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i was all ready to make tamales, finally, after years of talking about doing it: i have chopped brisket, chopped piggy butt, and even fatties, plus sauces, masa and husks, as well as two steamers, but then it hit me:
what if i premixed the masa and meat/sauce mix, portioned it out on husks per-arranged on grills for my WSM and put them on at 225 or so with a light smoke, such as pecan or guava?
happy holler days to all!
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