I love to grill. And while it can be hard to fight for time in front of the flames for those of us aren’t necessarily of the ribs-ribs-and-more-ribs persuasion (yes, my nickname in college was Megan the Vegan–yes, it rhymes), when I finally do secure some face time with the grill, it’s all over: peppers, onions, giant portabellos–even pineapple–and, of course my favorite: corn on the cob. Corn, in all its simplicity, can be prepared and impressive number of ways. To husk or not to husk, to soak or not to soak–these are but two of the questions when it comes to preparing corn on the cob on a grill. So this July 4th, I turned to author Crescent Dragonwagon of the Passionate Vegetarian cookbook for a new way to approach the golden kerneled goodness. Our author and her intrepid tasters found that no pre-soaked, husk bundled grilled ear of corn could stand up to naked corn cooked straight on the grill. Here’s what my experiment is going to look like this weekend:

Grilled Corn via Passionate Vegetarian by Crescent Dragonwagon (pp.737-8)

Ingredients:

1-2 ears per person, shucked

Any desired condiments including butter, seas salt, pepper, lime halves

1. Preheat the grill to high, then turn it down to medium.

2. Place the corn over indirect heat or low direct heat and grill, covered, for 3 to 5 minutes. The yellow of the corn should intensify slightly, and there should be lots of golden-brown scorched spots. The texture will be a little tougher and chewier than raw or boiled corn, but that’s part of it’s charm! Serve immediately.

YUM. What will you throw on the grill when you commandeer it this 4th of July weekend?

Having let any plans for the 4^th of July fall by the wayside, my friends and I will likely be heading out to a restaurant this Monday night. But don’t you worry, we’ll still be getting in a good American-sized dose of barbecue. Much to the amusement of my fellow editorial assistants, I will be chowing down at Blue Smoke, my favorite (although considerably out of my budget) barbecue joint here in New York City.

While the menu at Blue Smoke is to die for (insert slaughter house joke here), the salt & pepper beef ribs are by far the most mouth watering item on the menu. For those lucky enough to have a grill themselves, check out the recipe below. It’s just one of the 425 recipes available in Steven Raichlen’s BBQ USA.

Salt & Pepper Beef Ribs

It takes a master to dare to put a dish of such startling simplicity on a menu. Or several masters in this case: Manhattan restaurateurs Danny Meyer, Michael Romano, and David Swinghamer, who redefined barbecue for New Yorkers with their much talked about barbecue emporium, Blue Smoke. Pork ribs are the house specialty, crusty, smoky baby backs cooked in the style of Danny Meyer’s native St. Louis. But Blue Smoke also serves beef ribs, and if you’ve never had these dark, meaty, Brobdingnagian bones, you’re about to have a life-changing experience. The boys keep the seasonings simple, just coarse salt and cracked black peppercorns. That way you get to appreciate the beef in all its smoky glory.

Method:

Indirect grilling

Ingredients:

1 rack of beef ribs

(2 ½ to 3 ½ pounds)

Coarse salt (kosher or sea)

Cracked or coarsely ground black pepper

Your choice of barbecue sauce, for serving

You’ll also need:

3 cups wood chips or chunks

(preferably apple or hickory), soaked for 1 hour in water to cover, then drain

1. Very generously season the beef ribs on both sides with salt and pepper.
2. Set up the grill for indirect grilling and preheat to medium low. If using a gas grill, place all of he wood chips or chunks in the smoker box or a smoker pouch and run the grill on high until you see smoke, then reduce the heat to medium-low. If using a charcoal grill, place a large drip pan in the center, preheat the grill to medium-low, then toss 1 ½ cups of wood chips or chunks on the coals.
3. When ready to grill, place the seasoned ribs in the center of the hot grate, meat side up, over the drip pan and away from the heat. Cover the grill and cook the ribs until dark brown (almost black), very crisp on the outside, and tender enough to pull apart with your fingers, 2 to 2 ½ hours. If using a charcoal grill, every hour you’ll need to add 12 fresh coals and ¾ cup of wood chips or chunks to each side.
4. Transfer the grilled ribs to a cutting board and cut the rack into individual ribs. Serve with your favorite barbecue sauce on the side.

Yield:

Serves 2 or 3

It’s football season! What does that mean? Time to fire up the grill for tailgating! We’ve crafted a few regional tailgate menus pulled from grill master Steven Raichlen’s bestselling books BBQ USA and How to Grill.

Alabama
Main Course: Alabama Barbecued Chickens with White Barbecue Sauce
Side: Ember-Roasted Sweet Potatoes
Beverage: Alabama Slammer made with Southern Comfort

Wisconsin
Main Course: Double Brats
Side: Grilled Corn with Maytag Blue Cheese
Beverage: Leinenkugel Beer

Pennsylvania
Main Course: Philly Cheese Steaks on the Grill
Side: Garlic Grilled Tomatoes
Beverage: Yuengling Beer

Texas
Main Course: Tex Mex Rib Eyes
Side: Firecracker Coleslaw
Beverage: Tequila chased down with Shiner Bock Beer

New York
Main Course: Buffa-que Wings
Side: Zucchini and Yellow Squash with Greek Spices
Beverage: Genesee Cream Ale

Florida
Main Course: Florida Snapper Burgers
Side: Coconut-Grilled Pineapple
Beverage: Pina Coladas or Red Stripe Beer

New England
Main Course: Maple Mustard Salmon
Side: Barbecued Onions with Baked Beans
Beverage: Sam Adams Octoberfest

With a Weber grill, a football, big foam finger, and Raichlen’s BBQ library you’ve got the perfect tailgate display for the fall season.

Did we miss your state? Share your tailgate favorites in the BarbecueBible.com forums.