Thankfully you only bought 14 corn ears. Looks like you would have struggled to get 15 on thereAlmost time to dig in….
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Cook the corn un-shucked, just trim the end silk and dead leaves and they will be great. I do it all the time.The other 14 are still downstairs They didn’t turn out as well as I had hoped, but everything else was really good.
The Ranch….I see why folks love them. I remember back around 2018 seeing it online, looking at the price, and thinking “who would ever be silly enough to spend that much on a grill??” And here I am….it was a treat to cook on. Really easy to dial in, I only tweaked the upper vent a couple times throughout the night, and had tapped the bottom vents a couple times. She never had any temp swings which, on occasion I have occur on the smaller kettles.
She’s a keeper!
I agree with this method, been doing that the last couple of years and you get a little sweet smokiness from the slightly charred husks, the silk seems to rub right off as well!Cook the corn un-shucked, just trim the end silk and dead leaves and they will be great. I do it all the time.
That was actually how I intended to cook them, but on a time crunch I figured they would cook quicker if shucked. I had intended on opening them up, adding a pad of butter and covering again.Cook the corn un-shucked, just trim the end silk and dead leaves and they will be great. I do it all the time.
Extra protein! I think they cook about the same time as the moisture trapped steams the corn. I find it is also very forgiving of temp and time as I have done it in as little as 15 and as much as 40 and it still comes out good.That was actually how I intended to cook them, but on a time crunch I figured they would cook quicker if shucked. I had intended on opening them up, adding a pad of butter and covering again.
Almost all had a worm or two on the silk end. BBQ worms may have been not good
sometimes we like butter on corn. for the cleanest and least work methos, we'll shuck the corn, halve the ears, rinse them, place 4 halves in heavy duty aluminum foil and add butter to each foil packet and a dash of salt.I usually fill an enamel coffee pot with water and drop a stick of butter in to melt. Then, shuck the husk back to use as a handle and dunk the ear in the melted butter and enjoy! No funky, messy, partial sticks of butter. Let the pot cool, peel the butter off and wash the pot as usual.
I’ve done that too, not in a long time though.sometimes we like butter on corn. for the cleanest and least work methos, we'll shuck the corn, halve the ears, rinse them, place 4 halves in heavy duty aluminum foil and add butter to each foil packet and a dash of salt.
then i place the packets on the grill for 30-40 minutes and then will open the foil packets and sear up each half of ear to develop some char and pick up the smoke flavor.
each ear is now basted and flavored and the grill does its magic. and cleanup is just disposing of the foil.
Well. She’s fired up, meat’s on, I’m settled in for an all nighter.
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Moms 73rd on Monday so tomorrow is the feast
i'm guessing around 32 KPro briqs (jajajajajajaja)How much fuel did you use, Tim?