Competition Chicken Rub and Smoked Garlic

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Competition Chicken Rub 

¼ cup packed brown sugar
2 Tbsp chipotle powder
2 Tbsp sweet paprika
2 Tbsp smoked paprika
1 Tbsp ground cumin
1 tsp Mexican chili powder
1 Tbsp granulated garlic
1 Tbsp dry mustard powder
1 Tbsp dried thyme
2 tsp kosher salt
1 tsp freshly cracked black pepper

Smoked Garlic

4 whole heads of fresh garlic
4 teaspoons olive oil
½ teaspoon each salt & pepper
3 tablespoons applewood chips
Preheat one side of your grill to medium high heat, leaving the other side of the grill off – allowing you the opportunity for indirect cooking
With a very sharp knife, cut the tops off the garlic head, exposing the individual cloves. Put the garlic heads in a small foil pan.
Drizzle with olive oil & sprinkle on the salt & pepper
Put about ½ cup of wood chips in a foil pouch or in a smoker box. .
Place the pan of garlic on the side of the grill with no fire, add the woodchip packet to direct side of grill. Allow the packet to burn up & smoke the garlic. The temperature of your grill should be around 300 degrees. After about 30 minutes, the smoke packet will be gone & you can cover the pan with foil. Continue to cook over low heat until the cloves are softened and light brown in color.
Allow the heads to cool, remove the garlic from the head and enjoy it added to your favorite recipe.

Grilled & Creamed Corn (inspired by http://www.divaq.ca )
8 cobs of corn grilled then kernels removed
1/2 cup butter
1/2 cup flour
1/2 cup finely minced shallots
2-3 cups milk
3 tsp white sugar
1/4 tsp freshly grated nutmeg
1-2 tsp salt
1-2 tsp pepper
Cut the corn off of the cobs and set aside (a great use for leftover corn) mix the flour and the butter together in a saucepan and cook for a few minutes until they come together well to cook the flour. With a whisk add 2 cups of the milk half a cup at a time continue to whisk at medium heat until it gets thick and bubbly. Do not stop whisking or the flour will stick. Add the corn, sugar, s & p, nutmeg and sugar. Mix well coating all of the kernels. Add more milk if it is too thick for you or a little more butter. Check for salt adjust for your tastes if necessary.