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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 12-26-2012, 04:28 PM   #1
tommykendall
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Thumbs up Xmas Tamales aka Tomales

Hey everyone. Long time. I did a batch of tamales (tomales ) on Xmas eve. 137 of them to be exact, all solo, all pork. Hadn't previously done a batch in almost 2 years and will never again do that many solo. The only thing I did different this year, was take heed to a post from about a year ago from Third Eye Wayne - to over season the meat before steaming because of the effect that steaming has on the flavor of the finished product. And that advice, as I said a year ago, was as good as gold.
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Unread 12-26-2012, 05:03 PM   #2
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I assume you made so many in order to be able to FedEx a pair to the first fifty people that respond to this thread. Thanks! I'll take two.

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Unread 12-26-2012, 05:08 PM   #3
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That is onw awesome looking bin of tamales - send some my way please!
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Unread 12-26-2012, 05:11 PM   #4
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Whoo Hoo! I'd hit a few of those for sure! Don't forget to fix em for breakfast with an egg on top. YUMMY! I'll be making some next week.

Bob
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Unread 12-26-2012, 05:11 PM   #5
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I am out of town, so I am assuming my invite is in the mailbox.
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Unread 12-26-2012, 05:13 PM   #6
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Great to see that you are alive and well tk.
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Unread 12-26-2012, 05:28 PM   #7
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Quote:
Originally Posted by tommykendall View Post
Hey everyone. Long time. I did a batch of tamales (tomales ) on Xmas eve. 137 of them to be exact, all solo, all pork. Hadn't previously done a batch in almost 2 years and will never again do that many solo. The only thing I did different this year, was take heed to a post from about a year ago from Third Eye Wayne - to over season the meat before steaming because of the effect that steaming has on the flavor of the finished product. And that advice, as I said a year ago, was as good as gold.
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Unread 12-26-2012, 05:33 PM   #8
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Nicely done! Looks delicious.
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Unread 12-26-2012, 05:41 PM   #9
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El Guapo makes some good product. They sell some good dried peppers. I'm noticing a different rolling up technique with the husks than the technique we use. Could you maybe post one that kinda shows how you rolled it up? I'm liking the way it looks.

Bob
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Unread 12-26-2012, 08:54 PM   #10
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Looks mighty fine from here too!!
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Unread 12-26-2012, 09:13 PM   #11
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Great job! Looking very very yumilicious!
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Unread 12-26-2012, 09:59 PM   #12
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Very impressive! My neighbor makes them every Christmas Eve as well and always send some over to my wife (and I).


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Unread 12-26-2012, 10:05 PM   #13
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TK! Welcome back and belated Merry Christmas to you!

Great lookin' tamales there!
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Unread 12-26-2012, 10:44 PM   #14
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Good eats for sure I'm making 2 dzn for new years. 137.... my hands hurt just thinking about it, being a tamale connoisseur & critic you need to send me a few
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Unread 12-27-2012, 09:43 AM   #15
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Quote:
Originally Posted by BobBrisket View Post
El Guapo makes some good product. They sell some good dried peppers. I'm noticing a different rolling up technique with the husks than the technique we use. Could you maybe post one that kinda shows how you rolled it up? I'm liking the way it looks.

Bob
Best way to explain it is by using the photo of the un-rolled tamale with the ingredients laying in. Like rolling a burrito, fold one long end fairly tightly over the ingredients, once. now fold the bottom of the hoja upwards to form the bottom of the tamale. Then continue rolling the long end. The masa will bond well enough to the edge of the other long end.
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