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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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Old 12-07-2005, 09:46 PM   #31
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Quote:
Originally Posted by jgh1204
can you get corn shucks in Minn?
Yep. Most of the grocery stores have put together Mexican sections in the last few years. Gotta say I love it. Now if we could just get some decent sauces and rubs.
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Old 12-07-2005, 10:00 PM   #32
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Down here you know Christmas is close when the butts hit 99cents at the HEB, which ironically enough stands for Herman E Butt, and they bring in stacks of tamale pots, lard and masa. You cannot make a decent tamale without lard.
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Old 12-07-2005, 10:20 PM   #33
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Yes, I agree. Lard is a required ingredient.
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Old 12-07-2005, 11:10 PM   #34
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Yes, I agree. Lard is a required ingredient.
Mix your lard with bacon grease. 50/50 ratio. Outstanding.
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Old 12-08-2005, 06:01 AM   #35
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Quote:
Originally Posted by brdbbq
10 or 20 * ?
32 degrees Saturday!
BwaaaaHaaaHaaaHaaa!
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Old 12-08-2005, 03:16 PM   #36
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Quote:
Originally Posted by Kevin
I'm back. Made a run up to Mankato to get some dried anchos and cascabels for the seasoning sauce. I'm realy psyched for the great tamale cook sunday. I've been making them for Christmas for a couple of years and they just keep getting better the more I go traditional, as in making your own chili sauce from scratch. Big Dog, if your keeping up on this, I'm using the recipe on page 244 of "The Border cookbook".
Yes I am Kevin, thanks bro. Lots of good ideas out there. Choices, choices...
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Old 12-09-2005, 11:24 AM   #37
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Quote:
Originally Posted by Elkhound
I'll have to get my mother-in-law to give me her recipe. I know she uses pork but for the meat, she also uses potatoes, green olives, lots of chilies, tomatoes and onions for the filling. Her tamales are about 2~2 1/2 inches wide by 6 inches long. They are not the little round ones you pick up at a tex-mex restraunt. By the time you have finished a half dozen of these, you will have smoke comming out your ears and a smile on your face. Damn good !! I'll get the recipe.
Please do brother Elkhound. That would be most excellent.
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Old 12-09-2005, 11:26 AM   #38
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Quote:
Originally Posted by Bigdog
Please do brother Elkhound. That would be most excellent.
She is working on writting it down for me. Hopefully I will have something to post early next week.
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Old 12-10-2005, 11:17 AM   #39
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Quote:
Originally Posted by Elkhound
She is working on writting it down for me. Hopefully I will have something to post early next week.
Thanks bro.
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Old 12-10-2005, 05:11 PM   #40
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This thread has made me hungry. I'm not into Mexican food much but I do like it once in awhile. We have many good authentic places to go and get great Mexican take out since we have a large migrant population and there are many small Mexican grocery stores that also serve taco's, burrito's, and tamale's.
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Old 12-10-2005, 05:23 PM   #41
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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.[/QUOTE]


As far as I'm concerned, Using Jameson involves Irish Whiskey, and thats gotta be good! Oh wait, the spelling is different, but what the fark, spill some whiskey on the mexican food and start a new tradition.
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Old 12-10-2005, 07:33 PM   #42
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Cooked the pork this afternoon. Made the chili sauce too. I am starting to realize what genuine chile is. The sauce consists of dried chilis that you split,stem, and remove the seed. Then put in the blender with other spices and "pork fat". I know you fellows from the south are well aware of this, but I'm a MNFO that was raised among scandanavians. Their idea of seasoning is butter.

The sauced pork is in the fridge. The steamers are washed up and sitting on the stove. The morning will bring fun.

Oh yeah, I made pecan pralines this morning. Let the stuff cool a little too long. The first ones looked real purty, but most of them had a rugged edge because they had cooled too long before dropping them. They still tasted fantastic. A sugar addicts dream.
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Old 12-10-2005, 07:37 PM   #43
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Quote:
Originally Posted by Kevin
The steamers are washed up and sitting on the stove.
Steamers? You put clams in Tamales?
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Old 12-10-2005, 07:58 PM   #44
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Originally Posted by BrooklynQ
Steamers? You put clams in Tamales?
No, but I eat clams.
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Old 12-10-2005, 08:01 PM   #45
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Quote:
Originally Posted by Kevin
No, but I eat clams.
Bearded, cherrystone, or greatneck??
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