Chef Tom smokes up some Tasso Ham & Cheese Grits on the Yoder Smokers YS640s Pellet Grill featuring quick cured pork butt with tons of Cajun flavor!
WHAT YOU'LL LOVE
- Slicing the pork butt into 1-inch steaks before curing exposes more surface area to the dry cure than curing the roast whole would, seasoning the meat more evenly throughout
- Rinsing the cure off with cold water before smoking removes the surface salt and sugar buildup, so the final bark isn't overly salty from cure residue
- Building the grits with a separate hot cream-and-hot-sauce mixture, whisked in after the grits have already thickened, layers in richness without diluting the initial cook
- Cooking the tasso sauce's aromatics in the same skillet the ham browned in ties the whole sauce back to the fond left behind, rather than starting fresh in a clean pan
Tasso Ham & Cheese Grits
Tom Jackson
Rated 5.0 stars by 1 users
Category
Side Dish
Cuisine
American
Servings
14
Prep Time
1 hour 3 minutes
Cook Time
3 hours 3 minutes
Calories
348
Experience the tantalizing flavors of the south! Chef Tom's Tasso Ham & Cheese Grits recipe on the Yoder Smokers YS640s Pellet Grill - designed for the perfect smoke & cure - will tantalize your taste buds and keep your family asking for more. Exciting Cajun flavor and quick-cured pork butt make this a dish you won't be able to resist
Ingredients
- 5 lb Boston butt pork shoulder (preferably boneless)
-
8 oz kosher salt
- 4 oz white or cane sugar
-
1/2 oz (15 g) LEM Backwoods Cure (pink curing salt)
- 1/4 cup white pepper
- 1/4 cup cayenne pepper
- 2 tbsp dried marjoram
- 2 tbsp ground allspice
- 2 tbsp granulated garlic
- 2 tbsp dried thyme
-
Cattleman’s Grill Cajun Fusion Seasoning
- 6 cups water
- 1 3/4 cups yellow stone ground grits
- 2 cups half-and-half
-
1 tbsp Cattleman’s Grill Pit Fire Hot Sauce
- 4 oz extra sharp cheddar, grated
- 2 oz Parmigiano-Reggiano, fine grated
- 2 oz unsalted butter
-
Kosher salt to taste
-
1 tbsp Colonial Chile Infused Oil
- 8 oz tasso ham (recipe below)
- 1 cup red onion, small dice
- 1/2 cup green bell pepper, small dice
- 1/2 cup celery, small dice
-
Cattleman’s Grill Cajun Fusion Seasoning
- 2 tbsp minced garlic
- 1/2 cup white wine
-
1 tbsp Cattleman’s Grill Pit Fire Hot Sauce
- 1 cup unsalted butter, diced
For the Tasso Ham:
For the grits:
For the sauce:
Directions
- Slice the pork butt into 1” thick steaks.
- Combine all seasonings except the Cattleman’s Grill King Cajun Seasoning in a large flat container. Mix well. Dredge the pork steaks in the dry cure, pressing the pork into the cure to coat all surfaces. Cure the pork in the refrigerator overnight, 12- 18 hours.
- Rinse the cure off of the pork with cold water. Pat mostly dry with paper towels.
- Season all surfaces of the pork steaks with the Cattleman’s Grill Cajun Fusion Seasoning.
- Preheat your Yoder Smokers YS640 Pellet Grill to 225° F, set up for indirect grilling/smoking.
- Place the pork steaks on the second shelf of the grill and smoke until the internal temperature reaches 150° F, about 2 hours. Remove from the grill.
- The pork can be stored in the refrigerator for up to three weeks, and in the freezer for up to three months.
- To cook the grits, bring the water to simmer in a Lodge 5 Quart Dutch Oven then whisk in the grits, stirring frequently so grits don’t stick to the bottom of the pan. Cook the grits for about 15-20 minutes or until mixture is thickened and creamy and grits are softened. In a separate pot, heat the half-and-half and hot sauce. Bring to a simmer. Whisk the hot cream mixture into the grits. Bring back to a simmer. Cook to desired consistency. Stir in remaining ingredients.
- To make the sauce, preheat a Lodge 12” Cast Iron Skillet over medium heat. Add the Colonial Chile Infused Oil and diced Tasso ham. Cook until browned on the outside, then add the onion, bell pepper and celery. Season with Cattleman’s Grill King Cajun Seasoning. Cook until the veggies are softened and onions are translucent.
- Add the garlic and cook 30 seconds, stirring. Add the wine and Cattleman’s Grill Pit Fire Hot Sauce. Bring to a simmer and reduce by half. Turn the heat off.
- Add the butter, one piece at a time, swirling until it is melted, then add the next piece until all the butter is incorporated. Taste and adjust seasonings as needed.
- Serve the Tasso Ham & Cheese Grits warm. As a side dish, serve 1/2 cup cheese grits topped with 2 tablespoons tasso sauce.
Recipe Note
Recipe FAQ
Why slice the pork butt into 1-inch steaks before curing it?
Cutting it into steaks exposes far more surface area to the dry cure than curing the whole roast would, seasoning the meat more evenly all the way through during the overnight cure.
Why rinse the cure off with cold water before smoking?
Rinsing removes the buildup of surface salt and sugar left from the cure, so the bark that forms during smoking isn't overly salty or overly sweet from leftover cure residue.
Why add the hot cream and hot sauce mixture separately instead of all at once with the water and grits?
Cooking the grits in water first lets them thicken properly, and whisking in the hot cream mixture afterward layers in richness without diluting the initial cook or slowing down how quickly the grits soften.
Why cook the tasso sauce's vegetables in the same skillet the ham browned in?
Using that same pan ties the aromatics' flavor back to the fond left behind from browning the tasso, rather than starting the vegetables in a separate, clean skillet with no connection to the ham.
What internal temperature should the tasso pork actually reach?
This recipe smokes it to 150°F, comfortably above the USDA minimum of 145°F for whole-muscle pork.
How indoor-friendly is this recipe?
2 out of 5 — the grits and sauce come together entirely on the stovetop, but the low smoke that gives the tasso its cured, smoky character is difficult to replicate without an actual smoker.
Recipe Highlights
Steak-cut curing: Maximizes surface area for even dry-cure penetration.
Rinsed-off cure: Prevents an overly salty or sweet bark.
Two-stage grits build: Adds richness after the grits have already thickened.
Shared-skillet sauce: Ties the tasso sauce back to the ham's rendered fond.
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Nutrition
Nutrition
- Nutrition Serving Size
- 9.21 oz
- per serving
- Calories
- 348
- Carbs
- 7 grams
- Protein
- 10 grams
- Fat
- 31 grams
- Sodium
- 355 milligrams
