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PostPosted: Thu May 21, 2015 2:32 pm 
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Scorehead wrote:
Bi color sweet corn is 8 for $1 this week at da Jewels. Most people overcook corn. You really just need to warm it up. Grilling those and Chicken legs tonight.

No Jewels by me, will be hitting up Sendik's.

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PostPosted: Thu May 21, 2015 9:36 pm 
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Scorehead wrote:
Bi color sweet corn is 8 for $1 this week at da Jewels. Most people overcook corn. You really just need to warm it up. Grilling those and Chicken legs tonight.

Hit nail on head here. If ripe it just needs heated up. Roll it on the grill and call it a go.


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PostPosted: Thu May 21, 2015 9:38 pm 
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I'm not a huge fan of corn. We usually soak ours.


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PostPosted: Thu May 21, 2015 10:04 pm 
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Couldn't wait for Monday so I broke into my shipment tonight. Our fingers are crossed that the weather holds out for my 9th annual horse meat extravaganza. Much less gamey than you would think.

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PostPosted: Thu May 21, 2015 11:19 pm 
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Scooter wrote:
Scorehead wrote:
Bi color sweet corn is 8 for $1 this week at da Jewels. Most people overcook corn. You really just need to warm it up. Grilling those and Chicken legs tonight.

Hit nail on head here. If ripe it just needs heated up. Roll it on the grill and call it a go.


There is a guy who sets up a corn stand every summer in the parking lot of the Habitat for Humanity Re-Store on New York St in Naperville. A few years ago my Wife & I stopped here to buy corn & we were talking with him about the various ways to cook corn, & he peels back the husk on a raw piece & hands it to me & says "go ahead, try it". I took a bite & could not believe how good it was.

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PostPosted: Fri May 22, 2015 9:20 am 
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Scorehead wrote:
Scooter wrote:
Scorehead wrote:
Bi color sweet corn is 8 for $1 this week at da Jewels. Most people overcook corn. You really just need to warm it up. Grilling those and Chicken legs tonight.

Hit nail on head here. If ripe it just needs heated up. Roll it on the grill and call it a go.


There is a guy who sets up a corn stand every summer in the parking lot of the Habitat for Humanity Re-Store on New York St in Naperville. A few years ago my Wife & I stopped here to buy corn & we were talking with him about the various ways to cook corn, & he peels back the husk on a raw piece & hands it to me & says "go ahead, try it". I took a bite & could not believe how good it was.


I largely agree with this, although I do like to brown a few kernels to get some caramelization/smokiness going.

Most people significantly overcook corn. My father-in-law burns the crap out of it on the grill.

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PostPosted: Fri May 22, 2015 10:02 am 
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8 ears corn, husked
3 Tbsp. butter
3 Tbsp. flour
2 cups milk
5 Tbsp. cream cheese
salt
black pepper
pinch of cayenne pepper

1. Preheat a grill to medium-high. Arrange the corn on the grill, turning occasionally, until the kernels are golden brown and softened, 8 to 10 minutes. Once cool enough to handle, remove the corn kernels from the cobs. Discard the cobs. Lower the grill temperature to medium.

2. Heat a large cast iron skillet over the grate. Add the butter to melt, then whisk in the flour until combined and foaming (about two minutes). Gradually whisk in the milk and cream cheese and cook, whisking constantly, until smooth and thick (two to three minutes). Stir in the corn kernels; season with salt, black pepper, and cayenne pepper, and cook until heated through (another two or three minutes).

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PostPosted: Mon May 25, 2015 7:32 pm 
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Burgers with mushrooms, bacon, and Swiss on pretzel buns.

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PostPosted: Mon May 25, 2015 7:46 pm 
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You can't buy good corn in a store. The stuff at Jewel is always picked too late and are these huge ass ears that are absolutely horrible.

I just found a hook-up at a Farmer's Market with the best corn I've ever had that I didn't pick myself from a field. The key is to get the younger, smaller ears. The kernel rows should be developed but perfectly straight. If they are starting to get crooked then the corn is getting past its prime and losing its pop and sweetness.

A good ear of corn should be able to be eaten raw dog right out of the husk.

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PostPosted: Mon May 25, 2015 7:50 pm 
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Dr. Kenneth Noisewater wrote:
You can't buy good corn in a store. The stuff at Jewel is always picked too late and are these huge ass ears that are absolutely horrible.

I just found a hook-up at a Farmer's Market with the best corn I've ever had that I didn't pick myself from a field. The key is to get the younger, smaller ears. The kernel rows should be developed but perfectly straight. If they are starting to get crooked then the corn is getting past its prime and losing its pop and sweetness.

A good ear of corn should be able to be eaten raw dog right out of the husk.


Doc has a corn hook up!

#fastrack


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PostPosted: Mon May 25, 2015 7:51 pm 
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Best corn I ever had was in Bloomington Illinois at some festival or whatever the down state crackers call it. It was like Taste of Chicago only smaller. Like 2 blocks and pretty much all corn. Which was fine cuz it was good. First time I realized how corn is suppose to taste.


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PostPosted: Mon May 25, 2015 7:58 pm 
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SomeGuy wrote:
Doc has a corn hook up!

#fastrack


Dr. Ken, if you were named admiral of the Turkish navy, I believe your aides could dip into their haversacks and come up with the appropriate decoration.

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PostPosted: Mon May 25, 2015 10:04 pm 
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My 11 year old stepson made some burgers tonight, grinding the meat from scratch... I was pretty much hands off the whole operation except for a moment where half the burger was falling through the grate and a little prompting on cook times -- they were really good burgers. Used chuck and some rib meat and then some of the Worcestershire Pub seasoning from Weber which is pretty decent. Pretty proud of the guy -- he's the go-to cook for his patrol on Boy Scouts now.

