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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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12-23-2009, 03:12 PM | #31 |
is Blowin Smoke!
Join Date: 10-17-06
Location: Oklahoma
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I can put a hurt'n on some tamales......lip smak'n good stuff
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12-23-2009, 03:41 PM | #32 |
is one Smokin' Farker
Join Date: 09-21-09
Location: San Jose, Ca
Name/Nickname : JT
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For masa I use a 3:1 ratio for masa to lard. 3 pounds masa to one pound lard. Don't use oil, use lard, don't worry you won't die. If you have a mexican market near you can usually get either "preparada" (prepared, meaning they already mixed the lard for you) or no preparada, unprepared (pure masa).
If you get unprepared then you can add how much lard you want but the way to make sure you have enough is the "float test". After mixing lard with masa either by hand or with a stand mixer take a piece and if it floats in water then it's ready. Growing up the men in the family had to mix the masa in large buckets by hand, it was messy and tiring, masa and lard all stuck to your arms. I say F that, I use my Kitchen Aid and do 4 pounds at a time. We're getting ready to make some this weekend. Can't wait! Edit: I almost forgot to add, make sure to mix in warm beef broth while mixing to get that peanut butter consistency. Start mixing masa and lard then ladle in broth slowly.
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Rec Tec RT700 Klose 20x30 Weber Performer Last edited by JiveTurkey; 12-23-2009 at 04:37 PM.. |
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12-23-2009, 03:59 PM | #33 | |
Full Fledged Farker
Join Date: 07-02-09
Location: Plano, TX
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Quote:
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12-23-2009, 04:01 PM | #34 |
Quintessential Chatty Farker
Join Date: 07-13-06
Location: Memphis, TN
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First batch is steaming. Had to create a makeshift steamer to get enough room. Hopefully it works.
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12-23-2009, 04:08 PM | #35 | |
is one Smokin' Farker
Join Date: 09-21-09
Location: San Jose, Ca
Name/Nickname : JT
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I'm not too confident in the prime rib option, medium rare meat in a tamale just doesn't sound right. With tamales the idea is to have a moist meaty filling within light corn flavored masa. The meat can be pork or beef but it's usually cooked and shredded. But hey this is a free country and who knows maybe someone will like it and you'll be making prime rib tamales with Giada while I eat crow! Good luck!
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12-23-2009, 04:12 PM | #36 |
Full Fledged Farker
Join Date: 10-10-08
Location: dfw
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I make my beef tamales using a chuck roast
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12-23-2009, 04:49 PM | #37 | ||
Moderator
Join Date: 12-11-07
Location: El Paso, TX
Name/Nickname : Bob
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I'll keep an eye an out for any Adauto in EP! Nothing like Hatch chiles. The green ones just don't taste the same without them. Your story about the "men mixing the masa by hand" brought back memories. I remember my grandpa and dad and uncles taking turns mixing the batch of masa that was usually 20 lbs or more. And the float test........it does work. I wish I had seen your idea about the black olive earlier. I love em and would like to have tried it. I make the green mostly for me. I prefer the green to the red and I like em HOT!! Quote:
All the tamales are looking great. You can use just about anything as a filling. Once we started smoking the meat for the filling..........we never went back to using the oven or boiling. Smoked meat adds a whole nother falvor level.
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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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12-23-2009, 05:08 PM | #38 |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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So...it is that time for a rookie question...the outer shell is corn husk?
Can you eat that or is it something that only is used to hold the filling and for the steaming process? Can you use something else like banana leaves for the wrap?
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-TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012* *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow *WGA Ambassador |
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12-23-2009, 05:10 PM | #39 | |
Full Fledged Farker
Join Date: 10-10-08
Location: dfw
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banana leaves work good too. |
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12-23-2009, 05:34 PM | #40 |
is one Smokin' Farker
Join Date: 09-21-09
Location: San Jose, Ca
Name/Nickname : JT
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The black olive in the mole with pork adds a nice flavor to the tamale.
Funny story, a couple years back I made some tamales when I lived in Colorado and gave some to my neighbor to taste. He came over the next day with a funny look on his face like he wanted to tell me something but wasn't sure how to bring it up. Finally he worked up the nerve to tell me that he thinks I accidentally dropped an olive in the tamale. I said, "Olive? What olive?". He turned kinda more pale then he already was. Big swallow, he says "there was an olive in the tamale.". I laughed and said "that's not an olive that's a cockroach! It's an authentic mexican tamale!". He believed it because over the years I had already fed him menudo and tripas at my place so a cockroach wasn't too far fetched! I think he wanted to pass out then I told him the truth that I meant to put the olive in there. It look him a little while to compose himself but we laugh about it now.
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12-23-2009, 05:37 PM | #41 | |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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Phunny story Jive Turkey!
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-TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012* *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow *WGA Ambassador |
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12-23-2009, 05:43 PM | #42 | |
is one Smokin' Farker
Join Date: 09-21-09
Location: San Jose, Ca
Name/Nickname : JT
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Quote:
Good to know Bob, I've been debating with my mom for a long while now about smoking the pork first but she isn't on board with the idea. She's old school when it comes to tamale makin! You shoulda seen her face when I first busted out the stand mixer instead of using my hands. BLASPHEMY!!
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12-23-2009, 06:02 PM | #43 |
somebody shut me the fark up.
Join Date: 07-11-06
Location: Norco, Ca.
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No Pics...... You know the rulez!
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12-23-2009, 06:07 PM | #44 |
somebody shut me the fark up.
Join Date: 07-11-06
Location: Norco, Ca.
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Man I miss the old neighborhood. All the neighbors in the hood would bring them over. Family doesn't eat them so it would be a waste for me to make some. All the neighbors in the hood would bring them over.
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12-23-2009, 06:54 PM | #45 |
somebody shut me the fark up.
Join Date: 09-02-05
Location: Rockin' Lake Ronfarkoma, Hinterlands of BBQ .
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If this thread doesn't get a lot of y'all jonesin' for some tamales,
then nothing will.....
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