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Corn on the cob
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Larrymac
Posts: 103
Direct or indirect ?
What's the easiest and best way ,temp, and time?
What's the easiest and best way ,temp, and time?
Comments
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Husks on, direct at 350 - 400 for about 15 minutes, turning every few minutes. After it's cooked, let it rest for 5 - 10 minutes, then cut the husk end off, grab the silk end and let the ear fall out of the husk. All the silk remains with the husk.__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA
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Raised direct 400 and I do corn already shucked. Rotate every 3 minutes until you start seeing some color change and hearing a kernel or two pop. Very simple and very good.
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Shucked, direct in foil with butter and butt rub until you can smell the corn.
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I have tried all different ways and prefer shuck on, and ends of husk slightly trimmed. Regardless, the trick is to soak in water for 30 minutes before cooking
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I've done it both ways and now I mostly shuck them first. One main reason is you're not trying to shuck hot corn, which can be a trick, and you always have silk that gets burned and ends up everywhere including your other food if your not careful.XLBGE, LBGE, MBGE, SMALL, MINI, 2 Kubs, Fire Magic Gasser
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