I love to grill. I haven't grilled in years, since we eat so little meat and it doesn't seem worth it to fire up the grill for veg, but I 1) changed my mind and 2) scored some locally sourced brats at the farmers market.
NATURALLY, it decided to rain, but I've never let that stop me. I've been known to grill under an umbrella, but now we have an awning, which makes things easier.
I thought maybe my difficulty in getting a fire going was due to using charcoal rather than wood. So I got some hickory and some firestarters. Could NOT get that sucker good and hot, but things cooked, anyway. Just took a little longer.
Corn: Peel back the husks and remove the silk. Schmear with vegan margarine and sprinkle with salt, pepper, chili powder, and/or whatever and wrap the husks back on. Grill over indirect heat for about 20 minutes, or over direct heat if you like char.
The corn was positively succulent! The broccoli didn't fare well, IMO: The hickory smoke flavor was too intense.
I'm posting at my blog today about another grill event, this one during a tornado.
Marian Allen, Author Lady
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