Tom Ackerman

ST. LOUIS (KMOX) — A few quick recipes while you ponder what to throw on the grill this afternoon:

  • I’ll give you some of my favorites.  I don’t claim to be the best cook in the world, but I do believe I’ve come up with the perfect way to prepare corn on the cob.  Whenever I have people over for dinner (and I’m usually grilling), I could present the greatest filet mignon of all-time…and the comments would be: “That corn!  How did you make the corn?”  Here’s how I make the corn:
  • Buy it in the husk, tear all of the husks off when you get home.  Place each ear of corn on its own sheet of aluminum foil.  Smear a light coat of butter or margarine on each side of the corn and lightly season with Lawry’s Seasoned Salt.  Wrap each ear of corn tightly in foil and place on a hot grill, keeping it away from any direct heat.  You’ll know when the corn is finished when the butter is sizzling inside, usually about 20 minutes.  Unwrap the foil, stick some holders in each side for eating convenience, and watch your guests lose themselves in corn.  It’s that easy.
  • I mentioned filets earlier, but this seasoning applies to almost any steak: I take coarse salt, freshly ground pepper and fresh (or dried) rosemary.  Press the seasoning into the meat and toss it on a very hot grill.  Sear the piece of meat on each side, usually 5 minutes per side, depending on your preference of doneness.  It’s so good.
  • I would strongly encourage you to buy a grill pan to cook vegetables, although mine is actually more of a grill wok.  It’s deep enough so that I can really toss the onions, bell peppers, zucchini, squash, asparagus, etc. around like crazy in some olive oil and light seasoning.  I also like to throw some shrimp in that wok sometimes and stir them around over the heat.  Season them up and tease your neighbors with the aroma.
  • As for grilled chicken breast, experiment with some marinades and come up with your own.  Lemon juice, olive oil, garlic, salt and pepper are marinade staples.  But you can mix and match with other spices and liquids to create something unique.  I love grilling chicken because it’s healthy and can be served in so many ways.
  • You can’t go wrong with a good old-fashioned St. Louis pork steak.  Grill those on indirect heat with your favorite BBQ sauce.
  • One of my favorite parts of grilling is the waiting…for the coals to get hot.  That first smell of smoke always reminds me of tailgating.  I’ll crack open a beverage and listen to the ballgame, throw the tennis ball for the dog, and enjoy the outdoors.  With summer coming to an end, we can look forward to the fall season, the best weather St. Louis has to offer.
  • I used to ask a question on the weekend edition of “Sports Open Line,” when I’d encourage our listeners with a sports comment to tell us “What’s on the grill?”  So…what’s on yours?

Have a great Labor Day!

Tom Ackerman is Sports Director at KMOX.  In high school, he learned the art of grilling as a cook at Memphis Best BBQ in St. Louis.  These days, he can be heard weekday mornings at :15 and :45 past the hour on “Total Information A.M.”  Follow him on Twitter: @Ackerman1120.


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