Fish, steak, drunken chicken, ribs, grilled veggies-- mastered it all on the BGE, but I've tried several different methods to roast/grill corn on the cob and while decent, none are even as good as the Mississippi State Fair. Husk, foil, naked- still can't beat the Fair. Anyone got a way to do this?
Roasted/grilled corn on the Big Green Egg
- Thread starter SkullCandy.sixpack
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I cooked some tonight on the Holland - shucked, washed and wrapped in tin foil.
Grilled for 20 minutes or so and it was great. Not sure about fair corn, have not tried it.
Grilled for 20 minutes or so and it was great. Not sure about fair corn, have not tried it.
I wrap mine in foil
Put some butter, garlic salt, Cajun seasoning, black pepper and jalapeño sauce in the foil and let it cook about 20 minutes. Pretty damn good
Put some butter, garlic salt, Cajun seasoning, black pepper and jalapeño sauce in the foil and let it cook about 20 minutes. Pretty damn good
Sounds great and I am no pro - the wife just happened to buy some today and I threw em on the grille, naked, just wrapped in foil. I would think, if time allowed, soaking them in water for a few hours would be a great idea. Wrapping in foil is a must, it takes high heat for 20 minutes to cook them (easy to under cook) - foil them to keep em from burning. Burt corn sucks, ask any farmer.
Got a Coleman Extreme. On a boat ice chests get pounded to sh*t. I'd rather replace one every decade than pay 5x too much in the first place
Sorry. I 17ed up the corn again and getting testy... You'd think I'd could get it better than the Fair but hell no. That Fair corn is good but $3 an ear?? I got to figure this out..?
With a BGE you need to foil corn because the temp is usually too high. One thing you can also do is cook it in the oven for a while and then finish on the grill, no foil necessary. I like salt, pepper, and garlic (which is probably all they use at the fair) but you can you add whatever.
Easiest way: Cut ends off, put in microwave w/ husk still on, heat about 3 mins/ear depending on wattage. Can't be beat, silk pulls off all @ once too. Put in a triangle if doing 3 ears, square if doing 4 for even cooking.
since everyone on here seems to get hard over the BGE i may not have any luck with this question, but i'm looking to get a new gas grill and was wondering if anyone has any suggestions. i have a brinkman now and it's been great but it's about 10 years old and has finally bit the dust. looking for atleast a 4 burner.
eta: i think it's hilarious how the majority that hammers on the yeti's on here own BGE's
eta: i think it's hilarious how the majority that hammers on the yeti's on here own BGE's
I don't own a BGE, but I do own a grill like it
I bought the vision grill from Costco which is a kamado style cooker like the. BGE and love it
I bought the vision grill from Costco which is a kamado style cooker like the. BGE and love it
Spend a little extra money and get you a Traeger Pellet Grill. Low and slow at 200 or roaring at 450, very versatile. It gives everything a nice smoke flavor but not overpowering. http://www.traegergrills.com/
This is what I do. Eat it off the cob then or make corn cups.
Corn cups rock and are a real crowd pleaser. Roast the corn, onions, jalapeño and bell peppers on the grill. Cut the corn off and into a large bowl and season. Dice up the other ingredients. Set out some red solos and let everyone put what they like in their cups with the toppings, stir and eat with a spoon.
We usually soften butter and make two mayo concoctions to put on top with the veggies. One is lime, garlic and cilantro and one is mayo and chipolte. I sometimes grill some shrimp, chicken or skirt steak to cut up small and offer to go with the other stuff, but most of the time the corn and veggies are quite enough.
We seed them. You can pretty much make what you want to go with the corn as far
as vegetables go, the key is just to cut it up small. We set out large bowls of each veggie, the largest being the corn. Last time I made some butter blends with spices and herbs for those who didn't like the mayo blends.
First time I made it for my oldest's birthday there was nothing left by the time I made it off the grill. The crowd devoured it. Make sure you have someone make you a cup and set it aside. The wife always accuses me of making too much but I still haven't had to put any away afterwards. You can make a cup later and warm it in the microwave.
It has become a standard during the first part of football season for my cookouts now and it doesn't take a whole lot of work. I would make the butter or mayo blends the day before so they have time to mingle well. The only reason we didn't make these last year was because corn was so expensive and small.
as vegetables go, the key is just to cut it up small. We set out large bowls of each veggie, the largest being the corn. Last time I made some butter blends with spices and herbs for those who didn't like the mayo blends.
First time I made it for my oldest's birthday there was nothing left by the time I made it off the grill. The crowd devoured it. Make sure you have someone make you a cup and set it aside. The wife always accuses me of making too much but I still haven't had to put any away afterwards. You can make a cup later and warm it in the microwave.
It has become a standard during the first part of football season for my cookouts now and it doesn't take a whole lot of work. I would make the butter or mayo blends the day before so they have time to mingle well. The only reason we didn't make these last year was because corn was so expensive and small.
I've grilled corn for years and taste like "Fair Corn".
What I do is pull the shucks back and remove the silk. Then smear butter directly on the kernels and salt and pepper. Then fold the husk back up and put some butter on the outside of the shucks. Then wrap in aluminum foil and throw on the grill for about 20 minutes. The butter on the outside helps cook the husk flavor into the corn.
What I do is pull the shucks back and remove the silk. Then smear butter directly on the kernels and salt and pepper. Then fold the husk back up and put some butter on the outside of the shucks. Then wrap in aluminum foil and throw on the grill for about 20 minutes. The butter on the outside helps cook the husk flavor into the corn.
The best of the midpriced - easily found grills are the Webers. They are still made in USA, have much heavier duty burners and general construction, have an easily found and purchased replacement parts system, and are good looking grills. A step below are the Char-broil commercial series, and above will have you spending over a grand for a (sometimes) US made commercial level grill. I love the Weber - and its a good company to deal with.
Hope that helps.
+1 for Weber gas. I have one with the natural gas connector that plugs straight into my home gas supply. Love it for quick / easy cooking
I have used a Holland Grille for 15 years and really like it. Indirect heat makes cooking pretty damn easy and over cooking almost hard to do - over cooking is the last thing you want to do!
I need a new one and am having a hard time buying anything else. I also have a Bayou Classic (like the BGE) but I rarely cook with it. Just haven't gotten the hang of it as the temp seems to vary too much - seems to get too damn hot plus it's direct heat and I seem to over cook everything I put on it.
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