Grilled Corn Soaking Liquid

motoeric · 08-01-2008, 03:34 AM

Hi,

Has anyone used anything but water to soak corn prior to grilling? What were your results?

Eric

Harbormaster · 08-01-2008, 09:38 AM

Nope.
I just leave some of the husk on, soak it in a 5 gallon pail and grill it.
I bet a guy could play with that a little and add seasoning to the water to see if it makes a difference though.

bbqbull · 08-01-2008, 09:49 AM

Ive done sweet corn with the husks on.........in the oven and on my bbq pit.
No soaking of the ears.

Oven method=350 degrees for half an hour, Alton Brown method.
Pit method=250 degrees hour and a half, my method.

The outside husks turn dark brown, the silk basically sticks to the husks when you peel the husks off.

We do this a lot when sweet corn is in season here and we have had lots of great compliments and zero complaints.

BIGWILLY · 08-01-2008, 09:52 AM

Quote:

Originally Posted by Harbormaster

Nope.
I just leave some of the husk on, soak it in a 5 gallon pail and grill it.
I bet a guy could play with that a little and add seasoning to the water to see if it makes a difference though.

maybe Old Bay or Zatarain's Crab Boil would do well

Sledneck · 08-01-2008, 10:27 AM

I grill husk off then baste with a butter/garlic cilantro mix and sometimes a shake of rub on top of that.

yelonutz · 08-01-2008, 10:37 AM

I remove the husk and silk, spiral wrap with bacon, light sprinkle of Plowboys then wrap in foil. Put on smoker for about 1 hour.

NUTZ

keend · 08-01-2008, 10:54 AM

I grill husk on after soaking with silk up in water. I have tried adding salt to the water but could not tell the difference. The only reason you add the water is to steam the corn in the husk and to stop the husk from burning too bad.

I have tried peeling the husk back, adding butter and seasoning to the corn then putting the husk back. It was good, but a pain to do and a mess to shuck after cooking.

Water and corn for me.

Pitbull · 08-01-2008, 12:12 PM

Zatarain's is an interesting thought. Kind of like a crawfish boil. If you use that, use the liquid, not the seasoning bag. Might try it on my next cook.

PaSmoker · 08-01-2008, 01:12 PM

Although never tried it....I know some that soak in beer....soak for 2 hours, then grill or smoke....I just soak in water, grill with husks on, the bruch with lime/butter/cilantro mix....ummmm gooood

bowhnter · 08-01-2008, 01:23 PM

Tony Cs Spicy is good on the corn, wrapped in foil with butter and the seasoning. My wife just doesn't like taking the husks off after grilling any more.

mbshop · 08-01-2008, 01:40 PM

i take half the husk off, soak, then grill directly until the husk chars. this gives it a taste i like. keeps the kernnels crunchy. just butter and salt for me, thank you.

thirdeye · 08-01-2008, 01:45 PM

I've tried using salt water. You can taste it after cooking, but it still needs more salt at the table.

SmokeInDaEye · 08-01-2008, 02:33 PM

Quote:

Originally Posted by thirdeye

I've tried using salt water. You can taste it after cooking, but it still needs more salt at the table.

What about Bacon Salt?

Kevin · 08-01-2008, 03:00 PM

Quote:

Originally Posted by BIGWILLY

maybe Old Bay or Zatarain's Crab Boil would do well

I know that I like this flavor in a "Low Country Boil" with corn on the cob. No reason it shouldn't work.

08-01-2008, 03:34 AM	#1
motoeric Babbling Farker Join Date: 08-07-06 Location: huntington, ny	Grilled Corn Soaking Liquid Hi, Has anyone used anything but water to soak corn prior to grilling? What were your results? Eric __________________ Smoke Signals Current Issue A BBQ Brethren Publication 2 Thessalonians 2:15 Exodus 12:9

08-01-2008, 09:38 AM	#2
Harbormaster somebody shut me the fark up. Join Date: 07-14-06 Location: Wyocena/Pardeeville, WI Name/Nickname : Clark	Nope. I just leave some of the husk on, soak it in a 5 gallon pail and grill it. I bet a guy could play with that a little and add seasoning to the water to see if it makes a difference though. __________________ Clark My Boys: Joseph (EI); Andrew (EE); Daniel (EE) My Toys: 10 WSMs (B, C, E, DH, DA, EZ, DZ, EO, DU, DR); 5 - 22.5" Bar-B-Q-Kettles; 2 - 18.5" Bar-B-Q-Kettle; 4 WGAs (EZ, DE, N, B); 2 SJPs ( DR, DR); 2 Smokey Joes (A, K); Brinkman Cimmaron. "For when democracy becomes tyranny, those of us with rifles still get to vote"

