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1995-09-28
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Newsgroups: rec.food.recipes
From: wkb@magnum.cb.att.com (Keith Brummett)
Subject: Corn on the cob on the BBQ
Organization: I'm gonna get organized tomorrow ...
References: <09241994224706um@alexr.demon.co.uk>
Date: Sun, 25 Sep 1994 16:25:04 +0000
Message-ID: <09251994170254um@alexr.demon.co.uk>
Can't help with the unshucked corn, though here's what I do:
6-8 large ears of corn, shucked and de-silked
~1/2 cup butter or margarine, melted
salt and pepper
aluminum foil
Clean the corn ears. Melt the butter. Using a basting brush, slather
each ear liberally with butter. After a moment, the butter should
harden somewhat into a tacky coating. Sprinkle lightly with salt and
heavily with fresh-ground peppercorns (I use green, white, and black).
Tightly roll up each ear in a piece of aluminum foil such that two
layers of foil cover the ear's surface. Twist or fold over the foil
at the ends. I usually do this in batches of three ears, or the
kitchen counter becomes rather messy.
Cook them on the grill for 8-10 minutes, then turn them over and cook
another 8-10 minutes. On a charcoal grill, I lay them directly on the
prepared coals (red inside, completely covered with grey ash). On a
propane gas grill, I turn it to medium-hot heat and lay the ears on a
low rack.
The perfect ear will be well-roasted, with the tops of kernels brown or
just blackening. Be careful opening the foil -- that butter is hot!
I typically serve them with fresh bratwurst boiled in beer before
being grilled.