by Joe Watkins Jr

Created on: April 25, 2009

The summer months are undoubtedly one of the best seasons to cook outside, and also dine outside. Smoker, grill, pan fry, and the turkey roaster top the list as to the different methods of cooking. But the barbecue grill is probably the most popular and standard of outdoor cooking vessels, and definitely my favorite. It's nothing for me to start a good fire with the intention of just cooking one item, and then when I have that done, run into the house to look in the freezer to see what other meats I can thaw quickly to throw on the grill while the coals are still going strong.

There are times when, specifically Sundays, I will thaw out several meats, and spend half of the day just grilling, then freeze what I don't eat. My reason for this is pretty simple. How many days have you come home from a long day of work in the summer, it's hot outside, you've had a rough day, you're hungry and really don't fell up to cooking. Not a problem; you already have grilled meat, all you have to do is nuke (microwave) a portion, and cook, or even nuke a vegetable, and voila! Sure makes life a lot easier and you can spend more time enjoying your food than deciding what to cook, how to cook it and what to cook with it, and have that great outdoor grilled taste.

Enough of talking about grilling and cooking, lets get to work on the dish. I really want to share this recipe I found in Mexico, although it is a variation of the original. I actually watched the fish being caught (a different fish than what will be used here), and watched it being assembled and grilled over coals in the sand, but on a grill this variation is just as awesome as the original. This will serve 2 people.

1 LB Salmon

2 ears of Corn

1 large Vidalia onion or other sweet Onion

1 medium Green Bell Pepper

1 medium sweet Red Bell Pepper

2 Tbs Butter

A pinch of Dill Weed (optional)

Pull only the corn silk out of the top of the ears of corn, if there is any, and do not take off the husks, cover the ears in cold water for about 15 minutes. After they have soaked, shuck the corn trying to keep the husks as whole and intact as possible; cut the kernels off of the cob and set those aside also.

Core and seed the bell peppers and cut in half, and slice thinly one of the halves and set aside.

Skin and cut the onion in half, and slice one half in thin slices.

Now is the time to prepare your grill to your specifications, but not a "raging red-hot coal" fire.

Take the husks and line them on a plate or other flat surface so that they overlap

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