April 17, 2016 on the “new” MES 40.

Smoked two ears of corn that had been slathered with melted butter, dusted lightly with The Best Cajun Seasoning (no MSG version) from The Best Stop in Scott LA. The cobs were wrapped with bacon then dusted again with cajun seasoning. We did not want them to be too spicy as the Piper and Olivia would surely insist Kelley bring them to eat. So, the seasoning would have been heavier if they had not been eating with us.

The ears were in the MES 40 for about 2 hours at 250 and that was too long. But they tasted fine, not too tough but had dried out a little. Although the bacon was not mushy as it needed the time. Should have lightly pre-fried the bacon, then wipe the cobs with fresh grease and then wrap.

Also smoked two large onions that had been skinned and the top trimmed in a terrace fashion that I thought of to allow the seasoning to seep in. Before Best Cajun seasoning was added painted on warm bacon grease with some down the center 3/4″ diameter hole made by an apple corer.  Dusted on the seasoning on the bacon grease but not too heavy due to the girls coming over.

The onions were on for about 3 hours at 250 and were warm in the middle but not cooked at all. The outer layers and top had some smoke but not much. Flavor was good.

Next time cut out the center in a larger cone shape if it is a large onion. If a smaller onion then the apple core plug may be right and stuff with thyme of another seasoning and a piece of bacon. Add more seasoning and mark an unseasoned one for the girls.

4/18/2016 – Mary put the 1/2 cob, whole onion and onion pieces in a covered pyrex casserole dish and baked it for about an hour at 350. The corn was ok with a nice lite smoky tasted and the onion and pieces were good. Still firm but sweet with the smoky undertone. The bacon grease was not noticeable but it surely helped. The bacon wrapped still was not crispy. The slightly crunchy onion was a nice side to the warmed up ribs.