Deb
New member
Thanks to Squirt's tasso post I have been thinking about tasso all week... so I decided to take it for a little different spin....
I mixed together some spices (black pepper, sage, white pepper, oregano, cayenne, 1/2 sharp paprika, brown sugar, salt, granulated onion, thyme, granulated garlic)
Coated two turkey tenderloins that had been in the fridge overnight with tenderquick and sugar, let them dry in the fridge for a couple hours and then into the traeger with a little hickory smoke until 150
the next day.... it's jambalaya time (well my version anyways)
the meats...... the tasso (I used one tenderloin), andouille and some leftover smoked turkey
cut up some veggies and the meats (celery, red pepper, green pepper, scallions, cuban peppers, zucchini, diced tomoato, the diced tasso, onion & andouille)
browned up the andouille, then towards the end of browning added the tasso
took the meat out and then the onions & celery into the tasso/andouille flavored pan (my kitchen started smelling pretty awesome at this point)
onions & celery out, then the peppers in, when they were softened the zucchini and tomatoes added
everything mixed together (this is 1/2 of the meat/veggie mix), the smoked turkey, 2 cups of brown rice, 1/4 can tomato paste and heated chicken stock added. Into the traeger at 275 uncovered, I bumped it up to 300 & covered after about and hour,
after awhile and a stir
added the scallions at the end
the plate
I mixed together some spices (black pepper, sage, white pepper, oregano, cayenne, 1/2 sharp paprika, brown sugar, salt, granulated onion, thyme, granulated garlic)
Coated two turkey tenderloins that had been in the fridge overnight with tenderquick and sugar, let them dry in the fridge for a couple hours and then into the traeger with a little hickory smoke until 150
the next day.... it's jambalaya time (well my version anyways)
the meats...... the tasso (I used one tenderloin), andouille and some leftover smoked turkey
cut up some veggies and the meats (celery, red pepper, green pepper, scallions, cuban peppers, zucchini, diced tomoato, the diced tasso, onion & andouille)
browned up the andouille, then towards the end of browning added the tasso
took the meat out and then the onions & celery into the tasso/andouille flavored pan (my kitchen started smelling pretty awesome at this point)
onions & celery out, then the peppers in, when they were softened the zucchini and tomatoes added
everything mixed together (this is 1/2 of the meat/veggie mix), the smoked turkey, 2 cups of brown rice, 1/4 can tomato paste and heated chicken stock added. Into the traeger at 275 uncovered, I bumped it up to 300 & covered after about and hour,
after awhile and a stir
added the scallions at the end
the plate
