Originally Posted by LMAJ
So are we - and we did this together. These are labor intensive, so it works well to have many hands to share the work.
You got that right. We made them ONE time, and decided it was easier to go to the local Mexican restaurant/store, when you can buy them fresh made. But we love pork butt, and the idea of it in tamales makes it seem well worth the effort.
48" Jambo Pit Clone, Primo XL, Weber 22" with Smokenator, Vermont Castings SS Grill
PNWBA - CBJ
KCBS - CBJ