Deep South Dining

No matter where you are on the 4th of July, barbecue will probably be within reach. Its just something how the smell from a grill can spark up nostalgia. On this episode of Deep South Dining we are talking about all the times barbecue has brought joy to your life. Championship grill master, Trudy Fisher joins the show to share her tips on cooking meat and talks about how Mississippi has a grilling style all its own. And no Mississippi barbecue conversation is complete without a stop by the institution E&L Barbecue.Tru-quePork Tenderloin & Grilled Corn SaladGrilled Corn SaladBy Trudy FisherIngredients:8 ears of fresh corn, shucked and cleanedDirections:Place corn over medium hot fire and let corn cook until begins to char and turn so that most of the kernels are directly over fire. Not all the kernels will char, but you want at least half of them to. Turn corn every 2-3 minutes so it will char on all sides. This takes about 15 minutes to grill the corn, depending on how hot your fire is.