Steer wrestling, a practice credited to legendary cowboy and rodeo star Bill Pickett, usually involves leaping onto a steer from the back of a specially trained horse. At the Madison
Put ramekins on a baking sheet. Bake for 25-35 minutes, until puffed and golden. Remove from oven, and let stand for 5 minutes. With a flexible spatula, remove strata to
Yield: 6 servings. 6 ears of corn 2 tablespoons Duke’s mayonnaise 2 tablespoons butter, softened 2 teaspoons apple cider vinegar ½ teaspoon chili powder, or to taste 1 teaspoon ground
Yield: 6 servings. 6 ears of corn 2 tablespoons Duke’s mayonnaise 2 tablespoons butter, softened 2 teaspoons apple cider vinegar ½ teaspoon chili powder, or to taste 1 teaspoon ground
Yield: 6 servings. 6 ears of corn 2 tablespoons Duke’s mayonnaise 2 tablespoons butter, softened 2 teaspoons apple cider vinegar ½ teaspoon chili powder, or to taste 1 teaspoon ground
6 ears of corn
2 tablespoons Duke’s mayonnaise
2 tablespoons butter, softened
2 teaspoons apple cider vinegar
½ teaspoon chili powder, or to taste
1 teaspoon ground cumin
½ teaspoon salt
Freshly ground black pepper
1 lime, cut into wedges
To prep the corn, remove husks and cut off about ½ inch from each end. Rinse corn under cold water and remove silks.
In a mixing bowl, whisk together mayonnaise, butter, vinegar, chili powder, cumin, and salt. Set aside.
Heat the grill to medium-high heat. If using charcoal, coals should be white. Place grill rack 6 inches above heat source. Place corn on clean grill rack and cook until kernels begin to char, about 5 minutes, then turn. Continue cooking and turning every 30 seconds until all sides are charred. Do not overcook, or the corn will get chewy. Remove corn from grill and place on a serving platter.
Spread corn with butter mixture. Sprinkle each ear with freshly ground black pepper and serve with a wedge of lime.
This tiny city block in downtown Greensboro once had a gigantic reputation. Not so much for its charbroiled beef patties — though they, too, were plentiful — but for its colorful characters and their wild shenanigans.
In the 1950s, as Americans hit freshly paved roads in shiny new cars during the postwar boom, a new kind of restaurant took shape: the drive-in. From those first thin patties to the elaborate gourmet hamburgers of today, North Carolina has spent the past 80 years making burger history.