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PostPosted: Tue May 26, 2015 2:57 pm 
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I just threw two slabs of baby backs on the grill.

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PostPosted: Tue May 26, 2015 2:59 pm 
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Chus wrote:
I just threw two slabs of baby backs on the grill.

8)

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Disagree.

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PostPosted: Tue May 26, 2015 3:03 pm 
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Not tonight, but last night grilled up some octopi:

http://cooking.nytimes.com/recipes/7375-grilled-octopus

It was terrific. Served with some white beans in garlic & olive oil and sauteed mustard greens. some kind of Portuguese wine I picked up at Whole Foods. Great meal all around.

Wifey made a raspberry/rhubarb pie for dessert.


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PostPosted: Tue May 26, 2015 3:11 pm 
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Ribeyes and shrimp we never got to yesterday as we had a last minute invite out.

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PostPosted: Tue May 26, 2015 3:32 pm 
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I have a flank steak marinade that is moderately famous amongst LakemoorFest attendees. Super simple marinade recipe. For every 16oz of flank, use 1/3 cup of kikoman soy, 1/3 cup of olive oil, and 3 tablespoons of red wine vinegar. I usually add sea salt, pepper, and garlic salt or cloves to the marinade. Sometimes add a little honey, worchestershire, A-1... :)
Score the meat diagonally, etc...Best with a charcoal char and more medium than rare to get the crunchy bits.

Tried it yesterday with skirt steak and I think it might be better than flank.

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PostPosted: Tue May 26, 2015 3:34 pm 
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doug - evergreen park wrote:
I have a flank steak marinade that is moderately famous amongst LakemoorFest attendees. Super simple marinade recipe. For every 16oz of flank, use 1/3 cup of kikoman soy, 1/3 cup of olive oil, and 3 tablespoons of red wine vinegar. I usually add sea salt, pepper, and garlic salt or cloves to the marinade. Sometimes add a little honey, worchestershire, A-1... :)
Score the meat diagonally, etc...Best with a charcoal char and more medium than rare to get the crunchy bits.

Tried it yesterday with skirt steak and I think it might be better than flank.


We make something very similar. VERRRY similar. :lol: We throw in a little rosemary and thyme and chopped shallots.


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PostPosted: Tue May 26, 2015 3:40 pm 
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Yesterday my dad cooked up beercan duck. It was good.


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PostPosted: Tue May 26, 2015 3:46 pm 
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Kirkwood wrote:
Yesterday my dad cooked up beercan duck. It was good.


I'm a big fan of duck.

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PostPosted: Tue May 26, 2015 3:49 pm 
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Chus wrote:
Kirkwood wrote:
Yesterday my dad cooked up beercan duck. It was good.


I'm a big fan of duck.

I was apprehensive since I've had some poor beercan chicken at BBQs. His first attempt at beercan poultry and with a duck to boot.


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PostPosted: Tue May 26, 2015 3:50 pm 
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Kirkwood wrote:
Chus wrote:
Kirkwood wrote:
Yesterday my dad cooked up beercan duck. It was good.


I'm a big fan of duck.

I was apprehensive since I've had some poor beercan chicken at BBQs. His first attempt at beercan poultry and with a duck to boot.


How does one screw up chicken? It's so easy to cook.

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PostPosted: Tue May 26, 2015 3:51 pm 
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Chus wrote:
Kirkwood wrote:
Chus wrote:
Kirkwood wrote:
Yesterday my dad cooked up beercan duck. It was good.


I'm a big fan of duck.

I was apprehensive since I've had some poor beercan chicken at BBQs. His first attempt at beercan poultry and with a duck to boot.


How does one screw up chicken? It's so easy to cook.

And I am not a big fan of duck, and I have had it cooked a lot of different ways.

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PostPosted: Tue May 26, 2015 3:51 pm 
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We have duck every Thanksgiving. Ordered it at Chez Paul at Epcot too!

Beercan duck sounds great tho. I was thinking of smoking a chicken for a couple of hours and finishing it as a beercan. Might have to try that soon.

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PostPosted: Tue May 26, 2015 3:52 pm 
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Chus wrote:
Kirkwood wrote:
Chus wrote:
Kirkwood wrote:
Yesterday my dad cooked up beercan duck. It was good.


I'm a big fan of duck.

I was apprehensive since I've had some poor beercan chicken at BBQs. His first attempt at beercan poultry and with a duck to boot.


How does one screw up chicken? It's so easy to cook.

too dry.


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PostPosted: Tue May 26, 2015 3:53 pm 
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Olive oil and salt on the inside of the bird fixes that.

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PostPosted: Tue May 26, 2015 3:55 pm 
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Dr. Kenneth Noisewater wrote:
You can't buy good corn in a store. The stuff at Jewel is always picked too late and are these huge ass ears that are absolutely horrible.

I just found a hook-up at a Farmer's Market with the best corn I've ever had that I didn't pick myself from a field. The key is to get the younger, smaller ears. The kernel rows should be developed but perfectly straight. If they are starting to get crooked then the corn is getting past its prime and losing its pop and sweetness.

A good ear of corn should be able to be eaten raw dog right out of the husk.


Exactly. The smaller ears taste better.

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PostPosted: Tue May 26, 2015 4:02 pm 
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http://www.examiner.com/article/get-you ... oys-market

Not sure if anyone on the board has every had any of the Jones Boys stuff.

They were at our farmers market on Saturday and my wife picked me up some Chicken Bacon Ranch brats. Hands down the best brats I've ever had.


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PostPosted: Tue May 26, 2015 4:04 pm 
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Best corn i have ever had is from a stand on 12 near Elkhorn.

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donspiracy wrote:
douglas from evergreen freakin park... fighter, survivor, string picker and ass kicker. Now he can call himself, Champion.


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