Corn and Asparagus.....what to do?

Unknown · July 2006

I wanted to grill corn on the cob two ways - in and out of the husk. Can I do this during the same cook? Can they be cooked at the same temps? Family isn't sure if they like the taste of the husk when left on and never tried it without the husk.[p]Gonna try just quickly grilling asparagus on Tuesday and good spoice combination to use?[p]Thanks,
Howard

BobS · July 2006

Howard,
I have not tried this recipe, but the one at the attached link from BamaQue really looks great. [p]
[ul][li]http://www.bamaque.com/[/ul]

Clay Q · July 2006

Howard,
I wish corn was ready here, I love it grilled. Out of the husk will produce more grilled flavor and dark brown grill marks as the sugars in the corn cook. I like corn in the husk and I love the aroma when the husk gets toasted. Ooooooh yeah. Butter, salt and I'm good, thank you.
I wish I was in Illinois right now, picking corn in the cool mornin. In the still of the late evening have you ever seen the lightning bugs sparkle over the corn fields? A-maze-ing. What are those bugs doin out there? he he
Clay

BillT · July 2006

Howard,[p]I eat both regularly off the grill and enjoy simple results. You can cook both with whatever else you are grilling if space permits.[p]I soak my corn, at least one hour, in water and try to remove as much silk as possible. Some people season the corn in the husks but I don't bother. The first few times I tried but the results with less fuss are outstanding. I put the corn on the grill (direct) and turn every 5-10 minutes for about 45 minutes at 350ish. You want the corn to start to caramelize but try to avoid black kernels. (The husks will burn off but the inside is perfect.) Smoke is optional and enjoyable. Experience will help you. Husk corn with hot mitts being sure to remove all silks. My wife and I have found that we don’t put butter on if the kernels are large and the corn moist. [p]For asparagus I build a little tray from aluminum foil and put the cleaned asparagus on it for about 7 minutes on a 350 grill. Asparagus absorbs smoke real well and really enhances the flavors. After 7 minutes, or when the asparagus starts to become a little soft, I put a mixture of 1 part balsamic vinegar and 4 parts water in the aluminum foil tray to just cover the bottom of tray. This seems to keep the asparagus from burning and drying out. About 1 minute before removing from grill I pop a couple holes in the aluminum foil and drain moisture on coals and put parmesan cheese over asparagus and close grill for a dwell. [p]These are two foods that we rarely eat any way but off the grill.[p]These methods are very simple and could (should) be changed to meet your expectations. I find that simple is great and easy is better, but nothing should be sacrificed if the flavor isn’t outstanding.[p]BillT

Unknown · July 2006

BillT,[p]Thanks for your help. I think I will keep it simple the first time and add on the next cook.[p]Howard

Big Daddy - OCT · July 2006

Howard,[p]I agree with Bill's methods. When all I had was a gasser I always soaked my corn in water and grilled it with the husk on. I now prefer the taste of direct roasting. The cook I did this weekend was indirect chicken breasts and I put the corn around the perimiter where the heat is more direct. Frequent turns produced awesome corn with a beautiful color. Either way produces great corn.[p]For asparagus I break off the woody ends per the old bend method. I put them on a plate and drizzle a little EVOO on them followed by just a little garlic salt and freshly ground black pepper (FGBP--making my own acronym..lol). Then I skewer it up on pre-soaked wooden skewers but I use two skewers (one down toward the big end and one farther up). This lets you put on as many pieces as you want and makes them easy to turn over.[p]Good luck![p]Bruce

Unknown · July 2006

Big Daddy - OCT,[p]Huh......I was hoping to just lay them perpendicular to the grid and just cook them direct at 350. Is that wrong?[p]Howard

eggnerd · July 2006

<p />Hi Howard,[p]I did Corn and Asparagus at the same time (along with portabella mushrooms and carrots) a few weeks ago.[p]EggNerd[p]Details: Prep & Pics link here:[p]
[ul][li]Corn, Asparagus, Carrots, & Shrooms[/ul]

Corn and Asparagus.....what to do?

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