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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 12-28-2009, 11:54 AM   #16
landarc
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No, not my idea, I was whining to the woman I bought the husks from and another customer laughed and said I should wash and dry them in the drier, air fluff, to get them ready for use. Does not work if you use fabric softener sheets. Guess how I know that, farkin spring bouquet corn husks.
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Unread 12-28-2009, 12:34 PM   #17
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Quote:
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Guess how I know that, farkin spring bouquet corn husks.
Should have used Outdoor Fresh. LOL
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Unread 12-28-2009, 04:16 PM   #18
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Paul, I did my first tamales over the weekend to practice for New Years as gifts. I made a couple of dozen with thin masa and a couple dozen with thick masa spread with my finger. The thick were way better. Learned a lot and really looking forward to the weekend.
Used some frozen pulled pork, and boiled a chicken as the meat mixture. The mole started with 8 ancho peppers boiled and blendered.
This was so much fun and excellent taste. My wife and some friends couldn't believe the taste of a real tamale. They want more. LOL
Thanks again. Will do more pics on New Years.
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Unread 12-28-2009, 04:19 PM   #19
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Oops!
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my avatar swiped fatties from the plate....look how sorry he is.
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NB Bandera with mods
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Created "The Great Spam Revelation of 2011."
www.bbq-brethren.com/forum/showthread.php?t=111155

Last edited by Meat Burner; 12-28-2009 at 04:45 PM.. Reason: Double Post
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Unread 12-28-2009, 04:45 PM   #20
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Quote:
Originally Posted by Meat Burner View Post
Paul, I did my first tamales over the weekend to practive for New Years as gifts. I made a couple of dozen with thin masa and a couple dozen with thick masa spread with my finger. The thick were way better. Learned a lot and really looking forward to the weekend.
Used some frozen pulled pork, and boiled a chicken as the meat mixture. The mole started with 8 ancho peppers boiled and blendered.
This was so much fun and excellent taste. My wife and some friends couldn't believe the taste of a real tamale. They want more. My daughter said since I was making more, what would be harm be to take a dozen of them now to tide here over. LOL
Thanks again. Will do more pics on New Years.
Prons look like your an old pro. My wife keeps saying she doesn't really like tamales. Hope to change her mind. Hope you gave a bite to your avatar, too cute.
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Unread 12-28-2009, 04:47 PM   #21
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Paul, now it all make sence. I didn't miss count. That little prick is also a tamale thief!!!!!!!!!!!!!!!!!!
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Unread 12-28-2009, 05:21 PM   #22
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Tamales look fantastic!!
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Unread 12-28-2009, 05:35 PM   #23
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Quote:
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Paul, now it all make sence. I didn't miss count. That little prick is also a tamale thief!!!!!!!!!!!!!!!!!!
my avatar swiped fatties from the plate....look how sorry he is.

Meat, at least he has good taste. Mine stole an uncooked MOINK Ball toothpick and all.
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Unread 12-28-2009, 09:43 PM   #24
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Bob, thanks bro., that is pretty cool coming from you. Need to kick up the flavors for the New Years event but had to start somewhere. I cannot believe the friends and family that came by and tried these and it was the "WOW" effect. This is a pretty new cuisine for our group. It was a big hit!!!
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NB Bandera with mods
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Created "The Great Spam Revelation of 2011."
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Unread 12-28-2009, 10:40 PM   #25
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Quote:
Originally Posted by Meat Burner View Post
Bob, thanks bro., that is pretty cool coming from you. Need to kick up the flavors for the New Years event but had to start somewhere. I cannot believe the friends and family that came by and tried these and it was the "WOW" effect. This is a pretty new cuisine for our group. It was a big hit!!!
You can add some flavor to the masa too. I added powdered garlic, onion, and cracked black pepper to my masa for a little added depth. As for the red chile.......it's up to you. You can add just about anything to it to increase the flavor. You can also add a bit more broth to the masa. By doing this, you will be able to spread it in a thinner layer. The thinner the masa layer, the more the filling will stand out. And remember, you can fill em with just about anything. You can get as creative as you want. Glad you and your family and friends liked em. They make for some good eats.
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Unread 12-28-2009, 10:54 PM   #26
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Thanks Bob, here is what I wanted to change. I didn't add anything to the masa but will next time. I was afraid of getting the masa too thin but now know I didn't have it as spreadable as I could and still keep it thick. The mole was really simple and good but needed to add more of it to the meat mixture for more flavor. I am really excited about the New Years cook as the family and friends really appreciated doing this for them. That was the best part.
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NB Bandera with mods
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Created "The Great Spam Revelation of 2011."
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Unread 12-29-2009, 12:17 AM   #27
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Quote:
Originally Posted by Meat Burner View Post
Thanks Bob, here is what I wanted to change. I didn't add anything to the masa but will next time. I was afraid of getting the masa too thin but now know I didn't have it as spreadable as I could and still keep it thick. The mole was really simple and good but needed to add more of it to the meat mixture for more flavor. I am really excited about the New Years cook as the family and friends really appreciated doing this for them. That was the best part.
Great looking Tamales!
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Unread 12-29-2009, 08:08 AM   #28
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Quote:
Originally Posted by Meat Burner View Post
Thanks Bob, here is what I wanted to change. I didn't add anything to the masa but will next time. I was afraid of getting the masa too thin but now know I didn't have it as spreadable as I could and still keep it thick. The mole was really simple and good but needed to add more of it to the meat mixture for more flavor. I am really excited about the New Years cook as the family and friends really appreciated doing this for them. That was the best part.

i usually add some comino,garlic,onion,& sage to the masa mix. make sure you use some reserved juices from whatever filling you're using. chix base works great as it has some oils in it.



today i'm smoking some chix for this batch along w/ some left over pulled pork & carne guisada. pics to come later.

p.s. awesome looking tamales.
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