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It adds a lot of flavor to the corn, and a little more of a crunch, but the pepper will really show through when it's fried.
You should try grilling it. I peel back the husk then detastle the corn and cover it up with the husk. Then let it grill for a while. For the last minute or 5 I peel back the husks to give it some char and burn off any tastle that might be left.
You should try grilling it. I peel back the husk then detastle the corn and cover it up with the husk. Then let it grill for a while. For the last minute or 5 I peel back the husks to give it some char and burn off any tastle that might be left.
You're speaking to a man about grilling stuff.
Of course I've grilled Corn on the cob!
I'm speaking of something completely different with it.
Charcoal all the way. And yes, I do like tending it, working it, getting just the right coals. Turning the knob has no soul in it, no love. Propane is like having sex by a fake fire, it aint right.
Charcoal all the way. And yes, I do like tending it, working it, getting just the right coals. Turning the knob has no soul in it, no love. Propane is like having sex by a fake fire, it aint right.
It's not bad if I have all day and I can wait to east some meat.
But most of the time I want my food served within reasonable time, so propane and turnng a knob is a good thing.
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