achiote smoked pork for tamales and tacos

Discussion in 'Pork' started by chefrob, Nov 3, 2012.

  1. chefrob

    chefrob Master of the Pit OTBS Member

    az
    after pealing of the tops of 6 butts for some BBB i figured i'd smoke some meat for tacos and tamales.


    here is what i use for the paste/marinade........


    tossed on with apple and pecan.....


    love a full smoker.......


    might as well do some abt's with chorizo.......


    looking good after 6 hrs so i'll foil for another 1-2.........


    it's what's for dinner..........



    as usual thx for stopin' by................ / message sig

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    it's all good my friend..........
     
  2. mike johnson

    mike johnson Master of the Pit Group Lead OTBS Member

    O.M.G. that looks SSOOOOO GOOD. I want some good mexican food for breakfast now.
     
  3. shoneyboy

    shoneyboy Master of the Pit OTBS Member

    Chefrob, I had a couple questions, from the pictures, I don't really see anything that you show in the marinade when you put it on the smoker, so do you puree everything ? How long do you marinaded it all ? and I just have to say one more thing, seeing it all plated up, I almost want to make my way to Arizona just to try it......Looks Great !!!! ...Thanks for posting ShoneyBoy........
     
    Last edited: Nov 3, 2012
  4. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    Ha! I knew it! When Dave asked where the other half of the butts went in your bacon post, I tried to reply that you'll probably make tamale meat but sometimes these "work" computers just don't want to play ball.

    Nice looking grub there Rob.
     
  5. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Rob, morning.... I'm trying to rate the butt.... which half is better... bacon half or tamale/taco half....   I think I will need a taste test.... 

    You have my addy....   

    Dave
     
  6. sound1

    sound1 Smoking Fanatic

    Looks tasty, Just a little more detail on your whereabouts and I can come on down and do that taste test thing for Dave. Just sayin..[​IMG]
     
  7. chefrob

    chefrob Master of the Pit OTBS Member

    az
    yup, i put it all in the blender (garlic and onions first so the juice gets extracted) and some olive oil (1/4 - 1/2C.) and as little water as possible to blend. you can marinate it over night just put it on the grill ready to go. one thing thing i usually add but didn't have was the juice from 3-4 limes.

    Pete.......ya know me good my brother!

    dave, i'd send ya some but something tells me it would never make it....................damn sniffing dogs!

    sound1......i'm in tempe.........we just shut my mom's place up north in munds park........gettin' damn cold for this desert rat...
     

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