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SMOKED CORN ON THE COB AND GARLIC CHIVE BUTTER Place 1 cup of the wood chips in a bowl of cold water to 616n1317g soak. |
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Squeeze the excess water from the soaking wood chips and spread them onto a
large piece of tin foil. Add the remaining 2 cups of dry wood chips and mix
them together. Fold the tin foil around the wood chips to seal them in and make
a sealed package.
With a fork poke holes in the package on both sides to give the smoke space to
seep through.
Remove the grill top from the far left of the grill. Place the wood chip
package directly on top of the heat source. Turn the heat under the wood chips
onto high and
leave the other burners off. Close the lid. When
the grill reaches 200 ºF (100ºC) turn the heat down the medium high and try and
keep the temperature at that level.
Drain the corn and pat dry. Season each cob with salt and pepper, garlic powder
and a pinch of cayenne. Wrap a slice of bacon around each cob. If necessary,
use a water soaked toothpick to secure the bacon to
the cob. Pull the husks back over the cobs and place them on the grill to the
right of the now smoking wood chips where the burner is off. Close the lid and
let the corn smoke via indirect heat for 1 hour.
Serve warm with garlic chive butter.
Yield: 6 cobs
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