From the wild west to your own backyard, baked beans are a long-standing side dish for any bar-b-que.More >> Time spent smoking ribs should be fun and worry free. Fun because hanging out around the meat smoker as the ribs cook is a great reason for a get-together. And worry free because the rib smoking procedure you use should guarantee great smoked ribs every time.More >>
To make a slow smoked corn on the cob, soak the ears of corn in water for a few hours, then rub down with olive oil and green onions. Smoke corn for an hour or so and remember to leave the husks intact. These roasted ears of corn are fantastic.
Prep Time: 10 minutes
Cook Time: 1 hour, 30 minutes
Total Time: 1 hour, 40 minutes
Ingredients:
- 6 to 12 ears of corn with the husks still on
- 1/2 cup olive oil
- 1 bunch green onions, finely chopped
Preparation:
Gently pull back the husks on the each ear of corn. Remove the silk but not thaw husks. Place the ears in a large pan and fill with water to cover the corn. Let sit for several hours. Remove from water and brush the corn with olive oil and add about 1 to 2 teaspoons of the green onions. Pull the husks back over the corn.
Prepare smoker. The ears of corn will need to smoke at 225 degrees F. for about 1 to 1 1/2 hours. When done smoking pull back the husks and eat.
