One of my favorite vegetables to cook outside is corn. Personally, I like to cook mine directly over the fire. The direct heat produces some tasty grilled kernels, and if cooking over coals or hardwood, the corn will absorb some smoke flavor. 

Step 1 - Buy fresh corn from your local grocery store

Look for cobs that have clean green husks and no brown spots. 

Step 2 - Clean and cut

Start at the top (where the silk is brown) and remove the husk and silk. Trim off the top portion where the kernels are not filled out, and remove the stem on the bottom of the corn. Rinse with water to remove any remaining silk. 

Step 3 -  Prepare the basting mixture

Melt 1 stick of butter in a microwave safe dish. Then add 1 teaspoon of lime juice, and one teaspoon of Pedal to the Medal. Mix thoroughly. 

Step 4 - Grill the corn

Place corn directly on the grill  and baste regularly with butter mixture. Turn corn frequently to ensure even cooking. With a fire temp around 350, the corn will take about 10 minutes to cook. 

Step 5 - Season and Serve

Sprinkle some Classic Cruiser (for the kids) or Pedal to the Metal (for the adults) and serve. 

Suggested Serving

BBQ: Beer Can Chicken

Beer:  Community Beer Company Wit Bier

Music: Pat Green - Songs about Texas

It’s hard to imagine a half rack of St. Louis Style ribs without a side of beans. Here is the RTR method and recipe for this class BBQ side dish.  Pay attention as we have a few twists in our bean making method that are slightly different than the way grandma probably taught you.

Ingredients you will need

Dry Pinto Beans – 2lbs

Kosher Salt

Chili Powder

Onion Powder

Garlic (fresh or minced)

White Onion

2 whole jalapeños

1 Package of Bacon

Step 1 – Soak the beans

The day before your cook, place beans in a large pot and cover with water. You need twice as much liquid as the beans will expand.

After the beans have soaked for 24 hours, pour through a strainer and rinse them thoroughly.

Step 2 – Render the bacon

Chop the bacon into small pieces and place in a large stockpot.  Turn on medium heat and begin to brown the bacon.

 Step 3 – Add the veggies and seasoning

Dice onion and jalapeno into small pieces.

Add vegetables to the bacon.

Add ¼ cup of Chili Powder, 2 Teaspoons of onion powder, and 2 Teaspoons of garlic

Stir to combine bacon, grease, and seasonings

 Step 4 – Add dry beans

Add the dry beans and fold into bacon, vegetables and seasoning.  Fold together to ensure the beans are evenly coated with the pot contents. This ensure the flavor is attached to the beans and not just to the broth around them. Add ¼ kosher salt and stir. 

Step 5 – Beer is best

De-glaze the pot by adding 2 beers. We like to use Shiner Bock, but any beer will work.

Step 6 – Chicken Stock to the top

Instead of water, cover beans with chicken stock. For 2lbs you will need approximately 2 quarts.

Step 7 – Cook until tender

Now that all of the ingredients are in place, cook beans on medium heat until tender. 2lbs will take approximately 3 hours.

Step 8 – The final Season

I like to fold in some classic cruiser to my bean recipe, but salt and pepper will also work.

2lbs will be enough for about 20 people.

Suggested Serving

BBQ: St. Louis Style Ribs

Beer:  Shiner Holiday Cheer

Music: Whiskey Myers – Calm Before the Storm

If you are going to be a true backyard hero, you can’t just master the main course. Guests will undoubtedly arrive for a few beers before mealtime, smell the brisket or ribs, and the hunger pains will begin. Never fear, a well-placed appetizer can fill the void. One of my favorites is a cream cheesed stuffed pepper wrapped in bacon – The Jalapeño Popper.

While there are actually several techniques or approaches to making a popper, I prefer the half-pepper method. For my money, less pepper means the appetizer will be more accessible to a broader audience.

Shopping

10-12 fresh, whole jalapenos
1 can of Philadelphia cream cheese
1 package of pepper bacon (regular bacon will also work)
Toothpicks

Prepping

Cut top off of peppers and slice them in half (long way)

Use a knife to remove seeds and rind. The seeds and rind are a BIG contributor to the overall heat of a pepper. Removing them will ensure the peppers don’t light too many fires in your guests. Fill each jalapeno half with a dab of cream cheese.

Open bacon and cut entire slab in half. Place jalapeno with cream cheese at end of bacon strip and roll bacon around jalapeno trying to cover as much of the cream cheese as possible (this will help prevent all of the cheese melting out of the pepper).

Use toothpick to secure bacon to pepper.

   

Cooking

Cook over medium heat until bacon is done.Turn peppers often making sure both sides get ample heat and ensure bacon doesn’t get too crispy in one spot.It’s preferable to not cook over an open flame, as the bacon grease will cause flare-ups. If I’m cooking on a gas grill, I will shut off one of my burners and cook the peppers on the non-flame side, or use the top rack to keep them away from the direct heat. If cooking on the egg, I will try to keep the lid closed to limit the oxygen supply. You can also cook on top of a piece of foil, griddle, or foil pan to prevent the bacon grease from starting a fire.

Once bacon is done, let peppers set for a few minutes to cool down and they are ready to serve.

Suggested Servings

BBQ Appetizers: Jalapeno Poppers
Beer: Magic Hat #9
Music: “Shreveport to New Orleans” – Roger Creager