This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

The tarragon corn didn't knock my socks off

  • Filter
  • Time
  • Show
Clear All
new posts

    The tarragon corn didn't knock my socks off

    I made the "Ultimate Corn on the Cob" recipe as detailed on this site last night. Melted butter, tarragon left in to diffuse, and paint the corn while on the grill. It didn't knock my socks off. I ended up with corn that looked like the photo, with small bits of tarragon instead of the large leaves, but the corn was just OK. It didn't have any amazing tarragon flavor or butter flavor or anything, really. It was just like eating corn. I ended up salting it to make it better. Where did I go wrong?

    WOW! I really don't have an answer - sorry. I did it for the 1st time about a week ago, and #1 decreed that corn will be done as such in the future.

    Gee, the only thing I wonder is did you use fresh corn in the husk? Maybe the corn itself wasn't up to par. Sounds like you had fresh tarragon leaves.

    In this case, I'd say try it again.



      Guessing it was whatever source of tarragon you used, sounds like you did everything right though. It should have a pretty obvious presence in the flavor. I made this recipe and while it wowed many at my table I found out I'm not a big fan of tarragon myself.


        Click image for larger version

Name:	mmexport1439880045788.jpg
Views:	19
Size:	61.7 KB
ID:	103651

        I thought there was plenty of tarragon on the corn. Maybe I'll try even more next time. It doesn't really matter how much tarragon gets on the corn, because the butter oil dissolves the flavors, right? It's just for looks.

        It was from a bottle of "McCormick Gourmet" tarragon. Fresh tarragon leaves are out of the question unless I start growing it myself or something. I thought I got enough brown carmelization on the grill, as well. I'll try again with more butter and more tarragon, and if that doesn't work maybe I'll try some other herb.

        This is the reference photo from the article on this site. If anything, my corn is more carmelized and has more tarragon on it.

        Click image for larger version

Name:	grilling_corn.jpg
Views:	13
Size:	40.2 KB
ID:	103652
        Last edited by Lost in China; August 18, 2015, 08:59 PM.


          "...It was from a bottle of "McCormick Gourmet" tarragon. Fresh tarragon leaves are out of the question unless I start growing it myself or something..."

          I think the bottled spice ( even tho McCormick ) might be the culprit. Too bad the fresh leaves aren't available. IMHO, that's the difference.


          • Lost in China
            Lost in China commented
            Editing a comment
            Dried spices still taste good. Come on, that's just food snobbery. Fresh spices are great, but it's not like dried spices are horrid.

          • Dr ROK
            Dr ROK commented
            Editing a comment
            Have to disagree with using fresh herbs as "food snobbery." In many cases (i.e. caprese, marg. pizza with fresh basil leaves as a topper, etc), it's just better with fresh herbs. Had the bottle been open and setting on the shelf for awhile or was it a new bottle. Even with a new bottle if it's been several months since the tarragon was packed in the bottle, it's going to lose it's punch. Did it have a strong tarragon smell right out of the bottle? Sounds to me like your tarragon is the issue.

            Try this as a corn topper:

            • 1 stick butter
            • 1 lime, juiced and zested
            • 1 small jalapeno, seeded
            • 1 clove garlic
            • 1 teaspoon sweet paprika
            • 6 ears corn on the cob, husked
            • 1 slice bread, of any kind
            • Coarse salt
            Combine butter, lime, jalapeno, garlic and paprika in food processor and pulse process until smooth. Place on waxed paper or plastic and roll. Place in freezer until ready to serve.
            Cook corn by boiling, steaming or grilling. Cut disks of butter and rub onto corn, nesting the butter in a slice of bread to apply it to the hot corn. Season ears with salt (and fight over the hot buttered bread slice!)
            Last edited by Dr ROK; August 19, 2015, 03:20 PM.

          I thought that I had read somewhere that in some cases there is a big difference.

          Just trying to help-excuse me. Good luck.
          Last edited by Medusa; August 19, 2015, 03:21 PM.


            Did you let it sit in the butter for a while to absorb the flavor? I do this with fresh taragon and it rocks, of course, my kids think differently, so mostly just do with a little butter, still much better than in a pot of water.



            No announcement yet.
            Rubs Promo


            These are not ads or paid placements. These are some of our favorite tools and toys.

            These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

            Use Our Links To Help Keep Us Alive

            A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs

            The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

            kamado grill
            Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

            Click here for our article on this exciting cooker


            Comprehensive Temperature Magnet With 80+ Important Temps

            Amazingribs.com temperature magnet
            Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

            Click here to order.

            GrillGrates Take Gas Grills To The InfraredZone

            GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

            Click here for more about what makes these grates so special

            The Cool Kettle With The Hinged Hood We Always Wanted

            Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

            Click here for more about what makes this grill special

            Groundbreaking Hybrid Thermometer!

            Thermapen One Instant Read Thermometer

            The FireBoard Spark is a hybrid combining instant-read capability, a cabled temperature probe, Bluetooth and Wi-Fi connectivity. We gave Spark a Platinum Medal for pushing the envelope of product capability while maintaining high standards of design and workmanship.

            Click here to read our comprehensive Platinum Medal review

            Bring The Heat With Broil King Signet’s Dual Tube Burners

            3 burner gas grill

            The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King’s proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

            Click here to read ourcompletereview

            Our Favorite Backyard Smoker

            The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
            Click here for our review of this superb smoker