Diners, Drive-ins and cornhusk-wrapped....

Discussion in 'Sausage' started by coyote-1, Jun 1, 2011.

  1. coyote-1

    coyote-1 Smoking Fanatic

    Guy Fieri stole a recipe idea from one of the smokehouse owners he hung with on DD&D. Grind your sausage meat, but instead of wrapping it in intestine (or whatever) wrap it in corn husk. Apparently the smoke penetrates the husks much more easily, and the husks add their own hint of flavor.

    I don't have a grinder, so next time I smoke I'm gonna pick up sausage meat from the butcher and try the process. It also occurs to me this would work for virtually any ground-meat product: Burgers, meatloaf, etc could all be smoked this way. Might even be cool to cold-smoke some burgers, freeze 'em, and then take 'em out at later dates to toss on the grill.
     
  2. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    I thought they called that tamales?

    No,  I have heard of people wrapping seasoned ground meat in everything from banana leaves to palm fronds to corn husks.  Sounds like an interesting way to change your taste profile and would make a beautiful presentation at a party. 
     
  3. africanmeat

    africanmeat Master of the Pit OTBS Member

    [​IMG]   Interesting
     
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Let us know how it turns out.
     
  5. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Been there done that last year for hunting season.

    Made up corn husk wrapped mini pepperoni chubs. Easy to carry and the husk is bio degrade in the woods.

    Food network is just trying to keep up with the nepas network......LOL

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    thunderdome likes this.
  6. scarbelly

    scarbelly Smoking Guru OTBS Member

    I too have done these and loved them - As usual yours look awesome Nepas
     
  7. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    The nepas network...hehehehehehehe

      Craig
     
  8. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    A great healthy twist on that style of cooking is to wrap chunks of white game fish in Ti leaves or banana leaves. Hawaiian style!
     
  9. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    I'll bet they can't, won't, don't, never gonna happen in this lifetime. Who do they think they are ?????
     
     
  10. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Yep, Who needs the Food Network when we have The NEPAS Sausage Network...  Hardly worth paying for cable anymore...
     
  11. couger78

    couger78 Smoking Fanatic

    I've done homemade tamales (spiced pork) with fresh masa & manteca using both the corn husks and banana leaves. I much prefer the husks (the leaves give off a sort of 'grassy' flavor to the meat—not my favorite) so I like what nepas did using them in the smoker.

    Hmmmm, smoked chorizo?
     
  12. meateater

    meateater Smoking Guru SMF Premier Member


    Now your talking!  [​IMG]
     
  13. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member


    Crap now ya said it........Homemade Tamal

    Now i gotta make more.

    Half these were carnitas and half smashed tater Tamal

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  14. couger78

    couger78 Smoking Fanatic

    Those looks great!

    We usually dont do the big tamale feed until around Christmas eve then we get all the steamers going & cranks out several hundred.

    A lot of work but dern good eats!

    Most are red pork, but I've made a few 'dessert tamales' with pineapple,raisin, almonds. I prefer the hot & savory.
     
  15. thunderdome

    thunderdome Master of the Pit

    Thumbs up on the smoke
     

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