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re: Jambalaya pot size question
Posted on 9/29/24 at 6:21 pm to SixthAndBarone
Posted on 9/29/24 at 6:21 pm to SixthAndBarone
Yes but temple meat has it on pretty much every piece. Have you tried to cook with it? You need that fat around it to hold up and brown. Boston butt doesn't have much, reason y it shrivels up and breaks apart.
1
Posted on 9/29/24 at 8:11 pm to Trifectaa
With temple meat I can brown it down in 45 minutes after my other proteins are completed. With cut up pork butt it takes 2 hours to get it as tender as it needs to, where it melts into the jambalaya / pastalaya. Temple meat is superior to me for browning properties and tenderness. Even if it melts away the flavors in every bite.
This post was edited on 9/29/24 at 8:14 pm
Posted on 9/30/24 at 11:57 am to Maillard
quote:
ith cut up pork butt it takes 2 hours to get it as tender as it needs to, where it melts into the jambalaya / pastalaya
2 hours????? What skind of pot are you cooking in? I have absolutely no issue getting butt tender....NONE. I've never needed to have butt browned for longer than 1 hour in a 5, 10, 15, 20, 30, 100 gallon pot
Posted on 9/30/24 at 12:37 pm to SixthAndBarone
I always use Boston butt because temple isn't as easy to find. Works great, gets nice and tender. But when I want to do a "show off" jambalaya I use temple. It's just a different mouth-feel to me. Both get tender but the temple just has a different kind of tenderness to it.
Posted on 9/30/24 at 2:31 pm to Maillard
quote:
With cut up pork butt it takes 2 hours to get it as tender as it needs to, where it melts into the jambalaya / pastalaya. Temple meat is superior to me for brownin
2 hours? I brown mine and once it’s the color I want I put enough water to cover the meat and boil it until waters gone. Takes about 25 minutes. Tender and brings out the color.
Posted on 9/30/24 at 4:19 pm to Folsomman
As far as I know, there’s no standard for casting large quantity black iron pots, at least not in the old days. Get one bigger than you think you need. More room is better than not enough. Old man rambling…
Posted on 9/30/24 at 4:34 pm to SixthAndBarone
A le cruset dutch oven. Not sure why that would make a difference. I cook the pork butt to where it breaks apart with a wooden spoon. And it usually takes about an hour and a half simmering down and adding water and simmering down and adding water. Maybe I'm doing it wrong. Everybody that eats it doesn't think so though.
This post was edited on 9/30/24 at 4:36 pm
Posted on 10/1/24 at 8:49 am to SixthAndBarone
I'm in full agreement with you Sixth. I think boston butt is objectively better for this (and sausage), but I would certainly eat a jambalaya with temple meat and not complain.
This guy came out of no where with his first 4 posts on a thread about what size pot to buy and offered his cooking advice on Jambalaya (which most of the people on this forum don't need) and then plugged his cajun cookware business.
This guy came out of no where with his first 4 posts on a thread about what size pot to buy and offered his cooking advice on Jambalaya (which most of the people on this forum don't need) and then plugged his cajun cookware business.
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