A recent dinner at home featured grilled chicken and Sheldon Farm corn on the cob. The corn was rubbed with butter, salt and chipotle powder. The chicken had been spatchcocked, marinated in Big Bob Gibson's white sauce and parcooked for several hours at 150ºF in the CVap oven before a final searing on a charcoal grill. The corn spent about 20 minutes in the same CVap before seeing the heat of the grill for a little smoke. With sauteed fresh haricots vert and tomato, this made for a fine summer meal eating out on our porch.