Veggies VEGGIES Cook Time: 30-45 Mins* *Cook times may vary INGREDIENTS Corn, either shucked or in the husk Sweet potatoes/yams Marinated artichoke hearts Butter (if cooking corn) PBC Beef & Game Pit Rub (if cooking corn) Olive oil (if cooking sweet potatoes) DIRECTIONS Light your Pit Barrel Cooker (PBC) according to the instructions. If you’re cooking corn in the husk, soak the ears in cold water for at least 30 minutes then shake off the excess water. If you’re cooking shucked corn, lightly dust each ear with Beef & Game Pit Rub, then wrap tightly in foil with a pat of butter. If you’re cooking sweet potatoes or yams, poke each a few times with a large fork, then apply a light coating of oil to each. If you’re cooking artichoke hearts, soak a cedar plank in cold water for at least an hour. Drain the artichokes well, then arrange them on the cedar plank. Install the grill grate into the PBC and arrange the vegetables and/or plank evenly across the grate, secure the lid, leaving the rods out. Cook approximately 30-45 minutes. NOTE: If you’re cooking corn in the husk, roll each ear 45º every 10 minutes until all of the husks are golden brown. Using tongs, gently remove the veggies from the PBC onto a serving platter. Serve immediately, and enjoy!