We don't know where Bob Palmgren, head pitmaster and proprietor of RJ's Bob-Be-Que in Mission, Kansas, got the idea for smoked sausage in cornhusks, but we credit him for inspiring our own version. Bob features a pork sausage with chopped jalapeño peppers and other seasonings. Ours pays homage to the artist Georgia O'Keeffe, who spent much of her creative life in northern New Mexico at a place called Abiquiu, taking inspiration from the local terrain. This one features a chicken sausage with chopped fire-roasted Hatch chile peppers and other New Mexico seasonings.

　　

Ingredients

Serves 4 to 6

　　2 teaspoons sea salt

　　1/2 teaspoon New Mexico red chile powder, such as Rancho de Chimayo or your favorite brand

　　1/4 teaspoon New Mexico green chile powder, such as Rancho de Chimayo or your favorite brand

　　1 tablespoon freshly ground black pepper

　　3 pounds ground chicken, turkey, pork, or beef

　　1/3 cup cream-style corn

　　2 tablespoons chopped sweet onion

　　2 large cloves garlic, minced

　　1/4 cup fire-roasted Hatch chile peppers, mild or hot

　　2 tablespoons New Mexico honey

　　16 dry cornhusks, soaked in warm water for 20 minutes

　　16 (5-inch-long) pieces of twine

　　Pico de gallo or salsa, for serving

　　8-inch soft corn or flour tortillas, for serving

　　

Step 1

Mix the sea salt, chile powders, and black pepper together in a large bowl. Add the ground chicken, corn, onion, garlic, Hatch peppers, and honey and combine with your hands until the meat is evenly seasoned.

　　

Step 2

Remove the cornhusks from the water and place them on a cotton towel to absorb excess water.

　　

Step 3

Heat your grill or smoker to 250°F.

　　

Step 4

Form a sausage cylinder with your hands, using about 6 ounces of the sausage mixture. Set the sausage aside on a plate and repeat until you have 8 sausages. Place each sausage on a wet cornhusk, top with a second cornhusk, wrap the cornhusks around the sausage, and tie each end with twine.

　　

Step 5

Smoke for 1 1/2 to 2 hours, or until done.

　　

Step 6

Serve with homemade pico de gallo or your favorite salsa and a soft corn or flour tortilla. You can eat them as a wrap or tostada style with a fork.

　　Reprinted with permission from America's Best BBQ, Homestyle by Ardie A. Davis and Chef Paul Kirk, © 2013 Andrews McMeel Publishing