Damn, Stout! Man, that sounds awesome - and please do post the tasso recipe, I'd have an old one from Justin Wilson - the original Cajun cook and I'd like to compare. Just for that, I'm going to hook you up on the next round of Snake-in-a-Can - Good People Brewing's Snakehandler DIPA.

This sounds fun to make and delicious to eat! I found a tasso recipe online (http://www.gumbopages.com/food/tasso.html) and I am curious as to how yours is different. Good beer makes everything better.

This is the first time making tasso myself, so for the recipe I'm going off of a fellow BBQ competetor that gave me this last summer. The brine is just a standard brine, which will be in this solution for 48-hrs. Then for the rub, here what it looks like: 3-lb pork loin 3tblsp of salt 2tblsp of dark brown sugar 2tblsp of fresh cracked black pepper 2tblsp of smoked paprika 1tblsp of white pepper 1tblsp of cayenne (back off this if you don't like heat) 1tblsp of onion powder 1tblsp of garlic powder 1 1/2 tsp of cinnamon 1 1/2 tsp of celery seed (ground) 1 1/2 tsp of mustard seed (ground) Mix up the dry ingredients, apply liberally on the pork, bag it up and let it set for 2-days. Smoke it up on extremely low temps, about 190-200 if you can manage it (tough for some people w/o experience I've found). You don't want the pork to shred. A firm pork is ideal, so it can be sliced and diced accordingly. If it is rainy, controlling a low temp will be difficult. I migh have to bump it up to 225 and knock down the smoke time to 8hrs insted of 12. We'll see though. I'll see if I can put some photos on Facebook.

quote: Originally posted by fargingbastige6 ... Just for that, I'm going to hook you up on the next round of Snake-in-a-Can - Good People Brewing's Snakehandler DIPA.

quote: Originally posted by FoamDome "Good beer makes everything better."

quote: Originally posted by bluesandbarbq quote: quote: Originally posted by FoamDome "Good beer makes everything better." Can I quote you on that? Maybe the most simple yet direct and true beer quote ever. Thank you Foam.[:)]

quote: Originally posted by Stoutlover72 This is the first time making tasso myself, so for the recipe I'm going off of a fellow BBQ competetor that gave me this last summer. The brine is just a standard brine, which will be in this solution for 48-hrs. Then for the rub, here what it looks like: 3-lb pork loin 3tblsp of salt 2tblsp of dark brown sugar 2tblsp of fresh cracked black pepper 2tblsp of smoked paprika 1tblsp of white pepper 1tblsp of cayenne (back off this if you don't like heat) 1tblsp of onion powder 1tblsp of garlic powder 1 1/2 tsp of cinnamon 1 1/2 tsp of celery seed (ground) 1 1/2 tsp of mustard seed (ground) Mix up the dry ingredients, apply liberally on the pork, bag it up and let it set for 2-days. Smoke it up on extremely low temps, about 190-200 if you can manage it (tough for some people w/o experience I've found). You don't want the pork to shred. A firm pork is ideal, so it can be sliced and diced accordingly. If it is rainy, controlling a low temp will be difficult. I migh have to bump it up to 225 and knock down the smoke time to 8hrs insted of 12. We'll see though. I'll see if I can put some photos on Facebook.

quote: quote: Originally posted by FoamDome quote: quote: quote: Originally posted by Stoutlover72 This is the first time making tasso myself, so for the recipe I'm going off of a fellow BBQ competetor that gave me this last summer. The brine is just a standard brine, which will be in this solution for 48-hrs. Then for the rub, here what it looks like: 3-lb pork loin 3tblsp of salt 2tblsp of dark brown sugar 2tblsp of fresh cracked black pepper 2tblsp of smoked paprika 1tblsp of white pepper 1tblsp of cayenne (back off this if you don't like heat) 1tblsp of onion powder 1tblsp of garlic powder 1 1/2 tsp of cinnamon 1 1/2 tsp of celery seed (ground) 1 1/2 tsp of mustard seed (ground) Mix up the dry ingredients, apply liberally on the pork, bag it up and let it set for 2-days. Smoke it up on extremely low temps, about 190-200 if you can manage it (tough for some people w/o experience I've found). You don't want the pork to shred. A firm pork is ideal, so it can be sliced and diced accordingly. If it is rainy, controlling a low temp will be difficult. I migh have to bump it up to 225 and knock down the smoke time to 8hrs insted of 12. We'll see though. I'll see if I can put some photos on Facebook. I like the sound of this tasso recipe better than the other one I found so I added yours to my book. I will certainly be interested in your photos and in any other updates you have to share! I suppose you need a few bottles of Aecht Schlenkerla Rauch Marzen to prevent dehydration during the arduous cooking process, right? Stay hydrated.

I'll add (in case someone was wondering) that I usually add a some garlic salt to taste in the cheese sauce, but since I'm adding the tasso, my thought is that the rub will help season the dish. Too much salt sucks and ruins everything. If you try it, season according to taste after you add the tasso.

mmmm...smoke.