Home smoked tasso... - Page 2

caseydog · 10-03-2012, 11:11 PM

Well, I went and bought Ruhlman's book (Anthony Bourdain refers to him by his last name), and the description was fantastic -- with illustrations.

So, I'm going to go with that. I don't think there is any one definitive answer to "what is authentic tasso?"

As a bonus, there are many other things in that book that I would like to try.

Thanks for all the advice.

CD

MS2SB · 10-03-2012, 11:19 PM

I love that book. Did the tasso recipe a few weeks ago. It's killer. Have added it to red beans and rice, tasso gravy, green chilli and gumbo so far.

Sent from my SGH-i917 using Board Express

Phrasty · 10-04-2012, 01:32 AM

I have the book too CD. I find the book a great resource. However I also find that the recipes seem to be his "Starting point" for something great. IMO you just have to add your touch to what he has. Use his recipes and build on it! Trust me you won't be sorry! Good buy. Looking to see what comes of the Tasso. Been meaning to try it myself.

Cheers

SmokinAussie · 10-04-2012, 05:27 AM

Quote:

Originally Posted by caseydog

Well, I went and bought Ruhlman's book (Anthony Bourdain refers to him by his last name), and the description was fantastic -- with illustrations.

So, I'm going to go with that. I don't think there is any one definitive answer to "what is authentic tasso?"

As a bonus, there are many other things in that book that I would like to try.

Thanks for all the advice.

CD

I've got the book too. Been wanting to do this for a long time. Tasso is not known in Australia, so naturally it is something I want to try. Please let me know how you go.

Cheers!

Bill

sdpike · 10-04-2012, 08:36 AM

Which one of his books? He has three

deguerre · 10-04-2012, 08:38 AM

Charcuterie. I have a copy too. A great resource.

sdpike · 10-04-2012, 08:51 AM

Quote:

Originally Posted by deguerre

Charcuterie. I have a copy too. A great resource.

Thanks just bought it.
BTW, I've made a great Tasso from Bruce Aidell's Sausage book. He brines, then dries it and then smokes it. Comes out great

texaque · 11-21-2012, 01:54 PM

A little late to the party......

http://www.bbq-brethren.com/forum/sh...d.php?t=140967

GARNAAL · 11-21-2012, 03:59 PM

http://lpoli.50webs.com/index_files/Tasso.pdf

Q-Dat · 11-21-2012, 04:43 PM

I have never made Tasso, but in my experience with Louisiana cooking if there is any confusion as to what is authentic, and John Folse has a recipe for it, then you can't go wrong.

That guy probably has more knowledge of Louisiana food culture than anyone on the planet.

NBBD · 11-22-2012, 05:44 AM

Quote:

Originally Posted by caseydog

Well, I went and bought Ruhlman's book (Anthony Bourdain refers to him by his last name), and the description was fantastic -- with illustrations.

So, I'm going to go with that. I don't think there is any one definitive answer to "what is authentic tasso?"

As a bonus, there are many other things in that book that I would like to try.

Thanks for all the advice.

CD

CD,

I have Rhulmans book, I enjoy it and refer back to it often... (kindle version has the bonus of being on my kindle computer and online but lack the battle scars of most of our cookbooks)

Looking forward to seeing the results and progress notes!

10-03-2012, 11:11 PM	#16
caseydog somebody shut me the fark up. Join Date: 07-08-10 Location: Dallas, TX Downloads: 1 Uploads: 0	Well, I went and bought Ruhlman's book (Anthony Bourdain refers to him by his last name), and the description was fantastic -- with illustrations. So, I'm going to go with that. I don't think there is any one definitive answer to "what is authentic tasso?" As a bonus, there are many other things in that book that I would like to try. Thanks for all the advice. CD __________________ 1995 Red Weber 22.5 Master's Touch with Cajun Bandit Rotisserie mod, 18.5 WSM with iQue 110, 18.5 OTG, Copper Smokey Joe Gold with Mini-WSM mod, Black Smokey Joe Platinum (Jumbo Joe) IMBAS Certified MOINK Baller. From hero to ZERO in just one week! Are you ready for a THROWDOWN?

10-03-2012, 11:19 PM	#17
MS2SB is One Chatty Farker Join Date: 06-28-10 Location: Bothell, WA Downloads: 0 Uploads: 0	I love that book. Did the tasso recipe a few weeks ago. It's killer. Have added it to red beans and rice, tasso gravy, green chilli and gumbo so far. Sent from my SGH-i917 using Board Express __________________ Traeger lil Tex, 2 Weber 22.5", UDS Mop, Sauce & Two Smoking Barrels BBQ Team "Go Cougs!" They call me "Dave" Noobian Warlord

10-04-2012, 01:32 AM	#18
Phrasty Babbling Farker Join Date: 01-19-08 Location: Jamaica Downloads: 1 Uploads: 0	I have the book too CD. I find the book a great resource. However I also find that the recipes seem to be his "Starting point" for something great. IMO you just have to add your touch to what he has. Use his recipes and build on it! Trust me you won't be sorry! Good buy. Looking to see what comes of the Tasso. Been meaning to try it myself. Cheers __________________ 1 - 100 lb. self-made cylinder grill/smoker 1 - 100 lb. self-made cylinder smoker 1 - 20 gal. self-made grill/smoker 1 - 25 gal. self-made vertical smoker 1 - 120 gal. self-made trailer stick-burner http://www.bbq-brethren.com/forum/sh...ad.php?t=88599

10-04-2012, 08:36 AM	#20
sdpike Knows what a fatty is. Join Date: 04-25-12 Location: Groton, MA Downloads: 0 Uploads: 0	Which one of his books? He has three __________________ Always thinking about what to smoke next Party Gator by Gator Pits 44X24 26.75 OTG Couple of 22 OTG 330 Weber Gas

10-04-2012, 08:38 AM	#21
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL Downloads: 0 Uploads: 0	Charcuterie. I have a copy too. A great resource. __________________ Guerry >^..^< Weber 22 1/2" OTS "Dirty Girl", Weber Performer/Cajun Bandit "Cajun Queen", GOSM "Bubba Q", Maverick et73, RED Thermapen, One Cameron Stove Top "Lazy Girl".It burns sawdust... Avatar by Northwest BBQ!!! If you really care about this place, you'll show some respect for it. Seven Zero notches on my spatula. Join_Us_In_The_Throwdowns_Forum!

11-21-2012, 01:54 PM	#23
texaque Is lookin for wood to cook with. Join Date: 04-15-12 Location: Dallas, TX Downloads: 0 Uploads: 0	A little late to the party...... http://www.bbq-brethren.com/forum/sh...d.php?t=140967

11-21-2012, 03:59 PM	#24
GARNAAL Full Fledged Farker Join Date: 09-15-11 Location: Houston, TX Downloads: 0 Uploads: 0	Tasso recipe from Lou Poli's site.. http://lpoli.50webs.com/index_files/Tasso.pdf __________________ food bloggin at http://oldjinks.blogspot.com/

11-21-2012, 04:43 PM	#25
Q-Dat Babbling Farker Join Date: 12-03-08 Location: Pearl River LA Downloads: 0 Uploads: 0	I have never made Tasso, but in my experience with Louisiana cooking if there is any confusion as to what is authentic, and John Folse has a recipe for it, then you can't go wrong. That guy probably has more knowledge of Louisiana food culture than anyone on the planet.