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    Bayou Gang

    Coastal Alabama

    Chef #141793

    Coastal Alabama

    Joined: May 18, 2004

    My Journal

    Saved Recipe Cherry Tomatoes Marinated in Vodka (In Oversized Martini Glass) by NcMysteryShopper

    May 30, 2011 on Food.com

    Saved Recipe French Dip-Crock Pot Recipe by Dib's

    Mar 8, 2011 on Food.com

    Saved Recipe Pepperoni Chips by ms_bold

    Mar 8, 2011 on Food.com

    Saved Recipe Rotisserie Heavenly Pork Shoulder by Timothy J Higgins Eva

    Mar 8, 2011 on Food.com

    Reviewed Tasso

    "This recipe is missing one of the most important parts. Where's the smoke? Tasso is always smoked. There's as big a difference between this and real tasso as there is between a fresh ham and a smoked ham. I am Cajun and I make my own tasso. This recipe looks like it will make good tasso if a after a few days in the fridge you put the meat on a smoker for three to six hours. Let the meat cool to room temp, freeze separately on wax paper, then put in a ziploc. It will keep forever in the freezer.

    Jan 13, 2011 on FoodNetwork.com

    Reviewed Tasso

    "This recipe is missing one of the most important parts. Where's the smoke? Tasso is always smoked. There's as big a difference between this and real tasso as there is between a fresh ham and a smoked ham. I am Cajun and I make my own tasso. This recipe looks like it will make good tasso if a after a few days in the fridge you put the meat on a smoker for three to six hours. Let the meat cool to room temp, freeze separately on wax paper, then put in a ziploc. It will keep forever in the freezer.

    Jan 13, 2011 on FoodNetwork.com

    Reviewed Tasso

    "[b]Where's the smoke? Tasso is always smoked.[/b] There's as big a difference between this and real tasso as there is between a fresh ham and a smoked ham. I am Cajun and I make my own tasso. This recipe looks good if a after a few days in the fridge you put the meat on a smoker for three to six hours. Let the meat cool to room temp, freeze separately on wax paper, then put in a ziploc. It will keep forever in the freezer.

    Jan 13, 2011 on FoodNetwork.com

    Saved Recipe Shrimp Ravioli With a Tomato Vodka Cream Sauce by SarasotaCook

    Jun 23, 2010 on Recipezaar

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