Recipe: Smoked Corn With Alabama White Sauce From a Notorious PIG BBQ
May 7, 2018 - bbq set
A Montana pitmaster shows griddle isn’t all pork, beef, or poultry.
Corn is an American summer griddle tradition. Smokers and griddle opposite a nation acquire yellow ears during slightest once a season, all prepared according to a pitmaster’s or griddle boss’ tastes. Burke Holmes of a Notorious P.I.G. BBQ in Missoula, Montana, finds impulse for his recipe south of a border. “This is a chronicle of a Mexican-style travel corn famous as elote,” Holmes says.
A Missouri local who spent time in his early childhood in Montana and attended a University of Montana before spending 6 years as a fly-fishing beam in Big Sky Country, Holmes will be one of a featured chefs during this month’s Montana Master Grillers. He might be a Missourian who now calls Montana home and shares his adore of American griddle by his restaurant’s menu — there’s brisket, tri-tip, pastrami, among other hazed delights — and reaches opposite a Rio Grande for his corn recipe, though he adds another singly American hold to this dish: a sour white griddle salsa evil of Alabama-style ’cue.
Holmes shares a recipe with a readers forward of Montana Master Grillers and only before summer kicks off in earnest.
Smoked Corn With Alabama White Sauce
16 ears uninformed corn
1 crater mayonnaise
½ crater apple cider vinegar
¼ crater apple cider
1 tablespoon mixed horseradish
1 tablespoon uninformed lemon juice
1 teaspoon black pepper, cracked
½ teaspoon salt
½ teaspoon cayenne pepper
Cotija cheese, crumbled
Fresh cilantro, chopped
Preheat oven or smoker to 250 degrees.
With a husks still on, rinse and fume a corn for 2 hours or until a kernels are soft.
For a Alabama white sauce, drive together mayonnaise, cider vinegar, cider, horseradish, lemon juice, black pepper, salt, and cayenne peppers in a vast blending bowl. Set aside.
Peel a husks behind and kindly flame a kernels with a kitchen torch. If we don’t possess a torch, place corn on a griddle shelve coated with cooking spray; prepare 2 – 4 mins or until corn is easily browned, branch frequently.
Drizzle corn with salsa and tip with Cotija cheese and cilantro.
Barbecue Camps Across a West
Vera’s Backyard Bar-B-Que
The Southern Cowboy
Taste of a West: Texas Versus Kansas City Barbecue
Santa Maria-Style Barbecue Recipes From Alisal Guest Ranch Resort
The Smell of Smoke
Recipe: Brazos River Lodge’s Smoked Beef Ribs
Recipe: Smoked Brisket From The Texas Food Bible