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Pitmaster T
12-22-2016, 08:53 PM
Screwin around here for more ideas for the menu

a Brat, engulfed in Masa, husked, steamed, covered in chili and cheese

Pitmaster T
12-22-2016, 08:54 PM
first try... my masa floated for those that understand

pjtexas1
12-22-2016, 09:16 PM
I like it. Bratmales?

SDAR
12-22-2016, 09:29 PM
I'd hit it. I'd pay for it too. Sounds good.

ShadowDriver
12-22-2016, 09:35 PM
I never sausage a thing!

Love it, brother. Keep the wheels turning... I'd sure love to give it a try sometime.

Ron_L
12-22-2016, 10:13 PM
I'd hit that, too!

gwilliams
12-22-2016, 10:34 PM
first try... my masa floated for those that understand

Good job, Tamales have been a quest for me for the last 10 years.
You get extra points if you make your masa from scratch, treating the corn with Cal and grinding.
Floating masa is a very good sign.

Texmex01
12-22-2016, 10:52 PM
That looks a little familiar.....


http://abc13.com/food/james-coney-island-unveils-new-tamale-dog/1664790/

steelarz47
12-22-2016, 11:04 PM
Don't know much about floating, but it sure looks good.

BobBrisket
12-23-2016, 12:37 AM
I'd hit that fo sho! Was the brat precooked or raw? Also, how you stacking those to steam? Floating is a good thing!

Bob

Pitmaster T
12-23-2016, 01:16 AM
That looks a little familiar.....


http://abc13.com/food/james-coney-island-unveils-new-tamale-dog/1664790/

Yep, a few days ago I had one.... But thought a brat would be better... Sooooo right.
I live 10 minutes from one

Pitmaster T
12-23-2016, 01:20 AM
I'd hit that fo sho! Was the brat precooked or raw? Also, how you stacking those to steam? Floating is a good thing!

Bob

On their ends tied with twine in six packs... Big mistake as both the schlong and masa swell.

It was uncooked... Small Brats.... That company that sells them.... Forgot. But they were mini.. Like a hot dog size.

BobBrisket
12-23-2016, 01:30 AM
Well, ill be making tamales and some links next week most likely. I'm digging the "bratmale." May need to make a few of those! I'm thinking of maybe using some hot links. You think I'd need to precook those? Maybe precook then 1/2 or a 1/4 per tamale.

Bob

trufunk
12-23-2016, 01:45 AM
Dagum! We just made 15 dozen today. Embarar is um.. fun. I need to try it your way T!

Gore
12-23-2016, 06:58 AM
I came back looking for a picture of another hot tamale (with or without a wiener stuffed inside). I would have thought there'd have been one posted by now, this being a Donnie thread and all. Oh well. I'll just have to come back later.

Pitmaster T
12-23-2016, 08:57 AM
Well, ill be making tamales and some links next week most likely. I'm digging the "bratmale." May need to make a few of those! I'm thinking of maybe using some hot links. You think I'd need to precook those? Maybe precook then 1/2 or a 1/4 per tamale.

Bob


the advantage i can see to precook is less swelling during the steam

i didnt cuz i figure 2 hours of steaming would do it....

i like the cutting them down (not my size because it was already the size of a weenie) because you have less masa left because you make more. in that case if you are using brats you need to cook them to slice them

Pitmaster T
12-23-2016, 09:02 AM
I came back looking for a picture of another hot tamale (with or without a wiener stuffed inside). I would have thought there'd have been one posted by now, this being a Donnie thread and all. Oh well. I'll just have to come back later.

https://s-media-cache-ak0.pinimg.com/564x/42/a1/4d/42a14d11ef0f11bcbe1e963d87aa01bd.jpg

Pitmaster T
12-23-2016, 09:14 AM
Made this too.

136807

In bulk though, I will be using those cherry peppers that are brined and already stuffed with a legitimate mozzarella. I did this in Connecticut but without the corn husk which I love.

As I recalled you got one of these with bbq spaghetti (cosmic slop.) The cream cheese and blanched pepper was too labor intensive. Plus the oils from the olive oil brined peppers in the jar sort of baste the sausage from the inside. They end up being rounder too.

Hold it....a corn husk filled with bbq spaghetti and a split one of these on a 2 lb boat?
Oh my God I just solved my problem.... the cosmic slop I used to serve was too big a commitment. the husk is asking to be filled and it would be a minimal amount of pasta. Simply open and lift up sausage, plop on prep soaked bbq spaghetti from the steamer, split the sausage to expose insides... set down, resauce. Done....



http://www.lebontadelcasale.com/de/files/PEPERONCINI-FARCITI-AL-FORMAGGIO-VASO-1700.jpg

Pitmaster T
12-23-2016, 09:20 AM
hold it again... what it is all was smoked in the husk? pasta and all?

hmmm

Pitmaster T
12-23-2016, 09:29 AM
no... that won't work.

but.... what a show on the flat top. let me imagine this out.... toss husk wrapped armadillo egg on flat top with ice cube and cover for show.... butter oil the deck, toss on cold noodles, mix, mix, mix sauce, pull and open husk and place on boat, pull off sausage (note - could do this first for an extra sear), scoop and scrape up noodles (notice I said scrape - now we have crusties) place on husk in boat. Slice sausage open... place on boat... resauce and fork it.

Pitmaster T
03-09-2017, 06:54 PM
Sleebus.
Idea