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Message
re: Best Cut of Pork for Brown Jambalaya?
Posted on 8/23/18 at 11:07 am to Seaux_cal_tiger
Posted on 8/23/18 at 11:07 am to Seaux_cal_tiger
I braise my pork butts separately low and slow, loosely pull apart, then add to the jambalaya right before I add the rice. Always come out fantastic.
3
Posted on 8/23/18 at 11:27 am to Fourteen28
quote:
I braise my pork butts separately low and slow, loosely pull apart, then add to the jambalaya right before I add the rice. Always come out fantastic.
What color is it?
Posted on 8/23/18 at 11:27 am to Fourteen28
quote:
I braise my pork butts separately low and slow, loosely pull apart, then add to the jambalaya right before I add the rice. Always come out fantastic.
i'm guessing that rice comes out REAL light
Posted on 8/23/18 at 12:11 pm to TH03
quote:
What color is it?
Whatever color he wants it to be from the kitchen bouquet.
Posted on 8/23/18 at 12:14 pm to gmrkr5
quote:
pretty sure most aren't gonna know what temple meat is up here
Head/face/cheek meat is sometimes used to refer to the meat.
This post was edited on 8/23/18 at 12:15 pm
Posted on 8/23/18 at 12:14 pm to gmrkr5
quote:
i'm guessing that rice comes out REAL light
Nope. I brown the sausage, remove, then cook the onions a very long time. Fry the onions for about 30 minutes, then add small amounts of water and smother the onions down for another 90 minutes. Finished product has a nice brown color. And no I don't use food coloring.
Posted on 8/23/18 at 12:51 pm to Fourteen28
quote:
cook the onions a very long time.
Sounds like how they do it in the river parishes between Ascension and Jefferson. Do you add any cans of cream of whatever soup to it?
This post was edited on 8/23/18 at 12:55 pm
Posted on 8/23/18 at 12:51 pm to Fourteen28
I always buy two boneless butts and cut them up myself. I once used temple meat when cooking at a tailgate. While everyone loved it, I thought the temple meat had a weird texture to it.
Posted on 8/23/18 at 12:55 pm to doubletap
quote:
Do you add any cans of cream of whatever soup to to?
Nah baw.
Posted on 8/23/18 at 12:58 pm to Fight4LSU
quote:
I thought the temple meat had a weird texture to it.
Too tender and moist?
Posted on 8/23/18 at 1:02 pm to Fourteen28
quote:
the onions for about 30 minutes, then add small amounts of water and smother the onions down for another 90 minutes.
Man... 2 hours to cook down the veggies? I am relatively new to making it from scratch but that seems like a long time.
Posted on 8/23/18 at 3:09 pm to Seaux_cal_tiger
I cook mine about an hour or so.
Posted on 8/23/18 at 3:58 pm to CHEDBALLZ
quote:
I cook mine about an hour or so.
Same here for big pots. About a hour to brown the meat and about a hour to cook down the onions.
Posted on 8/23/18 at 6:16 pm to Seaux_cal_tiger
quote:
Man... 2 hours to cook down the veggies? I am relatively new to making it from scratch but that seems like a long time.
Makes a real nice base. Plus it gives you time to get drunk.
Forgot to add that I throw in the bell pepper and celery with about 30 minutes left on the onions.
Posted on 8/23/18 at 6:57 pm to Seaux_cal_tiger
quote:
Man... 2 hours to cook down the veggies? I am relatively new to making it from scratch but that seems like a long time.
He's essentially caramelizing the onions like you would do for french onion soup. I've never tried it in jambalaya but I'm sure it adds a lot of flavor. Maybe I'll give it a shot one time.
Posted on 8/23/18 at 9:05 pm to gmrkr5
quote:
just moved to NC and I'm going to have to embark on this journey soon myself...
pretty sure most aren't gonna know what temple meat is up here
North Carolina is probably the biggest pork producer in the country or certainly close to it. They will know what temple meat is. Cheek meat works very well to. If using butt it can be brined for 24 hours prior and won’t dry out.
Enjoy NC. Great state.
Posted on 8/24/18 at 7:42 am to Martini
quote:
North Carolina is probably the biggest pork producer in the country or certainly close to it. They will know what temple meat is. Cheek meat works very well to. If using butt it can be brined for 24 hours prior and won’t dry out. Enjoy NC. Great state.
The weather is getting nice up here and I'm starting to get the itch to stir a pot... I think you're right, I should be able to find what I'm looking for up. Just may be called something different.
Thx, we're liking it alot so far.
Posted on 8/24/18 at 9:55 pm to Seaux_cal_tiger
Temple meat. Best there is but if not available Boston Butt roast cut up.
Posted on 8/24/18 at 10:20 pm to geaux4tigers
quote:
He's essentially caramelizing the onions like you would do for french onion soup. I've never tried it in jambalaya but I'm sure it adds a lot of flavor. Maybe I'll give it a shot one time
That's how I do mine, brown the onions to where they are almost a paste.
Never have to us artificial coloring
Posted on 8/24/18 at 10:22 pm to pochejp
quote:
Temple meat. Best there is but if not available Boston Butt roast cut up.
i always found temple meat to be gummy
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