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re: Best Pork for Jambalaya???
Posted on 8/6/10 at 4:08 pm to Kajungee
Posted on 8/6/10 at 4:08 pm to Kajungee
quote:
quote:
My husband is the jambalaya cook in the family and he uses temple meat. Since we no longer live in Ascension, I think he has been getting it at Ralph's on Jones Creek.
never noticed this, but I will check it out
You will have to ask the butcher for it. It is frozen, don't know if that makes a difference to anyone.
2
Posted on 8/7/10 at 10:44 am to Tigerpaw123
quote:
Temple meat
+1
This meat will stay tender
Posted on 8/7/10 at 11:09 am to cubsgrace
The guys that compete tend to use temple. Very different texture than butt or shoulder, which is what I generally use. I second the notion of working with Tim at Mathernes-special order the beer I can't find at the same time.
Posted on 8/12/10 at 6:32 am to ProudLSUMom
Bump-totally struck out trying to find any in town yesterday (Mathernes, Calandros, HiNabor, Calvins), but going to call Ralphs today (although that is almost as far as going to the AP). Wondering if any of the smaller meat markets in NBR might have this, although I am always a little nervous about buying stuff there.
Posted on 8/13/10 at 4:41 pm to Icansee4miles
bump
this week local AG food stores in area have butts for 89-99 cents a pound. just a public service announcement.
also, try scallans on airline for temple meat in NBR. looks kinda shady but they have a ton of stuff. i get alot of meat from there and it's fine.
this week local AG food stores in area have butts for 89-99 cents a pound. just a public service announcement.
also, try scallans on airline for temple meat in NBR. looks kinda shady but they have a ton of stuff. i get alot of meat from there and it's fine.
Posted on 8/13/10 at 4:47 pm to MsandLa
That's a damn good price.
Posted on 8/13/10 at 4:50 pm to MsandLa
Thats for the cyro packed ones I guess. going to have to fill the freezer for the next bbq.
Posted on 8/13/10 at 4:58 pm to Catman88
i think it's the twin packs. alot of fat on them so you need to trim.
i usually start looking this time of year for sale prices. buy a few packs of them to mix with deer for sausage.
i usually start looking this time of year for sale prices. buy a few packs of them to mix with deer for sausage.
Posted on 8/13/10 at 5:00 pm to MsandLa
Thats the only thing I buy. I like to choose how much fat cap I leave on the pork for when I smoke them.
Posted on 8/13/10 at 5:02 pm to Catman88
i do the same but trim alot.
for sausage i usually just leave it all on. not the healthiest meal but sure is tasty
for sausage i usually just leave it all on. not the healthiest meal but sure is tasty
This post was edited on 8/13/10 at 5:04 pm
Posted on 8/13/10 at 5:13 pm to ProudLSUMom
quote:
Ralph's on Jones Creek
Frozen in the back in 2# blocks. Just finished cranking one out to take to NO for the RDR this weekend, and I can unequivocally say I am no longer a butt man. Have cooked with butts for years, but the temple is WAY better. Thanks Mom!
Posted on 8/13/10 at 5:14 pm to Icansee4miles
What was the price per pound? Never tried temple meat cooking a jambalaya tomorrow.
Posted on 8/13/10 at 5:15 pm to Icansee4miles
i have never cooked temple meat in jambalaya, i will try now. actually looking forward to trying it.
Posted on 8/13/10 at 5:19 pm to Catman88
Just went and checked the freezer (got some extra since that is the other side of the world for me) and it was $1.79/pound. Although frozen, quality was really good, and only had to cut a couple of pieces up, everything else was already pretty much the perfect size. Browned my sausage, then my chicken, then my temple. Seriously, I thought it was a big improvement over butt.
Posted on 8/13/10 at 5:22 pm to Icansee4miles
quote:
I thought it was a big improvement over butt.
try putting the butt in the smoker for a little while before you cube it up for pot. i find that adds a little zip to the meat.
still doing temple next time though
Posted on 8/14/10 at 1:46 am to MsandLa
after reading this, i see alot of you are trying the temple meat. like i said in a previous post, i feel this is the best pork for a jambalaya. with that being said, when browning the meat you may want to baby it alittle more than you would with butt. temple meat sometimes has a tendency to break up easier and you could be left with ground meat when its all said and done. we were provided temple meat this past year at the swamp pop festival for the cook-off, and alot of the guys (and gals) had this problem.
Posted on 8/14/10 at 8:00 am to Icansee4miles
quote:
Ralph's on Jones Creek
Frozen in the back in 2# blocks. Just finished cranking one out to take to NO for the RDR this weekend, and I can unequivocally say I am no longer a butt man. Have cooked with butts for years, but the temple is WAY better. Thanks Mom!
You're welcome! Glad they had some and glad that you liked it in your jambalaya.
Posted on 8/14/10 at 8:07 am to ProudLSUMom
I just can't get myself to buy some meat that is frozen to put in a jambalaya. I always want to use the freshest products. Does it really come out OK after being frozen for God knows how long?
Posted on 8/14/10 at 10:43 am to Geauxdaddy88
quote:
I just can't get myself to buy some meat that is frozen to put in a jambalaya. I always want to use the freshest products. Does it really come out OK after being frozen for God knows how long?
I promise you it is delicious! No Ascension parish jambalaya cook would add anything that wasn't good to his/her pot.
That said, I have tasted a horrible jambalaya that my husband's coworkers cooked for some work event. The only excuse we could come up with is that they weren't able to drink beer while cooking it. It was bad!
Posted on 8/14/10 at 11:53 am to Geauxdaddy88
quote:
I just can't get myself to buy some meat that is frozen to put in a jambalaya. I always want to use the freshest products. Does it really come out OK after being frozen for God knows how long?
quote:
Geauxdaddy88
Dude. Trust me. Use temple meat. We all do around these parts.
You actually think those butts have never been frozen?
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