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| Ribeye steak, grilled to medium doneness |
July 3 was a wonderful, pleasant outdoor day. High temperature 81F at the lake and sunny. A perfect day for grilling. This is typical meal. Tomorrow we'll be grilling chicken, etc.
Menu:
- Ribeye steak
- Corn on the cob
- Baked potatoes
- Broccoli
All were made on the Grill. At the MI lily pad I am currently using a Coleman propane grill. I purchased this slightly used for an ideal price from a neighbor who was departing the campground. It is too large for transporting via the Roadtrek, although I could put it on the rear carrier. We use it at the Michigan campground where we can store it.
It has two independently controlled burners. My only complaint is that it burns hot, even on low. Apparently designed to char, but not to cook. It is easy to burn foil wrapped broccoli or asparagus on this grill. To avoid burning the meal I added several pizza grill stone tiles. I move these as necessary; they aren't use for grilling steak or chicken. These distribute the heat and reduce hot spots. I also use a grill mat.
To prepare the corn I keep the ears wrapped in the husk. With a hot grill this is helpful. I pull back the husk on the corn, remove the silk, replace the husk over the ear and place in cold water for an hour or so. I then remove from the water, cut the base off, salt the corn, close the husk to protect the kernels and wrap tightly in aluminum foil. Alternately, to salt, one can dunk in salted water before wrapping in foil. On the grill it goes for about 45 minutes, turning about every 15 minutes. The ear will steam in the husk. The husk will caramelize as it browns and burns. Remove from heat and let rest for a few minutes. Be careful when opening the foil wrapper. Hot steam may scald.
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| Corn soaking in cold water |
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| Corn cleaned and ready to salt, cover with the husk and wrap in foil |
Vegetables are seasoned and wrapped in foil. I cook with the grill lid closed. It is important to properly control the temperature. Propane grilling is relatively easy. I learned to grill on a large charcoal Weber with rotisserie at the age of 12. Cooking to proper doneness and getting it all completes at essentially the same time for eight of us was a challenge. My father and sisters were fussy eaters. It was a weekend summer ritual throughout the summer. I got quite good at it.
The Idaho potatoes are well scrubbed, then rubbed with olive oil and salted. Then wrapped in aluminum foil. I insert aluminum skewers to carry heat to the interior of the potatoes. I cook with the corn for about 45 minutes, turning every 15 minutes. Remove from heat and allow to rest for 10 minutes before serving.
The broccoli is lightly drizzled with olive oil, salted and peppered. Then sealed in a tent of aluminum foil. I preheat and begin the cooking process by placing it on the top of the closed grill while the potatoes and corn are cooking inside. This vegetable is delicate, so I have to avoid overcooking. I'll put it inside the grill when cooking the steak.
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| Broccoli pre-heating atop the grill |
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| Idaho potatoes and corn on the grill |
The Ribeye Steak I salt and pepper and allow to come up to room temperature. That is necessary to better control the cooking process, get uniform cooking throughout and get the desired doneness. I then place on a foil sheet directly over the flames. Before putting the steak on the foil, I rub the foil lightly with olive oil, to reduce sticking.
I grill the steak initially on low heat (the Coleman runs hot) with the lid closed and then flip after a few minutes. To get a mild char I turn up the heat and monitor the steak, turning several times and allowing it to char just a bit. I check doneness by pressing down on the steak; it should be flexible and I can also observe any red liquid which could indicate too rare. G and I prefer medium.
To serve: Unwrap the corn, split if desired into two portions and butter it. We use unsalted butter.
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| Opening the foil and removing the husk from grilled corn |
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| Corn ready for buttering |
The potato skewers are removed, and foil discarded. Then split and butter the potatoes. Even the skins can be eaten. The brocolli is complete as is, simply remove from foil and serve.
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A grilled meal
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Costs:
The most expensive item for this meal was a 16oz. ribeye, which G and I split to serve. A 1 lb. steak was $10.50 plus tax. The corn was $0.50 an ear but can be as little as $0.20 an ear. Broccoli was about $1.50 per lb. and the Idaho potatoes about $1 per lb. Purchasing potatoes in larger quantities can reduce the price per pound.
(c) N. Retzke 2022
