喫煙者
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
Thread Tools
Unread 10-20-2006, 10:40 PM   #1
Plowboy
somebody shut me the fark up.
 
Plowboy's Avatar
 
Join Date: 10-09-06
Location: Blue Springs, MO
Downloads: 0
Uploads: 0
Default BBQ Tamales?

Thinking about doing some tamales this fall. Anyone use their smoked pulled pork for tamales? How about you NM guys? Man, I sure miss the carne adovada down there.
__________________
Pork Pullin Plowboys (and Smoke on Wheels)
Save a hog, ride a plowboy!
www.plowboysbbq.com

Todd Johns (me); Blue Springs, MO
Randy Hinck (PigBoy); Concordia, MO
Andy Groneman (Hodedo); KC, KS (Cameo Appearances)

FEC-500SS; FEC-100 (Right handed); FEC-100 (Left handed); Country Smoker Tailgater; Big Green Egg (2-large, small, mini); Cookshack Pellet Fired Charbroiler
Plowboy is offline   Reply With Quote


Unread 10-20-2006, 10:50 PM   #2
FatDaddy
is One Chatty Farker
 
FatDaddy's Avatar
 
Join Date: 04-04-06
Location: Wichita Falls, Tx
Downloads: 0
Uploads: 0
Default

ThirdEye makes alot of tamales i think . im sure he will chime in soon. I havent yet they look like alot of work but my fiance and her grandmother make a ton over the holidays. may give em a porkshoulder to turn into tamales for me. bet they would be tasty.
__________________
HALF DIAMOND RANCH BBQ

Home made 5' reverse flow smoker
Lg BGE
WSM 18.5
WSM 22.5
Weber Kettle 22 1/2" silver series
Weber Copper Smokey Joe Gold 14.5"
GPS trackable RED super fast thermopen

http://www.facebook.com/jtempleton2

FatDaddy is offline   Reply With Quote


Unread 10-20-2006, 10:51 PM   #3
smokinbadger
Full Fledged Farker
 
smokinbadger's Avatar
 
Join Date: 09-17-06
Location: Dexter, MI
Downloads: 0
Uploads: 0
Default

I haven't made tamales with it, but I frequently use my pulled pork for quesadillas, which I toast on the grill. You can't go too wrong with pulled pork in anything in my opinion.
__________________
The Smokin' Badger

Klose Widebody MasterChef * XL BGE * WSM * Weber Performer * La Caja China * Cookshack 055 *
Big Stainless Gasser *
smokinbadger is offline   Reply With Quote


Unread 10-21-2006, 02:10 AM   #4
Norcoredneck
somebody shut me the fark up.
 
Norcoredneck's Avatar
 
Join Date: 07-11-06
Location: Norco, Ca.
Downloads: 0
Uploads: 0
Default

Patiently waiting for Thirdeye secret recipe.
__________________
Low and Slow.....

The Prontologist is in...
Ok let's see your Butt!
Norcoredneck is offline   Reply With Quote


Unread 10-21-2006, 03:36 AM   #5
Kevin
Quintessential Chatty Farker
 
Kevin's Avatar
 
Join Date: 02-06-05
Location: Southern Minnesota
Downloads: 0
Uploads: 0
Default

Yes. Thanks to Elkhound, TK, Big Dog and many others for the input on the following most excellent threads, recipes, and TK's pictorial. May be a road map candidate?
http://www.bbq-brethren.com/forum/sh...hlight=tamales
http://www.bbq-brethren.com/forum/sh...hlight=tamales
http://www.bbq-brethren.com/cookbook...tegory=Mexican
http://www.bandera-brethren.com/modu...bum.php&page=1
__________________
Kevin
Kevin is offline   Reply With Quote


Unread 10-21-2006, 08:45 AM   #6
Bigdog
somebody shut me the fark up.
 
