Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Kamado Style Cookers => Topic started by: bamabob on October 18, 2018, 08:05:08 PM
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Saw somewhere a video about wrapping sausage in corn husks and smoking them. Thought I'd give it a try. Had some fresh ground pork butt, seasoned with salt, pepper, cayenne, garlic, cumin, thyme & sage. Rolled in soaked corn husks, on the keg diffused @ 250* for about an hour and a half with lots of hickory for smoke. Browned up in a skillet.
Just on:
(http://i1222.photobucket.com/albums/dd481/bamabob173/IMG_1078_zps9cb1b6b4.jpg)
Ready:
(http://i1222.photobucket.com/albums/dd481/bamabob173/IMG_1086_zps936153ec.jpg)
(http://i1222.photobucket.com/albums/dd481/bamabob173/IMG_1101_zps0be736e3.jpg)
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Well how were they?
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Well how were they?
Well, they were pretty darn good. The corn husks added a mild flavor profile similar to grits. Very moist and flavorful.
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Some of those with fried eggs sounds good.
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Some of those with fried eggs sounds good.
x2 on that !
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Some of those with fried eggs sounds good.
x2 on that !
That's exactly how I had them, a dribble of maple syrup on them and then covered with a couple of eggs with the sunny hot runny yolk drenching them in goodness.
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Very interesting, and they look good!
How was the smoke flavor? Did the smoke seem to penetrated the corn husks well enough?
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Very interesting, and they look good!
How was the smoke flavor? Did the smoke seem to penetrated the corn husks well enough?
The smoke was a little subdued, but blended well with the corn flavor profile.