עָטִין
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 12-22-2009, 11:48 AM   #31
Paulmark
is One Chatty Farker
 
Paulmark's Avatar
 
Join Date: 08-05-09
Location: Stockton CA
Downloads: 0
Uploads: 0
Default

Very nice, Merry Christmas
Paulmark is offline   Reply With Quote


Unread 12-22-2009, 04:42 PM   #32
blues_n_cues
is One Chatty Farker
 
Join Date: 12-16-07
Location: south central,ky.
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by BobBrisket View Post
Now there's a combo I have not had. I've had prickly pear (Tunas in Spanish). They are peeled and put on ice or they make an Agua Fresca outta them. Those things are the chit on a hot summer day. They red are nice, but the green are better. Also make for a killer salsa.


Broth is best. If you are going to smoke the meats, you can make your own broth with the bones and skins, fat etc. Lot better than the canned, but canned will do. If you make the one in the bag from scratch, follow the recipe. But, you may want to have a bit of lard, shortening, or oil if the first two aren't a popular taste. But lard is the best. You want to get the masa to a peanut butter consistency. I made some custom masa spreaders.......take a regular soup/table spoon and take a hammer to it. Pound it flat..........Presto.
I don't know about steaming to order. Never made them in small batches like that. I know that steaming in the large Tamalera Pots they steam for hours. I think you could steam then in small batches. Would probably take a lot less time that way since the total mass is smaller. Sustitute broth for water when possible.
Can't wait to see the pron.

yes on the home broth. yes on the masa spreader. no on the steam to order- you steam them for around 1.5 hrs.- not convienient for the customer- if you're talking about restaurant style. most people have pre-orders & do batches & hot dozens foil wrapped in a cooler & delivered accordingly.
__________________
Blues_n_Cues BBQ Concessions & Catering
blues_n_cues is offline   Reply With Quote


Unread 12-22-2009, 04:45 PM   #33
SmokeInDaEye
Quintessential Chatty Farker
 
SmokeInDaEye's Avatar
 
Join Date: 07-13-06
Location: Memphis, TN
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by blues_n_cues View Post
yes on the home broth. yes on the masa spreader. no on the steam to order- you steam them for around 1.5 hrs.- not convienient for the customer- if you're talking about restaurant style. most people have pre-orders & do batches & hot dozens foil wrapped in a cooler & delivered accordingly.
Ah, makes sense. Didn't realize they steam so long.

I was going to make them up tomorrow but didn't want to steam them until Christmas day. The cooler sounds like the way to go.
__________________
[URL="http://www.bbq-brethren.com"]http://www.SmokeInDaEye.com[/URL]
Gen II Komodo Kamado, Pit Barrel Cooker, 3x 18.5" WSMs, 22.5" WSM, modified 18.5" Weber Kettle, 22.5" Weber Kettle circa 1960ish, Weber One Touch Platinum, copper Weber Smokey Joe, La Caja China, Bubba Keg, Bodom Picnic Grill, Weber Genesis
SmokeInDaEye is offline   Reply With Quote


Unread 12-22-2009, 04:50 PM   #34
BobBrisket
Moderator
 
BobBrisket's Avatar
 
Join Date: 12-11-07
Location: El Paso, TX
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by SmokeInDaEye View Post
Ah, makes sense. Didn't realize they steam so long.

I was going to make them up tomorrow but didn't want to steam them until Christmas day. The cooler sounds like the way to go.
I'm actually trying out a small batch as I type. I want to see if a smaller batch of about 8 will steam faster that the large pot that hold about 3-4 dozen.
__________________
UDS, Pit Barrel Cooker-Courtesy of Poobah, WSM, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver B, Lil' Chief Smoker, Lodge Sportman Grill, Backyard Fire Pit, Dutch Ovens, Discada Set Up!
BobBrisket Jr.-MUDS, WSJ Silver

My BEST Compliment......"You're a good cooker, Dad!"--My Son.
Git Smokin, Dan!
BobBrisket is offline   Reply With Quote


Unread 12-22-2009, 05:19 PM   #35
NorthwestBBQ
somebody shut me the fark up.

 
NorthwestBBQ's Avatar
 
Join Date: 06-28-09
Location: Lynnwood, WA
Downloads: 0
Uploads: 0
Default

Here today...hot tamale. Great job!
__________________
Michael
KCBS/PNWBA
Custom Engraved Wine Barrel Lids

"Hold on, if love is the answer you're home" - Daft Punk
NorthwestBBQ is offline   Reply With Quote


Unread 12-22-2009, 05:25 PM   #36
BobBrisket
Moderator
 
BobBrisket's Avatar
 
Join Date: 12-11-07
Location: El Paso, TX
Downloads: 0
Uploads: 0
Default

Tamales refrigerate and freeze nicely. You could make em tomorrow, let em cool, and then toss into zips and into the fridge.
__________________
UDS, Pit Barrel Cooker-Courtesy of Poobah, WSM, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver B, Lil' Chief Smoker, Lodge Sportman Grill, Backyard Fire Pit, Dutch Ovens, Discada Set Up!
BobBrisket Jr.-MUDS, WSJ Silver

