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Cooking Jambalaya
Posted on 7/17/22 at 9:06 am
Posted on 7/17/22 at 9:06 am
Doing my first jambalaya in my new 10 gallon pot, but only cooking a 5 gallon version . Going to is the the calculator the recipe. Any links to any videos on how to do it? I have seen so many different ways to do this. I am going to use real rice not parboiled rice. TIA.
Besides temple meat, what cut of pork should I use.
Besides temple meat, what cut of pork should I use.
This post was edited on 7/17/22 at 9:09 am
5
Posted on 7/17/22 at 9:15 am to Tomcat
Boston butt cut into bite sized pieces and I like to cube up a pound of tasso too.
Posted on 7/17/22 at 11:35 am to Tomcat
Personally, I find chopped pork butts to be a bit dry in Jamabalaya’s.
I smoke chickens for our jams… w good sausage and Tasso.
I smoke chickens for our jams… w good sausage and Tasso.
Posted on 7/17/22 at 2:59 pm to Tomcat
Posted on 7/17/22 at 3:50 pm to bossflossjr
quote:
Personally, I find chopped pork butts to be a bit dry in Jamabalaya’s.
Baw, all due respect but I have a hard time believing that smoked chicken isnt dryer than pork butt.
Posted on 7/17/22 at 3:52 pm to bossflossjr
quote:
Personally, I find chopped pork butts to be a bit dry in Jamabalaya’s. I smoke chickens for our jams… w good sausage and Tasso.
Pork butt has more fat on it than chicken, right? Not sure how it would be any drier than chicken if you cooked it the same way.
Posted on 7/17/22 at 4:12 pm to Tomcat
There’s a procedure tab in the file with pics
Posted on 7/17/22 at 7:31 pm to Tomcat
Ended up using a pork butt and it worked just fine. The jambalaya calculator was spot on. I used water instead of stock, because I and was going to add better than bouillon but forgot. so it could have been better. The rice came our perfect, and I can adjust from there. Thanks to all the people who helped with the calculator and the other helpful tabs.
This post was edited on 7/17/22 at 10:22 pm
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