https://twitchinkitchen.com/ Wed, 06 May 2026 12:07:24 +0000 MyBB https://twitchinkitchen.com/thread-567.html Thu, 16 Jun 2016 09:17:50 -0400 https://twitchinkitchen.com/thread-567.html OH MY GOD! I will never eat corn on the cob any other way again. This is way too easy to make and it cooks up fast.

First you need to make a "slurry" of sorts of BUTTER (or butter substitute) with some herbs and spices. Use your imagination because so much goes well with this vegetable.

OK here's my version:

(all herbs are finely chopped)
(all are just a teaspoon or two)
Adjust the amount for how much corn you're making. This is for 2 ears.

finely chopped:
dill
parsley

4 Tbsp unsalted butter.

Salt & pepper

Melt the butter in a pan and throw in the seasoning & herbs. Let this cook for a minute or so until the herbs soften and let their flavor loose into the butter. Turn off the heat.

Peel back your corn but don't pull off the husks. Just peel them "banana style" and then remove the silk.

Take ONE leaf of the husk and save that to tie up the tops.

Take your corn and slather that bad boy up with that herb "slurry".
Carefully pull the husk back up around the corn and take your "spare leaf" and tie up the top so it doesn't peel back.
Repeat for all the other corn you have to grill.

Put the ears on the grill on medium to high-ish heat and just let it take the moisture out of the husk slowly. Turn often.
DO NOT GET ALARMED if you see the husks start to blacken or even catch fire. This is OK!
You will start to see the kernels start to char a little bit too. This is what makes it "fire roasted"

When the kernels are all evenly softened it's ready to eat.

The EASIEST way to get that remaining husk off without burning yourself or destroying the ear is to chop off with a knife the stem part as close to the ear as you can. The remaining leaves should pull off easily.

Enjoy right off the grill. No need for more butter or salt!


  fire_roasted_corn.jpg (Size: 1.13 MB / Downloads: 1) ]]> OH MY GOD! I will never eat corn on the cob any other way again. This is way too easy to make and it cooks up fast.

First you need to make a "slurry" of sorts of BUTTER (or butter substitute) with some herbs and spices. Use your imagination because so much goes well with this vegetable.

OK here's my version:

(all herbs are finely chopped)
(all are just a teaspoon or two)
Adjust the amount for how much corn you're making. This is for 2 ears.

finely chopped:
dill
parsley

4 Tbsp unsalted butter.

Salt & pepper

Melt the butter in a pan and throw in the seasoning & herbs. Let this cook for a minute or so until the herbs soften and let their flavor loose into the butter. Turn off the heat.

Peel back your corn but don't pull off the husks. Just peel them "banana style" and then remove the silk.

Take ONE leaf of the husk and save that to tie up the tops.

Take your corn and slather that bad boy up with that herb "slurry".
Carefully pull the husk back up around the corn and take your "spare leaf" and tie up the top so it doesn't peel back.
Repeat for all the other corn you have to grill.

Put the ears on the grill on medium to high-ish heat and just let it take the moisture out of the husk slowly. Turn often.
DO NOT GET ALARMED if you see the husks start to blacken or even catch fire. This is OK!
You will start to see the kernels start to char a little bit too. This is what makes it "fire roasted"

When the kernels are all evenly softened it's ready to eat.

The EASIEST way to get that remaining husk off without burning yourself or destroying the ear is to chop off with a knife the stem part as close to the ear as you can. The remaining leaves should pull off easily.

Enjoy right off the grill. No need for more butter or salt!


  fire_roasted_corn.jpg (Size: 1.13 MB / Downloads: 1) ]]> https://twitchinkitchen.com/thread-235.html Thu, 29 May 2008 11:01:31 -0400 https://twitchinkitchen.com/thread-235.html This is my own creation. I came up with it when trying to figure out something with lots of flavor that goes well with any red meat or fish.
You'll need one of those grilling 'pots' that has handles and a ton of holes in it so the flavors are grabbed by the grill!

Twitchy's Fire Roasted Veggies

Ingredients: *all measurements are "by eye"!*

Yellow Squash
Zucchini
onions
cherry tomatoes
green beans
red pepper
green pepper
yellow pepper
Olive oil - light
Salt & pepper to taste (optional really)
Old Bay Seasoning

Cut your veggies in BIG uneven chunks. Try to use an even amount of each veggie. Place all the veggies as you cut them in a BIG bowl.
Drizzle olive oil on them - just enough to coat them evenly, don't drown it! Add your spices and the Old Bay should be added liberally! This is the flavor burst you are looking for!

