tamales

Feel the burn as we dive mouth-first into National Hot Sauce Day, exploring the tongue-tingling history and "heats-piring" facts around these fiery condiments we can't get enough drops of.

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Estos tres misteriosos personajes que aparecen en el momento más importante del cristianismo, esta lleno de curiosidades que muchos desconocemos. Presta tención de donde viene esas tradiciones como "La rosca de reyes". 

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Entérate de  las últimas noticias con el mejor análisis de nuestros especialistas invitados. 

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Welcome back to the Ready Set BBQ podcast, your go-to destination for the latest and most exciting happenings around the world! In this episode, we talk Texas football or Eagles & Niners, Taylor Swift, new cookoff season, Elon Musk, Mark Cuban, and Xmas gifts .  

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We've got a full house for this part 1 of the Season 5 finale.    Joining me on this one are Jaime, Evee, Hiram (in person), Johnny Deep, and our special guest back on again, Captain Mike Barerra from Old Salt Charters.  Mike tells us a little about fishing out on the bay and a current raffle his company is having with some prizes located from local businesses.  Mike cooks us up a feast of fried shrimp and home made french fries. 

20:00 mins 

BBQ Time - We ask Mike if he misses competing in cook offs and if he plans to come back.  Jaime wants to know if he would rather have a call or a catch.  Eddie from Chillin n Grillin smokes some briskets for Evee's graduation party.  We talk about the upcoming Smokin on the Rio cookoff in Mercedes.  Mike has some breaking news about this cookoff. Looks like we'll be competing in this one.  

30:00 

I ask everyone what they are eating for Christmas dinner.  We had all kinds of answers from Prime rib roast, tamales, menudo, and brisket.  This year it looks like we'll be having brisket however no one is having turkey.  We ask Hiram what they eat in Los Angeles but can't get a clear answer out of him.  Looks like no one eats in La La land.  
The guys close out the podcast talking about Nick's mustache again.  

A bunch of joes that cook like pros!!!

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Live from San Antonio! 

Today, this is what's important:

The Riverwalk, the Alamo, Thanksgiving traditions, great aunt Hazel, tamales, Victor Wembanyama, car alarms, parenting, shooting guns, Selena, songs the guys jerked off to, hot topics, Q&A, & more.

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Hay gente muy intrépida que le encanta probar cosas nuevas, sobretodo cuando se refiere a comida. Pero ya hay gente que se pasa e inventa demasiadas mezclas de comida que terminan siendo platillos muy raros y exóticos, pero que sorprendentemente son deliciosos.

Escucha la nueva sensación de la comida mexicana y algunos platillos que han intentado convertirse en tendencia, pero no lo han logrado.

Escucha todos los días el podcast de El Bueno, La Mala y el Feo y diviértete con todas las locuras y ocurrencias que traemos para ti. 

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Si Jason Momoa te pide dinero por redes sociales, sospecha, podrías ser victima de una común estafa que vienen realizando algunos criminales cibernéticos, suplantando la identidad de algunos famosos.

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El 29 de septiembre es el Día Nacional del Maíz, sin embargo, todos los días en México, cuando consumimos tortillas y otros alimentos elaborados con maíz celebramos la existencia de este cereal, denominado por nuestros ancestros "el alimento de los dioses".

El teocintle o teocinte, que es la planta madre del maíz como lo conocemos actualmente, aparece de manera silvestre hace alrededor de 10,000 años y su domesticación se remonta a 3,000 años antes de nuestra era. Pero es hasta que se inventó el comal, hace 2,600 años, que se inició la preparación y consumo de la tortilla.

¿Cómo se llegó a la nixtamalización, qué le aporta al maíz, a las masas con que se hacen los platillos que consumimos cotidianamente y a quienes los saboreamos?

Lamentablemente las recetas milenarias tienen las horas contadas en nuestra pobre humanidad. Hoy en día son muy pocas las personas que no saben cocinar recetas tradicionales como tamales, sopitas y más delicias.

¡Todo por culpa de los millenials!

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Sitting in again for Jill is Paul Herrold of the Sons of Speed. Jill returns next week. Paul and Tom began the show correcting mistakes made last week. Both hosts were guilty of misstatements which have been begrudgingly corrected. Tom followed up on last week’s podcast, which included an interview with Don Drucker of Chicago’s famous Superdawg Drive-In. Having learned that the establishment’s tamales are meat free—and he being vegetarian—Tom sampled the tamales. Listen to his review. 

Paul talked about paint-protection film (PPF), and why someone might want to consider having their car treated. Paul recently had his car protected, and is a believer in the process, though it can be pricey. Tom talked briefly about the 2023 Lexus LS 500h, which he recently reviewed. Though the car is not especially space efficient, and a little difficult to get in and out of, Tom is generally a fan of the large luxury sedan. 

