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Cooking for our wedding reception

YukonRon
YukonRon Posts: 17,469
edited May 2015 in EggHead Forum
Going to do some grilling for our wedding reception on Sunday. One of the recent posts from an aleing egger had an image of corn in the shuck grilled, (looking at you icunurse) I would like to do something similar. I have several coolers I can put them in to keep warm. Anybody have any experience with this?
Going to roast a pig, and some fresh picnic hams. We will also be serving Fat Tire on Tap, and some Cider as well. Plus everyone usually brings a case of something. In the area stop by. We are conveniently located between the Detox clinic and the liquor store, 
"Knowledge is Good" - Emil Faber

XL and MM
Louisville, Kentucky
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Comments

  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    I have done corn in the shuck many times and it is always good.  IMO the easiest way is to simply throw it on in the shuck indirect until it is tender.  Before serving shuck it and hit it with some butter and seasoning.

    Adam Perry Lang suggests cooking it in the shuck indirect, peeling it back and then grilling direct with some butter to get some char.  So, if you have time and want to kick it up you could shuck it and throw it back on the grill and hit it with butter and seasoning.   

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • YukonRon
    YukonRon Posts: 17,469
    SmokeyPitt said:
    I have done corn in the shuck many times and it is always good.  IMO the easiest way is to simply throw it on in the shuck indirect until it is tender.  Before serving shuck it and hit it with some butter and seasoning.

    Adam Perry Lang suggests cooking it in the shuck indirect, peeling it back and then grilling direct with some butter to get some char.  So, if you have time and want to kick it up you could shuck it and throw it back on the grill and hit it with butter and seasoning.   
    Thank you sir. Would about 300F at 15 mins be enough Time versus Temp?
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • Thatgrimguy
    Thatgrimguy Posts: 4,738
    edited May 2015
    Your 15 min is probably light. I think I usually leave mine in for lke 25, but I'm usually at 250 either reverse sear for steak or a low and slow finishing up.
    XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    Yeah at 300 I was thinking around 30 minutes. 

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 22,131
    I pull the husk back and remove the silk sometimes I salt and season at this point.  Then I pull the husk back over and soak in water for an hour or so.

    I put it on indirect around 250 or so for around 45 minutes.
    If there ever comes a time I get rabies, you are high on my Bitin’ List.
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  • YukonRon
    YukonRon Posts: 17,469
    Thank you so much!
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • CTMike
    CTMike Posts: 3,783
    I also soak in water in the husk for at least two hours before grilling low and slow. 
    MMBGE / Large BGE / XL BGE (Craigslist Find) / SF30x80 cabinet trailer - "Ol' Mortimer" / Outdoor kitchen in progress.  

    RECOVERING BUBBLEHEAD
    Southeastern CT. 
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  • YukonRon
    YukonRon Posts: 17,469
    CTMike said:
    I also soak in water in the husk for at least two hours before grilling low and slow. 
    I will try that too, thanks CTMike!
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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