Try as I might, I could not think of anything that didn't have bones in it. Pork comes from pigs, which have bones. Beef comes from cows, ... yes, bones too. Chickens? Yeah, also bones. Fish, ... thousands upon thousands of bones. I figured the only thing we're allowed to cook for this one is some fruits and vegetables. There have been a few posts in the past on how to make BBQ corn on the cob, and I haven't done that for a TD (that I can remember), so I thought I'd go that route. I've made BBQ corn a few different ways, and I've finally developed a method that is absolutely foolproof. First thing is you need to pick up some corn. I grabbed these at Costco:
Now I know they're more expensive at Costco than at the local supermarket, but I wasn't going to waste gas going to Safeway, when I'm already picking up steak at Costco. What I save is not worth my time or the gas. Now, I could've walked up to the fruit market 1/4 mile from my house and bought some corn on the cob there, but the price is twice as high as Costco and if you pull back the husk to take a little peeksy, then ... you guessed it, that cashier just told you that you bought that corn cob, even if all the kernels are crushed and there are 5 corn worms eating it up. Last time I bought corn there, 13 of the 12 husks had corn worms in them and one of the cobs had three of them. I find it a bit uncomfortable telling dinner guests that it's ok, because the corn is "organic" and they can just eat around the corn worms. Anyway, I don't get my corn there anymore, even if it is "organic."
Others of you might like the husks on the corn. Yes, I've made BBQ corn before by leaving the husks on and soaking them, but for this BBQing method, there is actually no need. The corn stays moist without soaking and with the husks off, so I take them off before cooking rather than try to pull them off when they're super hot. So, after I've got my corn home, I make the BBQing preparations. The first thing I do is get a pot and add about an inch of water to it. I put the pot on the side burner of my gasser. Yeah, you can put the pot directly on the grill or you can put it in charcoal, but frankly, the taste is not going to be any different at all. Since we're allowed to use gas or charcoal in these Throwdowns, I'll take the easy route and use gas.
Note that I have placed a cast iron grate over the side burner. This ensures that there is no doubt that this is authentic BBQ corn. If anyone has any doubt at all, you can point to that grate there and they'll know you're serious. When that water is boiling, you can toss the corn in. Some people put the corn directly in the water, but we use the steamer attachment.
We've found that the amount of time it takes to BBQ corn depends on the corn. We've had corn that is done in 3 minutes, but we've been BBQing it for a full 6 minutes lately and the corn comes out beautifully. We can let the corn sit while the rest of the meal is finished and then we plate it up. What we have is perfect, bite-through BBQ corn:
I hope this tutorial was helpful, and Al, I'll let you go ahead and select the Throwdown pic as you did such an excellent job last time. And oh yeah, you better believe this is an official entry. :thumb:
