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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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12-21-2009, 06:48 PM | #16 |
is One Chatty Farker
Join Date: 12-16-07
Location: south central,ky.
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pics.
the ingredients simmah' down now plated
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12-21-2009, 07:12 PM | #17 |
is one Smokin' Farker
Join Date: 01-01-08
Location: Homer Glen, IL
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I love making tamales ...usually make with 3 or 4 different fillings.
Although I like the fine masa...not cornmeal ones |
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12-21-2009, 07:40 PM | #18 |
is one Smokin' Farker
Join Date: 08-03-09
Location: Gig Harbor, WA
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Tamales looks like the real thing = yummy. Thanks for the step by step & sauce recipe.
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12-21-2009, 10:19 PM | #19 |
Quintessential Chatty Farker
Join Date: 08-13-03
Location: Long Beach, CA
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Tamale party at TKs 01/02/2010
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tk PitBitch |
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12-21-2009, 10:31 PM | #20 |
is One Chatty Farker
Join Date: 12-16-07
Location: south central,ky.
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check out bbq grail's blog- he has this w/ the recipe.
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12-21-2009, 10:49 PM | #21 |
is One Chatty Farker
Join Date: 12-16-07
Location: south central,ky.
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it's too late to edit this(i'm a dumbass) but use maseca brand masa if possible. there are no real directions for how much for tamales but a simple rule is- around 8 cups dry masa mix for 4 doz. tamales. it's not a set measurement for this- use 2 cups corn oil & 5 cups of juice or base or both divided.
start off w/ a less dry(drier) mix-the masa will suck up moisture & get thicker before your eyes.you want a creamy peanut butter consistency when done. i usually add a tbsp ea. comino,garlic & onion pwdrs,thyme,& black pepper. if you use a base(chix,beef,pork)depending on what you're doing- no salt is needed.
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12-21-2009, 11:08 PM | #22 |
Moderator
Join Date: 12-11-07
Location: El Paso, TX
Name/Nickname : Bob
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I'm getting ready for my tamale party tomorrow!! Looking good Bro. That sauce sounds killer! I'd hit few of those. Tamales are great for breakfast. Hot CI skillet, melt butter, toss in tamales with no husk and heat in butter till golden brown. Plate and top with sunny side up eggs. A few dashes of hot sauce or off the shelf salsa. I know, real salsa is best, but the shelf stuff goes well this set up. Even better on New Years Day after a long night of boozing.
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PBC-Courtesy of Poobah, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle Black and Red, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver, Lil' Chief Smoker, Discada Set Up,OKJ Highland Offset. BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment....."You're a good cooker, Dad!"--My Son :) Miss You, Marty and Bull! RIP |
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12-21-2009, 11:59 PM | #23 | |
is One Chatty Farker
Join Date: 12-16-07
Location: south central,ky.
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Quote:
i always loved cold fried chix or poke chops on the boat fishin' & tamales w/ a cold pacifico @ the dock smothered in carne or dipped in tamatillo sauce. chile verde, or my queso (as i like to call it now)queso fatty-o daddy-o... i teell you 4 true(justin wilson) nothin' beats a hot(the original)greasy red hot tamale (chix,brisk,or pork) w/ a cold salted cervesa after fightin' port aransas deep sea beasts- just ask me in pm or my co-fish killers..
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12-22-2009, 12:06 AM | #24 | |
is One Chatty Farker
Join Date: 12-16-07
Location: south central,ky.
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Quote:
the fatty tamale is the shiznit.... an 8lb butt down =12 dozen so there's your measurement.
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12-22-2009, 12:30 AM | #25 |
Moderator
Join Date: 12-11-07
Location: El Paso, TX
Name/Nickname : Bob
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The great thing about tamales, is you can use ANYTHING as a filling. We made brisket and sauce, chicken mole', green, red chile, cheese and green chile strips, picadillo, even beans and cheese. They all rock. I've been playing around with the idea of Asian, Italian, and Indian inspired tamale fillings.
And yes, tamales and a cold cerveza go VERY well together. If you happen to have some Texas Chili around, slop it on top of one. DAMN, I'm hungry and still more than 24 hours away from my batch even being close to being ready!
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PBC-Courtesy of Poobah, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle Black and Red, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver, Lil' Chief Smoker, Discada Set Up,OKJ Highland Offset. BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment....."You're a good cooker, Dad!"--My Son :) Miss You, Marty and Bull! RIP |
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12-22-2009, 12:47 AM | #26 |
is One Chatty Farker
Join Date: 12-16-07
Location: south central,ky.
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i can't remember the name but as a kid being in sabinal/uvalde we had fire roasted javelina cheek,prickly pear heads,& egg...tamales & tacos
i bet bob knows- it was quite different but when ya grow up in texas...also had crawfish & egg w/ fried whiting(but thats another thread).
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12-22-2009, 10:06 AM | #27 |
Quintessential Chatty Farker
Join Date: 07-13-06
Location: Memphis, TN
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So I should add some type of broth and corn oil to the masa? Going ingredient shopping tomorrow and don't want to miss anything. Can I make them a day ahead then steam to order?
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[URL="http://www.bbq-brethren.com"]http://www.SmokeInDaEye.com[/URL] Gen II Komodo Kamado, Pit Barrel Cooker, 3x 18.5" WSMs, 22.5" WSM, modified 18.5" Weber Kettle, 22.5" Weber Kettle circa 1960ish, Weber One Touch Platinum, copper Weber Smokey Joe, La Caja China, Bubba Keg, Bodom Picnic Grill, Weber Genesis |
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12-22-2009, 10:47 AM | #28 |
somebody shut me the fark up.
Join Date: 09-23-07
Location: North Side of Chicago Illinois
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Looks like great grub!!!
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Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe. |
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12-22-2009, 11:19 AM | #29 | |
Quintessential Chatty Farker
Join Date: 07-13-06
Location: Memphis, TN
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Quote:
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[URL="http://www.bbq-brethren.com"]http://www.SmokeInDaEye.com[/URL] Gen II Komodo Kamado, Pit Barrel Cooker, 3x 18.5" WSMs, 22.5" WSM, modified 18.5" Weber Kettle, 22.5" Weber Kettle circa 1960ish, Weber One Touch Platinum, copper Weber Smokey Joe, La Caja China, Bubba Keg, Bodom Picnic Grill, Weber Genesis |
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12-22-2009, 11:47 AM | #30 | ||
Moderator
Join Date: 12-11-07
Location: El Paso, TX
Name/Nickname : Bob
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Quote:
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I don't know about steaming to order. Never made them in small batches like that. I know that steaming in the large Tamalera Pots they steam for hours. I think you could steam then in small batches. Would probably take a lot less time that way since the total mass is smaller. Sustitute broth for water when possible. Can't wait to see the pron.
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PBC-Courtesy of Poobah, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle Black and Red, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver, Lil' Chief Smoker, Discada Set Up,OKJ Highland Offset. BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment....."You're a good cooker, Dad!"--My Son :) Miss You, Marty and Bull! RIP |
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