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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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Ken Slimmer wrote:
> ape wrote: > >> 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. >> > It's one of our favorite additions to a meal. There are as many techniques as there are varieties of corn. When there is time, I like to soak the ears, inside the shucks, in sugar water for about a half hour or more. It seems to make them a tad sweeter, but not a whole lot. You can either pull off the shucks and silk entirely or reserve the shucks around the base to re-wrap the ears when grilling. I recommend this a bit more if you just put on some butter for grilling and keep it simple. One little thing we do occasionally when showing off for company is to get some Pepperidge Farm Italian seasoned croutons. I grind them up in a granite mortar I have until they're about like cracker crumbs. The ears of corn get buttered heavily and then sprinkled with the Italian Crouton crumbs. When I do this, I generally do not re-wrap the shucks around the ears, since that tends to make the crouton crumbs gummy, where direct grilling leaves them toastier and with a much better texture and flavor. Nonnymus |
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