Tasso Ham & Grilled Chicken Jambalaya
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- Опубликовано: 6 окт 2024
- Celebrate Mardi Gras with this Tasso Ham & Grilled Chicken Jambalaya cooked over a wood fire on the Yoder Smokers Pellet Grill!
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TWO videos back to back?!?! Y’all are just spoiling us now 😂 awesome work guys
This is going to be on my table this weekend. Thanks for the recipe.
Great job C T !!! I love the K H hot sauce as well !!! It would be awesome if C T and Malcom did a video together !!! :)
That would be a great!!! Two of the best pitmasters/BBQ youtube channels.
Since you're on the topic of Cajun dishes, any chance you can make Boudin?
It's on our list.
We don't use tomatoes. Creole cooking does. I'm curious about how they do boudin. I make and sell boudin
Such a legend for using Killer Hogs Hot Sauce!!!
You are such an awesome cook!!!
Good tasso and homemade pork stock is the secret to good Jambalaya.
Tasso in shrimp and grits works great.
Chef you rock, thank you for sharing your projects with me.
I'm not a huge Jambalaya fan, but I want to try this one. Looks/sounds awesome.
Hey Chef Tom! You use your YS640 A LOT! As do I. I'd love to see a video on any recommended Weekly, Monthly, Yearly, etc. cleaning and maintenance. Thanks in advance!
This would actually be considered more creole than cajun. I was watching an hoping “no tomatoes, please no tomatoes!” Lol.
Robbie White Yep lost me at tomatoes..
This looks soooo delicious thank for sharing ur mastery
Definitely making this with homemade tasso.
Best Newman voice.....JAMBALAYA !!!
Need some shrimp in there. Looks fantastic!
Man that's some good eating right there.. Awesome cook..!
Great presentation
Great video as always. Love atbbq, the store is awesome also. Would love to see what you would do with a pork picnic shoulder some time.
Very nice. Two videos - I will cook both of those.
That looks pretty dang good. I must say.. really enjoy ur videos
Great job!! 👍👍
I've always heard not to cook tomato dishes in my cast iron, yet you don't seem concerned. Old wive's tale? Oh, and another great looking recipe! (another +1 for Malcolm, as well!)
You don't want to cook highly acidic fruits, like a tomato, in a new-ish cast iron, because it can eat away at the oil. Once you've got several cooks on the pan and it's highly seasoned, it won't hurt anything.
There are lots of rules that I don't follow. I cook with tomatoes all the time. And I use big metal spoons too. Never in my 60 plus years using cast iron have I ever ruined a pot or a pan. Wash them with hot water and stiff brush season with crisco. My wife has never had iron poor blood either.
Hello Chef. I would really like to see you make an Italian Beef for a great Italian Beef sandwich.
Thank you
Great recipe - I like it and will make it 👍👍👍
Love all your work... great job using the trinity... only 2 suggestions is to shred the chicken, and leave out the tomatos, but hey, to each their own... looks damn fine... would make momma proud
How about doing some blackened redfish or catfish, covered in crawfish (or shrimp) etouffe'??
Can’t wait to give this a try!!! Great Vid!!!
why do I always feel like I'm watching a youth pastor when I watch these videos?
Jesus, man... That's really something. Drooling here.
that looks freaking amazing!
If you don't happen to have the option to have indirect and direct on your smoker, would you recommend just cooking the chicken on charcoal, then moving to a pellet smoker for the rest of the cook?
Great question. Your suggested method would work just fine. You can even just dice the raw chicken and add it with the veggies. It’ll cook in the simmering liquid alongside the rice and everything else. You just lose the grilled flavor. Thanks for watching!
The sequel we all knew was coming!
Always love the videos! How about another Cajun recipe before fat Tuesday?
Now, we just need some crawfish pie and file gumbo!!
Hello. I love your clips.
At 10:04 my mouth was drooling!
Going along with cajun, do gumbo!
Omg please make gumbo next 🙏🏽
Bravo!
Looks amazing!!!!
Good stuff!!
i love You man! that is the passion ;)
Love the vids but I’m confused why you put tomatoes in it?
Tomatoes is more the creole way, where cajun would be to use a roux
Dustin Perry I’m from and live in Louisiana never once cooked jambalaya with tomatoes but it looks good
bigchrisdom24 same here, but i have seen it done. It seems to depend on where you grew up. My family is a roux family for sure.
