Renew Your License To Grill

Advance to the next level of grillmanship with never-fail techniques and crowd-pleasing sides (yup, even for the vegans).

- Devin Alexander

CORN: 4 WAYS

- Top with a touch of butter and a squeeze of fresh lime juice. Then sprinkle with chili powder and cayenne pepper.

- For cheesy flavor, top with Parmesan and garlic powder, or use garlic-bread seasoning.

- Spread corn with basil or cilantro pesto. Just be sure to drain off some of the oil first.

- Wrap cob in lean, nitrate-free turkey bacon for added flavor and protein.

To grill great corn, first remove the husks and silk, then soak the cobs in cold water for 20 minutes. (This helps the corn retain moisture while it’s being cooked.) Brush or spray the cobs with olive oil, add any extras, then place on the grill over medium heat. Cook for 10 to 15 minutes, turning every 5 minutes, until the kernels are tender and golden-brown spots begin to appear.

PERFECT EVERY TIME

Never burn or undercook a steak again.

There are two ways to tell if meat is done. The first is the temperature test, which is good for large roasts but not for steaks; poking steak with a thermometer lets juices escape, making it less tender. The touch test, on the other hand, is what professional chefs most commonly use.

- RAW Hold out your relaxed hand, palm up. Poke the fleshy part of your palm just under your thumb with the index finger of your opposite hand. That should be similar to what raw meat feels like.

- RARE Touch your index finger and thumb together of your relaxed hand. The fleshy part of your palm should tense up a bit. Feeling this with your opposite index finger will indicate what a steak cooked rare should feel like.