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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 12-26-2012, 04:28 PM   #1
tommykendall
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Thumbs up Xmas Tamales aka Tomales

Hey everyone. Long time. I did a batch of tamales (tomales ) on Xmas eve. 137 of them to be exact, all solo, all pork. Hadn't previously done a batch in almost 2 years and will never again do that many solo. The only thing I did different this year, was take heed to a post from about a year ago from Third Eye Wayne - to over season the meat before steaming because of the effect that steaming has on the flavor of the finished product. And that advice, as I said a year ago, was as good as gold.
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Old 12-26-2012, 05:03 PM   #2
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I assume you made so many in order to be able to FedEx a pair to the first fifty people that respond to this thread. Thanks! I'll take two.

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Old 12-26-2012, 05:08 PM   #3
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That is onw awesome looking bin of tamales - send some my way please!
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Old 12-26-2012, 05:11 PM   #4
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Whoo Hoo! I'd hit a few of those for sure! Don't forget to fix em for breakfast with an egg on top. YUMMY! I'll be making some next week.

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Old 12-26-2012, 05:11 PM   #5
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I am out of town, so I am assuming my invite is in the mailbox.
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Old 12-26-2012, 05:13 PM   #6
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Great to see that you are alive and well tk.
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Old 12-26-2012, 05:28 PM   #7
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Quote:
Originally Posted by tommykendall View Post
Hey everyone. Long time. I did a batch of tamales (tomales ) on Xmas eve. 137 of them to be exact, all solo, all pork. Hadn't previously done a batch in almost 2 years and will never again do that many solo. The only thing I did different this year, was take heed to a post from about a year ago from Third Eye Wayne - to over season the meat before steaming because of the effect that steaming has on the flavor of the finished product. And that advice, as I said a year ago, was as good as gold.
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Old 12-26-2012, 05:33 PM   #8
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Nicely done! Looks delicious.
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Old 12-26-2012, 05:41 PM   #9
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El Guapo makes some good product. They sell some good dried peppers. I'm noticing a different rolling up technique with the husks than the technique we use. Could you maybe post one that kinda shows how you rolled it up? I'm liking the way it looks.

Bob
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Old 12-26-2012, 08:54 PM   #10
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Looks mighty fine from here too!!
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Old 12-26-2012, 09:13 PM   #11
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Great job! Looking very very yumilicious!
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Old 12-26-2012, 09:59 PM   #12
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Very impressive! My neighbor makes them every Christmas Eve as well and always send some over to my wife (and I).


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Old 12-26-2012, 10:05 PM   #13
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TK! Welcome back and belated Merry Christmas to you!

Great lookin' tamales there!
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Old 12-26-2012, 10:44 PM   #14
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Good eats for sure I'm making 2 dzn for new years. 137.... my hands hurt just thinking about it, being a tamale connoisseur & critic you need to send me a few
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Old 12-27-2012, 09:43 AM   #15
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Quote:
Originally Posted by BobBrisket View Post
El Guapo makes some good product. They sell some good dried peppers. I'm noticing a different rolling up technique with the husks than the technique we use. Could you maybe post one that kinda shows how you rolled it up? I'm liking the way it looks.

Bob
Best way to explain it is by using the photo of the un-rolled tamale with the ingredients laying in. Like rolling a burrito, fold one long end fairly tightly over the ingredients, once. now fold the bottom of the hoja upwards to form the bottom of the tamale. Then continue rolling the long end. The masa will bond well enough to the edge of the other long end.
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