Man, made this last night.
Outrageous... and I didn't even have the finest of ingredients... but it's one of the better jambs I've ever eaten, seriously.
Glad it came out good for you.
If you can get temple meat (pork) try it in you jamb next time instead of the butt....good stuff...you will thank me later.
Absolutely agree. Nothing even close to as good. Nothing.
Wondering if any of our Jambalaya experts have the ratios that they could post....such as a 1 gallon pot needs ?pounds of rice, ?gallons of water,/ ? pounds of pork, ? pounds of sausage and feeds? people, so that it could be extroplated for various size pots
also at what size pot do you use a diffrent ratio of water to rice
In other words I have been using a 1 gallon pot on the stove and I am now getting a 5 gallon pot and need a little help
On a one gallon pot i'll go with the standard 2:1 ration on water to rice. At the 2 gallon mark i'll reduce to 1.8:1 then at 5 gallon i'll go 1.6:1. Never go lower than that, even on a 20 gallon.
Meat ratios are not as cut and dry. Depends on what you're using. Temple meat being the A-1 meat to use I go about 3 lbs pork and 1 lb sausage per gallon. Pork butt roast add another 1.5 lb pork due to water content loss in the meat. Chicken is a whole different matter. I use only boneless thighs so I'll go 4 lbs per gallon on that. Sausage stays the same. Go 1.2 to 2 lb yellow onion per gallon.
Generally with sides such as beans and salad and bread I figure 8 people per gallon. Unless its for deer camp drunk men, then figure 5 per gallon.
Great looking St. Amant Jamb there
You ever use that chicken base for your stock that they have at SAMS Club. Have used it before on a large jambalaya
No. Never have. Sounds good. Might have to try that. Usually have my own homeade chicken stock frozen.
pochejp, great post.