Earlier this week, we showed you how to grill a nice piece of meat and corn on the cob.
Granted, these dishes are probably alright the way they are. You could do them plain jane, maybe a little butter.
But if you really want your meal to sing you need the right toppings: Homemade barbecue sauce for the meat and a Parmesan butter cream for the corn.
Lets start with the butter recipe. We got inspiration for this, like many of our grilled meals from the grilling bible that we own. We made a few improvements though.
Here is goes:
- 1/2 stick of butter
- 1/4 cup of grated Parmesan cheese
- Fresh or dried basil to taste
- Sea salt
- Black pepper
- 1/4 tsp garlic powder
Now the prep work for this is VERY easy. Take everything on that list, put it in a bowl and mash the crap out of it. As the French would say, Voila!
Take your hot of the grill roasted corn and lather it up with your Parmesan butter cream. Repeat if necessary.
The butter cream is a relatively simple and quick recipe to follow. The sauce will take a little longer.
What you need to make the delicious dunkin’ sauce:
- 1/2 Heinz ketchup
- 2 Tbsp white wine vinegar
- 1 tsp Worcestershire sauce
- 2 tsp molasses
- 1 tsp light soy sauce
- Fresh ground black pepper to taste
- Pinch of sea salt
- Pinch of garlic powder
- 1/4 tsp liquid smoke
- 2 tsp water
How to make it, you ask? Ready for this. Combine all of the ingredients in a sauce pan. Stir it up real good. Simmer it for 15 to 20 minutes. Done.
You have a couple of options on how to use da sauce. You can either glaze some of it on the meat while your meat is on the grill. OR you can simple slather it on immediately after grilling, like we did.
There you have it. A perfect, well spiced barbecue. Happy eating.
Oh, and bring dental floss.