|
Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
|
Thread Tools |
06-06-2007, 07:26 PM | #1 |
Moderator Emeritus
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
|
Corn on the Cob--smoked and grilled
We have a lot of search hits on "corn on the cob", but no real or well defined discussions. Nothing in our recipe section.
So, how about a thread now for future reference? Mrs Kapn sprang corn on the cob on me at the last minute for a grill cook tonight. Originally just doing porken choppies. Working from memory, I peeled the husk back, de-silked them, and soaked in water for about 15 minutes. That is all the time available. Cooked on the high grate on the grill for about 30 minutes at medium heat. Rotated frequently. Husks pulled open because I forgot to tie them with something, exposing the corn. Outer husks pretty well burned up. Inner husks and corn came out juicy and the corn was great, well "very good" anyway Bit of a "crunch" which we liked. Need some thoughts for time and temp and prep methods for actually smoking corn on the cob correctly. Thanks, TIM
__________________
"Flirtin' with Disaster" BBQ Team (RETIRED)
New Ninja Woodfired Grill for Christmas 2023 |
|
06-06-2007, 07:34 PM | #2 |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
|
I like to run a stick of buter over them and sprinkle them with salt and pepper before I pull the husks back up.
__________________
Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott |
|
06-06-2007, 07:36 PM | #3 |
is one Smokin' Farker
Join Date: 04-27-07
Location: Mattoon, IL
|
I did almost the exact same thing last weekend. For me, it is still to early for corn on the cob. I grew up eating fresh COTB from my grandad's farm and spoiled me. The really good stuff comes on here late July early August.
My wife however, can't tell the difference between Illini SuperSweet and frozen Green Giant niblets
__________________
Chris Crankin out Q on my ECB since 2005 UDS born September, 2007 22" Weber Kettle 18" Weber Kettle |
1 members found this post helpful. |
06-06-2007, 07:39 PM | #4 |
Full Fledged Farker
Join Date: 06-25-04
Location: Long Island, NY
|
I don't remember where I first saw this but if you wrap the husked, (de-husked), corn in bacon, (ya knew there'd be a pork angle, didn't ya?), hold in place with toothpicks and grill on medium high heat you get one tasty corn on the cob with a little pig candy to boot!
__________________
Chris Qeer Eye for the BBQ Guy I Like Smoke N Lightning 22 in. weber kettle Large BGE |
|
06-06-2007, 07:52 PM | #5 |
Babbling Farker
Join Date: 07-08-05
Location: Ocoee, Fl
|
For grilling, I remove the husks and silk and disgard it. Rub just a little evoo on the ears with my hands--just a glistening, not enough to drip.
This grills over medium direct charcoal until it picks up a fair amount of color all around. Rotate frequently. When it comes off the grill, it gets dipped in butter, either plain, or chili flavored. Salt and maybe pepper. For smoking, same basic procedure, de-husked and silked. a touch of evoo, then a good sprinkle of a cajun spice blend, or a chili based southwest blend. Then in the smoke for a while, then the butter treatment. My cooker will take a couple of hours, at the most, at low[225ish] temps.
__________________
qman Para Bellum |
|
06-06-2007, 08:29 PM | #6 |
Watching over us.
Join Date: 12-27-05
Location: Mid Michigan
|
Well.........im no expert here but.......corn on the cob....husks and silk into an oven at 350 for an hour.
Gas grill on medium, temps ? 30 minutes. On my Klose at 250......im saying 2 hrs. Husks and silk and all. Please were heat resistant mitts when you peel the corn. Husks and silk seem to stick together and just peel right off. Then onto butter and spices of your choice. Their electric oven was on the fritz. Did the corn on the gasser, wrapped in towels. then into cooler while I did the ribeyes on the gasser. I did this 2 weeks ago and thoroughly impressed the chit outta my daugher and her new hubby. Thats how I do it.
__________________
"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] |
|
06-06-2007, 08:37 PM | #7 |
is One Chatty Farker
Join Date: 10-19-06
Location: Montgomery, TX
|
I've done them both ways (with and w/o husks), I found considering the time I have... the best way I like em is to remove the husks and silk completely. Sprinkle with a little garlic powder, italian seasoning and fresh ground pepper. Wrap with some butter in foil. Cook about 20 mins (turning 1/4 turn every 5 min) on high heat on the grill.
I add some red pepper when I unwrap them.
