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The Ultimate Memorial Day Menu

The Ultimate Memorial Day Menu
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Prep Time: 5 min.
Cook Time: 10 min.
Yield: 6 servings
6 ears fresh corn on the cob
3tbsp. brown sugar
1 tsp. cayenne pepper
Kosher salt
Freshly ground black pepper
1/4 c. melted butter
Line wedges
1. Heat grill to high. Oil grates and add corn. Grill, turning every 5 minutes.
2. Meanwhile, in a small bowl add brown sugar, cayenne, salt, pepper and butter. Whisk together until combined. 
3. Baste corn, while grilling, until totally slathered in sauce. Grill until charred and tender, about 5 minutes. 
4. Squeeze with lime and serve.

Prep Time: 10 min.
Cook Time: 30 min.
Yield: 4 servings
For the burgers: 
2 lb. ground beef
1 tbsp. Worcestershire sauce
1 tsp. garlic powder
1 beer can
Kosher salt
Freshly ground black pepper
8 slices bacon
4 burger buns
4 slices tomato
4 pieces lettuce

For the toppings:
2 c. cubed cheddar
1 jalapeno, thinly sliced
1 bell pepper, sliced
1 onion, thinly sliced
4 slices provolone
1. Heat grill to medium. In a large bowl, season beef with Worcestershire and garlic powder. Roll into 1/2-pound balls, then place a beer can in the middle to shape into a bowl. Press beef up the sides of the beer can. Gently twist beer can to come out of burger bowl and season with salt and pepper. 
2. Wrap two slices bacon around the bowl. If stuffing with cheddar and jalapeno, top with cheese and jalapenos. If stuffing with peppers and onions, stuff with peppers and onions and top with slice of provolone. 
3. Grill until burger is cooked, about 30 minutes for medium. 
4. Serve on buns with lettuce and tomato.

Prep Time: 15 min.
Cook Time: 15 min.
Yield: 8 servings
1 pineapple
Nonstick cooking spray
2 tsp. butter
1/4 c. brown sugar
1/4 c. rum
1 pint vanilla ice cream
1. Cut the top and bottom off of the pineapple, peel and cut it crosswise into 8 rings, about 1/2-inch each. Use a spoon or apple corer to carve out the center core of each ring. 
2. Spray a large grill pan with cooking spray and heat it over a medium flame. Grill the pineapple, in 2 or 3 batches, for 2 to 3 minutes on each side, until it is nicely brown and grill marks have appeared. 
3. While the last batch of pineapple cooks, heat the butter, sugar and run in a small saucepan over a low heat, stirring, until the sugar is dissolved and the sauce has thickened slightly, about 2 minutes. Remove the sauce from the heat. 
4. Place a pineapple ring on each plate, scoop 1/4 cup of ice cream into the center of the ring, and drizzle about 2 teaspoons of sauce on top.