4 Cool and Quick Facts: Delicious Dishes from Grillin’ with the Monks

Readers of the Pastor Stephen Grant thrillers/mysteries know about the famous Long Island-based Grillin’ with the Monks. Here are four delicious dishes from the monks:

1. From Warrior Monk: “Grillin’ with the Monks presented a marvelous late summer Long Island clambake for the 40 to 50 security and church personnel preparing for the pope’s visit. In addition to lobster, clams, mussels, and grilled corn on the cob, there was potato salad, coleslaw, and fresh corn bread. Dessert featured strawberries marinated in Grand Marnier served over sponge cake and topped with a dollop of homemade whipped cream.”

2. Also from Warrior Monk: “After a cocktail party under the big tent, the conference attendees headed into the castle for dinner. Grillin’ with the Monks meant a choice of grilled Long Island duck with an apricot glaze or barbecued chicken in a smoky Bourbon sauce.”

3. From Murderer’s Row: “That eventually gave way to unveiling the Grillin’ with the Monks’ catered barbecue, featuring pulled pork, polish sausage, beef brisket, chicken breast, baked beans, a citrus-walnut salad, a white bean-and tuna salad, and a wide array of traditional barbecue accompaniments and desserts.”

4. From the Pastor Stephen Grant Fellowship Facebook page:

The monks tell us...

Pastor Brian Noack is a good friend of ours  – we forgive his Lutheranism ;-)  - and is a great source of ideas for the monks. Here is Pastor Noack’s recipe for BBQ Grilled Corn. Enjoy!

Prep Time: 5-10 minutes
Cook Time: 30-40 minutes
Serves: 4

INGREDIENTS:
4 ears of corn, husks on
1 cup of your favorite barbeque sauce

DIRECTIONS:
1. Preheat your grill to medium-high heat.
2. Peel back the layers of husk on each ear of corn without removing them (leave them attached at the base).
3. Remove all the corn silk and discard.
4. Carefully pull the husk back up over the corn so that it returns to its original condition. The husks will help to steam the corn during cooking.
5. Place the corn on the grill over direct heat, and cook 25-35 minutes depending on size, rotating occasionally. If necessary, you may use a squirt bottle of water to keep the husks moist during cooking.
6. Once the corn is cooked through, carefully peel back the husks once again. Caution, the corn will be HOT. You may leave them attached at the base to have a better handle to eat it with after completion.
7. Baste the corn with the barbeque sauce on all sides and return to the grill.
8. Cook, rotating every couple of minutes until the sauce has caramelized on all sides.
9. Remove from the grill, let cool slightly, then enjoy warm.

Optional variation:
Instead of using barbeque sauce, try it also with garlic butter, butter and blue cheese, or a butter and hot sauce (such as Tabasco) blend.

Who are Grillin’ with the Monks? From WARRIOR MONK: A PASTOR STEPHEN GRANT NOVEL by Ray Keating…

Finally, the gothic home became an abbey for a small number of monks, who recently gained some prominence with a line of barbecue seasonings. Grillin’ with the Monks had grown into quite a success, including a recent expansion into barbecue utensils, hot pads, cookbooks – their new book was titled Search for the Holy Grill – and aprons, along with a weekly cooking show on Long Island’s Catholic cable television station. 

          Meanwhile, the castle became a retreat house, as well as a much sought after location for weddings, corporate events, and political fundraisers. Special barbecues with the monks were becoming particularly popular. In fact, those tuning in to the briefings through the Internet would not only miss a tour of the buildings and grounds on this day, but also one of those delightful Grillin’ with the Monks barbecues.