__________________
Skinny Cooks Can't Be Trusted! Lyfe Tyme Smoker Campfire Cookset, Dutch Oven Cooking Table Variety of Cast Iron DO's Weber Genius Gas Grill, Weber Kettle Cajuns make better lovers cause we'll eat ANYTHING.
|
|
06-06-2007, 09:11 PM | #8 |
is One Chatty Farker
Join Date: 04-04-06
Location: Wichita Falls, Tx
|
I usually remove the first couple of layers of husk. Then soak in water for 30min or so. Then load em up in the cooker. Let em sit for a few hours rotating as necessary to keep em from burning. I like doin em direct of medium heat as well on the kettle. I used to spend alot time pullin back the husk de-silking them rubbin em with butter. to much work for me. i usually heat up a cheap tub of butter and have all the seasonin out on the table. ill pull em out and dehusk and silk them for everyone. wearing gloves
__________________
HALF DIAMOND RANCH BBQ Home made 5' reverse flow smoker Lg BGE WSM 18.5 WSM 22.5 Weber Kettle 22 1/2" silver series Weber Copper Smokey Joe Gold 14.5" GPS trackable RED super fast thermopen http://www.facebook.com/jtempleton2 |
|
06-06-2007, 09:18 PM | #9 |
Babbling Farker
Join Date: 01-16-07
Location: Southern MN
|
1 cup Helmanns Mayonaise
2 T. Ancho or Chipolt chilli Powder 1 Doz ears corn Peel Husks back & de-silk as much as possible Slather with Chilli A-Olee Pull husks back up and GRILL OR SMOKE Serve with any Case of Cold Beer & Enjoy
__________________
Dan MJH From Backyard Bomber BBQ -- Junior YS 640 Comp 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine |
|
06-06-2007, 09:23 PM | #10 |
is One Chatty Farker
Join Date: 01-27-05
Location: Lakeland, FL
|
I never have doen a mass Corn cook, sometimes 6-12, usually less depending on number of people over or if it's just me and Johnny. I foil mine with a pad of butterbetween the husk. I might pull the silk off or leave it in there until I unwrap it. Nothin special. I don't take alot of time to grill things.
__________________
JTMcD. We sleep peaceful in our beds because Rough Men stand ready in the night to visit violence upon those who would do us harm.......G. Orwell Brinkman Smoke King Deluxe, The Famous StudeDera, Weber Smokey Joe Gold and Platinum, Brinkman Professional Grill, Brinkman ECB and 2 Weber Smoky Mountians |
|
06-06-2007, 11:05 PM | #11 |
is one Smokin' Farker
Join Date: 10-21-06
Location: Odessa WEST TEXAS
|
I like to Roast corn on the pit ( husks removed) til it has some good color. WHile still very hot ,dip or brush the whole ear in Mexican crema,sprinkle with salt ,cotija cheese,and an good ancho chili pwdr.
WOW !!! First had this stuff as street food in Guadalajara Mexico, man it's awesome!
__________________
[B]John,[/B] [B][B]Texas Legend -Ok, At least I used to own it !![/B][/B] [B][B]SmokeMaster [/B] [/B][B]Lyfe Tyme off set trailer[/B] [B]55 gal drum/Texas Hibachi [/B] [B]55 gal drum/ offset smoker[/B] [B][I][U]Jesus Loves Barbecue[/U][/I][/B] |
|
06-07-2007, 02:25 AM | #12 |
is One Chatty Farker
Join Date: 10-11-06
Location: Huntington Beach California
|
I do indrect on the Weber. Comes out great! Never thought of soakin em in water tho. Open all the vents and let it got for about an hour or so.
DSC02296.JPG DSC02298.JPG
__________________
Sidartha translated: Every wish fullfilled Keiki Kai UDS(Norco II) WSM Webber Kettle True stainless kegerator w/cheap 1/2 barrel 10'6 EC single fin 10' Minchington 2-1 set up |
|
06-07-2007, 02:34 AM | #13 | |
is One Chatty Farker
Join Date: 09-07-05
Location: Shoreham-by-Sea, UK
|
Quote:
The Olive oil gives a nice earthy taste.
__________________
Surf'n'Smoke BBQ Team |
|
|
06-07-2007, 06:11 AM | #14 |
is One Chatty Farker
Join Date: 10-20-05
Location: mn
|
Thanks everyone. I am going to Haul Corn to the smoker today!!!!!
Smoke On!!!!!
__________________
Smoke On!!!!!! [URL="http://www.kickassbbq.com"]www.kickassbbq.com[/URL] |
|
06-07-2007, 06:59 AM | #15 |
somebody shut me the fark up.
Join Date: 08-13-03
Location: Port Saint Lucie, FL
|
I like mine best deep fried in peanut oil.
If I am going to grill then I have done it way to many ways to mention. We tried it in Wisconsin on the smoker while at a cookoff. We were all to full to eat any by the time it was done. Took it home and finished it off that night. One grilling method for me is to dehusk and wrap in foil with some butter and cheese powder. Comes out pretty decent. |
|
Similar Threads | ||||
Thread | Thread Starter | Forum | Replies | Last Post |
Brined Smoked Chicken and Grilled Corn | Ross in Ventura | Q-talk | 14 | 07-05-2011 12:53 PM |
Experiment: Smoked Bacon-Burgers & Garlic Corn on The Cob | TheCrazyWhls2 | Q-talk | 11 | 08-30-2010 10:06 PM |
Has anybody smoked corn on the cob? | SteelSmokin | Q-talk | 2 | 06-30-2010 03:24 PM |
Corn on the cob - help! | Kirk | Q-talk | 50 | 06-24-2010 12:11 PM |
Corn Cob | Big Frank | Q-talk | 1 | 06-14-2010 08:35 AM |
|
|