Anyone who has ever cooked on a grill is familiar with the basic procedures necessary to grill meat. What many people do not know, however, is that practically anything can be cooked on a grill using the correct methods of preparation and heating. Eggs, bread products, side dishes, and even dessert items can be grilled with just a little creativity and know-how. In this article, we will discuss two different methods of grilling a perennial favorite to go along with meet: ears of sweet corn. While you’re probably familiar with boiled sweet corn, the truth is that you haven’t really enjoyed corn fully until you’ve had it grilled.

Grilling Corn on the Grates

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Poultry is a favorite item to grill or barbeque, no matter the time of year. Chicken is popular in the summer months while turkey takes center stage at Thanksgiving time. Whenever you are choosing to serve up some bird, it is important to remember that without some precautions, you could end up with a dried out meal. There are simple ways to ensure juicy, moist, delicious meat. Brining and injecting are easy ways to prepare your poultry for any cooking method. Some chefs prefer one over the other while others try different combos every time.

Brining
Think of brining as a type of marinade. It keeps your poultry moist and tender and is easy and affordable. The sodium content in the brine causes the meat to swell and absorb moisture. The structure changes that occur in the muscle tissue lead to a substantially more tender bird once cooked. Some important things to remember when choosing a bird to brine include:
* Buy a natural bird with no additives
* Make sure that it is fully thawed before brining
* Remove any giblets or leg restraints
* Thoroughly rinse the poultry on both the inside and outside then pat dry
* Select a large bucket that will hold your bird and brining solution; it should fit in a refrigerator or cooler

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The temperatures are rising, and summer is quickly approaching. For me and my family, this means that barbecue season is upon us, and our grills and smokers will be utilized more and more. One of my favorite things to barbecue on a Saturday afternoon while the kids play in the backyard is ribs; one of my favorite methods to cook ribs is the 3-2-1 Method.

We have all been to a backyard barbecue where the aroma is to die for, but the finished product leaves less to be desired when you finally get to bite into it. For ribs, this often means that the meat is tough and dry. With the 3-2-1 Method for cooking ribs, you are almost guaranteed to produce tender, fall off the bone goodness. You will be heralded as the block’s grilling genius while everyone digs in to your masterpiece.

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