It’s the end of July and the cotton is high as an elephant’s eye, if you had any cotton. I don’t. I do know it’s hot and it’s gonna be hotter, so that’s when we do a lot of barbecuing.
In attempts to not heat up the house, we’ve been experimenting with cooking non-meat items on the grill, and it’s been pretty successful so far. Here are a few of the items we’ve made.
CORN ON THE COB
I know, everyone and their grandmother does BBQ’d corn on the cob, but they do too much work. You do not need to soak it, remove the silks, wrap it in foil, or any of those other tricks. You can trim off the excess silks at the end and maybe remove the stalk at the other end (which requires a cleaver or chef’s knife). Put the corn right on the grill.
Turn them every now and then, letting the husks get brown all over.
After about 25 minutes on medium heat, remove the corn. Put it in some sort of container like a shoebox and wrap with towels, foil, or newspaper to keep warm. This will keep the corn hot for at least 45 minutes.
Slice up your eggplant, peeled or not.
Brush slices with olive oil (which you can add some seasonings to if you like) and lay on the grill.
Brush occasionally with more olive oil. Flip slices as they brown (do not try to force them if they stick – they’ll let go of the grill when they’re ready).
Remove slices to a plate when they’re browned and tender.
Summer fruit makes the best pie, but the the oven turned to 425 for an hour when it’s 118 outside is too much to think about. But fruit cobbler is easy on the grill. We used disposable foil pans, which (as it turned out) can be washed and reused several times.
Choose the sweetest, juiciest fruit you can lay your hands on. Here we used peaches and strawberries.
Pour a little liquid into the bottom of the pan – apple juice, peach nectar, something like that. Keep the added sugar to a minimum because it tends to scorch like crazy.
Mix up a cobbler topping, either from scratch or from a mix like Bisquik – or even (for convenience’s sake) whack open one of those refrigerator rolls of biscuits. Spoon/scrape/lay the dough on top of the fruit.
Put the cobbler on the grill and close the lid. The temp should be around 350 or a medium fire.
Check about every 10 minutes.
When the dough is firm and the fruit is bubbling, it’s done. It won’t get really brown like it does in a kitchen oven.
Remove from grill and serve right away, or let cool.