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

post #1 of 15
Thread Starter 

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.

post #2 of 15

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. 

post #3 of 15

33.gif  Interesting

 

post #4 of 15

Let us know how it turns out.

post #5 of 15

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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post #6 of 15

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

post #7 of 15

The nepas network...hehehehehehehe

 

  Craig

post #8 of 15

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!

post #9 of 15



 

Quote:
Originally Posted by nepas View Post

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

 

 

 

 

 

 


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

 

post #10 of 15

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

post #11 of 15

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?

post #12 of 15
Quote:
Originally Posted by JIRodriguez View Post

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!



Now your talking!  feedme.gif

post #13 of 15
Quote:
Originally Posted by Couger78 View Post

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?



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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post #14 of 15

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.

post #15 of 15

Thumbs up on the smoke

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