Wake up bitches its Game Day

TigerBait1971 said:
Da Bears Football GIF
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Season 2 Nbc GIF by The Office
 
House Divided. Thanksgiving in Louisville this year.
Going to need Clemson to not play with their food today and deliver one of these

Salt And Pepper Thanksgiving GIF by GIF Greeting Cards
 
TigerBait1971 said:
Grits and bacon for now. Making a gumbo later.
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I'm making a new batch of my famous Tasso for this winter's gumbos. I use a Boston Butt pork roast and chop it up into strips and chunks removing most of the fat and any bone or cartilages.

Then I pickle the meat in a mixture for 2 days. After two days in the fridge in pickle mixture I remove the pork and rinse it off well. The meat has now taken on a different texture and color.

I then pat it dry with paper towels and then apply a seasoning rub generously over meat pieces coating them on all sides. The meat is then returned to the fridge to marinate for another 3 days.

After 3 days of marinating I smoke the meat on a smoker with hickory and pecan at 175 degrees until internal temperature in biggest piece of meat reaches 145 degrees.

Pickling Recipe for 5 lbs. of Pork:
Use just over 1 quart of water, 1/2 cup of salt, 2 tablespoons sugar and 2 tablespoons of cure (saltpeter) You also could use Morton`s Tender Quick or Heller`s Complete Cure with Sugar, following the instructions on the package.

Mix the water, salt, sugar and saltpeter in a glass or plastic container deep enough to hold the solution and pork butt. Completely emerge the pork butt in the pickling solution and store it covered in the refrigerator for two days.

Tasso Rub Recipe:
1 tablespoon plus 1 teaspoon salt
1 tablespoon plus 2 teaspoons sugar
4 tablespoons black pepper
2 tablespoons plus 1 teaspoon white pepper
2 tablespoons plus 1 1/4 teaspoons ground red pepper (preferably cayenne)
3 tablespoons garlic powder
2 tablespoons plus 1 teaspoon onion powder
2 tablespoons plus 1 3/4 teaspoons cumin
2 tablespoons plus 2 1/2 teaspoons paprika
1 tablespoon plus 2 1/4 teaspoons gumbo file powder (optional)
5 pounds boneless pickled pork butt, (see pickling recipe above)

1. Mix all ingredients, except pork butt, together.

2. Dry the pork butt off with a paper towel. Roll the pork in the seasoning mix, coating the meat completely, and pat it in well. Let the seasoned meat sit in the refrigerator covered for 3 days.

3. After the 3 days, smoke it to an internal temperature of 145 degrees in the largest piece.


Enjoy!


Next week it's sausage making time....

250365805_10216625396022114_2719385793631484060_n.jpg
 
Bayou Tiger said:
I'm making a new batch of my famous Tasso for this winter's gumbos. I use a Boston Butt pork roast and chop it up into strips and chunks removing most of the fat and any bone or cartilages.

Then I pickle the meat in a mixture for 2 days. After two days in the fridge in pickle mixture I remove the pork and rinse it off well. The meat has now taken on a different texture and color.

I then pat it dry with paper towels and then apply a seasoning rub generously over meat pieces coating them on all sides. The meat is then returned to the fridge to marinate for another 3 days.

After 3 days of marinating I smoke the meat on a smoker with hickory and pecan at 175 degrees until internal temperature in biggest piece of meat reaches 145 degrees.

Pickling Recipe for 5 lbs. of Pork:
Use just over 1 quart of water, 1/2 cup of salt, 2 tablespoons sugar and 2 tablespoons of cure (saltpeter) You also could use Morton`s Tender Quick or Heller`s Complete Cure with Sugar, following the instructions on the package.

Mix the water, salt, sugar and saltpeter in a glass or plastic container deep enough to hold the solution and pork butt. Completely emerge the pork butt in the pickling solution and store it covered in the refrigerator for two days.

Tasso Rub Recipe:
1 tablespoon plus 1 teaspoon salt
1 tablespoon plus 2 teaspoons sugar
4 tablespoons black pepper
2 tablespoons plus 1 teaspoon white pepper
2 tablespoons plus 1 1/4 teaspoons ground red pepper (preferably cayenne)
3 tablespoons garlic powder
2 tablespoons plus 1 teaspoon onion powder
2 tablespoons plus 1 3/4 teaspoons cumin
2 tablespoons plus 2 1/2 teaspoons paprika
1 tablespoon plus 2 1/4 teaspoons gumbo file powder (optional)
5 pounds boneless pickled pork butt, (see pickling recipe above)

1. Mix all ingredients, except pork butt, together.

2. Dry the pork butt off with a paper towel. Roll the pork in the seasoning mix, coating the meat completely, and pat it in well. Let the seasoned meat sit in the refrigerator covered for 3 days.

