okay, here's the Ahote going on the grill
along with a few left over sausages from a cook a few nights before
and here it is done!
what I do is peel back all of the husk, then tie it with string, stick it on the grill over indirect heat until it starts to warm up then it goes over direct heat...then it's just a matter of turning and watching
to dress I melt butter and brush the melted butter on, then I brush on mayo, then I crumble some feta cheese, throw on some chopped cilantro, then drizzle lime from a squeezed wedge, and finally, a pinch of red hot chili powder
the beauty of leaving the husk on and tieing it back, the husk is now a handle...you can eat the ear with one hand, unlike when you insert those corn skewers on each end of the cob, which require you to use both hands...this is more elegant, and practical, and if you want, put on any dressing you want, like butter & salt only, but try the aforementioned toppers for a different taste
FWIW, I got the Ahote recipe from Greg (Ballistic BBQ)
These T-Bone steaks-
was part of last nights supper....after charcoal grilling with cast iron grates on my other charcoal grill for years...I think a set of Craycort cast iron grates is in my foreseeable future. Grilling steak on the standard Weber grill grate makes for a more rare steak, the way I'm used to cooking steak, on the other grill, as the Weber grilling grate just doesn't have the capacity to hold heat like cast iron does
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