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Hog Fest Tamales are Ready for Delivery!
First - My Feet are Killing Me! I have made over 700 Tamales in the last 2 days. Standing in front of the Tamale Extruder for 12 hours has my dogs Howling. My feet are on :Fire.
Anyway Here is a quick rundown to get to the last picture by way of the first picture.
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This is yesterday's batch, nice and thick Tamales. These are for a get together this weekend of like minded Crappie Anglers to do a little visiting. Bon Temps is supposed to join us too when he gets in from fishing. We are blessed with a nice weather day and cool evening which with the BTU's these Tamales generate we will need to sit in the cool to keep from sweating.
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It takes lots of Corn Husks for lots of Tamales so I have double Husk soaking bowls with double Husks in each bowl.
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If your making Tamales and want them to have a lite Masa you must use Lard. I have a few other ingredients but until we see if the Tamales win anything I have to keep the seasonings hidden.
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Kinda run of the mill procedures here, mix all your dry, cut in your fat, add your wet ingredients.
https://youtu.be/h9ElVWXCxKI
Getting ready to add the Masa dry ingredients a spoon at a time.
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https://youtu.be/jqGuXcv0lts
Your looking for a fine crumbly mixture in your Masa. I'm pretty much there now in the video but I did let it run out the timer about 5 minutes more.
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Pulling the handle now in this picture. Progress. :ThumbsUp
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This is what 522 Tamales looks like in one Chiller. The top shelf Tamales are the ones for the Judges, you take extra care when making them.
Here is 3 Quick Videos of Hog Fest New Orleans Food
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Hogs for a Cause - Hog Fest Booth Setup
It's Setup Day, Tents are erected, rental equipment spotted in place, the Booth Front is assembled, the Smoker is positioned, and lastly the Custom Wash Station Trailer with the wash Station is parked next to the Smoker.
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The VIP section under the tent will have inflatable Lounge Couches to rest on with blower fans if you need cooling off after too many BTU's of Pork are trying to digest in your system. The team is "Que Dat". I threw down my absolute best Tamales I ever made hopefully they will blow out. Other offerings here are Deep Fried Pork Belly Cubes with a Pepper Jelly Glaze, Pulled Pork, Pork Ribs, Loaded Mac & Cheese, and more. Also the VIP's have their own private restrooms! Beats festival Porta-Pottys.
