T-Roy, I live in Saint Landry Parish, But originally born around Vermilion Parish! Great and awesome recipe for us modern day cooks/chefs! Not exactly old school, but thank "God for modern day inventions"! Awesome job T-Roy! Hat's off ! Cajun/Creole cooking isn't about being something super hot as in burning your mouth out! Cajun/Creole cooking is about the "Spices"! Straight from a Creole/Cajun Girl ,straight out of "Louisiana"! T-Roy does cook and can cook!!!!!!!!! Awesome !!!!!
+TheMsLady4Real Thank you very much for the kind words. Folks around the rest of the country cannot fathom how wonderful pork tasso is for seasoning food. Glad you enjoyed the video. I sure did enjoy using the homemade tasso!!! Cheers!!!
Thanks Phil, I made a pot of red beans with the tasso and it was awesome! The Canon Vixia G30 has really good low light capture. I love that camera!!! Thanks for watching!
I haven't seen that brand here Troy. I'm a firm believer that a bean is a bean and it's all in your method of seasoning and cooking that makes them stand out.
Hey Bebe, Tasso is excellent in mustard or turnip greens. What kind of beans are you cooking? I'm thinking about doing some Crowder peas soon. I've been hungry for red beans & sausage too. LOL Thanks for your support and it's always great to hear from you Bebe. I still want to see you doing some videos!!! LOL
Hey Dan, Tasso is just highly seasoned pork jerky that's thicker than regular beef jerky. Give it a shot on your grill or in your oven. You will love it!!! Thanks buddy!
I'm not so sure about using it to flavor Jambalaya. I think it would make the Jambalaya too salty. I may have to try it out and find out. Thanks for watching!!! Keep up your great videos too.
T-ROY COOKS I've never had it so I would not know. Is meat tenderizer salty? Our just from the rub? Ill keep making videos if people keep watching them.... wish I had more time to make them.
The Tasso is too highly seasoned with the rub which has salt as one of the main ingredients. Some meat tenderizers do have salt, just check the label to be sure.
Oh my gosh why that looked and sounded fantastic now I need to make some so I can make a big ol pot of beans thanks for sharing the recipe any idea why you're always inspiring!
Hey Linda, I'm sure your pellet smoker will make some excellent Tasso. I look forward to seeing your version. You inspire me all the time too Linda. Thanks for your support!
Hey Troy I'm making me some pork tasso today on the weber kettle. I salt cured mine with Mortons quick cure. Looking forward to making some Red Beans and Rice with this using your recipe. As always cheers to ya!!
Nice cook T-Roy I never used meat tenderizer before. I believe I can't even get it a supermarket here. I'll have do to some research on that and see if I can get some.
T-ROY COOKS I did make tasso, it was very similar to yours except I used some pink salt to cure the pork. I ended up using it in a stuffed jalapeno popper recipe.
I go to Baton Rouge from Austin at least once per year and each time I do, I stop at a small gas station off of I-10 on Exit 7 to get their Tasso. I usually grab a couple pounds of it!! Really good stuff just plain. No bread needed!! Thanks for checking out the video!! I appreciate the support! I need to do a re-make of this video!!! LOL
2 questions,if i may,1)would u recommend pounding out the pork first before applying the rub,just in case it comes a bit thick once its been sliced? 2)regarding the rub,besides the cayenne,what would u suggest as an addition to it,that wouldnt make the heat go overboard by adding too much of it?
Hi Chris, I would not recommend pounding out the meat. That would make it too tender. It needs to have some substance to it since you would normally place it in a boiling liquid to season whatever you put it in. If you don't want to use Cayenne, try another milder chili powder or just sprinkle the pork with some Tabasco sauce or some other hot sauce. Heck, even some buffalo wing type seasoning would likely work, but I have not tried that yet. Oh, I know... try some jerk seasoning!!! I bet that would work. It wouldn't be Cajun, but it would be good!!! Thanks so much for watching!!!!
ChefGeneRobert I probably won't be back in PA until next Spring at JB's Spring Fling. I'm pretty much out of vacation for the rest of the year. Sorry dude!! Still love ya though! LOL
Nice cook T-Roy! Never heard of tasso before, thanks for the info on it. Was wondering if you considered buying one of the yoder pellet smokers and if so, why you chose the Wichita over the pellet smoker? Also is the WSM retired?
Hi Richie, that's a great question! I never considered a pellet type smoker. I wanted an old fashioned stick burner that was well built and would last the rest of my life. I found that in the Wichita. The WSM is not retired. I do still cook on it and did a video using it within the past month. It's a great smoker for the money! Thanks for watching!!
