Cooler Corn

So there is a buzz on the net going around about this great cooking method for corn. All though I did not think up this idea, I thought it was so useful that I decided to share it. 

If you have several people to feed at your gatherings and don't feel like messing with corn this is perfect. 

Process

It's really simple! Get a large insulated cooler. Fill it with shucked corn on the cob. Pour a kettle or stock pot full of boiling water over the corn. Keep the lid closed for 30 minutes, and boom. You have perfectly steamed corn! Not to mention, you can leave them in the cooler and they will stay crisp and warm for over 2 hours afterward.  

If you want your corn to really have a great sweet flavor. Add a cup of sugar to the boiling water. Once your done. Just dump it out, and clean her up. Of course I would make sure your cooler is initially cleaned out for safety purposes.

My son is a corn eating fanatic! He'll generally eat 2 ears of corn at every BBQ we have.

Here's a pic of him when he was about 3. Loving corn even back then!

Comment and let me know how the cooler corn worked for you!

Homemade St. Louis Style BBQ Sauce

Hope everyone had a great Fathers Day! I had a wonderful day! I ended up smoking another whole chicken on the grill and making up this batch of BBQ sauce. My wife and son Ty made me a great breakfast so the whole day was amazing!!

Tyler who just turned 6 is quite the comedian. He has a great sense of humor and had in full effect today!

Here's a pic of him acting goofy today:

Anyways! Here is the recipe for the BBQ Sauce. Which I would suggest you use with chicken or ribs. Since it's St. Louis Style, it has a stronger vinegar base. It has a hint of mustard and cinnamon, with a lingering heat from the chipotle.

2 cups ketchup
1/2 cup water
1/3 cup apple cider vinegar
1/3 cup brown sugar
2 tablespoons honey mustard
1 tablespoon garlic powder
1/3 cup chipotle sauce
1 tablespoon cinnamon
1 tablespoon Worcestershire
2 tablespoon smoked paprika
1 tablespoon black pepper
1 tablespoon lemon juice
1 tablespoon orange juice
2 tablespoon liquid smoke hickory
2 tablespoon honey
1 tablespoon sugar

Preparation:

Combine all ingredients in a saucepan over a med heat. Bring to a soft boil, cover and reduce to simmer for 1 hour to infuse all the flavors and reduce. Store in an airtight container and refrigerate. Sauce is better if allow to sit for a day.
If your going to jar it and don't know how. Here is a tutorial:
http://www.ehow.com/how_8325519_jar-barbecue-sauce.html