Paul and Tom welcome Sam Fiorani of AutoForecast Solutions to the show in the second segment. Sam talked about his new podcast (find the link on Car Stuff Podcast Facebook page). Sam walked the hosts through a number of topics, including the realities of a Corvette crossover, automakers developing their own charging network, and why the new Volvo EX30 electric crossover is so affordable. Paul was then subjected to Tom’s color quiz. Did Paul win? Listen in. 

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In this episode Hiram and I chat with Brie Blackford, co-founder of Elda's Kitchen. Brie recently made the move from California to Texas.  We ask her about the big life change and the major differences between Texas and Cali. We then talk about barbecue places she's visited in Houston and some other we recommend she try.  You may recognize one of the spots as the Pitmaster Jim Buchanon from Dozier's BBQ was on the Ready Set BBQ podcast.    

10:00 min

Elda's Kitchen- What's New?  Brie tells us about what's new with Elda's Kitchen. If you follow her on social media you can see that she has been busy.  She also has a live cooking demo every Wednesday evening.  Elda's Kitchen has a new Dill Pickle Burger Sauce and a Spicy Ketchup sauce now available to order.  Hopefully we'll see them across all our HEB stores in Texas soon.  I'm wanting to try the Black Cherry BBQ sauce on some ribs.  Brie tells us some stories on the inspiration for some new flavors.   20:00 min 

We close out with some questions from the fans.  Eddie wanted to know if she had any holiday food traditions.  Hector wanted to know about tamales and if she liked them with or without ketchup. We ask for some tips on how to make a better prime rib roast.  I want to know who ate Brie's giant charcuterie board. We talk about some New Year's foods and wish everyone Happy Holiday's. 

A bunch of joes that cook like pros!!!

Elda's Kitchen  

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Dozier's BBQ 

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0 mins 

In this episode we have a full house.  I am joined by Jaime, Hiram, Evee, Eddie and for the first time his brother Rick.  We wish everyone a Merry Christmas and talk about how we each spent it. We also talk about fantasy football as it is playoff time and you are either in or your year is over.  We then talk about the artic freeze over the past few weeks and what we've been doing to manage this unexpected valley cold weather.  
10:00 min

BBQ time: I tell the guys about the prime rib roast I attempted to cook with my brother Eric. It's not the best one we've made but that's bbq.  Sometimes it's not always perfect.  The guys talk about what they ate for Christmas.  We are recording from our friend Eddie's house (Chillin N Grillin) as he put on a show.  He made burgers, hotdogs, barbacoa, and even had tamales and dessert.  Needless to say we had a feast!!  We then close out the barbecue segment by discussing the upcoming cookoffs and the new CBA rules.  Now you can turn in any part of the chicken and we discuss our thoughts about that.  

25:00 

While we are feasting on tamales we give our opinions on which are the best. I'm a cream cheese jalapeno person myself but the consensus are purist with regular pork tamales.  Then the debate about ketchup or no ketchup on the tamales.  That brings up another holiday staple which is menudo and posole.  We also discuss which is best and why.  

35:00 min 

We close out by talking about past years foods that we remember. Also in general what foods we associate with this time of year.  I ask the guys and girl if they have any New Years food traditions and what are their resolutions for 2023.  

A bunch of joes that cook like pros!!!

GW BBQ & Catering 

BBQ | United States | GW's BBQ Catering Co. (gwsbbqcatering.com)

Smoke Crafters BBQ 

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What better way to spend a post -holiday than with your favorite podcast hosts! Enjoy this week's episode as Swirv and Lil Weens discuss their traditions around Christmas and much needed sloth time watching movies, family gatherings and food. They also discuss the controversies surrounding Jesus being a Capricorn, the take-over of AI art and which Hogwarts house they each fall into. Bringing you of course more high thoughts, bars and toxic traits to ponder about throughout your week. Make sure to Excuse Our Highness and follow us IG @excuseourhighnesspod. 

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For our Season 4 launch of Cooking in Mexican from A to Z, Zarela & Aaron sit down together to discuss the most-requested topic from their listeners: Tamales.  Together they detail every part of the tamale-making process, including tips like: what lard does for tamales, why you shouldn't overfill your tamales, and how you could repurpose your smoker or pizza oven to mimic the traditional sacahuil technique. Plus, they discuss different regional styles of tamales and the role they play in wakes, weddings, and Christmas celebrations. 

For more recipes from  Zarela and Aarón, visit zarela.com and chefaaronsanchez.com

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