Monday, June 6, 2011
Prime Rib Burgers, Grill Baby Red Potatoes, Grilled Corn on the Cob and Grilled Mushrooms. YUM!
Grilled Baby Red Potatoes
Ingredients: 1 lb red potatoes, Fresh rosemary (cut up), 1 cup butter, sliced, chopped onion and fresh garlic (1 clove), salt, pepper and seasoning to taste.
Directions: Preheat grill, wash potatoes and cut a slice in each one, spray foil with cooking spray, add potatoes to foil, cover with butter and seasonings, add a few ice cubes, close foil tightly and grill on medium high heat until tender (about an hour).
Grilled Corn on the Cob
Pull all the husks off of the corn and discard. Remove silk on the corn and discard. Tear off squares of aluminum foil and place ears of corn diagonally in the center of each square of aluminum foil. Add 2 slabs of butter, seasoning of your choice, salt, pepper and 2 ice cubes. Roll the aluminum foil around each ear of corn and close it up by twisting the ends. Place the corn on a medium heat grill, rotating the corn every so often. Allow the corn to slowly continue cooking for another 15 to 20 minutes. You’ll know it’s done when you press a kernel and it shoots out it’s sweet liquid. Don’t overcook the corn or it will become mushy. You know when you’ve gone too far if the corn cob flexes easily in your hands.
Place one container of cut mushrooms on tin foil. Add cut up pieces of butter (about 10 or so), chopped onion, chopped garlic, salt and pepper to taste. Wrap foil and cook on medium high heat on the grill for about 10 minutes turning every few minutes.
Perfecting Stauffers of Kissel Hill’s Prime Rib Burgers
Cook burgers on medium high heat on the grill for about 6 minutes per side. Then flip one more time and cook for another 4 or so minutes. If you’d like to do what w did to add a little extra punch to the burgers, drizzle on some Worcestershire sauce and then sprinkle seasoning of your choice over the burgers before cooking.