First things first: I can take no credit for this recipe whatsoever. I saw it done at a Big Green Egg demonstration over at the barbeque and grill store that I frequent, and the person who demoed it said that they saw it done at an “Eggfest” in Pennsylvania. Yes, Big Green Egg owners have “Eggfests” … they are that hardcore.

Second things second: I have no idea why this is called “Splattercorn”. There is no splattering involved. So your guess is as good as mine.

Having taken care of all of that, Splattercorn is a really cool and different take on the old “roasted corn on the cob” standby. You might look at the ingredient list and raise a Spockian eyebrow at one of the items, but you really should give this a try. The “non-traditional” ingredients highlight the corn, bringing the sweetness of really good fresh kernels to the forefront. The corn definitely remains the main attraction here, and the added flavour really matches well with richer foods like hamburgers or steaks.

The recipe is dead simple, and all you grillheads will be happy to hear it also works over direct heat, with one minor caveat in the instructions (watch for the “Grillhead Alert” near the bottom). Ready for something different? Then check out the full details after the jump.
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Okay – first things first. I realize that “Chicken Shakeys” is a terrible name, but the problem is this: Until about a day ago, these things had no name at all. I have been making them for pretty much ever, but there was never a name beyond “those chicken wing things” and when I got around to taking pictures and getting ready to put the recipe up here, I realized that a name was probably in order. So I went with “Chicken Shakeys” because (a) you do shake them at one point, and (b) the great Jim “Shakey” Hunt could eat more chicken wings at a press box buffet than anyone else on the planet. But the name is definitely not set in stone, and if you can think of something better, I am all ears. In fact, if you do come up with a name and I adopt it, I will name another recipe down the road after you. So get your thinking bibs on and see what you can do.

In the meantime, on with the show.

This is a kind of messy (during the preparation) and somewhat fidgety (during the preparation) but generally simple (during the cooking) take on chicken wings that will really impress your guests as either a side or an appetizer. These look cool, are fun to eat, and taste like greasy heaven on a stick. And, just for extra awesomeness, there is bacon. When you are done, you get what amounts to savory chicken and bacon lollipops with all kinds of layers of sweet and smoky flavour, and if you can eat just one of these then you either have ludicrous amounts of willpower or no taste buds at all.

Sorry, grill-heads, this one needs smoke and no direct heat, so you are on the sidelines for this one. Everyone else, stand by for some serious yum.
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This is a super simple side dish that has four ingredients (disclaimer: I used six ingredients here, but you dont have to), tastes like a million bucks, and has serious potential when paired with anything that likes either onions or cheese or both. Big convenience factor, too – you can make it a long way ahead if you need to, and just toss it into the pit when you are ready.

GRILLHEAD ALERT: This works fine on the grill too, and makes a killer burger topping – just remember not to put it over direct heat.
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