Can o’ Corn

by zydecopaws on May 21, 2009

img_0729… well, two of them to be more precise.  This will not be a post about baseball season, especially since the closest MLB franchise is more than a three-hour drive away.  Nope, this is about throwing together a quick, easy, and light meal on the BBQ in anticipation of much heavier meals over the upcoming holiday weekend.  Saturday is WSM Smoke Day (courtesy of those fine folks over at TVWB) and likely several other “official” BBQ days of some sort.  The older daughter has already made plans to come over and eat what ever I cook Saturday, and Monday I will be cooking for some friends at one of the local parks.  So tonight, it is:

Why, you might ask, am I so focused on the corn, enough so to name a blog post about it?  Mainly because the Mahi-Mahi has been done repeatedly, as has the nanners.  Doesn’t mean they don’t deserve mention, or weren’t good, just that at some point I gotta write about something different.  I’m also pretty sure that no one is real interested in some nuclear broccoli with seasonings, so I had to write about something else.

Thus, cans o’ corn.  Two of them, mostly drained, and mixed with about a tablespoon of butter, some fresh ground pepper, a light sprinkling of dried basil, and a pinch of salt.  Easy to do, quick to please.  The kids were begging for seconds.

Vital Statistics:

  • BBQ Start time: 17:30
  • Meal time: 18:20
  • Temperature:     70°F
  • Dew Point:     33°F
  • Humidity:    26%
  • Wind:    NW at 3mph
  • Daily Precip.:    0.00 in

As Tom Lehrer once sang, “Spring is here, s-s-s-spring is here”.  Of course, he then followed it up by poisoning pigeons in the park, which we don’t recommend.  You can’t BBQ them if they’ve been poisoned…

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