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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 27-Jun-2006, "JIM UNGER" > wrote: > If You ever get a bunch that is not as sweet as you like try soaking the > corn (husk Silk and all) in heavily flavored sugar water for 6-12 hrs > Big Jim > "Harry Demidavicius" > wrote in message > ... > > On Tue, 13 Jun 2006 14:45:44 GMT, "Jack Schidt®" > > > wrote: > > > >> > >>"ape" > wrote in message > groups.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 > >> > > I was waiting to read the above before replying, because I don't > > tamper with the corn either. [silk comes off easily later]; although > > I have been known to soak it for a while before cooking. > > > > Harry Probably a good tip. But, if you had not top posted it so that I had to read down to the end to find out what you were talkiing about, it might have been a bit better. -- Brick(Found a motor..Trying to get it started.) |
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