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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 12-26-2009, 12:12 AM   #1
Cast Iron Chef
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Default Tamale Thread Condensed

I took the information from BobBrisket's and blues n cues tamale threads and concensed down to a 17 page pdf. I will use this as my study guide for our New Years tamales. Hope you can use it as well. Was hard to get some of the formatting out of the cut and paste. Thanks to all that contributed.
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File Type: pdf Official Tamale Hot Line Thread.pdf (1.59 MB, 110 views)
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Unread 12-26-2009, 12:37 AM   #2
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Paul, that was timely. Started my first try at tamales today. Been searching information on making these and discovered some history behind them. Pretty cool stuff. Have the meat and broth in the refridgerator right now and headed to the hispanic market tomorrow for some husks. Looks like a lot of different taste preferences but the passion of making them seems to be the key. Thanks again for the post. Wish me luck bro.
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Unread 12-26-2009, 12:48 AM   #3
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Great! Thanks Paul! I've always wanted to make some! Can I use shortening instead of lard?
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Unread 12-26-2009, 12:53 AM   #4
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Quote:
Originally Posted by nolaman View Post
Great! Thanks Paul! I've always wanted to make some! Can I use shortening instead of lard?
I only passed along the information. The experts will chime in I'm sure.

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Originally Posted by Meat Burner View Post
Paul, that was timely. Started my first try at tamales today. Been searching information on making these and discovered some history behind them. Pretty cool stuff. Have the meat and broth in the refridgerator right now and headed to the hispanic market tomorrow for some husks. Looks like a lot of different taste preferences but the passion of making them seems to be the key. Thanks again for the post. Wish me luck bro.
Good luck man. Let me know how you do. Smoking my butt tomorrow for New Years. Can't wait.
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Unread 12-26-2009, 06:44 AM   #5
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Thanks so much for doing that and sharing!
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Unread 12-26-2009, 08:35 PM   #6
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Cool deal!! I likey!

Shortening can be used instead of lard.
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Unread 12-26-2009, 09:07 PM   #7
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Originally Posted by smokindorf View Post
Thanks so much for doing that and sharing!
I 2nd that emotion!
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Unread 12-27-2009, 10:23 AM   #8
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Very nice, thanks for the work.
Will be using it as well.
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Unread 12-27-2009, 11:56 AM   #9
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Very nice, good work Paul.

Meat, I believe you are gonna love them (Oh, my Christmas tri-tip was medium, no blood, you would have lijked it).

I buy good corn husks, I prefer them thick and I run em through the dryer before soaking them.
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Unread 12-27-2009, 02:25 PM   #10
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Thanks Paul. Never did tamales but that is likely to change.
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Unread 12-27-2009, 02:30 PM   #11
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Quote:
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Very nice, good work Paul.

Meat, I believe you are gonna love them (Oh, my Christmas tri-tip was medium, no blood, you would have lijked it).

I buy good corn husks, I prefer them thick and I run em through the dryer before soaking them.
What's with the dryer? Drying & then soaking seems counter intuitive. Do you use a fabric softener sheet?
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Unread 12-27-2009, 02:45 PM   #12
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I gets them fluffy. Actually, sometimes there is corn silk and small pieces, I find a few minutes on air fluff cleans em up.
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Unread 12-27-2009, 11:29 PM   #13
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Quote:
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I gets them fluffy. Actually, sometimes there is corn silk and small pieces, I find a few minutes on air fluff cleans em up.
I'll be danged!!! Makes a ton of sense. The dryer will separate em and will remove the silk and other "natural" goodies in the husks. Keep in mind, rinse the husks REALLY well. You will find little, dried up critters in the husks. Dang! I love this idea.
Is it your idea? Can't wait to tell my dad about it!
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Unread 12-28-2009, 09:06 AM   #14
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Quote:
Originally Posted by Cast Iron Cheif View Post
I took the information from BobBrisket's and blues n cues tamale threads and concensed down to a 17 page pdf. I will use this as my study guide for our New Years tamales. Hope you can use it as well. Was hard to get some of the formatting out of the cut and paste. Thanks to all that contributed.

sounds good and you're welcome.
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Unread 12-28-2009, 09:17 AM   #15
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Originally Posted by blues_n_cues View Post
sounds good and you're welcome.
Smoked the butt yesterday using your spice mix. Came out very tasty. Can't wait to taste in a tamale.
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