So, I doubled the recipe, wrapped in corn husks, and cooked in Kamado at 250 till internal temp was 160. They were a big hit, although I didn't think they were too attractive. We had 20 people over for a party, and everybody was surprised at the technique. They were extremely juicy, and had that great smoky flavor from mesquite lump charcoal. I left some on the grill for 2 hours and they were still juicyl Definitely going to try grilling other foods in the corn husks.
03-05-2013 01:40 AM
Sounds great so where are the pictures?
03-05-2013 06:50 AM
Originally Posted by aussietitch
sounds great so where are the pictures?
03-05-2013 09:33 AM
Cool technique, sounds like a good time was had by all!