Grills of Summer

Our caveman ancestors had nothing on us.  Oh sure, they created some pretty cool art, they invented tools at an alarming rate, they could defend themselves against oversized beasties, and they started astronomy and agriculture.  Heck, they practically invented "roughing it" while camping out under the stars or seeking refuge in tiny caves, but they didn't have marshmallows.  Nothing compares to finishing a hard day of relaxing in the wilds of Colorado like sitting around the campfire and eating fire-roasted marshmallows off of a stick.

And that got me thinking, "fire cook food good."  (Something about fire makes me speak like a cartoon caveman.  Please bear with me.)  As a continuation of Boys and Grills, I offer another handful of recipes that perfectly celebrate summer evenings, rituals as old as time, good friends and the opportunity to play with matches. 

Corn on the Cob
When buying ripe corn still in the husk, don't be afraid to peel the husks and silk back to look at the kernels.  You want big, fat, juicy kernels that aren't damaged by bugs or mold.  Resist the temptation to completely shuck the corn, though.

When you get the corn home, gently peel the green outer husks and the yellow-white inner husks all the way back (but not off!) exposing the corn silk.  Completely remove the corn silk.  Gently, but firmly recover the corn with the husks, completely covering ALL of the kernels.  Tie the ends of the husks with some butchers twine if they don't want to stay closed.  (If the outer husks are overly dry and brittle, soak the ears in a bucket of cool water for 5 minutes.)

When the coals of your fire (or grill) are hot and ready and no longer throwing flames, lay the ears up against the outside edges of the coals.  Cook for 5 minutes on a side--the outer husks should start to blacken after 3-4 min.  If they blacken too fast, scoot the corn back from the heat an inch or two.  Take your time with this one.  Don't rush.  When they are evenly cooked, remove and lay on a platter to cool for a couple of minutes before peeling.  Serve with whipped, herbed butter.

Potato Pockets
This has nearly the same dry heat/steaming cooking technique as the corn on the cob, but we use tinfoil instead of corn husks. 

1 large Russet Potato per person
1 large Onion
2 tablespoons fresh Rosemary
3 tablespoons Butter
Salt & Pepper (Lowry's Seasoned Salt is pretty darn good, too)

Wash potatoes, and slice into 1/4 inch rounds.  (You can use whatever potato you like, but I like the starchiness of the Russets.)  Slice the onions into 1/2 rings.

Lay out a long sheet of heavy duty aluminum foil (if you're British you just said that weird. Ha Ha!) and grease it down by rubbing a teaspoon of butter all over it.  (Start in the middle and work outward, stopping an inch or so from the edges.)  Layer the potatoes and onion and seasonings over the foil.  This should make about 2 layers.  Grease up another sheet of aluminum foil.  Add the remaining butter over the potatoes and onions. Cover with the foil and crimp the edges well shut.

I like to double wrap the foil, so I usually repeat the pocketing without greasing this layer.  This helps insulate against burning and tearing.

Throw the pocket into the hot coals.  Cook for 15 minutes, then flip over and cook for another 5. Serve hot!

Wisconsin Bratwurst
There is WAY too much misinformation and just plain bad cooking out there when it comes to Brats.  This is easy and delicious. 

[Johnsonville] Original Bratwurst (Johnsonville is the original American Bratwurst, but other companies make a good brat.  But so help me, God, if I hear that you're using the cheese filled, or spicy, or some other abomination of brats, I will personally come over and take away your Good Taste card.  Stop it.  Do it right or don't do it at all.)
2 tablespoons Butter for the pan, plus more for the buns
1 large Onion, sliced into 1/2 rings
1 can of Cheap Beer (break out the PBR!)
Kaiser Rolls (yes the round ones.  It's weird, but it's right--I'll explain later)
Sauerkraut (optional)

While the coals of the grill are heating up, soak the brats in an icewater bath. This tightens the skins.

Sautee the onions in the butter in a medium sized sauce pan until they are translucent.  Pour in the beer.  Bring to a simmer, but DO NOT boil.

When the coals are ashed over, lay the brats on the hottest part of the grill, 1/2 inch apart.  Cook for 5 min, or until they start to char.  WHEN you have a flare up--and you will, move the brat off the flames and close the lid.  DO NOT stab at your brats with a fork, but rather move them with your BBQ tongs. Rotate and flip them over.  Get them slightly blackened on all sides.  When they are well cooked, lay them in the beer and onion bath.  Keep them on the stove until the buns are ready.

Slice open and butter the inside of your kaiser rolls. Kaisers are best because they have a good crusty outside and round shape that is much larger than the brat it's going to hold. It can stand up to all the juicy goodness and sloppiness that's about to take place without spilling it's contents all over your lap and disintegrating into goo.  Place the rolls, butter-side down on the grill and toast until they get golden brown in the middle and darkened at the edges.  Assemble your brats with one--or if you're daring, two--brats in a bun, mustard and/or ketchup, sauerkraut, and onions.That's it.

Some common bratwurst mistakes: 
1) Soaking the brats in beer first.  This does nothing but waste a cheap beer.  It adds nothing to the flavor (it burns off) and can make an already smokey grill a flaming grill.  Not helpful.

2) Over garnish.  Brats are a joy to themselves: simple, harmonious.  Don't add things like mayo or pickle relish.  Have a side of potato salad and a pickle if you need these things.

3) Ignor the warm bath afterwards.  Brats and beer are meant for each other.  The warm beer, butter and onions infuses the sausage with extra deliciousness.  But if you must sin, this is one you may pass on.

Grill-smoked Crab Legs

These are awesome and simple. 

1 lb Snow Crab Legs, per person (here in Colorado, usually sold pre-cooked and then frozen)

Build a two-layer fire in your grill.  When the coals have ashed over, add a layer of cherrywood branches or chips on top of the coals.  Stack the crab legs on the cool part of the grill and close the lid.  The smoke will be pouring out of the grill so sit up wind.

Let these continue to cook until the smoke has nearly subsided, about 30-45 minutes.

Serve with melted butter and or lemon if you want to.  But we mostly ate them plain!

For dessert, go ahead: grill some marshmallows on a stick.