Tamales again

SmokinCoyote · 12-16-2007, 08:02 AM

I finally got the pictures off the camera and on the computer of the tamales I made 2 weeks ago. With my internet provider we get web space so I made a practice page with the tamales. I am hoping to eventually make a BBQ page like this with steps of cooking ribs, briskets, butts, abt's etc.

Here is the address. If posting links to web pages isn't allowed let me know and I will put the pictures on photobucket if you want to see 'em.

http://pages.suddenlink.net/smokincoyote/tamales.html

smokinbadger · 12-16-2007, 08:09 AM

Very nice web page! You lost me for a minute when you started boiling the pork, but when I saw you were using the broth in the sauce and masa I understood what you were doing. I was worried briefly that all of that porky goodness was going to do down the drain!

Thanks for the inspiration. I'm going to be making some tamales soon.

thirdeye · 12-16-2007, 08:50 AM

That is a great how-to. Good timing for the post too, tamales being popular around Christmas and all.

Have you ever tried pressure cooking the pork? It's a lot less time and the broth comes out richer since the system is closed.

Check your PM box.

SmokinCoyote · 12-16-2007, 08:53 AM

Quote:

Originally Posted by thirdeye

That is a great how-to. Good timing for the post too, tamales being popular around Christmas and all.

Have you ever tried pressure cooking the pork? It's a lot less time and the broth comes out richer since the system is closed.

Check your PM box.

Never tried. I don't have a pressure cooker but the wife wants one so maybe that will be in the near future.

BBQ Grail · 12-16-2007, 08:55 AM

That web page ROCKS! Great job.

One of my fondest memories was the annual tamale feed at a girls house I went to school with for years. For as long as I can remember we would meet at Sandy's house after her mom made tamales, a Hispanic Christmas tradition, every year. 10 or 15 of us would devour a table full of tamales.

One of the things I miss about not living in So. Cal is lacking a good tamale connection at Christmas.

jacob · 12-16-2007, 09:06 AM

Nice web page brother. I'll take mine hot, packed in dry ice and shipped overnight.

BBQ Grail · 12-16-2007, 09:11 AM

Quote:

Originally Posted by jacob

Nice web page brother. I'll take mine hot, packed in dry ice and shipped overnight.

"hot, packed in dry ice"

It's time to rest up Brother Jacob!

ModelMaker · 12-16-2007, 09:21 AM

Wow!! Very informative.
I beleive even this pasty faced white boy could whip up a batch.
Look forward to seeing more.
ModelMaker

jacob · 12-16-2007, 09:24 AM

Quote:

Originally Posted by trp1fox

"

Quote:

hot, packed in dry ice"

Quote:

It's time to rest up Brother Jacob!

Only been awake for 23 hours. 30 is my limit.

LOL clarify- Hot meaning spicy not steaming.

bbqbull · 12-16-2007, 09:50 AM

Very professional web page!

Awesome looking food as well. Thanks for the great picture tutorial.

Grumpy's Q · 12-16-2007, 10:34 AM

Very nice...those are on my "to try" list

Yakfishingfool · 12-16-2007, 10:37 AM

the masa spreader looks like one of those painting edge trimmers with the pad off. Very good page and lots of great how to stuff there. Thanks for posting it. Scott

PS, the pad comes off

JD McGee · 12-16-2007, 10:40 AM

Awesome...great job bro!

BobBrisket · 12-16-2007, 11:00 AM

Man, I'm hungry now!!! Those look great. I look forward to making some with my folks in a few weeks too.

Kevin · 12-16-2007, 11:06 AM

Great pictorial and step by step on your webpage. Thanks.

12-16-2007, 08:02 AM	#1
SmokinCoyote On the road to being a farker Join Date: 10-23-06 Location: Amarillo Texas	Tamales again I finally got the pictures off the camera and on the computer of the tamales I made 2 weeks ago. With my internet provider we get web space so I made a practice page with the tamales. I am hoping to eventually make a BBQ page like this with steps of cooking ribs, briskets, butts, abt's etc. Here is the address. If posting links to web pages isn't allowed let me know and I will put the pictures on photobucket if you want to see 'em. http://pages.suddenlink.net/smokincoyote/tamales.html __________________ It ain't real Q until that precise moment, while watching the sunrise through a wisp of sweet smelling blue smoke, that a tough brisket finally surrenders itself to the gentle heat of an all wood fire and becomes a tender, juicy, smokey masterpiece. Wiley "SmokinCoyote" Mixon Klose 20 X 60 mobile UDS WSM Red Thermapen

