Jeff's corn

Discussion in 'Messages for All Guests and Members' started by mama's smoke, May 19, 2011.

  1. mama's smoke

    mama's smoke Smoking Fanatic SMF Premier Member

    I just read Jeff's newsletter about corn, potatoes, and cabbage.  Love the idea about the rub/butter combo.  Jeff, when you apply the butter every 30 minutes, do you pull the husks down or do you put the butter right on the husks.  Sorry I'm confused.  I've smoked corn and put the butter on before pulling up the husks.  I also cut off the top couple of inches and use twist ties to tie the top of the husks.  Perhaps that is not necessary.
     
  2. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    I did some corn a few weeks back. Pulled husks back, de-silked, brushed on some butter with a silicon basting brush, seasoned with Old Bay, pulled husks back up and tied tops. Into a 225° smoker for 2 hrs, came out awesome.
     
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I do them like Johnny, but use Cajun spice instead of Old Bay.
     
  4. mama's smoke

    mama's smoke Smoking Fanatic SMF Premier Member

    Yes, that is how I do them, but I don't butter them during the smoke. Jeff mentioned buttering ever 30 minutes.  I was just wondering if he pulls back the husks to butter them.  And I really don't like opening my smoker that often during a smoke.
     
  5. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

        O.K.,one more time. A different method of smoking Corn is with no Butter, but with Mayonaisse.

    I pull the husk back,smear(smear) Mayo. all over the ear and cover back up then roast an hour at225*f.They are scrumptious,no butter needed,maybe sime S/P.
     
  6. mama's smoke

    mama's smoke Smoking Fanatic SMF Premier Member

    I've even heard of Italian dressing, instead of butter.  I haven't tried it......yet, but I do plan to try it this summer.
     
  7. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★


    That sounds good!
     
  8. tulsajeff

    tulsajeff Master of the Pit Staff Member Administrator OTBS Member

    I generally don't open the smoker much but I do for the corn since I feel like it is worth it.. I pull the husks back, brush on the butter then pull the husks back over the corn.

    Delicious!!
     
  9. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    That is my standard method. I usually just fully shuck the corn and put it in a ziploc with a cup of Zest Italian dressing, let it marinade for 2-6 hrs, then either hot grill it or smoke it. Comes out super tastey, and you don't need any other seasonings.
     

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