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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 12-27-2012, 10:50 AM   #16
tommykendall
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Don't forget the bacon grease in the masa. The lard is a decoy I normally use a 50:50 mixture of bacon grease and lard. This year was a little heavier on the bacon grease. I started with 24# of cubed boneless butt, not sure what the weight was after cooking. Also a full blender (40 oz of paste) of reconstituted chilies, garlic, salt, sugar
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Old 12-27-2012, 10:51 AM   #17
Westexbbq
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137? That's a nice round number, great job and they look delicious!!!
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Old 12-27-2012, 02:30 PM   #18
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Man, that is a lot of tamale making, I am impressed. Send me some now
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Old 12-27-2012, 03:38 PM   #19
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You're insane TK. Admittedly, an accomplished cook, but insane never the less.
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Old 12-27-2012, 03:45 PM   #20
Pugi
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A friend of ours makes tamales to sell every Christmas. This year she made 100 dozen. Yep 1200 tamales. Delivered all of them in 2 hours.
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Old 12-27-2012, 03:59 PM   #21
Bob in St. Louis
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Wow, that looks amazing. It's something I never tried, becuase it seemed to daunting.
I might just have to get over that fear.

Either that, or move to Long Beach Cali, and be your neighbor.
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