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Bob Hicks, from Mormon Mecca
I’m 79 years young and going as hard as I can for as long as I can.
“Be who you are and say what you feel, because those who mind don't matter, and those who matter don’t mind.â€
Retired
Currently own:
Weber 22 and 26 Kettle.
Regular gasser with rotisserie.
Custom built horizontal stick burner.
Custom built duel fuel "whole hog" cooker.
​​​Many other tools of the trade.
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
Probably doesn't taste bad (just like the sauce you put on it) but I doubt the flavor of the corn comes through much, if at all. Thanks, but I'm gonna stick with boiling water and melted butter.
I've completely gone over to doing freash corn in the microwave. 2 ears at 8 minutes is perfect and no silk whatsoever when removing the husk as displayed in any one of several u-tube videos on the method. Melted butter for sure.
dubob - We use the microwave to reheat corn (wrapped in a wet paper towel on HIGH for a minute or two). SWMBO is a bit of a corn snob having grown up eating Daddy’s fresh-picked corn (boiled within minutes of picking) so no new-fangled cooking methods like microwaves or even grills are tolerated here. 🤨
Bummer dude. You have my deepest condolences. I like things that take the work out of chores. Shucking corn and removing the silk first to boil is a major chore. Microwave first in the husk and the chore is greatly diminished, and the taste is exactly the same either way.
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