Bigdog's Avatar
 
Join Date: 09-17-03
Location: Wichita, Kansas
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Plowboy
Thinking about doing some tamales this fall. Anyone use their smoked pulled pork for tamales? How about you NM guys? Man, I sure miss the carne adovada down there.
Yes. I used a smoked butt last year and it came out great.

And big thanks to Kevin for putting all those fine tamale threads together. I agree that it belongs in the road map area. Lots of great tamale makers on this site. I need to take some pics of our tamale party this year. They are a blast.
__________________
Bigdog
Senior member of the Brethren
Weber Platinum Kettle, Weber OTS, Meco square grill, ECB, UDS, WSM, a cool fold up camping grill, Blackstone flat top camping stove, The MOAB, and now the proud owner of a YS640, MOINK.
Pitman for All Things BBQ cooking classes.
Smoke on Brother KC
Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead.
Bigdog is offline   Reply With Quote


Unread 10-21-2006, 09:38 AM   #7
thirdeye
somebody shut me the fark up.

 
thirdeye's Avatar
 
Join Date: 01-14-06
Location: At home on the range in Wyoming
Downloads: 2
Uploads: 0
Default



Pulled pork is the perfect texture for tamale filling. You can actually under-cook it a little because of the simmering seasoning and reducing you do when preparing the filling. If you are going to barbecue some specifically for tamales, salt and pepper are about the only seasonings you need, again since other seasonings are added and adjusted while you make the filling. I also tend to wrap mine in foil about 170°, or if the bark is getting too dark, and finish that way. After pulling I add ALL of the foil drippings to the freezer bags.

Pressure cooking a butt or some country ribs works well also because you get fresh broth to use. This only takes 45 minutes, so if you are short on your supply of PP in the freezer, you can make up the meat needed quickly.

The TK "How-To" is EXCELLENT and doesn't miss a single step. I prefer to use the prepared masa (fresh and with lard added), but can only buy the good quality stuff down in Denver. Using it will shorten the learning curve. It freezes well for up to 6 months (I guess because of the lard). If you can't find the fresh, the dry mix will work fine.

Here is how I do them. Maybe you'll find a small tip you can use. This was clipped from my cookin' site.
_______________

HUSKS
Bags of dried corn husks are available in most markets in the Mexican food section. They need to be soaked in warm water for about an hour, separated and rinsed clean of any dried silks, and kept moist for rolling in a dishpan.

FILLING
Three ground chili powders (with no other spices added) and one chili powder blend are used to get a traditional flavor footprint that is sweet, smokey and hot. The total amount of the chili powder is 1 cup + 2 tablespoons. Ground chili peppers and blends can be found at www.penderys.com if you can’t find some local substitutes. The filling must be quite robust because the steaming and the masa will buffer the flavor and the heat factor a little.

7 or 8 pounds of pulled pork butt (medium to fine shreds).
¼ cup Chimayo chili powder
¼ cup Tularosa chili powder
2 tablespoons Mulato chili powder
½ cup Top Hat chili powder blend
¼ cup cumin
1-1/2 tablespoons crushed tepin peppers.
1 tablespoon Mexican oregano
2 tablespoons salt
6 tablespoons fresh garlic, chopped
1 tablespoon garlic powder.
Chicken broth & water - about 4 cups total

Place the pulled pork in a large Dutch oven or roaster. Add all of the ingredients except the broth and water, mix in well. Add about half of the broth and water, mixing in well. Bring this mixture to a simmer in order to reduce the liquid, stirring occasionally. Add more liquid at least once more and continue to reduce until the filling is just a little soupy, then set aside to cool. Once the mixture has begun the first reduction, the Dutch oven can be transferred to your cooker, at around 275° grate temperature, to receive a little smoke flavor during the final stages of the reduction.



MASA
Masa is basically made by beating ground corn flour into lard, forming a dough. Buying fresh prepared masa from a Mexican grocer or tortilla shop is preferred. If fresh is not available, dry masa mixes are available in the Mexican food section of most supermarkets. Don’t forget to pickup some lard.



