BBQ Corn with Lime Spice Rub

This is a summer favourite of ours and I think it is definitely the best way to eat corn on the cob.
Ingredients
1-2 ears of unshucked! corn per person (ears closed tight)
1/2 lime per person

1 teaspoon onion flakes
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper
2 teaspoons brown sugar

lime / spice technique

Directions
Preheat BBQ on high. Combine spices together and mix. Divide equal portions of spice mix into enough ramekins for each dinner guest. Cut limes in half. Put unshucked corn on BBQ and turn down to medium heat. Grill for 5 minutes then flip over and grill other side for 5 minutes. Remove from BBQ and shuck burnt corn ears using oven mitts. The corn inside will be perfectly cooked and tasty. Serve hot with spice rub and lime halves by dipping cut lime face in spice mixture and then rubbing and squeezing on corn.

BBQ Mustard Dill Salmon

This evening our friend Laura came over and wanted to learn how to BBQ salmon. She was excited about a mustard / dill groove so we invented this fabulous wet rub...

Laura rocks the mortar and pestle

BBQ Salmon Dill Mustard Wet Rub
1 teaspoon ground mustard powder or yellow mustard seeds
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon peppercorns
1 teaspoon coarse salt
1 teaspoon powdered ginger
2 tablespoons brown sugar
2 handfuls fresh dill
zest and juice of 1 lemon
2 cloves fresh garlic
1 tablespoon Dijon mustard
1 small thumb fresh ginger
1 big tasty salmon fillet, skin on one side

Throw all ingredients into mortar and bash to oblivion with your pestle while singing the Ramone's - Beat On the Brat. Or if you haven't just returned from Cambodia with a huge stone mortar and pestle that cost you $2.75 you could use a blender; although it is not nearly as satisfying in that culinary violence sort of way. Make thin slices into the flesh of the salmon and massage your dill mustard goo all over the flesh side deep into the cuts. Stroke it, love it, caress it!

Oil the grill and preheat your BBQ on high for 5 min and then turn it down to low. Rip a piece of tinfoil twice as big as your fish and fold it over so that you have a 2-ply fish-sized piece of foil. Put your salmon directly on one half of the grill, skin side down. Close lid for 3 minutes. Wait patiently. Then place tinfoil on other side of grill and with 2 flippers carefully transfer fish directly onto the foil. Close lid again and let fish sizzle on the foil for 3-5 minutes until flaky but not dry. Bon Appetit!

Asian Spice Rub Pork Lettuce Wraps

The other day my mate Stu gave me a deluxe chunk of pork and invited himself over for supper. (Mental note: if you give me quality meat, you can come to eat!) That humble pork roast was magically transformed tonight into Asian Spice Rub Lettuce Wraps. Here's the lowdown.


Ingredients
yummy chunk o' pork

Marinade
1/2 cup soy sauce
1/2 cup oil
1/2 cup rice vinegar
1 cup sake
2 tablespoons black bean sauce
2 tablespoons ABC sweet soy sauce
2 tablespoons brown sugar
thumb ginger, grated
3 cloves garlic, crushed

Spice Rub
1 teaspoon powdered ginger
1 teaspoon garlic powder
1 teaspoon chinese 5 spice powder
1 teaspoon ground pepper
1 teaspoon kosher salt
1 teaspoon green tea, powdered
1 teaspoon lemonade crystals
2 teaspoons brown sugar

Asian Slaw
1 cucumber, grated
4 carrots, grated
1 sm daikon, grated
1 fistful beansprouts
sm bunch fresh mint finely chopped
sm bunch fresh basil finely chopped
sm bunch fresh cilantro finely chopped
1 handful crushed peanuts
1/4 cup vinegar
1/4 cup oil
juice 1 lime
splash fish sauce
splash sesame oil
2 tablespoons brown sugar

rice stick noodles
1 or 2 heads iceberg lettuce
crushed peanuts
Sriracha Rooster Sauce
ABC sweet soy sauce

Instructions
-Mix all marinade ingredients and pour over pork in a Ziplock bag. Marinate in fridge overnight. 2 hours before tucker time dry off pork and make spice rub.
-Mix spices and rub on meat. (Duh, that's why it's called spice rub.) Fire up your BBQ on high but only light one side. Put the pork ON THE SIDE THAT IS NOT LIT. This is called indirect grilling and is a fabulous way to cook a larger piece of meat. After a half hour rotate the meat so that the side that was away from the heat gets a turn.
-Meanwhile, make your asian slaw which just involves alot of grating and chopping.
-Soften the rice stick noodles by pouring boiling water over them and let them sit for 10 min
-After 1 hour of indirect grilling check your pork. It should be done, take it off, slice, shred, or chop and sprikle it with any leftover rub.
-drain and rinse the noodles and prepare for yumminess

Get yourself a very large napkin cuz this is going to be messy but worth it. Pull off a large leaf of lettuce to use in a burritoesque fashion. Place some noodles, pork, slaw, peanuts, and a drizzle of ABC and Sriracha into the leaf. Wrap it all up and munch to your heart's content.