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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 12-16-2007, 08:02 AM   #1
SmokinCoyote
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Default Tamales again

I finally got the pictures off the camera and on the computer of the tamales I made 2 weeks ago. With my internet provider we get web space so I made a practice page with the tamales. I am hoping to eventually make a BBQ page like this with steps of cooking ribs, briskets, butts, abt's etc.

Here is the address. If posting links to web pages isn't allowed let me know and I will put the pictures on photobucket if you want to see 'em.

http://pages.suddenlink.net/smokincoyote/tamales.html
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Unread 12-16-2007, 08:09 AM   #2
smokinbadger
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Very nice web page! You lost me for a minute when you started boiling the pork, but when I saw you were using the broth in the sauce and masa I understood what you were doing. I was worried briefly that all of that porky goodness was going to do down the drain!

Thanks for the inspiration. I'm going to be making some tamales soon.
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Unread 12-16-2007, 08:50 AM   #3
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That is a great how-to. Good timing for the post too, tamales being popular around Christmas and all.

Have you ever tried pressure cooking the pork? It's a lot less time and the broth comes out richer since the system is closed.

Check your PM box.
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Unread 12-16-2007, 08:53 AM   #4
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Quote:
Originally Posted by thirdeye View Post
That is a great how-to. Good timing for the post too, tamales being popular around Christmas and all.

Have you ever tried pressure cooking the pork? It's a lot less time and the broth comes out richer since the system is closed.

Check your PM box.
Never tried. I don't have a pressure cooker but the wife wants one so maybe that will be in the near future.
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Unread 12-16-2007, 08:55 AM   #5
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That web page ROCKS! Great job.

One of my fondest memories was the annual tamale feed at a girls house I went to school with for years. For as long as I can remember we would meet at Sandy's house after her mom made tamales, a Hispanic Christmas tradition, every year. 10 or 15 of us would devour a table full of tamales.

One of the things I miss about not living in So. Cal is lacking a good tamale connection at Christmas.
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Unread 12-16-2007, 09:06 AM   #6
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Nice web page brother. I'll take mine hot, packed in dry ice and shipped overnight.
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Unread 12-16-2007, 09:11 AM   #7
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Quote:
Originally Posted by jacob View Post
Nice web page brother. I'll take mine hot, packed in dry ice and shipped overnight.
"hot, packed in dry ice"

It's time to rest up Brother Jacob!
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Unread 12-16-2007, 09:21 AM   #8
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Wow!! Very informative.
I beleive even this pasty faced white boy could whip up a batch.
Look forward to seeing more.
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Unread 12-16-2007, 09:24 AM   #9
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Quote:
Originally Posted by trp1fox View Post
"
Quote:
hot, packed in dry ice"
Quote:
It's time to rest up Brother Jacob!
Only been awake for 23 hours. 30 is my limit.
LOL clarify- Hot meaning spicy not steaming.
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Unread 12-16-2007, 09:50 AM   #10
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Very professional web page!

Awesome looking food as well. Thanks for the great picture tutorial.
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Unread 12-16-2007, 10:34 AM   #11
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Very nice...those are on my "to try" list
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Unread 12-16-2007, 10:37 AM   #12
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the masa spreader looks like one of those painting edge trimmers with the pad off. Very good page and lots of great how to stuff there. Thanks for posting it. Scott

PS, the pad comes off
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Unread 12-16-2007, 10:40 AM   #13
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Awesome...great job bro!
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Unread 12-16-2007, 11:00 AM   #14
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Man, I'm hungry now!!! Those look great. I look forward to making some with my folks in a few weeks too.
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Unread 12-16-2007, 11:06 AM   #15
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Great pictorial and step by step on your webpage. Thanks.
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