I saw Diners, Drive-Ins and Dives showing sausage cooked without casings in corn husks. I wanted to try this meatball recipe, also from triple D.
http://www.foodnetwork.com/recipes/p...ipe/index.html
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.
