|
The Roux (Cooking/BBQ/Recipes) What good is a cajun site without a cooking and recipe forum? |
|
Thread Tools | Display Modes |
#1
|
|||
|
|||
Tasso
I have 2 big bags (12 - 15lbs) of trimmings from my spare ribs that i need to use up. |
#2
|
||||
|
||||
Lol I know how to make a killer Tasso Poboy that's bout it! It's pretty good in a jambalaya
|
#3
|
||||
|
||||
Pm woodduckcommander.
He works at a smokehouse |
#4
|
|||
|
|||
My dream job! LOL
|
#5
|
|||
|
|||
I just put a batch of deer and beef jerky on. I also cut up some round steak and boston butts for tasso. I usually do it for 4 hrs at 150 deg. What does other people do theirs at and what kind of wood u use.
|
#6
|
|||
|
|||
Forgot a lil pic of new smoke house
|
#7
|
||||
|
||||
Mmm that looks like It's gone be good, I want to learn to make my own jerky
|
Bookmarks |
|
|