Fresh masa keeps in the refrigerator for a few days and also freezes well, it comes in 1 or 5 pound blocks. Add warm water or broth and work into a dough with a spongy texture. For the mixes, follow the directions on the bag. The dough needs to be spreadable and can be moistened during the assembly if it becomes too stiff.

ASSEMBLY
Everyone has a different masa spreading technique and have a favorite tool. I like a triangular shaped pie serving utensil. A wide putty knife or small triangle trowel works well too. It is best to have an assembly line with one person spreading and another filling and rolling. I like to use a big cutting board for the assembly. And work at the kitchen table. A glass of warm water is handy for dunking the spreading tool.

Remove a few husks from the dishpan and shake off any water. Tear them so that they are about five fingers wide. Husks have a coarse side and a smoother side. Lay one husk on the work surface and spread about 2 tablespoons of masa onto the smooth side of the husk forming a thin even layer. (TIP: A sprinkle of chili powder can be added to the masa before adding the filling). Add about one fingers width of filling onto the masa and roll the tamale closed, then fold the narrow end down. These can be tied with strips of husk or stacked on a tray with the fold down.





My steamer holds about 30 to 40 tamales. Lay the steamer insert on its side and stack the tamales in, open end up. Tied tamales are easier to load and remove from the steamer. Tip: If you are making a small batch, stack in a few rows, put an empty quart Mason canning jar in the center and continue to stack around the jar. Before steaming, put a few inches of water in the Mason jar.



Place a dish towel over the pot and loosely cover with the lid. This stops condensation from forming on the lid and raining on the tamales. Keep the water at a low boil.



After 45 minutes, sneak a tamale out of the pot and let it cool for three or four minutes. The tamale should separate from the husk and unroll easily (thanks to the lard in the masa). The texture of a properly steamed tamale should be soft but firm. Chances are, the sampler won’t quite be done, but it is a necessary test so you don’t overcook them. Every ten minutes or so check another. For the size I make, a full steamer takes around an hour to be ready.

To reheat, wrap a few tamales in a damp paper towel, an outer wrap of wax paper is also helpful, and microwave.
__________________
~thirdeye~

KCBS - CBJ
Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy"
Oil Patch Horizontal

Visit my Cookin' Site by clicking HERE
Barbecue is not rocket surgery
thirdeye is offline   Reply With Quote


Unread 10-21-2006, 09:45 AM   #8
jpw23
Babbling Farker
 
jpw23's Avatar
 
Join Date: 12-02-05
Location: Ky
Downloads: 0
Uploads: 0
Default

Wow! great post thirdeye!!! very informative!
__________________
__________________

---------------------------------------------------
Chargriller pro offset X 2
Brinkman Gourmet Smoker
7-N-1 r2d2 looking cooker(on loan never to be returned)
Slightly bent Weber kettle
Scratch and dent wally world Uniflame kettle
new link to new musical adventure coming soon!!!!
jpw23 is offline   Reply With Quote


Unread 10-21-2006, 11:44 AM   #9
Bigmista
somebody shut me the fark up.
 
Bigmista's Avatar
 
Join Date: 05-24-04
Location: Long Beach, CA
Downloads: 0
Uploads: 0
Default

*drooling*

I was just telling MrsMista that I need to learn how to make tamales. Guess I shoulda known that I could learn it here.
__________________
Wait! Bigmista wrote a cookbook?

Exodus 29:18
Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD.

God loves BBQ!



Bigmista Custom Spicewine Trailer - Olivia J. PIMA
Large and Medium Spicewines
Weber Ranch Kettle - E.T.