12-16-2007, 08:09 AM	#2
smokinbadger Full Fledged Farker Join Date: 09-17-06 Location: Dexter, MI	Very nice web page! You lost me for a minute when you started boiling the pork, but when I saw you were using the broth in the sauce and masa I understood what you were doing. I was worried briefly that all of that porky goodness was going to do down the drain! Thanks for the inspiration. I'm going to be making some tamales soon. __________________ The Smokin' Badger Klose Widebody MasterChef * XL BGE * WSM * Weber Performer * La Caja China * Cookshack 055 * Big Stainless Gasser *

12-16-2007, 08:50 AM	#3
thirdeye somebody shut me the fark up. Join Date: 01-14-06 Location: At home on the range in Wyoming	That is a great how-to. Good timing for the post too, tamales being popular around Christmas and all. Have you ever tried pressure cooking the pork? It's a lot less time and the broth comes out richer since the system is closed. Check your PM box. __________________ ~thirdeye~ I Play With Fire and Smoke *Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC* Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln

12-16-2007, 08:55 AM	#5
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA	That web page ROCKS! Great job. One of my fondest memories was the annual tamale feed at a girls house I went to school with for years. For as long as I can remember we would meet at Sandy's house after her mom made tamales, a Hispanic Christmas tradition, every year. 10 or 15 of us would devour a table full of tamales. One of the things I miss about not living in So. Cal is lacking a good tamale connection at Christmas. __________________ Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details.

12-16-2007, 09:06 AM	#6
jacob Quintessential Chatty Farker Join Date: 12-30-06 Location: Dalton Georgia Name/Nickname : Bobby	Nice web page brother. I'll take mine hot, packed in dry ice and shipped overnight. __________________ Weber One Touch Gold Smokers- Back In Stock Napoleon Apollo Smoker Courtesy of *Ray Lampe*

12-16-2007, 09:21 AM	#8
ModelMaker Quintessential Chatty Farker Join Date: 04-21-06 Location: Lake Ponderosa-Montezuma, IA	Wow!! Very informative. I beleive even this pasty faced white boy could whip up a batch. Look forward to seeing more. ModelMaker __________________ Designer of a custom drum smoker Customized Aussie gas passer Turkey fryer Extremely seasoned hand hammered Wok Pit Boss-HART BURN Competition BBQ Team KCBS certified judge And Your not the boss of me either!!

12-16-2007, 09:50 AM	#10
bbqbull Watching over us. Join Date: 12-27-05 Location: Mid Michigan	Very professional web page! Awesome looking food as well. Thanks for the great picture tutorial. __________________ "You have never really lived until you have done something for someone who can never repay you." "I wish my mind could forget what my eyes have seen. :shocked:" "Heavily medicated for your protection. :doh:" Klose Mobile Pit Klose Owners Reccomended Pit Cookshack Smokette Gasser Little Chief Smoker Large BGE Gifted to me my Pit Barrel Smoker :mrgreen::clap:[URL="http://www.bbq-brethren.com//www.pinterest.com/pin/create/extension/"][/URL]

12-16-2007, 10:34 AM	#11
Grumpy's Q is One Chatty Farker Join Date: 02-23-06 Location: Ft. Worth, TX	Very nice...those are on my "to try" list __________________ Mike "A woman drove me to drink and I didn't even have the decency to thank her."-W.C. Fields WSM, Brinkman gasser, Bandera with mods (Retired 3-28-09) Fish fryer/ turkey fryer 22 1/2 inch Weber gold kettle..blue 1 small tailgate gasser 3 Big Green eggs, 1 medium and 2 larges

12-16-2007, 10:37 AM	#12
Yakfishingfool Babbling Farker Join Date: 10-01-05 Location: Shokan, New York	the masa spreader looks like one of those painting edge trimmers with the pad off. Very good page and lots of great how to stuff there. Thanks for posting it. Scott PS, the pad comes off __________________ Oh It'z BBQ! 1 Weber Gold Series Grill 1 WSM 18,1 WSM 22 1 Weber performer, 1 Smokey Joe Platinum 1 XL Big Green Egg 1 FEC 100 Team BBQ-Brethren.com KCBS Certified Judge #9079

12-16-2007, 10:40 AM	#13
JD McGee somebody shut me the fark up. Join Date: 06-28-07 Location: Duvall, WA	Awesome...great job bro! __________________ "The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets...

12-16-2007, 11:00 AM	#14
BobBrisket Moderator Join Date: 12-11-07 Location: El Paso, TX Name/Nickname : Bob	Man, I'm hungry now!!! Those look great. I look forward to making some with my folks in a few weeks too. __________________ 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

12-16-2007, 11:06 AM	#15
Kevin Quintessential Chatty Farker Join Date: 02-06-05 Location: Southern Minnesota	Great pictorial and step by step on your webpage. Thanks. __________________ Kevin

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