Tonight was a grilling night, and a celebration of my Midwestern heritage. Because nothing says Midwest like corn, buffalo, and fire.

The marinade went onto the buffalo ribeye kebabs for about an hour: red wine vinegar, olive oil, lemon and lemon zest, paprika, pepper, and a little cinnamon. The corn went to soak in cold water for about an hour as well. Once the marinade was ready, I skewered the buffalo bits and layered them with red and yellow peppers. I also reduced the reserved marinade to baste with. Once the grill got nice and hot, I grilled up the native meat, native vegetable, and made up a tomato salad as a side dish. Sooooooo good. Grilled peppers in particular are about a million times better than regular peppers.

For some reason, though, the whole time I'm prepping, chopping, basting, burning the corn husks, and so on, I've got Grand Funk Railroad's own flavor of butt-rock on my mind. I puttered about, singing "I'm coming to your town, I'm gonna BBQ down, we're an American band." I blame nurture.

To finish, repeat chorus as needed for 12 to 18 minutes, until buffalo kebabs are slightly charred outside, and medium-well inside. Peel corn husk using oven mitts while repeating chorus and shaking booty as necessary.