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Started By
Message
Where to get pork temple meat in BR? UPDATE: Pic page 3
Posted on 10/23/14 at 2:28 pm
Posted on 10/23/14 at 2:28 pm
Making pastalaya for my tailgate this weekend, and would like to find a place that sells pork temple.
Also, this will be my first time doing pastalaya. Have done jambalaya only a couple times before, and heard it was pretty similar. Have never made on a large scale before (15-20 people). Also, downloaded the jambalaya calculator from this site to help me out (thank you to whoever made that
), but any tips for a newbie?
Also, this will be my first time doing pastalaya. Have done jambalaya only a couple times before, and heard it was pretty similar. Have never made on a large scale before (15-20 people). Also, downloaded the jambalaya calculator from this site to help me out (thank you to whoever made that
), but any tips for a newbie?This post was edited on 10/28/14 at 3:34 pm
7
Posted on 10/23/14 at 2:30 pm to Indfanfromcol
Leblanc's in Gonzales has it.
Posted on 10/23/14 at 2:32 pm to Indfanfromcol
You gotta go to Ascension Parish and get temple meat. I bought some at Lamendola's in Gonzales a few years ago. I may get ripped for saying this but....I prefer to use other cuts of pork for jambalaya. Some friends of mine thought it was great, but it didn't work for me.
Posted on 10/23/14 at 2:32 pm to Indfanfromcol
Lamendola's in Gonzales, Murray's in St. Amant.
Posted on 10/23/14 at 2:33 pm to Trout Bandit
quote:
Leblanc's in Gonzales
was gonna suggest this but he said BR..
Lamendola's usually has prechopped veggies as well
Posted on 10/23/14 at 2:34 pm to timbo
So I'm guessing if I wanted pork temple, I'm going to have to drive....
Boston butt? I heard some people substitute that instead, but didn't know how much of a difference it would make.
quote:
.I prefer to use other cuts of pork for jambalaya
Boston butt? I heard some people substitute that instead, but didn't know how much of a difference it would make.
Posted on 10/23/14 at 2:35 pm to LSUTygerFan
quote:
Lamendola's usually has prechopped veggies as well
Well shite, that might make the drive worth it then.
Posted on 10/23/14 at 2:35 pm to Indfanfromcol
quote:
Boston butt? I heard some people substitute that instead, but didn't know how much of a difference it would make.
Boston Butt is more tender, temple meat is more flavorful. I have used both to great effect.
Posted on 10/23/14 at 2:40 pm to kingbob
quote:
Boston Butt is more tender, temple meat is more flavorful. I have used both to great effect.
Ok, so it wouldn't be terrible if I went boston butt, that makes me feel a little bit better.
Have a lot of Ole Miss family coming down, and I'm sure if its not that big of a difference, they won't notice.
Posted on 10/23/14 at 2:44 pm to Indfanfromcol
Boston Butt is fine. I've also used country style pork ribs.
Posted on 10/23/14 at 2:46 pm to Indfanfromcol
quote:There is no prep time for temple meat. It's already in small pieces.
Boston Butt is more tender, temple meat is more flavorful. I have used both to great effect.
Posted on 10/23/14 at 2:46 pm to Trout Bandit
quote:
Boston Butt is fine. I've also used country style pork ribs.
Interdasting.
How did you do ribs in jambalaya?
Posted on 10/23/14 at 3:02 pm to Indfanfromcol
I'm a big fan of the boneless country style ribs. That's my preference for jambalaya. You just chop 'em up into cubes. Pretty easy. Meat is tasty and a nice consistency. (I thought the temple meat was too soft, I like a little bit of chew to cubed pork).
They sell packs of cubed pork at just about any Associated Grocers store in Baton Rouge and even Albertson's. They'll label it as "jambalaya pork". I've used that before -- although the last time I saw it at Albertson's, it was kind of expensive.
They sell packs of cubed pork at just about any Associated Grocers store in Baton Rouge and even Albertson's. They'll label it as "jambalaya pork". I've used that before -- although the last time I saw it at Albertson's, it was kind of expensive.