Put all this in your "holey pan" and place on the grill on medium heat on the top shelf or on low on the bottom shelf. Grill until veggies are tender tossing them around in the pan OFTEN. The oil will drip through the holes and antagonize the flames to 'lick' the veggies - this is a GOOD thing! You want to see some blackening on the tips of the veggies! More flavor!

Be careful to watch this closely and not let them get dried out.

Serve as a side dish with your meal.

IF you have a BBQ rotisserie and a basket to use with it, by all means toss the veggies in the basket and let the rotisserie do the work for you!]]> This is my own creation. I came up with it when trying to figure out something with lots of flavor that goes well with any red meat or fish.
You'll need one of those grilling 'pots' that has handles and a ton of holes in it so the flavors are grabbed by the grill!

Twitchy's Fire Roasted Veggies

Ingredients: *all measurements are "by eye"!*

Yellow Squash
Zucchini
onions
cherry tomatoes
green beans
red pepper
green pepper
yellow pepper
Olive oil - light
Salt & pepper to taste (optional really)
Old Bay Seasoning

Cut your veggies in BIG uneven chunks. Try to use an even amount of each veggie. Place all the veggies as you cut them in a BIG bowl.
Drizzle olive oil on them - just enough to coat them evenly, don't drown it! Add your spices and the Old Bay should be added liberally! This is the flavor burst you are looking for!

Put all this in your "holey pan" and place on the grill on medium heat on the top shelf or on low on the bottom shelf. Grill until veggies are tender tossing them around in the pan OFTEN. The oil will drip through the holes and antagonize the flames to 'lick' the veggies - this is a GOOD thing! You want to see some blackening on the tips of the veggies! More flavor!

Be careful to watch this closely and not let them get dried out.

Serve as a side dish with your meal.

IF you have a BBQ rotisserie and a basket to use with it, by all means toss the veggies in the basket and let the rotisserie do the work for you!]]> https://twitchinkitchen.com/thread-234.html Thu, 29 May 2008 10:49:22 -0400 https://twitchinkitchen.com/thread-234.html If you've never grilled onions on the BBQ you've simply missed heaven! I make these quite often in the summer months as a side dish to most barbecue meals. These are perfect with red meat dishes. I got the recipe ages ago from some tiny mail in to get cookbook. I've included a picture from the book.

Tip: Use one of those grill helpers like you use to grill fish to hold these down. You know those things made of grating and you sandwich the food between so you can cook and flip without messing it up!
You can also prepare these ahead of time and cook at the last minute just before serving the whole meal.

Buffalo Chili Onions

Ingredients:

1/2 cup Frank's RedHot Sauce®
1/2 cup (1 stick) butter, melted or olive oil instead of butter
1/4 cup chili sauce
1 Tbsp chili powder
4 very large sweet onions cut into 1/2 inch thick slices

Whisk together the RedHot Sauce, butter, chili sauce, chili power in a medium bowl until well blended.

Place onion slices on the grill, and grill over a medium heat for 10 minutes or so until tender, turning and basting often with the above mixture.

Serve warm.
Makes 6 side dish servings

*Note: you can double or triple the amounts needed for the sauce and this does keep well. I like to use my Magic Bullet to mix it all up and then store in the 'fridge. I've kept this for up to a month safely.


  buffalo onions.png (Size: 609.69 KB / Downloads: 0) ]]> If you've never grilled onions on the BBQ you've simply missed heaven! I make these quite often in the summer months as a side dish to most barbecue meals. These are perfect with red meat dishes. I got the recipe ages ago from some tiny mail in to get cookbook. I've included a picture from the book.

Tip: Use one of those grill helpers like you use to grill fish to hold these down. You know those things made of grating and you sandwich the food between so you can cook and flip without messing it up!
You can also prepare these ahead of time and cook at the last minute just before serving the whole meal.

Buffalo Chili Onions

Ingredients:

1/2 cup Frank's RedHot Sauce®
1/2 cup (1 stick) butter, melted or olive oil instead of butter
1/4 cup chili sauce
1 Tbsp chili powder
4 very large sweet onions cut into 1/2 inch thick slices

Whisk together the RedHot Sauce, butter, chili sauce, chili power in a medium bowl until well blended.

Place onion slices on the grill, and grill over a medium heat for 10 minutes or so until tender, turning and basting often with the above mixture.

Serve warm.
Makes 6 side dish servings

*Note: you can double or triple the amounts needed for the sauce and this does keep well. I like to use my Magic Bullet to mix it all up and then store in the 'fridge. I've kept this for up to a month safely.


  buffalo onions.png (Size: 609.69 KB / Downloads: 0) ]]>