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Bestiverhad
BBQ Pro
Joined: 22 Oct 2009
Posts: 571
Location: The Heartland of America
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 Posted: Sep 24 2010 Post subject: |
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| BBQMAN wrote: |
Ditto..............................
A few other tips (mainly for vending).
He told me he filled the dip container mostly with water, then added the butter (the butter still goes on the corn as it's the last layer it travels through).
Pretty cool! 
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O I C
I had also seen this 'dipping the ear' at a fair and wondered about the amount of butter needed to make it work. I don't remember seeing how he was heating it though. 
What a simple solution. Thanks BBQMAN for sharing it.
"(the butter still goes on the corn as it's the last layer it travels through)."
I would think that if you didn't submerge the ear too fast, it would take on butter between the kernels and help keep the water out, too. JM2C
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Poppa's PTL Club
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Joined: 13 Sep 2007
Posts: 1578
Location: Lawrenceville, GA
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| Posted: Sep 28 2010 Post subject: |
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Personally, if fresh corn were not available and in season, I wouldn't offer it. Like tomatoes and oranges, you can get them all year round, but the product is not what I would want my name attached to out of season.
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