but you can use a gas grill. Over indirect heat and use a drip pan under the corned beef. Grill until the internal temperature of the meat reached more than 165 degrees F.
• Meanwhile prepare Glaze:.
• Mix the glaze ingredients together.
• Cook over medium heat, stirring constantly, until mixture comes to a boil.
• Spread over cooked meat then proceed with cooking.
• Baste the corned beef every 30 minutes.
• Remove and let sit 10 minutes before slicing.
• Pop open a stout and serve with your favorite Irish sides.

JAN'S BEER-BRINED CORNED BEEF

Steps:

• Place water, 3 bottles beer, 2 onions, kosher salt, 1/2 cup brown sugar, curing salt, 1/4 cup pickling spice, and 2 tablespoons garlic in a very large pot. Stir well until salts are dissolved. Add beef; stir gently. Use a large bowl or heavy plate to keep the beef submerged. Cover with plastic wrap and refrigerate, stirring once a day, for 4 days.
• Soak wood chips in apple juice for 2 hours.
• Remove beef from pot, discarding brine, and rinse well until cold water. Let beef come to room temperature.
• Preheat an outdoor grill to 150 to 175 degrees F (65 to 80 degrees C). Place soaked wood chips in a shallow aluminum pan on the heat source.
• Place meat directly on the grate and allow to smoke for 2 hours.
• Combine 1 beer, 1 onion, 2 tablespoons brown sugar, 2 tablespoons pickling spice, 2 tablespoons chopped garlic, and black pepper in a large saucepan; bring to a boil. Remove from heat and pour into a large roasting pan. Place beef in braising liquid in the roasting pan and cover tightly with aluminum foil.
• Increase grill temperature to 250 degrees F (120 degrees C). Place the roasting pan on the grill and close the lid.
• Roast the beef until tender, 3 to 4 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (60 degrees C).
• Remove beef from the roasting pan, discarding braising liquid. Let beef cool until easily handled.
• Slice beef into very thin slices across the grain.

CORN ON THE GRILL

Steps:

• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• Heat the garlic and butter in a small saucepan over low heat for 5 minutes to infuse the butter with the flavor of garlic. Do not let the butter simmer. Stir together the sugar, salt, black pepper, and cumin in a small dish. Stir into the butter mixture along with the lime juice and hot sauce until evenly blended. Brush the ears of corn generously with the garlic butter; reserve remaining butter.
• Cook the corn on the preheated grill, rotating occasionally until the corn is hot and tender, 10 to 15 minutes. Brush the corn with the remaining butter as the corn cooks.

GRILLED CORN ON THE COB

Steps:

• Preheat an outdoor grill for high heat and lightly oil grate.
• Peel back corn husks and remove silk. Place 1 tablespoon butter, salt and pepper on each piece of corn. Close husks.
• Wrap each ear of corn tightly in aluminum foil. Place on the prepared grill. Cook approximately 30 minutes, turning occasionally, until corn is tender.

GRILLED CORN ON THE COB & BEER

Steps:

• Peel husks back, but do not remove.
• Using a stiff brush or your fingers, remove silk from corn.
• Pull husks back up around corn.
• In an ice chest, cover corn (husks on) with 12 pack of beer.
• Then cover with bag of ice.
• Soak for at least 1 hour.
• Drink the beer.
• Pull corn from cooler shaking corn to remove excess water.
• Cover corn as much as possible with husks.
• If necessary, tie the tips of the husks together with wet kitchen string.
• Grill corn (with husks) on an uncovered grill directly over medium-hot coals about 25 minutes or until tender, turning several times.
• Carefully remove the husks and strings.
• Meanwhile, in a small saucepan combine margarine or butter,lemon juice, and thyme.
• Heat on the grill or stovetop until margarine is melted.
• Brush mixture over the corn before serving.

GRILLED BEER CORN

Steps:

• Shuck corn, removing husks& silks.
• Wash Corn.
• Place corn in a dish and pour beer over to cover (may also use a large baggie) Set in fridge for at least 6-8 hours, overnight is best.
• Drain corn and place on a hot grill, turning frequently till done, about 5 minutes.
• If you would rather do this in a smoker, Preheat smoker to 250°F.
• Place corn on racks, and stack racks in smoker.
• Cook for 1 to 2 hours, turning every 20 minutes or so.
• Either way, kernels should give easily under pressure when done.

BEER SOAKED GRILLED CORN ON THE COB

Steps:

• Shuck corn, removing husks& silks, and wash.
• Place corn in a glass dish and pour beer over to cover (may also use a large bag) Set in fridge for at least 6-8 hours, overnight is best.
• Drain corn and place on a hot grill, turning frequently till done, about 5 minutes. kernels should give easily under pressure when done.
• While corn cooks, slowly melt butter and add garlic in small sauce pan on stove.
• Remove corn from grill, immediately brush ears with heavily with melted butter garlic mix and sprinkle with Parmesan cheese.

GRILLED CORN WITH SMOKY BUTTER

Steps:

• Preheat a grill on medium-high heat.
• Mix the butter with the smoked paprika, ground mustard, cayenne, garlic powder and 1/4 teaspoon salt in a small bowl.
• Grill the corn, turning occasionally, until tender and charred in spots, about 10 minutes.
• Serve the corn with the butter on the side. Leftover butter can be kept refrigerated in an airtight container for up to 2 weeks.

TASTY BBQ CORN ON THE COB

Steps:

• Preheat grill for medium-high heat.
• In a medium bowl, mix together the chili powder, oregano, onion powder, cayenne pepper, garlic powder, salt, and pepper. Blend in the softened butter. Apply this mixture to each ear of corn, and place each ear onto a piece of aluminum foil big enough to wrap the corn. Wrap like a burrito, and twist the ends to close.
• Place wrapped corn on the preheated grill, and cook 20 to 30 minutes, until tender when poked with a fork. Turn corn occasionally during cooking.

GRILLED STREET CORN

Steps:

• Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Rewrap corn in husks; secure with kitchen string. Rinse corn under water, moistening husks. Grill corn, covered, over medium heat 20-25 minutes or until tender, turning often., In a small bowl, mix remaining ingredients until blended. Cut string from corn and peel back husks. Spread corn with sour cream mixture.

GRILLED CORN

Steps:

• light grill, you want a medium fire.
• thaw corn.
• cut approx 6 inches sheets of aluminum foil.
• coat ears of corn with softened butter.
• shake seasoning on each ear of corn.
• wrap each ear of corn in a foil sheet.
• place on grill, and grill for approximately 30-45 minutes over indirect heat.

SMOKY GRILLED CORN ON THE COB

Steps:

• Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Brush corn with oil. In a small bowl, combine remaining ingredients; sprinkle over corn. Rewrap corn in husks; secure with kitchen string. Place in a Dutch oven; cover with cold water. Soak 20 minutes; drain., Grill corn, covered, over medium heat 25-30 minutes or until tender, turning often.