There are two basic theories on grilling corn. Some people prefer wrapping the corn in aluminum foil or the envelope itself, done perhaps with a little butter and spices, then grilled until cooked. This is essentially roasting the corn, and while the option is not really in my book to cook. Corn packed in aluminum foil or char not received, the smoke, fumes or grilled magic, or other things that contribute to the unique taste of grilled food.
My WayI prefer my popcorn directly on the grate, where a little "smoke and get some 'char. The recipe could, if you want to call not be simpler. You start the fire or preheat a gas grill on high peel, and then peel away from corn silk. If you want to make a good presentation, you can save the shells and use them as decoration when serving. In any case, remove the silk, which is not good for much more than dental floss organic. More RainCorn with a little oil. I have tried with herb butter instead of olive oil, but I think it is best applied after the corn from the grill, because the most of it every possible way to burn.
Place corn directly on grill over high heat. Grill for 10 minutes, turning the grain are needed to Blackend not too much on one side. What we try, time enough to damage some of the grains.
Do not be too long grain orto a pulp. You know when you've gone too far if the corn is coming in the hand. The course, then it is too late, and you have to feed them to pigs. Below you will find the BBQ Season with salt and pepper and a slather of butter if desired. For a touch, I sprinkle on my Old Bay seasoning, reminiscent of a crab boiled corn. mmmm.
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