On 30/04/10 10:55, brooklyn1 wrote:
> On Thu, 29 Apr 2010 21:58:53 GMT, Benji >
> wrote:
>
>> On 30/04/10 06:25, Steve B wrote:
>>> I have to admit, when I go to a fair that sells these, I can go through six
>>> of them and two pounds of butter.
>>>
>>> What's their secret, besides a $$$$ motorized oven? How would I recreate
>>> that at home on my Vermont Castings grill?
>>>
>>> (Notice I stayed PC and avoided the barbecuers by using GRILL?)
>>>
>>> Steve
>>>
>>> visit my site http://cabgbypasssurgery.com watch for the book
>>>
>>> A fool shows his annoyance at once, but a prudent man overlooks an insult.
>>
>> Used to work in a yearly festival fair when I was younger. Was mostly a
>> spruiker, but found myself having to fill all sorts of positions on
>> occasion - the corn-and-fairy-floss stand (...) was one of them.
>>
>> From memory the trick isn't to just use a "grill" but to also boil the
>> corn beforehand. The heating from the grill then just chars the outside,
>> whereas most of the cooking was done beforehand.
>>
>> That being said, I can't be certain it's the same method for your local
>> fair.
>
> You probably do ribs likewise. When you boil corn most of the flavor
> goes out with the bath water. If you want grilled corn that's tender
> with no loss of flavour first microwave it until partway done in its
> husk, then finish cooking on the grill.

That sounds a much better option. Haven't done it since then and if
that's the case it'd explain why it never endeared to me.