Anyone who has used the corn hanger, how long did you hang your corn? I know it's going to depend on the ears and the temperature of the cooker, but so far I tend to overcook the corn.
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I’m lost? PBC? -
30 min is the sweet spot for us.Comment
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Pit Barrel Cooker - https://pitbarrelcooker.com/products/corn-hangerOriginally posted by HouseHomey View PostComment
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Here in Texas we hang 'em till they stop kickin'
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I don't have a PBC, but I've cooked a lot of sweet corn over the years. Sweet corn doesn't generally need a lot of cooking to be wonderful, but the wonderfulness starts with buying decent corn. If your sweet corn is overly chewy when cooked, you probably started with corn that is over mature.
Look for rounded kernels that aren't jam packed against each other on the cob. The kernels should not have a dent in the center, although a few dented kernels in late season corn is okay, since we all know sweet corn has a short season. When young and tender, a kernel when popped with a fingernail should spurt a drop of milky liquid. When older, the "milk" will turn more pasty or solid. If you have the option to taste a kernel or two, see if it pops against your teeth and is crisp and tender when chewed. If fresh kernels are chewy and stick to your teeth, the corn is over mature and won't get any better when cooked.
When cooked, one visual check of doneness is to see if the kernels have changed to a deeper gold color compared to when they're uncooked. (If you're cooking white sweet corn, that's not going to work, but I can't help ya then.) That takes about 5 minutes in simmering water, but I'd guess probably closer to 10-15 minutes in the PBC.
The corn will continue to cook without great loss of quality for another 10-15 minutes if the temps aren't overly high. That would give the PBC more time to add smoky flavor. If the kernels shrivel or dent in the center during the cook, you've gone too far.Comment
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Yep, I did. I grew up in the unique loess (say "luss") hills of western Iowa and detasseled (field) corn and walked (soy)beans in my high school and college years. Also did a lot of hog chores on Grandpa's farm -- my family lived in town about 3 miles away from the farm. So technically a town kid, but I've sure shoveled a lot of hog poo.
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Try soaking the corn while still in the husks for an hour or so then toss them right on the coals for 10-15 mins rotating them every so often.
Get some good gloves and husk them then right back onto a grill to give them some color while brushing them with butter.
And salt, corn is my one exception to the less to no salt rule.
Don't see why this wouldn't work on your PBC.
….and dental floss....lots of it....tons of it....Comment
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