 corn on the gob, in the water, the seasoned water, for at least 30 minutes, but often much longer, before I throw them on the grill. And I'm telling you, Bruce, it is the most amazing barbecue corn you've ever had. Wow. I am in awe of anyone that can really do the grilled corn well. It looks so great. And you're right, that smokiness is just unsurpassed. And that's, boy, what a great little secret there, the sugar and the salt. Excellent.