About Us

Joined by our passion for meat, beer, cards and meat, we created a compitition bbq team to partake in just that.

Wednesday, September 15, 2010

Smoked Corn on the Cob

Smoked Corn on the Cob - two ways!

You can use this recipe on a smoker or a gas grill - just turn the gas grill off on one section / half and place the corn so it is not on direct heat. If you have a grate temp gauge, try and get the indirect heat side around 250F.

This recipe is for corn two ways!

Style #1 - cooked in it's husk! Fill a large pot with cold water and 2 tbspn Season Salt and stir until the Season Salt is dissolved. Submerge the corn completely under water for at least 1/2 hour - better for 1 hour.

Style #2 - Bacon wrapped Corn on the Cob - remember - EVERYTHING is better wrapped in bacon!

Remove the husk from the corn and cut the ear in half. Wrap each 1/2 ear in one single piece of bacon. If you stretch the bacon while wrapping the corn, it should stick without having to use toothpicks when you release the bacon and it contracts.

The fat from the bacon will slowly render into the corn cooking it and adding flavor! Cook the bacon corn until the bacon is completely cooked - usually around 45 - 60 minutes at 250F.

After the corn has been on the grill for about 45 minutes, remove the husk from the whole ears of corn and place back on the grill for another 5 - 10 minutes.

Both ways are excellent! There is already some salt flavor on the whole ears and the 1/2 ears wrapped in bacon usually has enough flavor where no butter, salt, or pepper are needed!

1 comment:

Scrap Soldier said...

If it was not 11:00pm, I would fire up the BBQ right now for the bacon wrap corn....