4th of July Steak and Corn

For our 4th of July grilling, we took advantage of our grocery store's holiday sales on Ribeye Steak and Corn-on-the-Cob.

Both of these are things I feel like I have not perfected grilling.

My main issue with steak is that I hardly ever am able to consistently get them to the right temperature before searing. There is always one or two that cooks faster.

So, either one or two are over-done or one or two are under-done.

But ... Ribeyes are fairly forgiving even if cooked a little long, so I always make it work.

For corn, I'm just never sure how the best way to cook them is. Should I remove the husks and cook indirect? Should I remove the husks and cook them direct? Should I leave the husks on and when I do, should I cook them over the fire or off?

But ... regardless ... the corn seems to turn out fine no matter how I do them. So, I guess it doesn't really matter that much.

On July 4th, I cooked both. I also had some SheppyBrew Beer. 

Quite frankly, everything was delicious.

If you've read any of my Steak posts, you probably know that I'm a fan of the Reverse Sear.

IE ... I cook the steak indirect until it hits 105 to 110. Then, I cook a couple minutes per side over the fire.

On the 4th, I did this on my bigger Weber Kettle.

For the corn, I cooked it over direct coals on the smaller Weber Kettle with the husks on. 15 or 20 minutes.

It's always fun to fire up dueling Kettles!

After 15 or so minutes, one of the steaks was a little high on internal temperature. The other two were perfect.

I seared them off, and all 2 were perfect while the other was a little more done. (I think my wife got that one)  

After 15 or 20 minutes, the corn husks had significant color.

I had planned this all just about perfectly in that the steaks had a nice 5 to 10 minute rest and the corn came off very soon after the steak.

It was all yummy. 

During the cook and during dinner, I had all of the SheppyBrew Beers I currently have on tap:

• Mud Blood Baltic Porter ... This is probably almost gone. Many people won't drink big dark beers in the summer, but I don't let weather / season tell me what I can and can not drink. I love the smooth roast and dark chocolate flavor of this beer.
  
  
• Where'd My ManGo Wheat ... I'm not much of a fruit beer fan, but the Beer Model convinces me from time to time to brew one. As fruit beers go, this ManGo Wheat is one of my favorites. Nice refreshing (summer) beer.
  
  
• Bad Lands Kölsch ... I've been drinking the hell out of this beer since I kegged and carbonated it. It is just a simple easy-drinking, fairly low ABV that is perfect for grilling in hot weather.
  
  
• Ground Hog Premium Lager ... Basically a Bohemian/Czech Pilsner that I brewed with input from a More Beer article on how to "recreate" original Michelob. This is another simple warm weather, easy drinking beer. It has enough Saaz hop flavor to give it that Nobel hop character. It is currently my favorite beer on tap.

I was pleased with this cook. I still need to work on getting multiple steaks done more consistently, although I think this was probably the closest to perfect I've done Ribeyes.

I liked the corn, but the tassels are always sort of a pain when I cook with husk on. I believe I'll do husk-off next time (if I remember)

But, I can't complain about this meal at all. 

As always keep watching the regular SheppyBrew Channels to see what is happening with my BBQ, Beer, Biking: SheppyBrew's Facebook Page; Sheppy's Twitter Feed; SheppyBrew's Instagram Page; and SheppyBrew's Website.Of course, don't forget to visit this blog often as well!