Tasso

As part of the labor day Egg-a-thon, I made some tasso along with some ribs using the grill extender. I found a bunch of conflicting advise on the web, so I called a butcher in Lafayette who told me to go with a boneless pork loin roast, rub and bbq low and slow for about 3 hours around 220. Flavor came out great, and my LSU-alum neighbor approved. Just diced some up and used as base to some white beans I am making to go along with the ribs. I think next time I will do a better job of trimming fat. It should be more lean, like 95% meat, I think. Used plenty of hickory and a little apple wood. Smell permeated house when I sautéed it in the beans pot this morn. One of the guests at my neighbor's party told me it reminded him of Chinese roast pork, which I think was a good call. I will make a batch one day with that flavor profile.

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After sitting in the fridge over night



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