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Message
Brisket Jambalaya
Posted on 5/11/19 at 9:29 am
Posted on 5/11/19 at 9:29 am
I've had good utilizing the calculator method with pork, chicken and sausage. I have been very happy with the result. Looking to switch it up and try brisket.
Anyone had success with this? How should I switch up the cooking of the meat? Sub Brisket for the Pork? If so, will I still get the gratin at the bottom of the pot?
Thanks in advance.
Anyone had success with this? How should I switch up the cooking of the meat? Sub Brisket for the Pork? If so, will I still get the gratin at the bottom of the pot?
Thanks in advance.
9
Posted on 5/11/19 at 9:33 am to jrenton
I'd use beef cheek and prepare them similar to barbacoa
Posted on 5/11/19 at 4:07 pm to Rouge
Thanks was looking to use a fattier brisket cut to keep it tender
Posted on 5/11/19 at 4:30 pm to jrenton
Just watch to keep it from being greasy. That would be my only concern with fatty brisket cuts.
Posted on 5/11/19 at 5:11 pm to fightin tigers
Please post your results. Beef Jambalaya is not a thing I've heard of.
Posted on 5/11/19 at 5:14 pm to jrenton
quote:
Thanks was looking to use a fattier brisket cut to keep it tender
How are you going to get the brisket tender in the hour or so it takes to cook a jambalaya?
Posted on 5/11/19 at 5:28 pm to Martini
quote:
How are you going to get the brisket tender in the hour or so it takes to cook a jambalaya?
Sous vide, Baw. Bagless.
Posted on 5/11/19 at 5:30 pm to jrenton
quote:
Brisket Jambalaya
Some Coonass is gonna walk up and axe you for some of that rice dressing. May as well put some pork liver in it.
Posted on 5/11/19 at 8:06 pm to Btrtigerfan
I guess.
Posted on 5/11/19 at 8:26 pm to jrenton
Interesting but no. Brisket has its place, not in a jambalaya.
Posted on 5/11/19 at 10:01 pm to X82ndTiger
Maybe cut the brisket into smaller hunks. Brown the shite out of all the sides, then throw it in a smoker till tender...shred into big junks.
Once the brisket is done then proceed to your pot like you would make a normal jambalaya...add shredded brisket into pot at end
Once the brisket is done then proceed to your pot like you would make a normal jambalaya...add shredded brisket into pot at end
This post was edited on 5/11/19 at 10:02 pm
Posted on 5/13/19 at 4:26 pm to gaetti15
Y’all are idiots. Brisket doesn’t belong in jambalaya. There’s absolutely nothing you can argue to change that fact. Make a real jambalaya and keep brisket for bbq. God, stop trying to be hip!
Posted on 5/13/19 at 4:31 pm to SixthAndBarone
quote:
Y’all are idiots. Brisket doesn’t belong in jambalaya. There’s absolutely nothing you can argue to change that fact. Make a real jambalaya and keep brisket for bbq. God, stop trying to be hip!
Food has rules!!!!
Brisket jambalaya sounds delicious af. Who cares?
Posted on 5/13/19 at 4:33 pm to jrenton
Not sure how it'd work but I'd eat it.
I've had a smoked brisket and sausage gumbo that was excellent. It sounded like crap at first but it was damn good.
I've had a smoked brisket and sausage gumbo that was excellent. It sounded like crap at first but it was damn good.
Posted on 5/13/19 at 6:45 pm to SUB
Hell why stop there? May as well go with a thick cut bacon jambalaya. Or meatball jambalaya. Or seafood jambalaya topped with crawfish etouffee.
Posted on 5/13/19 at 6:46 pm to LSU Wayne
quote:
May as well go with a thick cut bacon jambalaya. Or meatball jambalaya. Or seafood jambalaya topped with crawfish etouffee.
Sounds fricking delicious.
Posted on 5/13/19 at 7:24 pm to SUB
quote:
Not sure how it'd work but I'd eat it.
Well I asked that in a serious question and got downvoted to hell.
Posted on 5/13/19 at 7:40 pm to jrenton
I’m sure if you cooked it most of the way tender in the oven in some beer stock, and before it gets too tender, chop it into 1.5” pieces, then brown it like you would pork, it may work
Posted on 5/13/19 at 8:32 pm to jrenton
You plan on smoking the brisket first? The actually sounds pretty good.
Posted on 5/13/19 at 8:35 pm to jrenton
I probably wouldn’t do it just because it seems like extra work and has a chance of being overly difficult for nothing really to gain.
However , half chicken and half beef “better than bouillon” makes an aswesome flavor.
However , half chicken and half beef “better than bouillon” makes an aswesome flavor.
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