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Smoked Tamales

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Posted by Shingleman on June 22, 2012 at 19:55:49:

In Reply to: Something different posted by Ray Basso on June 21, 2012 at 21:31:02:

Smoked Tamales:

Every barbecue cook off that we do has to include smoked tamales for part of our breakfast and shared with all cooks near by.

Usually about 4 dozen cold, right out of the frige, in a full pan with no lid and with a generous douse of Louisiana hot sauce on top of the shucks and a sprinkle of cumin, itís a Texas thing.

An hour and a half at 225* is what most folks like but I let my personal stash go longer in order to crisp up a bit.

Lots of paper towels and a salt shaker.

Shingleman & Shinglebabe

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