This is great - I have to do 200 ears of corn this week. We're running a test today of the process.
I de-silk the corn, take off 1 or 2 layers of husk and then soak them for 30-45 minutes. I used to cook them on the stick burners with indirect heat for 30 minutes and then pull them off and eat.
With the spicewine we're going to pile them in and let them roast. Today will give me a good idea. but after we cook them we'll wrap them in aluminum foil. that way they keep the heat and flavor and maintain the handle of the husk.
Chinesebob - Central Ohio
A Chinese speaking white guy in search of the perfect bbq.