OS Grilling Tips and Advice

[Kruza]

Re: OS Grilling Tips and Advice

Does anybody else grill their corn on the cob? I've tried it twice now and I love it. The first time I did half in the husk and half taken out of the husk and wrapped in tin foil. I preferrred the ones in the husk and that's what I stuck with. The tin foiled ones were kind of wet and mushy plus grilling corn in the husk looks awesome.

Anyone have any tips from expierence? I've been taking off a few husk layers, cutting off the tips of the ear down to about a half inch overhang, and soaking in water with some salt for an hour before grilling for about 15-20 mins.

Hell yeah. I starting grilling ears of corn just last summer. I used to pull off the husk and wrap them all up in aluminum foil and grill them that way, but I later found out that they taste better after being grilled while still inside the husk. The differences between your method and mine is that I soak my ears of corn in a large pot of water for a longer period of time and without any salt mixed in. I may try the saltwater mixture in the future to soak my corn in, though. Seems interesting. Anyway, I also grill my corn longer than you, but that's mostly because they are the very last things I put on the grill which at this point is at the lowest cooking temp. I rotate the corn on the grill often as well.

Kruza

[Burns11]

Re: OS Grilling Tips and Advice

Love grilling corn, I don't soak it though, I've tried it but I didn't really notice any benefit.

I usually cut down the top to the tip of the cob without cutting the cob, I also cut the bottom stem almost all the way off. I then strip at least half of the husks so that it's a much thinner layer, cooks quicker.

If you are stuck wanting corn but can't grill it or don't want to light the grill, prep the corn just like if you were grilling it but put it in the oven at 375 directly on the racks for about a half hour.

[braves40]

Re: OS Grilling Tips and Advice

surprised noone has mentioned this yet (or maybe its just the simple man in me) but when grilling my steak I stick to a very easy trick to know when they are done to my liking (usually medium rare)

Its just a pressing technique where you press on your steak with your index finger. Now how do you know how well your steak is done by touching it? Well the rule of thumb my father taught me was first take your index finger and press that fleshy part underneath your thumb on the same hand. That would be rare to medium rare, for medium use your middle finger, so on and so forth. Ive been grilling for quite some time now and have never been dissappointed in how my steaks turn out.