I have made corn on the cob every way imaginable. I have finally settled on what I think is the best way. Cut off the fuzz sticking out of the end and just put the corn directly on the center rack of a 350 deg oven for 45 min. At the halfway mark, I turn it over, but I am not sure that this step is necessary. After the 45 min, peel the husks back but leave intact. They make a great handle for the corn. The silk is very easy to remove after the corn is roasted in this manner.
Just looked at Pensacola's weather report. Rain all weekend. Looks like we may postpone. I damn sure don't want to sit in a hotel room for 3 days.
Looks like I am going to stuff some shrimp instead. We'll see how that goes... to my surprise we had fresh corn at the store, so that is nice.
I tend to just soak them in water for a while then throw them on the grill to cook in their own shucks. I've never gotten the timing down right and I always have to test one.
I ended up getting a couple of racks of spare ribs. Going to do some pork & beans with ketchup, mustard, and brown suga in the oven with a rice dressing. Hope I'm not throwing the shyt up when the game is over. I'm getting nervous already.
Could you post your Mom's excellent shrimp dip? I mean, if it isn't a secret. If it is can you tell me where you tailgate? ;-)
Duck and chicken sausage gumbo to start the season. Tasted DAMN good that night. Had a hard time tracking down a Demon for Saturday night. Have it on good advice that the Chinese restaurant around the corner form my house serves bulldog. To go will be OK for Thursday night. Or maybe I'll just grill hot dogs instead.