My BEST Compliment......"You're a good cooker, Dad!"--My Son.
Git Smokin, Dan!
BobBrisket is offline   Reply With Quote


Unread 12-22-2009, 05:35 PM   #37
SmokeInDaEye
Quintessential Chatty Farker
 
SmokeInDaEye's Avatar
 
Join Date: 07-13-06
Location: Memphis, TN
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by BobBrisket View Post
Tamales refrigerate and freeze nicely. You could make em tomorrow, let em cool, and then toss into zips and into the fridge.
What's the best way to reheat them later, a quick steam?
__________________
[URL="http://www.bbq-brethren.com"]http://www.SmokeInDaEye.com[/URL]
Gen II Komodo Kamado, Pit Barrel Cooker, 3x 18.5" WSMs, 22.5" WSM, modified 18.5" Weber Kettle, 22.5" Weber Kettle circa 1960ish, Weber One Touch Platinum, copper Weber Smokey Joe, La Caja China, Bubba Keg, Bodom Picnic Grill, Weber Genesis
SmokeInDaEye is offline   Reply With Quote


Unread 12-22-2009, 07:26 PM   #38
Grillinski
Knows what a fatty is.
 
Join Date: 06-02-09
Location: Granger, OH
Downloads: 0
Uploads: 0
Default

Wow, what a great post. I love tamales, but never though of making them. I'm gona have to try this soon.
__________________
-Inventor of the Fattie-Piston! www.fattiepistons.blogspot.com
Grillinski is offline   Reply With Quote


Unread 12-22-2009, 09:46 PM   #39
BobBrisket
Moderator
 
BobBrisket's Avatar
 
Join Date: 12-11-07
Location: El Paso, TX
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by SmokeInDaEye View Post
What's the best way to reheat them later, a quick steam?
In small batches, just in the micro but put em in a zip lok so the moisture stays in. In a larger batch in the oven in a large pan with some water for steam. Even in the micro and zip lock, put a little water (tsp or so) to make steam.

BEST way is pull the skin off and toss em in a CI skillet with some melted butter and heat till brown and crispy.......that's the cat's arse method!
__________________
UDS, Pit Barrel Cooker-Courtesy of Poobah, WSM, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver B, Lil' Chief Smoker, Lodge Sportman Grill, Backyard Fire Pit, Dutch Ovens, Discada Set Up!
BobBrisket Jr.-MUDS, WSJ Silver

My BEST Compliment......"You're a good cooker, Dad!"--My Son.
Git Smokin, Dan!
BobBrisket is offline   Reply With Quote


Unread 12-22-2009, 11:00 PM   #40
SmokeInDaEye
Quintessential Chatty Farker
 
SmokeInDaEye's Avatar
 
Join Date: 07-13-06
Location: Memphis, TN
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by BobBrisket View Post
In small batches, just in the micro but put em in a zip lok so the moisture stays in. In a larger batch in the oven in a large pan with some water for steam. Even in the micro and zip lock, put a little water (tsp or so) to make steam.

BEST way is pull the skin off and toss em in a CI skillet with some melted butter and heat till brown and crispy.......that's the cat's arse method!
OOOOOOOOhhh yeah!! I have never had a crisped up tamale but that has to be awesome! I'm going to mess this up big time but can't wait to try tamales tomorrow.
__________________
[URL="http://www.bbq-brethren.com"]http://www.SmokeInDaEye.com[/URL]
Gen II Komodo Kamado, Pit Barrel Cooker, 3x 18.5" WSMs, 22.5" WSM, modified 18.5" Weber Kettle, 22.5" Weber Kettle circa 1960ish, Weber One Touch Platinum, copper Weber Smokey Joe, La Caja China, Bubba Keg, Bodom Picnic Grill, Weber Genesis
SmokeInDaEye is offline   Reply With Quote


Unread 12-22-2009, 11:39 PM   #41
BobBrisket
Moderator
 
BobBrisket's Avatar
 
Join Date: 12-11-07
Location: El Paso, TX
Downloads: 0
Uploads: 0
Default

You will do just fine. It's a fun experience. We are here for ya!
__________________
UDS, Pit Barrel Cooker-Courtesy of Poobah, WSM, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver B, Lil' Chief Smoker, Lodge Sportman Grill, Backyard Fire Pit, Dutch Ovens, Discada Set Up!
BobBrisket Jr.-MUDS, WSJ Silver

My BEST Compliment......"You're a good cooker, Dad!"--My Son.
Git Smokin, Dan!
BobBrisket is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Smoked andouille sausage and chicken gumbo - A step by step Pron guide Saiko Q-talk 58 03-20-2012 08:58 PM
Italian Fatty with basket weave bacon wrap - step by step tutorial Mister Bob Q-talk 20 11-07-2010 02:49 PM
Anyone Have a step by step for adding a DigiQ BIG_DEANS_QUE Q-talk 2 08-20-2010 11:07 AM
Stromboli Step by Step (Lots of Pron) BBQ_MAFIA Q-talk 18 06-07-2010 10:02 PM
Step By Step Instructions (pron) jacob Q-talk 34 06-05-2008 06:53 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 06:06 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.