I've been making corn on the cob like this for years. It is easy and always a hit!
Corn on the cob is spread with butter and squirted with fresh lime before being grilled over coals for a delicious vegetable dish.
A simple way to make corn on the cob without the added clutter on the stove, or the added heat in your kitchen from boiling water. I usually make up several bags in advance and freeze them, sucking the air out through a small gap in the seal with a straw. Whether fresh or frozen, this corn comes out hot and delicious in minutes!
These little ham balls are backed in a brown sugar sauce and are always a party favorite. Perfect served as a side dish or to bring to a potluck.
These beans make a tasty side dish for anything on the grill.
Everyone goes for Grandma's Baked Beans and grilled meats.
Chile powder adds a little heat to these beans. Note: you'll need to start with cooked navy beans.
Eat just like the cowboys on the old range. Bust out a cast-iron skillet and make yourself this spicy cornbread. Then listen for the howl of the wolf and the lowing of the cattle.
This basic cornbread recipe will give you a good start in the morning. Buttermilk grants a little sweetness to go along with the corn.
Choose your favorite barbecue sauce to custom fit this wing recipe to your party. Use something sweet and smoky, or turn on the heat to bring the pain.
Real men cook corn with fire, not water. Once you cook corn on the grill, you never go back to boiling.
A spicy, tangy butter mixture to serve with steak or as a condiment on hamburgers.
The old wrap-it-in-foil, chuck-it-in-the-fire method of campfire cooking adapted here for your grill.
I love making this for all of my parties. This is my most popular recipe by far. Friends are always asking if I am making it for the my party or if I can make it for theirs'.
Simple, tender beans from scratch. Start these the night before you want to serve or early in the morning. Adapted from the 1910 Manual for Army Cooks.
A classic side dish made very simple. That magical food, bacon, provides the flavor. Adapted from the 1910 Manual for Army Cooks.
This dish has a long history, from the Acadians (who became the Cajuns) and then eventually to the U.S. Army. Adapted from the 1910 Manual for Army Cooks.
A fancy bean salad for your summer picnic or cookout.
A simple way to make seafood salad. Cooks up in just a few minutes if you find yourself in need of a quick side dish.
Some special guests stars turn this salad from also-ran to all-star.