Outdoor Cooking (smoking, grilling, barbecuing, open spit, etc.)

[RoyGBiv]

. Or for corn on the cob.

Husk on or off?
If off, seasoned?
Temp/time/determining doneness recommendations?

I'm planning to smoke a tri-tip this afternoon, for searing tomorrow.
I've never tried smoking corn (grilled, of course), but I'm game, and heading to the supermarket after the gym.
Advice appreciated.

[Tensaw]

As a kid I ate the hell out of smoked mullet and then someone told me it was a “trash” fish. I still love it and buy it when I see it, but that's less and less common.

Uh,... fried mullet fillets and cheese grits. Jus' sayin!

[CSW]

Husk on or off?
If off, seasoned?
Temp/time/determining doneness recommendations?

I'm planning to smoke a tri-tip this afternoon, for searing tomorrow.
I've never tried smoking corn (grilled, of course), but I'm game, and heading to the supermarket after the gym.
Advice appreciated.

Husk on, soaked in 5 gallon pail of water for a half hour.
Put directly on the grill, left on till the outsides are dark and slightly burned. [not in a smoker]
The corn gets steamed inside the husk.

[lwt16]

Did three this size



Yielded about 12 pounds

[RoyGBiv]

Husk on, soaked in 5 gallon pail of water for a half hour.
Put directly on the grill, left on till the outsides are dark and slightly burned. [not in a smoker]
The corn gets steamed inside the husk.

Thanks!
I've grilled corn but never smoked it....
Gonna give it a try...

[Borderland]

Husk on, soaked in 5 gallon pail of water for a half hour.
Put directly on the grill, left on till the outsides are dark and slightly burned. [not in a smoker]
The corn gets steamed inside the husk.

The corn gets steamed inside the husk.

I just throw it on the grill in the husk also. Lots of people shuck it and cook it in alum. foil but that's all wrong. It's easier to shuck once it's cooked anyway. Just have to let it cool a few minutes.

I'm amazed at the number of people who can't grill. Mostly reserved for camping and social gatherings these days.

[RoyGBiv]

Husk on or off?
If off, seasoned?
Temp/time/determining doneness recommendations?

I'm planning to smoke a tri-tip this afternoon, for searing tomorrow.
I've never tried smoking corn (grilled, of course), but I'm game, and heading to the supermarket after the gym.
Advice appreciated.

This recipe looks good ... and... Bonus.... Cheese!... https://sipbitego.com/smoked-corn-on-the-cob/

I figured no husks for smoking, but, bought husk-on so I can strip them and use the husks as handles...

Will smoke the beef today to about 95'F and rest it in the fridge so I can sear it to medium-rare tomorrow and not overshoot.
Corn will be best freshly smoked, so, I'll save that for tomorrow. Easy enough to run the smoker twice.

[UNK]

I really cant help you out much with the corn on a smoker. I usually wrap it in foil with salt and butter and put it on coals or boil it. I think it really depends on the temp as to how long. Ill use the smoker as a warming oven once things are cooked or use it for side dishes. Ive baked a pie on it once.

Husk on or off?
If off, seasoned?
Temp/time/determining doneness recommendations?

I'm planning to smoke a tri-tip this afternoon, for searing tomorrow.
I've never tried smoking corn (grilled, of course), but I'm game, and heading to the supermarket after the gym.
Advice appreciated.

[UNK]

On like Donkey Kong

[RoyGBiv]

On like Donkey Kong

Tied up beef ribs? Stuffed? What with?
Looks delish.... What time should we be over?

It does feel strangely like Friday today...