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We’re halfway through National Barbecue Month and loving every minute of it. We hope you’ve had some time to try out some new recipes and enjoy a few old favorites as well. If you’d a couple tips on smoking meat, check out our
Smoking Basics Publication
. For delicious recipes, try Justin Moore’s
, Greg Bate’s
BBQ Dr. Pepper Chicken
, Bobby Flay’s
or Dr. BBQ’s new
Maple Brined Pork Chops
. Need dessert? Finish off your meal with some
. Have a great rest of May & get ready for some fun summer happenings!
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Corn on the cob
Direct or indirect ?
What's the easiest and best way ,temp, and time?
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
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.
Shucked, direct in foil with butter and butt rub until you can smell the corn.
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
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, MINI, 2 Kubs, Fire Magic Gasser
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