3. After the 3 days, smoke it to an internal temperature of 145 degrees in the largest piece.


Enjoy!


Next week it's sausage making time....

250365805_10216625396022114_2719385793631484060_n.jpg
Click to expand...
Love some tasso in smothered cabbage.
 
Bayou Tiger said:
I'm making a new batch of my famous Tasso for this winter's gumbos. I use a Boston Butt pork roast and chop it up into strips and chunks removing most of the fat and any bone or cartilages.

Then I pickle the meat in a mixture for 2 days. After two days in the fridge in pickle mixture I remove the pork and rinse it off well. The meat has now taken on a different texture and color.

I then pat it dry with paper towels and then apply a seasoning rub generously over meat pieces coating them on all sides. The meat is then returned to the fridge to marinate for another 3 days.

After 3 days of marinating I smoke the meat on a smoker with hickory and pecan at 175 degrees until internal temperature in biggest piece of meat reaches 145 degrees.

Pickling Recipe for 5 lbs. of Pork:
Use just over 1 quart of water, 1/2 cup of salt, 2 tablespoons sugar and 2 tablespoons of cure (saltpeter) You also could use Morton`s Tender Quick or Heller`s Complete Cure with Sugar, following the instructions on the package.

Mix the water, salt, sugar and saltpeter in a glass or plastic container deep enough to hold the solution and pork butt. Completely emerge the pork butt in the pickling solution and store it covered in the refrigerator for two days.

Tasso Rub Recipe:
1 tablespoon plus 1 teaspoon salt
1 tablespoon plus 2 teaspoons sugar
4 tablespoons black pepper
2 tablespoons plus 1 teaspoon white pepper
2 tablespoons plus 1 1/4 teaspoons ground red pepper (preferably cayenne)
3 tablespoons garlic powder
2 tablespoons plus 1 teaspoon onion powder
2 tablespoons plus 1 3/4 teaspoons cumin
2 tablespoons plus 2 1/2 teaspoons paprika
1 tablespoon plus 2 1/4 teaspoons gumbo file powder (optional)
5 pounds boneless pickled pork butt, (see pickling recipe above)

1. Mix all ingredients, except pork butt, together.

2. Dry the pork butt off with a paper towel. Roll the pork in the seasoning mix, coating the meat completely, and pat it in well. Let the seasoned meat sit in the refrigerator covered for 3 days.

3. After the 3 days, smoke it to an internal temperature of 145 degrees in the largest piece.


Enjoy!


Next week it's sausage making time....

250365805_10216625396022114_2719385793631484060_n.jpg
Click to expand...
Damn! That’s a lot of work!
 
Wamu said:
How many people are really hungover right now? I don't miss those days. TTT = time to toke.
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When I used to drink a lot .... on Saturdays if I was a little hungover I simply popped open a cold beer and "poof" like magic hangover was gone! I seldom if ever drink anymore. Even when I do drink it's usually just one drink or at most 2 or 3 beers. Beers fill me up and I feel bloated if I drink much more.

I smoke weed instead. A lot of weed. Currently smoking some biscotti strain. Have a little left of the Alaskan Thunder Fuck but I am trying to save a little of it. This biscotti is good but ATF is the shit Yo!
 
The wake forest game has been on for 13 minutes and they played 8 seconds so far. Awesome.
 
Deep Creek said:
Damn! That’s a lot of work!
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Not really. Unless you consider letting it stay in the fridge for 5 days a lot of work. I don't even break a sweat in those 5 days so how much "work" is really involved here?
 
Bayou Tiger said:
Not really. Unless you consider letting it stay in fridge for 5 days a lot of work. I don't even break a sweat in those 5 days so how much "work" is really involved here?
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Good point. Only work is planning ahead properly.
 
I could've slept in for another couple hours, y'all mind keeping it down?
 
Date #2 with the new guy tonight.. hope he likes football..
 
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