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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 12-05-2005, 07:44 PM   #1
Kevin
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Default Tamales

Gonna warm up this weekend so I want to Q a butt for a tamale making party with the family gathering on Sunday. My standard rub includes plenty of cumin, mexican oregano, garlic and the rest of the usual stuff. I'll for sure spray it with aj a lot and foil for good pulling consistency. Any seasoned tamale vets have suggestions?

I'm not opposed to a different rub if it would work better for tamales.

I'm using a recipe from "The Border Cookbook" by The Jamison's.
The book is good for me so far and they use authentic recipes with dried chiles instead of ground and packaged chile powder, which seams to me to produce a better product.
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Unread 12-05-2005, 07:58 PM   #2
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You can make tamales? I always put those in the realm of majically apearing at the local Mexican joint! Let me know how they turn out.
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Unread 12-05-2005, 08:08 PM   #3
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I've never made them either but I'm guessing that some good smoked pork would be awesome in them, especially if you add more meat than the ones I usually end up with.
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Unread 12-05-2005, 09:58 PM   #4
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I have made tamale's a few times, usually boiled the butts, but, smoking would work. I would put a pan under to catch the drippings to mix in once shredded. I would also think you could pull at 185-190 since you need to shred anyway.
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Unread 12-06-2005, 07:56 AM   #5
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Quote:
Originally Posted by Kevin
Gonna warm up this weekend so

10 or 20 * ?
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Unread 12-06-2005, 12:28 PM   #6
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Mother in-law won't let me smoke the meat for tamales. She is from Guymas Mexico (Baja) area and claims that the meat must be boiled. Her tamales are the best I've ever tasted, so I figured it wasn't worth an argument.
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Unread 12-06-2005, 06:14 PM   #7
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I make tamales twice annually - have been for about 12 years. I would not use pulled pork primarily because the pork should not be completely cooked when you roll your tamale. I don't mean the pork should be pink in the middle, rather it should be over 160 degrees (done), but not in the fall apart stages. You are going to steam these things for a couple hours so you want something that will eventually be fork tender, not something that already falls apart.

I also would not boil the pork. To me that's just like boiling chicken or ribs before Q'ing. Cube up fresh pork butt, add your seasonings and cook in a stock pot until you are almost fork tender, then add your chile verde or chile colorado.
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Unread 12-06-2005, 06:24 PM   #8
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Thanks TK. That was the way I was leaning after the feedback here and reading some recipes. I need that moisture and flavor from the pork fat.
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Unread 12-07-2005, 09:41 AM   #9
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Quote:
Originally Posted by tommykendall
I make tamales twice annually - have been for about 12 years. I would not use pulled pork primarily because the pork should not be completely cooked when you roll your tamale. I don't mean the pork should be pink in the middle, rather it should be over 160 degrees (done), but not in the fall apart stages. You are going to steam these things for a couple hours so you want something that will eventually be fork tender, not something that already falls apart.

I also would not boil the pork. To me that's just like boiling chicken or ribs before Q'ing. Cube up fresh pork butt, add your seasonings and cook in a stock pot until you are almost fork tender, then add your chile verde or chile colorado.
TK, would you be willing to share your recipe(s)? I've wanted to make those ever since I left San Antonio!

Arlin
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Unread 12-07-2005, 11:50 AM   #10
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Quote:
Originally Posted by Arlin_MacRae
TK, would you be willing to share your recipe(s)? I've wanted to make those ever since I left San Antonio!

Arlin
Yes, share your recipe.

I accidentily poured some honey on my tamales once whilst in a Tex-Mex place. Been eating 'em that way ever since.
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Unread 12-07-2005, 12:26 PM   #11
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Quote:
Originally Posted by Aeynghus
I accidentily poured some honey on my tamales once whilst in a Tex-Mex place. Been eating 'em that way ever since.
Accidents like that are what change wierd ideas into great tasting food.
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Unread 12-07-2005, 02:08 PM   #12
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Quote:
Originally Posted by Aeynghus
Yes, share your recipe.

I accidentily poured some honey on my tamales once whilst in a Tex-Mex place. Been eating 'em that way ever since.

Like, EEEWWWW!!
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Unread 12-07-2005, 02:20 PM   #13
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Quote:
Originally Posted by Arlin_MacRae

Like, EEEWWWW!!
Definately nacho mama's sopapillas!
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Unread 12-07-2005, 02:20 PM   #14
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Lol!
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Unread 12-07-2005, 02:24 PM   #15
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Quote:
Originally Posted by chad
Definately nacho mama's sopapillas!
If someone is cookin sopapillas with a little honey on the side, I'm there !!
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