Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Happy Accident
Begger
Posts: 607
Did a London Broil cook today.
I put the Corn-on-the-Cob about 5 or 6 minutes prior to the meat. I do the corn after soaking in water AND leaving the husk ON. This tends to both generate some steam and lower the temp in the grill while adding some moisture to anything already being cooked.
A real hardcore few like a well-done corn, Sans Husk. 'Mexican Style', perhaps.
But I changed ONE thing. I tossed in a double handful of APPLEWOOD chips, also soaked in water for several hours.
This imparted a very nice flavor to the Corn.
Has anyone else experimentd with smoked COC? Or have any other ideas along these lines, even wacky stuff?
I put the Corn-on-the-Cob about 5 or 6 minutes prior to the meat. I do the corn after soaking in water AND leaving the husk ON. This tends to both generate some steam and lower the temp in the grill while adding some moisture to anything already being cooked.
A real hardcore few like a well-done corn, Sans Husk. 'Mexican Style', perhaps.
But I changed ONE thing. I tossed in a double handful of APPLEWOOD chips, also soaked in water for several hours.
This imparted a very nice flavor to the Corn.
Has anyone else experimentd with smoked COC? Or have any other ideas along these lines, even wacky stuff?
Comments
-
Here's a thread from the old forum about an attempt to duplicate the Cuban Sandwich and Mexican street corn of NYC's Cafe Habana. The corn, especially, looked delicious!!
This pic is from Cafe Habana...
Here's how to make it...
http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1260730&catid=1
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Thank you for sharing the link!Carolina Q said:
Here's how to make it...
http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1260730&catid=1
Southlake, TX and Cowhouse Creek - King, TX. 2 Large, 1 Small and a lot of Eggcessories. -
Its been posted here before, but a neat way to shuck an ear of corn, cooked the way you are, is to slice off the stem end and about 1/2" of the bottom of the cob, then just squeeze the silky end. The cooked cob slides right out, leaving the silk behind.
Finland has more than 1 sauna for every 2 citizens.
Ogden, UT, USA
-
I'm gonna give that a try.......
Categories
- All Categories
- 183.9K EggHead Forum
- 15.8K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.4K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 13 Valentines Day
- 93 Holiday Recipes
- 224 Appetizers
- 520 Baking
- 2.5K Beef
- 88 Desserts
- 167 Lamb
- 2.4K Pork
- 1.5K Poultry
- 33 Salads and Dressings
- 324 Sauces, Rubs, Marinades
- 548 Seafood
- 175 Sides
- 122 Soups, Stews, Chilis
- 44 Vegetarian
- 102 Vegetables
- 313 Health
- 292 Weight Loss Forum