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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 10-26-2009, 02:59 PM   #31
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Tamals my favorite....those look very good...Good Job!!
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Unread 10-26-2009, 04:13 PM   #32
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Two thumbs up from here, those look absolutely awesome
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Unread 10-26-2009, 04:25 PM   #33
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Default Jeanie.........................;}-

Looks great as usual, you used Chile sauce;the Chipoltle? I will try that on my next batch, sounds easier.....have you added the drippings of the Pork?
I put some in the Masa and the meat mix. If you like the smoke flavor , it's teriffic!
Now. I'm off to beg Trish for a Butt.
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Unread 10-26-2009, 04:27 PM   #34
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Nice touch on that pron and I gotta keep up with that recipe on the butt, sounds real good.
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Unread 10-26-2009, 07:33 PM   #35
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Awesome!! The gal can flat out cook!
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Unread 10-26-2009, 07:41 PM   #36
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need some adobo?
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Unread 10-26-2009, 08:27 PM   #37
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Those look great!
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Unread 10-26-2009, 08:42 PM   #38
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Those look great!
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Unread 10-26-2009, 09:20 PM   #39
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Man, tamales have been on my to-do list for so long now it's not funny. I really need to give them a try. There is a Mexican grocery store near my house that sells decent tamales by the gallon bag so cheap, it's hard for me to get inspired to make them. Yours look awesome!

We do need to work on your beer selection though! Coors Light? I'm going to forgive you this time because of your spectacular cooking skills, but if I see another fantastic food preparation paired with a flavorless mass produced American light lager, I'm going to schedule an intervention!
Seriously, though, great job!
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Unread 10-26-2009, 09:42 PM   #40
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Thanks! I woulda shared with all of you. :)
Stan, I do like masa mixed with broth. I smoked the pork on my drum and didn't use a drip pan.

Rick, is it authentic? lol

Saiko, I had my last Shiner with the New Orleans bbq'd shrimp the other day. lol I need to make a beer run. ( I do like coors light though)

Thank you!
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Unread 10-26-2009, 09:49 PM   #41
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Quote:
Originally Posted by Saiko View Post
We do need to work on your beer selection though! Coors Light? I'm going to forgive you this time because of your spectacular cooking skills, but if I see another fantastic food preparation paired with a flavorless mass produced American light lager, I'm going to schedule an intervention!
Ditto, I will help, I got some real craft brew laying about.
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Unread 10-26-2009, 09:59 PM   #42
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Quote:
Originally Posted by landarc View Post
Ditto, I will help, I got some real craft brew laying about.
Alright! This is starting to sound good. lol
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Unread 10-27-2009, 02:44 PM   #43
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wow, those are some good lookin' tamales! I do miss being out farther west, where I could get decent tamales in restaurants when I'm too lazy to cook myself.

Great job, Jeanie!
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Unread 10-27-2009, 02:57 PM   #44
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Okay, you made that look too easy!! Our tamale spreading parties are all day affairs of smoking meat, (I hate to admit this but some meat gets boiled too!) Then it's pulling meat, soaking husks, whipping up the masa by hand, making all the different fillings, then spreading and steaming. During this process, lots of beer, of all types and nationalities is consumed. In the end we end up with enough tamales to give to neighbors, and freeze for the rest of the year! Man, I'm already tired. Those little wrapped goodies are a labor of love indeed. You can tell you did yours just right cause the tamale peeled away from the husk cleanly.

I will need to look into the Zaaschila chipotle cremosa method you used when we get to making ours. Sounds like a winner. You rocked them tamales, Jeanie!! You know I'd hit a few of those!

See if you like this breakfast recipe for leftover tamales.......
Remove from husk and melt some butter in a pan. Heat and brown the tamale in the butter till heated through and golden brown. Plate it and then go with some red salsa and then an egg or two on top. Good stuff. One time we had some leftover white gravy my dad had made and put them on top of the eggs.........Dang.......I'm hungry!
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Unread 10-27-2009, 03:22 PM   #45
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Jeanie, now here's the deal. You joined this group when I put out the challenge and that was good. Now I think its time to go BIG TIME! We need to get you on the Food Network as a Brethren representative. I'll come down and taste everything you cook and then you do the programs. What ya think? Iam always here to help....lol
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