|Banner advertisements by bbqads.com|
In Reply to: Something different posted by Ray Basso on June 21, 2012 at 21:31:02:
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
The BBQ Forum Home Page