This post was edited on 10/23/14 at 3:05 pm
Posted on 10/23/14 at 3:03 pm to Indfanfromcol
This is my recipe...you are welcome to try it. It feeds about 6-8 people. Triple it and it should fit your needs.
1 lb. pasta (I usually use #3 spagetti)
1 lb. chopped onions
1.5 lbs. temple meat
1/2 - 3/4 lb. smoked sausage
5 cups water
1 tbsp. salt
1 tsp. black pepper
pinch of cayenne pepper
2 tsp. granulated garlic
cooking oil
Using a dutch oven
Fry temple meat in oil until brown. Allow graton to build up on the side of the pot.
Remove oil but leave the graton on the pot.
Add onions, salt, pepper and granulated garlic along with a little water and stir, scraping the sides and bottom of the pot to remove graton.
Add sausage cook on low until onions are translucient. Stir often to prevent onions from sticking or burning. This mixture should cook at a slow boil.
Once onions are cooked, add water and bring to a boil.
Taste the water and add more seasoning if needed. The finished product will taste like the water tastes now. If the water is too salty or spicy, the pastalaya will be that way too. You want to taste hints all the spices but have none of them be overpowering. You can adjust the color (kitchen bouquet) now if needed as well.
Add the pasta and bring back to a boil. Make sure to stir the pasta well to prevent it from clumping together.
Lower fire until you get a very slow boil and cover for 5 minutes.
Remove lid and gently stir, then cover for 5 more minutes.
Remove lid and gently stir, then cover for 5 additional minutes. Taste pasta to make sure it's done.
Turn off fire and let stand until ready to serve. Flip before serving
1 lb. pasta (I usually use #3 spagetti)
1 lb. chopped onions
1.5 lbs. temple meat
1/2 - 3/4 lb. smoked sausage
5 cups water
1 tbsp. salt
1 tsp. black pepper
pinch of cayenne pepper
2 tsp. granulated garlic
cooking oil
Using a dutch oven
Fry temple meat in oil until brown. Allow graton to build up on the side of the pot.
Remove oil but leave the graton on the pot.
Add onions, salt, pepper and granulated garlic along with a little water and stir, scraping the sides and bottom of the pot to remove graton.
Add sausage cook on low until onions are translucient. Stir often to prevent onions from sticking or burning. This mixture should cook at a slow boil.
Once onions are cooked, add water and bring to a boil.
Taste the water and add more seasoning if needed. The finished product will taste like the water tastes now. If the water is too salty or spicy, the pastalaya will be that way too. You want to taste hints all the spices but have none of them be overpowering. You can adjust the color (kitchen bouquet) now if needed as well.
Add the pasta and bring back to a boil. Make sure to stir the pasta well to prevent it from clumping together.
Lower fire until you get a very slow boil and cover for 5 minutes.
Remove lid and gently stir, then cover for 5 more minutes.
Remove lid and gently stir, then cover for 5 additional minutes. Taste pasta to make sure it's done.
Turn off fire and let stand until ready to serve. Flip before serving
Posted on 10/23/14 at 3:05 pm to doubletap
He asked for a jambalaya recipe, not pastalaya. 
Posted on 10/23/14 at 3:06 pm to doubletap
quote:
There is no prep time for temple meat. It's already in small pieces
It still needs to be cubed.
Posted on 10/23/14 at 3:06 pm to Indfanfromcol
quote:
How did you do ribs in jambalaya?
What timbo said. Buy the boneless ones and dice them up yourself. Easier to break down than a whole butt. I've never used temple meat but that's what the AP mafia uses in there's.
Posted on 10/23/14 at 3:07 pm to Trout Bandit
quote:
Boston Butt is fine. I've also used country style pork ribs.
same cut of meat the ribs are just sliced butt (which is actually the front shoulder)
This post was edited on 10/23/14 at 3:13 pm
Posted on 10/23/14 at 3:08 pm to Indfanfromcol
quote:
but any tips for a newbie?
Make jambalaya. That pasta shite is an insult to my Cajun heritage.
Posted on 10/23/14 at 3:09 pm to doubletap
You da man.
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