Driveway Gourmet

Welcome to the BBQ Blog to beat all blogs, The Driveway Gourmet.  Aside from the Paranormal, BBQ is my passion.  There is nothing greater than fire, smoke, meat and friends.  Since the dawn of recorded time, humans have tried to perfect the cooking of meat over an open flame. 

I want to share with you some of my favorite recipes, BBQ reviews and competitions I will be entering.  I will share some of my techniques for smoking the perfect ribs and brisket, to BBQing my favorite part of the chicken, the thighs.  There is nothing I haven't tried to grill or
smoke, from pizza to fruit and everything in between. 

I will let you all in on a secret, I have a bacon fetish.  I love bacon.  Bacon is meat candy.  Bacon has it's place in BBQ.  My very first recipe I am going to share with
you, a personal favorite of mine, contains bacon. 

Grilled, Bacon Wrapped Corn on the Cob

Ingredients:

As many ears of corn as you can eat.  Personally, I use 12.

2 pounds of bacon

Butter, garlic salt, pepper for taste

1. Start by peeling back the husks of the corn and
   removing the 'silk'.  Do NOT remove the
   husks.
2. Once all the 'silk' is removed, soak the corn in a pot of water for 20minutes or so.  This is to prevent the husks from catching fire on the grill.
3. Now, season the corn with your salts and peppers.  You can really use whatever spices you wish.  I keep it simple with amlittle pepper and garlic salt. 
4. Next, wrap the corn with pieces of bacon.  No need to overlap the bacon.  Depending on the size of the corn cobs it should take 2-3 strips of bacon.
5. Once the corn is wrapped in bacon, pull the husk back over the corn.  To cocoon the bacon and corn within the husk.
6. It's ready for the grill.  Use a medium heat for grilling.  Place the corn on the grill and allow it tocook till your liking.  Be sure to turn the corn regularly.   It usually takes my
   corn anywhere from 15-30 minutes.  I take one cob off the grill and check it when it gets close to being done.  I check for tenderness of the corn.  I like a little bit of a bite in mycorn.  Like a snap when you bite into it. 

When the corn is done, pull it off the grill and serve it.  I like to eat it with the bacon still wrapped around the corn.  It provides that meaty, salty flavor that can't be beat.

My first competition of the season is coming up on May 20th.  Yes, I will be competing in the
2nd Annual Mayor Joe Peterson BBQ Rib Throwdown in Wyandotte.  You will know me there by the smoker I'm using and the Weirld apron I'll be wearing.  I like to refer to my new smoker as the FrankenSmoker.  It will make Out of this World Ribs.  I hope to see and meet some of you there.