ronbeaux50
Head Chef
I had an urge for tamales!
Started with a 4.5lb butt coated heavily with fresh ground ancho and negro dried chilis, some mex hot chili powder, and paprika.
4.5 hours at 275 to 300 with the last hour wrapped. No need to rest cause it went straight to the food processor!
I hit these with lots of habenaro sauce and some ground piquin peppers so these are all MINE!!!
Couple hours of steam and a quick beer run and I'm in bidness!!
Started with a 4.5lb butt coated heavily with fresh ground ancho and negro dried chilis, some mex hot chili powder, and paprika.
4.5 hours at 275 to 300 with the last hour wrapped. No need to rest cause it went straight to the food processor!
I hit these with lots of habenaro sauce and some ground piquin peppers so these are all MINE!!!
Couple hours of steam and a quick beer run and I'm in bidness!!