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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 12-23-2009, 11:09 PM   #46
BobBrisket
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Here's a few from my Tamaleada yesterday.

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Unread 12-23-2009, 11:26 PM   #47
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How about pork fatback? In place of, or in conjunction with the lard?
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Unread 12-24-2009, 01:54 AM   #48
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Quote:
Originally Posted by tmcmaster View Post
How about pork fatback? In place of, or in conjunction with the lard?
Never tried it. If you can get the fat (after it's rendered) to mix with the masa for a nice even texture it might work. Lard is pork fat just cleaned and processed so it doesn't go rancid. Give it shot and let us know if it works.

Bob, good work!
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Unread 12-24-2009, 02:09 AM   #49
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Never tried it. If you can get the fat (after it's rendered) to mix with the masa for a nice even texture it might work. Lard is pork fat just cleaned and processed so it doesn't go rancid. Give it shot and let us know if it works.

Bob, good work!
Thinking that I might partially freeze it, then either grind it (not likely) or run it through a grater... Possibly this weekend... but with the holidays, who knows...
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Unread 12-24-2009, 07:04 AM   #50
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awesome tamales bobbrisket.
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Unread 12-24-2009, 09:43 AM   #51
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Quote:
Originally Posted by BobBrisket View Post
Here's a few from my Tamaleada yesterday.

Awesome! Mine turned out really nice. Need to upload some photos later though they look nothing like Bob's! What's the sauce/liquid?
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Unread 12-24-2009, 12:36 PM   #52
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The green sauce is a store bought one. It's has no heat, but very much on the vinegary side. Mostly made from tomatillos. My wife is going to use it in her Chile con Queso. Adds for some nice ZING.

Here's breakfast. Like I said, heating them up in butter till the outside gets brown and crispy is the Cat's Arse!! Couple eggs, and some red and green sauce. The red sauce is from one of my wife's co-workers. Medium heat but has a strong oregano profile. Goes great with tamales. I was going for Christmasy Colors!

Merry Christmas!


I've had all the calories I'll need for the WHOLE day! This the best breakfast for New Year's Day after a long night of celebrating! It will cure what ails you!
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Unread 12-25-2009, 05:50 AM   #53
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OK, now I'm hungry for tamales for my Christmas breakfast!
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Unread 12-25-2009, 06:23 AM   #54
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was gonna do this for new years but can't wait any longer!

since the wife is sick and we are now not going to her relatives for x-mas (YAH!) i will pulled a butt out of the freezer to thaw and will have tamales by dinner time!!!

i know, no pics or it didn't happen....

cheers and merry x-mas, scott
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Unread 12-25-2009, 07:48 AM   #55
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OK, great stuff....what about the sauces..an I just go with a canned enchilada sauce or is there a simple sauce I can go with? Thanks. Scott
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Unread 12-25-2009, 08:03 AM   #56
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Quote:
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OK, great stuff....what about the sauces..an I just go with a canned enchilada sauce or is there a simple sauce I can go with? Thanks. Scott
canned chili,adobo,mole or picante if you're in a real pinch.
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Unread 12-25-2009, 10:45 AM   #57
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Canned sauces will work just fine. You can always doctor em up for more heat, flavor, etc.

Tamales can be filled with anything....bbq sauced meat, green chile strips and cheese, even a simpel picadillo(ground meat with garlic, onions, cilantron, tomato and japs.)

Can't wait to see the Tamale Pron!
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Unread 12-16-2011, 12:04 PM   #58
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It's that time again!!! I should be getting some going in the next week or so! This year I bought an extra 40 lbs of Hatch chile for the tamales and the fresh sausage I'll be making!

Bob
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Unread 12-16-2011, 12:53 PM   #59
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I guess I'm going back to Target for a new tamale pot since the last one was used for a smokin joe mini smoker. All Those tamale's look great!!!!
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Unread 12-20-2011, 03:53 PM   #60
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Hey Bob! Tis the season... for TAMALES! We're getting things ready over here once again. I will post some pics if I get a chance to take any. Good to see this thread brought back to life.
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