Dustin Perry not knocking his cooking still looks really good
A little scorching is ok, like a paella! Take out the tomatoes and you’re golden. We normally cook this for like 100 people haha
Would it be any better with a longer cure?
Crushed that Recipe, really well executed.
Could you make Char Siu? Aka Cantonese bbq pork?
Can you do Ham cured smoked chicken wings?
Hi, Im trying to find the best meat thermometer for my husband. The probe that comes with the pellet grill is too thick. What would you recommend? He has seen the one you use and said he wants something like that (handheld and not so thick the meat has a big hole.) Thank you.
Hey Chef Tom why don't you try making kebab
Great idea. He made al pastor once which is similar, but not the same.
Looks good but ya lost me at the tomatoes in jambalaya. The northern version of jambalaya I guess
WOW!!
i guess he is a lost brother of action bronson ^^
Flank Steak!!!!!!!!!!!!!! come on now, you know its good!
Would you ever be willing to do a whole hog video? I’m have a hog roast in March, what rub would you recommend?
You broke my heart when you put those damn tomatoes in...
Cheer up! May we suggest that you make this wonderful dish and leave the tomatoes out😊!
Healthy food. What is it?)))
note that the use of tomato is what they call "creole" jambalaya
If you're thinking about making this, I would 100% recommend downloading the jambalaya calculator here: jambalayacalculator.com/excel-spreadsheet/ It's invaluable when figuring out ratios for ingredients for every pot size on Earth.
How about making some jerk chicken?
Looks good, a little different then my version cause I use heavily smoked Italian sausage instead of foo-ham. By the way, I'm sure the "holy trinity" is carrot, celery, onion! Replacing any one ingredient removes the holy factor, don't ask why, it just does. :-)
Carrot, celery, onion is called a mirepoix and is a French term. The Holy Trinity is the Cajun/Creole version of mirepoix which still uses onions and celery but substitutes green bell pepper for carrots. There is also a Spanish version called a sofrito (garlic, onions, tomatoes; some also include bell pepper).
@@chads7796 Cool, I doubt that I will ever grow tired of learning about other cultures and regions all doing the same basic thing with a different twist and a different name. I find that endlessly fascinating. But yeah, mirepoix and holy trinity mean the same thing in my family, only we're not French :-).
@@Finite-Tuning I am not french either, but my family has had a catering business for years and I worked my way through college working in restaurants. I agree always nice to learn something new.
Trinity is definitely onion, celery, bell pepper in Creole/Cajun cuisine
Chad Smith if you were from Louisiana you’d know about the “holy trinity.” I kind of liken the mirepoix (onion, celery and carrot) to speaking a proper word, and the holy trinity (onion, celery and bell pepper) to using slang. lol
Arroz con gandules nd lechón
Tomatoes?! Damn, bro! Why you want to hate me?! I know, this is the same argument beans or no beans in chili. Excellent video, except that whole tomato thing.
Not a fan of Creole jambalaya. Prefer the Cajun (aka brown) jambalaya.
Ok. You worked overnight on that one. Lol. Great minds...
this is quintessential food porn
Here’s something you never done. Smoking a watermelon..
Just can't take you serious if you're putting tomatoes in a jambalaya.
Then you can't take many great Cajun/Creole chef's seriously... including the great Chef Paul Prudhomme.
Chef Paul definitely was one of the greats. And when he adapted his cooking to the creole side that New Orleanians favor, he most certainly used tomatoes. But in south Louisiana, that's the only place you'll find them in a jambo. Everywhere else you'll find that people prefer and cook a Cajun Jambalaya (known as a brown jambalaya...tomatoes being in a red jambalaya). I know. I'm from here, just southwest of New Orleans. I don't say that to be disrespectful...just to give you a bit more history on the dish. Chef Paul is from Opelousas, where brown jambalaya is most certainly king. I do enjoy your channel and many of your cooks and my original comment was more tongue-in-cheek than anything. Maybe I should've added an "lol" on the end. Take care.
No self-respecting Cajun would use tomatoes. Only folks from New Orleans use tomatoes due to the creole influence.
This is definitely not a cajun jambalaya. Makes me a little sad.
Stop calling meat protein please. just call it meat which is what it is.