Need to get some equipment for catering
or competition?  Go to ABest Kitchen and Bar Company !!!

 


@@@@@ Now You're Cooking! Export Format

Smoked/Grilled Corn

none

3 dozen ears of corn; shucked
peanut oil
salt
cayenne

1. Shuck fresh corn 2. Brush with peanut oil 3. Sprinkle with salt and cayenne 4. Cook on the hot spot of grill until golden, turning as necessary I use a Brinkmann's Pro. The thermometer on the smokin' side says 225F. The infamous hot spot is hotter. Around 400F. I have filled the entire thing with corn (3 dozen ears) and just keep marching towards the hot spot as you pull off the cooked corn. They should be in a single layer so that they cook and are exposed to the smoke evenly. It takes about 25 minutes for the first ears to get done. Rotate the corn on the hot spot once half way through so it doesn't burn. The rest go faster as they have been pre-warmed. Throw a handful of this into your regular salsa and your lips be smackin' double time. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00


** Exported from Now You're Cooking! v5.57 **

 
Copyright 1998, 1999, 2000, 2001, 2002  - This site, the name, it's contents, and graphics are the exclusive property of the The Pitmaster and are in no way associated with any Mailing List.   All rights are claimed and reserved. 

Web space provided courtesy of  Web site Design and Hosting Services

Maintained by The Pitmaster