Sweetie Staff Recipes

Select tender sweet corn in the husks. Strip down husks and remove the silk. (Don’t remove the husks.) Soak corn in salted ice water for 20 minutes to 1 hour, and then drain well. Brush the corn with softened butter and sprinkle with salt and coarse, freshly ground black pepper. Bring the husks up around the corn. Be sure the entire ear is covered. (Optionally, secure the husks using 3 pieces of thin florist’s wire. Lay corn on top of hot briquettes and cook for 10 minutes. Turn corn a quarter 4 times while cooking. When cooked, remove wires and husks. Serve at once. 
 

Method 2 – Remove the husks and silk. Soak in salted ice water for 20 minutes to 1 hour. Brush with softened butter, salt, and pepper. Wrap each ear securely in a double thickness of heavy-duty aluminum foil, twisting ends well. Lay foil packets on top of hot briquettes. Cook 10 minutes, turning once.

Packet cooking shrimp is not only a fast and mess-free way to barbeque, but packets bring together all the flavors while keeping the shrimp juicy and tender.

• 2 pounds large raw shrimp
• ½ C. butter, melted
• 1 large clove garlic, minced
• ½ tsp. salt
• ¼ tsp. black pepper
• ½ C. minced parsley

Peel and de-vein shrimp. Mix together butter and rest of ingredients. Tear off six 9” strips of heavy-duty aluminum foil. Fold each to make 9” squares. Divide shrimp equally on pieces of foil. Top each with 1/6 of butter mixture. Bring foil up around shrimp and twist lightly to seal. Place foil packets on top of heated briquettes. Cook for 5-10 minutes or until shrimp is pink and tender.

Fan Tan roll have lots of tiny sections which are perfect for jazzing up with garlic butter. Simple, quick, and delicious!

• 1 package ready-to serve or brown-and-serve packaged Fan Tan rolls.
• 1 stick butter
• 1 clove garlic, crushed

Place butter and garlic in a small saucepan at the edge of the grill where the heat is low. When butter is melted, stir and cook for 2 minutes. Do not let butter brown.

Remove rolls from package and place on a double thickness of heavy-duty aluminum foil. Brush liberally between roll sections and on top with garlic butter. Wrap securely in foil. Place ready-to serve rolls on the edge of the grill for 10-12 minutes. (Place brown-and-serve rolls on the edge of the grill 20-25 minutes.)