No, I am not talking about the dinner I made for myself this past week. This post has been brewing much longer than that. I am talking about my youngest’s request for his birthday dinner upon his return from Boy Scout Camp this past summer. If you have never seen the local Boy Scout Camp – which draws troops from up and down the Eastern Seaboard, please check out Mike Kane’s blog about it.
Anyway, Dan was there with his troop a week after Mike’s son and his troop were there. The end of Dan’s week was his birthday. He requested, prior to leaving on Sunday, to have corn on the cob grilled, and grilled cedar plank salmon with dill sauce. He, of course, got what he wanted.
The corn soaks in the sink for about an hour or an hour and a half. This is to prevent the corn from burning on the grill. All big tassles and silk that is sticking out is removed. Loose pieces of the stalk are also removed. Then, the corn is put on the grill. It is turned a quarter turn every five minutes and takes about 45 minutes to cook. Yes, this is longer than sticking the husked ears of corn in a pot of water on the stove but the taste is amazing. Also, I could do this first as I wrapped the corn in a towel when I took it off the grill and it stayed hot.
After the corn finished soaking in the sink, the cedar planks had to soak. It is also clearly recommended that you keep a spray bottle of water on hand to prevent flare ups on the grill as the cedar does sometimes catch on fire.
Unfortunately, everyone was so hungry by the time I had dinner ready that I got no finished pictures of the salmon with dill sauce on it. Yummy!!!