Yes, 1/4 inch, but it was cut by hand, so some were a bit thicker. I actually like it a bit thicker like the slice I showed a closeup on in my kitchen. Thanks Jim!!
That's something I can do!!! Spitshine had no idea how to make a Philly cheesesteak, so he called me for some ideas. I told him a few things and he ran with it. LOL I will consider it, but it's not something we eat very often. Having said that, I do enjoy a good challenge!!! LOL Thanks for the suggestion and thanks for watching!
LumberjackPa No worries, if I do a Philly Cheesesteak, it will not have cheese wiz. If you have an authentic recipe, send it to me on PM and I will do a video.
I'm new to this and I have no new recipes except for what I marinade my whole chicken with, But it may be old school and I don't know it. I am learning from you guys and enjoying the interaction. Much love to you and your family.
LumberjackPa Thank you very much. And much love back to you and yours!!! I prefer the old school methods, so I will do some investigating and see what I can come up with. Thanks for the suggestion!!!
That would go great on a ceaser salad or in a poutine. My question for you is completely off topic but I need to know.... do you guys in the states really not have ketchup or dill pickle chips?
Hey Jonathan!! Yeah man, we have all sorts of ketchup and dill pickle chips. The image for my previous video, pulled pork sandwiches, is a closeup of the sandwich and you can see dill pickle slices on the pork. Thanks for watching!
Awesome vid t-roy! Long time not seeing your vids. Been workin like a dog. Cant wait to see that pork jerky vid. Try making some squid jerkey or fish jerky.
Hi there, great to hear from you again!! Fish jerky is possible, but I'll have to pass on the squid. My family does not do squid. LOL Thanks for watching!!!
T-Roy, I live in Saint Landry Parish, But originally born around Vermilion Parish! Great and awesome recipe for us modern day cooks/chefs! Not exactly old school, but thank "God for modern day inventions"! Awesome job T-Roy! Hat's off ! Cajun/Creole cooking isn't about being something super hot as in burning your mouth out! Cajun/Creole cooking is about the "Spices"! Straight from a Creole/Cajun Girl ,straight out of "Louisiana"! T-Roy does cook and can cook!!!!!!!!! Awesome !!!!!
+TheMsLady4Real Thank you very much for the kind words. Folks around the rest of the country cannot fathom how wonderful pork tasso is for seasoning food. Glad you enjoyed the video. I sure did enjoy using the homemade tasso!!! Cheers!!!
That looks great!
Thanks very much! You can't beat homemade tasso and jerky.
Boy I'm drooling over here looking good T-Roy that grill works great might have to invest in one of these.
Cheers brother
Bo
Mighty fine camera captures some mighty fine cooking.
Thanks Phil, I made a pot of red beans with the tasso and it was awesome! The Canon Vixia G30 has really good low light capture. I love that camera!!! Thanks for watching!
Look great, can't wait to try it!
Another great cook!
Thanks again MIcah!!!
I love pork steak. You just took it to another level. Great Job. Nice Video my friend!!!
Thanks Grant, I enjoyed doing this video. Tasso is some wonderful stuff!!!
I haven't seen that brand here Troy. I'm a firm believer that a bean is a bean and it's all in your method of seasoning and cooking that makes them stand out.
Yep I'm going to make a pot of beans today. That looks delicious and it would be great in greens huh? TY for sharing Troy.
Hey Bebe, Tasso is excellent in mustard or turnip greens. What kind of beans are you cooking? I'm thinking about doing some Crowder peas soon. I've been hungry for red beans & sausage too. LOL Thanks for your support and it's always great to hear from you Bebe. I still want to see you doing some videos!!! LOL
Really cool Troy, I never heard of Pork Tasso before. thanks for sharing this, I'll have to read up on this.
It's found everywhere in Cajun country. They use it all the time as a seasoning. Thanks for watching Michael.
Never knew how Tasso was made. Looking forward to seeing some recipes done with the Tasso. Thanks for posting.
Hey Dan, Tasso is just highly seasoned pork jerky that's thicker than regular beef jerky. Give it a shot on your grill or in your oven. You will love it!!! Thanks buddy!
JB talks about tasso all the time. Bet that would be good in jambalaya. Nice cook t-roy!
I'm not so sure about using it to flavor Jambalaya. I think it would make the Jambalaya too salty. I may have to try it out and find out. Thanks for watching!!! Keep up your great videos too.
T-ROY COOKS I've never had it so I would not know. Is meat tenderizer salty? Our just from the rub? Ill keep making videos if people keep watching them.... wish I had more time to make them.
