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Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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![]() On 13-Jun-2006, "Jack Schidt®" > wrote: > "ape" > wrote in message > oups.com... > > Hello everyone > > I am new here and hope to get to know you all. > > > > My son inlaw just got a new charco grill and they wanted to know how to > > cook sweet tender and juicy corn on the cob. they asked me and I don't > > know so i thought that maybe someone here could help us. > > > > > > > You'll get every variation here, but what works best for me is that I > simply > put the corn on the grill, no peeling back, no soaking, no prep at all. I > > roast until the outer husks are black and then peel back everything, to > find > a steamy ear of fresh corn that's delicious. It's not at all complicated > and doesn't require those extra steps. > > Jack Exactly what the Schidt said plus, I put up ear corn in season by nuking unpeeled ears just enough to scare the shit out of the enzymes lurking just beneath the husk. Then I wrap them in plastic coated freezer wrap (Reynolds) and freeze. Many moons later, I take a couple out and let them come up to room temperature without unwrapping. When ready to cook, I treat them exactly the same as the Schidt does. Good stuff Maynard. Nearly as good at fresh and a whole lot cheaper in the wintertime. -- Brick(Found a motor..Trying to get it started.) |
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