Tamale Thread Condensed

Cast Iron Chef · 12-26-2009, 12:12 AM

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.

Meat Burner · 12-26-2009, 12:37 AM

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.

nolaman · 12-26-2009, 12:48 AM

Great! Thanks Paul! I've always wanted to make some! Can I use shortening instead of lard?

Cast Iron Chef · 12-26-2009, 12:53 AM

Quote:

Originally Posted by nolaman

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.

Quote:

Originally Posted by Meat Burner

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.

smokindorf · 12-26-2009, 06:44 AM

Thanks so much for doing that and sharing!

BobBrisket · 12-26-2009, 08:35 PM

Cool deal!! I likey!

Shortening can be used instead of lard.

Bogus Chezz Hawg · 12-26-2009, 09:07 PM

Quote:

Originally Posted by smokindorf

Thanks so much for doing that and sharing!

I 2nd that emotion!

anamosity · 12-27-2009, 10:23 AM

Very nice, thanks for the work.
Will be using it as well.

landarc · 12-27-2009, 11:56 AM

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.

Jay Bird · 12-27-2009, 02:25 PM

Thanks Paul. Never did tamales but that is likely to change.

Jay Bird · 12-27-2009, 02:30 PM

Quote:

Originally Posted by landarc

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?

landarc · 12-27-2009, 02:45 PM

I gets them fluffy. Actually, sometimes there is corn silk and small pieces, I find a few minutes on air fluff cleans em up.

BobBrisket · 12-27-2009, 11:29 PM

Quote:

Originally Posted by landarc

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!

blues_n_cues · 12-28-2009, 09:06 AM

Quote:

Originally Posted by Cast Iron Cheif

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.

Cast Iron Chef · 12-28-2009, 09:17 AM

Quote:

Originally Posted by blues_n_cues

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.

12-26-2009, 12:37 AM	#2
Meat Burner Quintessential Chatty Farker Join Date: 02-22-07 Location: Springfield, MO	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. __________________ my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155

12-26-2009, 08:35 PM	#6
BobBrisket Moderator Join Date: 12-11-07 Location: El Paso, TX Name/Nickname : Bob	Cool deal!! I likey! Shortening can be used instead of lard. __________________ 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

12-27-2009, 11:56 AM	#9
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	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. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

12-27-2009, 02:45 PM	#12
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	I gets them fluffy. Actually, sometimes there is corn silk and small pieces, I find a few minutes on air fluff cleans em up. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

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12-26-2009, 12:48 AM	#3
nolaman is one Smokin' Farker Join Date: 08-01-09 Location: Transplanted in Ellijay, Ga.	Great! Thanks Paul! I've always wanted to make some! Can I use shortening instead of lard?

12-26-2009, 06:44 AM	#5
smokindorf Full Fledged Farker Join Date: 06-30-08 Location: Phoenix	Thanks so much for doing that and sharing!

12-27-2009, 10:23 AM	#8
anamosity Full Fledged Farker Join Date: 05-18-09 Location: Montana	Very nice, thanks for the work. Will be using it as well.

12-27-2009, 02:25 PM	#10
Jay Bird is one Smokin' Farker Join Date: 08-03-09 Location: Gig Harbor, WA	Thanks Paul. Never did tamales but that is likely to change.