"This recipe is for hot, buttery and spicy corn. Corn on the cob is covered with a spicy herb butter, wrapped in foil, and cooked on the grill."
INGREDIENTS:
1 teaspoon chili powder
1/8 teaspoon dried oregano
1 pinch onion powder
cayenne pepper to taste
garlic powder to taste
salt and pepper to taste
1/2 cup butter, softened
6 ears corn, husked and cleaned
DIRECTIONS:
1. Preheat grill for medium-high heat.
2.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.
3.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.
Welcome to the Pleasant Ridge BBQ Team blogspot. PRBBQ Team is a family professional BBQ Team from DeFuniak Springs, Florida. At PRBBQ we combine technology, skill, and innovation combine to produce award winning results in BBQ. Find us on FACEBOOK at Pleasant Ridge BBQ.
Wednesday, June 29, 2011
Monday, March 28, 2011
Next Stop Tri-States BBQ Competition, Dothan AL
Pleasant Ridge BBQ Team is officially registered to compete in the Backyard division at the Tri States BBQ Event in Dothan, Alabama on April 8th and 9th.
If you have recently purchased or have never seen a Treager Wood Pellet Smoker/Grill and are in the area, stop by our spot and I will be happy to give you a "no compensation" demo. We will be using both the Treager Junior and Texas models.
Visit http://www.tristatesbbq.com/ for event information. Hope to see you there!
If you have recently purchased or have never seen a Treager Wood Pellet Smoker/Grill and are in the area, stop by our spot and I will be happy to give you a "no compensation" demo. We will be using both the Treager Junior and Texas models.
Visit http://www.tristatesbbq.com/ for event information. Hope to see you there!
Sunday, March 27, 2011
Saturday, January 1, 2011
Importance of Letting Your Meats Rest
Here is a link to a great article on the importance of letting your meats rest.
http://www.seriouseats.com/2009/12/how-to-have-juicy-meats-steaks-the-food-lab-the-importance-of-resting-grilling.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+seriouseatsfeaturesvideos+%28Serious+Eats%29
http://www.seriouseats.com/2009/12/how-to-have-juicy-meats-steaks-the-food-lab-the-importance-of-resting-grilling.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+seriouseatsfeaturesvideos+%28Serious+Eats%29
Tuesday, December 14, 2010
Jalapeno Pepper Poppers
20 halved jalapenos
1 pound jimmy dean or your favorite sausage
1 cup cream cheese
1 cup parmesan cheese
Preheat grill to 350 degrees
1 pound jimmy dean or your favorite sausage
1 cup cream cheese
1 cup parmesan cheese
Preheat grill to 350 degrees
Brown sausage in saute pan and break up until it is as small as possible
Once brown, add in both cheeses to make a "paste"
Fill each jalapeno half a little above the sides with the paste and cheesy filling
Place directly on grates of your grill/smoker
Cook at 350 for 7-10mins
Once brown, add in both cheeses to make a "paste"
Fill each jalapeno half a little above the sides with the paste and cheesy filling
Place directly on grates of your grill/smoker
Cook at 350 for 7-10mins
In the meantime you might start cutting some more peppers because your guests will love them and they will disappear fast!
Extra Twist...try wrapping them in thin bacon!
ENJOY
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