Remembering Scott
Bigmista is offline   Reply With Quote


Unread 10-21-2006, 01:03 PM   #10
Kevin
Quintessential Chatty Farker
 
Kevin's Avatar
 
Join Date: 02-06-05
Location: Southern Minnesota
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Bigmista
*drooling*

I was just telling MrsMista that I need to learn how to make tamales. Guess I shoulda known that I could learn it here.
Hey Mista, we have a lot of fun throwing tamale making parties. Cook the filling up ahead of time. Gather all of the other ingredients and invite some friends that like to cook. Corona is required (for the tamale makers).
__________________
Kevin
Kevin is offline   Reply With Quote


Unread 10-21-2006, 01:06 PM   #11
jpw23
Babbling Farker
 
jpw23's Avatar
 
Join Date: 12-02-05
Location: Ky
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Kevin
Corona is required (for the tamale makers).
Can you substitute DosXX?
__________________
__________________

---------------------------------------------------
Chargriller pro offset X 2
Brinkman Gourmet Smoker
7-N-1 r2d2 looking cooker(on loan never to be returned)
Slightly bent Weber kettle
Scratch and dent wally world Uniflame kettle
new link to new musical adventure coming soon!!!!
jpw23 is offline   Reply With Quote


Unread 10-21-2006, 01:08 PM   #12
bbqjoe
Banned
 
bbqjoe's Avatar
 
Join Date: 01-16-06
Location: Wikieup Arizona
Downloads: 0
Uploads: 0
Default

No wonder my tamales always came out sota funky. Great "how to" Thirdeye!!
bbqjoe is offline   Reply With Quote


Unread 10-21-2006, 01:16 PM   #13
bbqbull
Moderator

 
bbqbull's Avatar
 
Join Date: 12-27-05
Location: Mid Michigan
Downloads: 1
Uploads: 0
Default

Am I the only person here that gains about 5# every time I veiw one of Thirdeyes awesome photo filled recipes?

As always another great job. Thanks Thirdeye.
__________________
You have never really lived until you have done something for someone who can never repay you.

KC I miss your advice.

Heavily medicated for your protection.
Founding member of Operation Bbq Relief.



Klose Mobile Pit
Klose Owners Reccomended Pit
Cookshack Smokette
Gasser
Little Chief Smoker
Large BGE
Gifted to me my Pit Barrel Smoker
bbqbull is online now   Reply With Quote


Unread 10-21-2006, 02:10 PM   #14
Kevin
Quintessential Chatty Farker
 
Kevin's Avatar
 
Join Date: 02-06-05
Location: Southern Minnesota
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by jpw23
Can you substitute DosXX?
Never tried it. I will now.
__________________
Kevin
Kevin is offline   Reply With Quote


Unread 10-21-2006, 02:14 PM   #15
Plowboy
somebody shut me the fark up.
 
Plowboy's Avatar
 
Join Date: 10-09-06
Location: Blue Springs, MO
Downloads: 0
Uploads: 0
Default

Gee, this thread is a keeper! Appreciate all of the write ups and links. I feel a lot less intimidated about attempting my first tamale making. I'm afraid that I'll want to do it over and over, experimenting like my BBQ. Like, I've got time for that! Too bad I love tamales. :-)
__________________
Pork Pullin Plowboys (and Smoke on Wheels)
Save a hog, ride a plowboy!
www.plowboysbbq.com

Todd Johns (me); Blue Springs, MO
Randy Hinck (PigBoy); Concordia, MO
Andy Groneman (Hodedo); KC, KS (Cameo Appearances)

FEC-500SS; FEC-100 (Right handed); FEC-100 (Left handed); Country Smoker Tailgater; Big Green Egg (2-large, small, mini); Cookshack Pellet Fired Charbroiler
Plowboy is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
First (but not last) Tamales LMAJ Q-talk 24 01-10-2011 06:45 AM
First Time BBQ Tamales we'll smoke u Q-talk 17 12-30-2010 03:15 PM
Some Tamales cowgirl Q-talk 45 10-27-2009 06:19 PM
Tamales Kevin Q-talk 10 12-06-2007 03:04 PM
Tamales Bigdog Q-talk 6 12-31-2003 07:18 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 06:35 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.