08-01-2008, 09:49 AM	#3
bbqbull Watching over us. Join Date: 12-27-05 Location: Mid Michigan	Ive done sweet corn with the husks on.........in the oven and on my bbq pit. No soaking of the ears. Oven method=350 degrees for half an hour, Alton Brown method. Pit method=250 degrees hour and a half, my method. The outside husks turn dark brown, the silk basically sticks to the husks when you peel the husks off. We do this a lot when sweet corn is in season here and we have had lots of great compliments and zero complaints. __________________ "You have never really lived until you have done something for someone who can never repay you." "I wish my mind could forget what my eyes have seen. :shocked:" "Heavily medicated for your protection. :doh:" Klose Mobile Pit Klose Owners Reccomended Pit Cookshack Smokette Gasser Little Chief Smoker Large BGE Gifted to me my Pit Barrel Smoker :mrgreen::clap:[URL="http://www.bbq-brethren.com//www.pinterest.com/pin/create/extension/"][/URL] Last edited by bbqbull; 08-01-2008 at 09:54 AM.. Reason: mucked up

08-01-2008, 10:27 AM	#5
Sledneck is one Smokin' Farker Join Date: 12-04-05 Location: Wantagh, NY	I grill husk off then baste with a butter/garlic cilantro mix and sometimes a shake of rub on top of that. __________________ [SIZE="3"][B][COLOR="Blue"][URL="http://bbqilluminati.blogspot.com"]BBQ Illuminati Blog[/URL][/COLOR][/B][/SIZE] [B][COLOR="Blue"][B]Disclaimer: The poster does not take any responsibility for any bad feelings or sense of exclusion that the reader of this post may have-whether real or imagined. Reading threads poses inherent risks. The poster of this thread would like to also remind readers to make sure they have a functional sense of humor before they visit any discussion board.[/B][/COLOR][/B]

08-01-2008, 10:37 AM	#6
yelonutz is one Smokin' Farker Join Date: 06-02-07 Location: Chico, Ca	I remove the husk and silk, spiral wrap with bacon, light sprinkle of Plowboys then wrap in foil. Put on smoker for about 1 hour. NUTZ __________________ Weber Smokey Mountain 18 & 22.5 in Gator Pit Trailer mount MAK 2 Star General Pellet Pooper Medium Green Egg Mini Green Egg New Black stoker with built in wi-fi KCBS CBJ #20258 Drunk Uncles BBQ Team, Ruining Family Gatherings for Over 20 Years. DAMN IT ANDY!! Last edited by yelonutz; 04-21-2011 at 01:49 AM..

08-01-2008, 10:54 AM	#7
keend is one Smokin' Farker Join Date: 05-16-08 Location: Geneva, IL	I grill husk on after soaking with silk up in water. I have tried adding salt to the water but could not tell the difference. The only reason you add the water is to steam the corn in the husk and to stop the husk from burning too bad. I have tried peeling the husk back, adding butter and seasoning to the corn then putting the husk back. It was good, but a pain to do and a mess to shuck after cooking. Water and corn for me. __________________ Dave Geneva, IL Misplaced in the Mid-West NB Bandera 22.5" Weber Kettle [COLOR=black]22.5" WSM[/COLOR]

08-01-2008, 12:12 PM	#8
Pitbull is one Smokin' Farker Join Date: 02-11-08 Location: Texas	Zatarain's is an interesting thought. Kind of like a crawfish boil. If you use that, use the liquid, not the seasoning bag. Might try it on my next cook. __________________ PitBull Lyfe Tyme 20 Old Country Trailer Pit W/Upright Smokey Mountain-Webber Kettle Kamado-Campfire-Rocket Stove I take nothing for granted. I now only have good days and great days.

08-01-2008, 01:12 PM	#9
PaSmoker is one Smokin' Farker Join Date: 07-14-08 Location: Yardley, PA	Although never tried it....I know some that soak in beer....soak for 2 hours, then grill or smoke....I just soak in water, grill with husks on, the bruch with lime/butter/cilantro mix....ummmm gooood

08-01-2008, 01:23 PM	#10
bowhnter Babbling Farker Join Date: 12-05-06 Location: Van Alstyne TX Name/Nickname : Mike	Tony Cs Spicy is good on the corn, wrapped in foil with butter and the seasoning. My wife just doesn't like taking the husks off after grilling any more. __________________ Mike Primo Oval XL Grilla Silverbac Weber kettle 22” and 26” Weber Genesis Blackstone 22 and 36 Weber Jumbo Joe for the RV Ooni Pro Pizza Oven Join us for the South East Bash in Lebanon, Tn. May 4, 2024 https://docs.google.com/spreadsheets...p=drivesdk)%5D Bash planning thread here https://www.bbq-brethren.com/forum/s...d.php?t=305951

08-01-2008, 01:40 PM	#11
mbshop Babbling Farker Join Date: 06-24-07 Location: visalia, ca	i take half the husk off, soak, then grill directly until the husk chars. this gives it a taste i like. keeps the kernnels crunchy. just butter and salt for me, thank you. __________________ george spam, can't live without it

08-01-2008, 01:45 PM	#12
thirdeye somebody shut me the fark up. Join Date: 01-14-06 Location: At home on the range in Wyoming	I've tried using salt water. You can taste it after cooking, but it still needs more salt at the table. __________________ ~thirdeye~ I Play With Fire and Smoke *Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC* Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln

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