The Tasso is too highly seasoned with the rub which has salt as one of the main ingredients. Some meat tenderizers do have salt, just check the label to be sure.
Oh my gosh why that looked and sounded fantastic now I need to make some so I can make a big ol pot of beans thanks for sharing the recipe any idea why you're always inspiring!
Hey Linda, I'm sure your pellet smoker will make some excellent Tasso. I look forward to seeing your version. You inspire me all the time too Linda. Thanks for your support!
Cool video breaux!!! I love to cook with Tasso......I brought some home from Lafayette.... Yours is probably better!!!
Thanks Sapo, the Tasso was jammin' in some red beans! I still want to make your boudin recipe one day!
goood looking tasso man and love that camera
Thanks Joe, I'm loving the camera also. The Tasso was spot on brother!!! Good stuff!!!
Traditional Tasso is cured primarily with salt, cayenne and paprika for 1-3 days, FYI but I'm sure you already knew that.
Hey Troy I'm making me some pork tasso today on the weber kettle. I salt cured mine with Mortons quick cure. Looking forward to making some Red Beans and Rice with this using your recipe. As always cheers to ya!!
Nice cook T-Roy I never used meat tenderizer before. I believe I can't even get it a supermarket here. I'll have do to some research on that and see if I can get some.
Hi Roel, I bet you can make your own. I believe Papaya is a natural tenderizer. Maybe you can find it in a powder form? Thanks for watching brother!
Perfect for red beans and rice Troy! I've been wanting to make some Tasso for a while now.
It is great in all sorts of beans. If I remember correctly, you made a video quite a while ago showing how to do Tasso?
T-ROY COOKS I did make tasso, it was very similar to yours except I used some pink salt to cure the pork. I ended up using it in a stuffed jalapeno popper recipe.
***** Yep, I remember the pink salt now that you mention it. Yours looked really good too Tom. Have a wonderful weekend!!!
***** sounds weird at best lol, the pink salt and jalapeno poppers with pork in them lol
Looked great, T-Roy....gotta try this now...love my greens, but looking for a flavor other than ham hocks....
I'm sure you'll be very happy with the resulting flavor of your greens when using tasso. Thanks Tony!
I've heard of Tasso, but never tried it or seen it coked. Great job bro. Love the camera too
Thanks Bubba, Tasso is good stuff man!! Try making it yourself some day and put it in a big 'ol pot of beans! Have a great weekend brother!
Weird I was just looking into a recipe that asked for Tasso and I was like wtf is that....yer awesome Mr.T!
I could feel your vibes Booger. LOL Now you know how to make it for yourself. Thanks for watching!!!
First time I tried Tasso was on a bun , pretty much like a Po Boy (sandwich) I must say it's pretty damn good !
I go to Baton Rouge from Austin at least once per year and each time I do, I stop at a small gas station off of I-10 on Exit 7 to get their Tasso. I usually grab a couple pounds of it!! Really good stuff just plain. No bread needed!! Thanks for checking out the video!! I appreciate the support! I need to do a re-make of this video!!! LOL
2 questions,if i may,1)would u recommend pounding out the pork first before applying the rub,just in case it comes a bit thick once its been sliced? 2)regarding the rub,besides the cayenne,what would u suggest as an addition to it,that wouldnt make the heat go overboard by adding too much of it?
Hi Chris, I would not recommend pounding out the meat. That would make it too tender. It needs to have some substance to it since you would normally place it in a boiling liquid to season whatever you put it in. If you don't want to use Cayenne, try another milder chili powder or just sprinkle the pork with some Tabasco sauce or some other hot sauce. Heck, even some buffalo wing type seasoning would likely work, but I have not tried that yet. Oh, I know... try some jerk seasoning!!! I bet that would work. It wouldn't be Cajun, but it would be good!!! Thanks so much for watching!!!!
Taso and red gravy over rice. Dame right, we eat it as a main course. Although you can use it to season other dishes.
damn that looks great!
Yep that looks mighty fine to me Troy. I'm hungry now and I need to go get me some protein LOL. Great video as always my friend. Xo
Sounds like you need some beans Angie. Glad I'm not working with you after you eat beans! LOL Thank Hun!!!
Troy I don't eat many beans for that reason, but in saying that the broccoli is also as effective 😬 haha
FitAnge S Asparagus stinks too!!! Know what I mean? LOL Nite Angie!!! Love ya!!!
Sure do T Man... Just a "Wee" bit lol. Night Hun , back at ya ❤️
I would so be chowing on that mixed in a bowl of greens!!
