Originally Posted by Kevin
I'm back. Made a run up to Mankato to get some dried anchos and cascabels for the seasoning sauce. I'm realy psyched for the great tamale cook sunday. I've been making them for Christmas for a couple of years and they just keep getting better the more I go traditional, as in making your own chili sauce from scratch. Big Dog, if your keeping up on this, I'm using the recipe on page 244 of "The Border cookbook".
Yes I am Kevin, thanks bro. Lots of good ideas out there. Choices, choices...
Senior member of the Brethren
Weber Platinum Kettle, Weber OTS, Meco square grill, ECB, UDS, WSM, a cool fold up camping grill, Blackstone flat top camping stove, The MOAB, and now the proud owner of a YS640, MOINK.
Pitman for All Things BBQ cooking classes.
Smoke on Brother KC
Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead.