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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 01-09-2011, 07:55 AM   #16
Grillman
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They look fine.....but it's hard to be sure. Please send me a dozen of each, then
I can make a proper decision as to whether they actually are good or not...
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Unread 01-09-2011, 08:11 AM   #17
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They look great. The wife and I have thought about making a batch the last few years over the holidays, but have not done so yet. Seeing them may get us in gear!
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Unread 01-09-2011, 08:22 AM   #18
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I would say if you are on the fence about doing these jump over and do it. I was a little hesitant because I heard they were hard to do. It probably helped that I had the meat already cooked and just needed to simmer it in the sauce. The hardest part for me was putting the masa on the husks... the place we usually get them from uses a lot of masa... I wanted less and pretty much got it.
We just finished up the last of the Tamales for breakfast. Fried up a couple of eggs and reheated the tamales... yum... one question... is it wrong to have eggs with chicken Tamales? My taste buds say NO!
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Unread 01-09-2011, 10:11 AM   #19
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They look awesome!!!
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Unread 01-09-2011, 10:41 AM   #20
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Looks great and tasty. I have always wanted to try my hand at making tamales but never got up the courage, you are motivating me to give it a try. Thanks for posting.
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Unread 01-09-2011, 11:10 AM   #21
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Your link to the 2nd video is a Puppet Video, was this just put there for entertainemnt or was it meant to be a video of soemthing else? Just wondering!
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Unread 01-09-2011, 11:15 AM   #22
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I got a batch on the stove steaming as we type. LOL
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Unread 01-09-2011, 10:19 PM   #23
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Those are looking mighty fine! Seems there's been a lot of tamale talk lately, it's gonna make me make some tamales if it doesn't stop!
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Unread 01-10-2011, 04:55 AM   #24
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Wheel the second video is for everyone's viewing pleasure.
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Unread 01-10-2011, 06:45 AM   #25
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You mentioned seasoning your masa, I have a recipe (will post when I find it) they recommend retaining some of the juice from the pork, or whatever meat you are using, and adding that broth back into the masa when you make your dough. Sound like it might be a good idea.

Thanks for posting this they look really good. I will post the recipe if I can find it.
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