Dude, you'd chow on everything I cook. You know I'll hook you up with some good grub when you and the Mrs. visit. Good times dude!!!
Turnip green season is coming here soon. That sure would be good in a big pot of turnip and mustard greens.
You know I will be making be some of this when it cools off a bit!!!!
Nothing can beat homemade Tasso or Jerky! Do it man, just do it!! LOL
When are you coming back this way? I am ready to do some cooking with ya!!! Teach that Ole Moonshine how to throw down!! hahahaaha
ChefGeneRobert I probably won't be back in PA until next Spring at JB's Spring Fling. I'm pretty much out of vacation for the rest of the year. Sorry dude!! Still love ya though! LOL
This looks great Roy, have to get a yoder.oh btw if you wake up in the morning and see someone sleeping in your hot tub just ignore me :)
Hope you can get a Yoder smoker. I love mine!!! So, that was you chilling in my backyard? LOL
Nice cook T-Roy! Never heard of tasso before, thanks for the info on it. Was wondering if you considered buying one of the yoder pellet smokers and if so, why you chose the Wichita over the pellet smoker? Also is the WSM retired?
Hi Richie, that's a great question! I never considered a pellet type smoker. I wanted an old fashioned stick burner that was well built and would last the rest of my life. I found that in the Wichita. The WSM is not retired. I do still cook on it and did a video using it within the past month. It's a great smoker for the money! Thanks for watching!!
how thick was that pork, 1/4 inch?? this looks awesome
Yes, 1/4 inch, but it was cut by hand, so some were a bit thicker. I actually like it a bit thicker like the slice I showed a closeup on in my kitchen. Thanks Jim!!
thanks, I tried to do this before and it bombed, I am going to try to do it again
jim nelson Yeah, do the thicker cut. Pork doesn't need to dry out like beef does.
What camera is that?
I was using the Canon Vixia G30. It's a great camcorder!
Suggestion: Your brother did a Philly cheesesteak now it's your turn T'roy. Good cook on the Pork Tasso by the way. Thanks for sharing.
That's something I can do!!! Spitshine had no idea how to make a Philly cheesesteak, so he called me for some ideas. I told him a few things and he ran with it. LOL I will consider it, but it's not something we eat very often. Having said that, I do enjoy a good challenge!!! LOL Thanks for the suggestion and thanks for watching!
No way? So I am expecting something just dang amazing. Please no cheese whiz I live west of Philly where we don't like the guvm'nt cheese.
LumberjackPa No worries, if I do a Philly Cheesesteak, it will not have cheese wiz. If you have an authentic recipe, send it to me on PM and I will do a video.
I'm new to this and I have no new recipes except for what I marinade my whole chicken with, But it may be old school and I don't know it. I am learning from you guys and enjoying the interaction. Much love to you and your family.
LumberjackPa Thank you very much. And much love back to you and yours!!! I prefer the old school methods, so I will do some investigating and see what I can come up with. Thanks for the suggestion!!!
love it Troy nice set up outside :)
Thanks Matt, we do enjoy our backyard!
T-ROY COOKS with the heat u down in Texas its excatly like a Aussie backyard BBQ lights pool good music and good nights ahead :)
Good vid bro. Gonna have to make me some to freeze!
Thanks, I hope you do. It's much better flavoring than smoked ham hock.
That would go great on a ceaser salad or in a poutine. My question for you is completely off topic but I need to know.... do you guys in the states really not have ketchup or dill pickle chips?
Hey Jonathan!! Yeah man, we have all sorts of ketchup and dill pickle chips. The image for my previous video, pulled pork sandwiches, is a closeup of the sandwich and you can see dill pickle slices on the pork. Thanks for watching!
Awesome vid t-roy! Long time not seeing your vids. Been workin like a dog. Cant wait to see that pork jerky vid. Try making some squid jerkey or fish jerky.
Hi there, great to hear from you again!! Fish jerky is possible, but I'll have to pass on the squid. My family does not do squid. LOL Thanks for watching!!!
I love a good tasso po boy.
Don't lie Troy. Y'all eat 3/4 of that, that night. I would have lol. Ha ha. You the man Troy
I don't remember how long it lasted, but it didn't last long! I do pig out on Pork Tasso!!! Good stuff!!!
I made a pot of lima beans with ham chunks.
Oh my, that does sound delicious Bebe. Have you ever tried Ford Hook Limas with some bacon in them? They are my favorite!!!
Real nice...
Like to try that butt tickler rub lol
Thanks Ellis, it was a cool name for a rub and it sure does taste good. It's made by a company in Beaumont, TX.