polarisrider1
New member
When grilling corn is it husk on or husk off. Give us your recipe.
husk on or husk off?
- Thread starter polarisrider1
- Start date
Firecatguy
New member
milk sugar and boil with husk off....mmmmmmm
mrsrunningbear
Active member
Peel it back just a little, pull the silk out, close it back up, soak it in water for at least an hour, then on the grill with it...YUM!
polarisrider1
New member
We normally soak the ears in a salt water tub for an hour or so, but trying the grilling without husk, as seen on TV. Lol
Grant Hoar
New member
Soak in water, grill with husk on. Can't believe no one mentioned butter and salt yet
Bacon on corn on the cob? Is nothing sacred?
Bacon on corn on the cob? Is nothing sacred?
caged_beagle
Member
YUMMMM, Corn on the Cob!
As someone who does his fair share of BBQ'n, I have grilled and smoked corn on the cob just about every way imaginable. I do agree though that most of the suggestions on here previous to my post are probably the most popular. They all are good ways of cooking your corn outside under the sun but each one takes more or less precaustion and different timing, obviously. As with grilling and BBQ'n anything alot of it has to do with trial and error and personal preference. My favorite way to do corn on the cob outdoors is to pull back husks but don't remove them, remove silk strings, submerge in salt brine for 30 min, then lather in some butter and salt lightly, reapply husks and then wrap or coil the whole cob with some cooking string. Throw on the smoker for the last 2 hrs of whatever you're smoking (usually ribs or pork butt for me) and you'll have some of the best corn you've ever tastd. BTW I don't usually allow my smoker to go above 200°-215° so that corn is on the top shelf @ 200° for about 2 hours. This also works well when we're camping by place the corn 12"-16" above a nice bed of coals and minimal wood fire.
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As someone who does his fair share of BBQ'n, I have grilled and smoked corn on the cob just about every way imaginable. I do agree though that most of the suggestions on here previous to my post are probably the most popular. They all are good ways of cooking your corn outside under the sun but each one takes more or less precaustion and different timing, obviously. As with grilling and BBQ'n anything alot of it has to do with trial and error and personal preference. My favorite way to do corn on the cob outdoors is to pull back husks but don't remove them, remove silk strings, submerge in salt brine for 30 min, then lather in some butter and salt lightly, reapply husks and then wrap or coil the whole cob with some cooking string. Throw on the smoker for the last 2 hrs of whatever you're smoking (usually ribs or pork butt for me) and you'll have some of the best corn you've ever tastd. BTW I don't usually allow my smoker to go above 200°-215° so that corn is on the top shelf @ 200° for about 2 hours. This also works well when we're camping by place the corn 12"-16" above a nice bed of coals and minimal wood fire.
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polarisrider1
New member
Bacon on everything, who could deny that great idea. I am thinking about a cook book idea called 1001 ways to get rid of bacon grease. It will be in the front window of my BBQ&U shops.
snow_monkey
New member
Quality corn has found it's way to our local vegetable stand. It is not near peak but extremely good and sweet for this early in the season, just not plump yet!
snow_monkey
New member
lol!!
caged_beagle
Member
Touche', Skidooski. But the ML pail is actually used to wet some wood chips while smoking. Lucky for me the beer fridge is a short, short walk away.
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