re: Jambalaya Question- Pork Temple Substitute

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Pork belly imo

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I live in Abu Dhabi and there are many pork rooms at certain supermarket chains to get my pork fix, but they don't carry much pork shoulder/Boston Butt if any, but mostly carry the rump roasts/steaks.

So, for my Jambalaya, I have been buying those rump steaks and some pork belly with the least amount of fat as some pork belly is 1/2 fat and doing 50/50 mix. Now, I am only using the pork belly, boneless chicken thighs and andouille sausage for my Jambalaya. The pork belly melts in your mouth, just the right fat content. I also make my own sausage, so I throw some fresh sausage in the mix sometimes.

I'm hungry... going to heat up some Jambalaya I made for the LSU game....

So basically you're saying he's wrong, but you have no way to say why he's wrong

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If anybody has any suggestions for this last version of the JC, let me know.

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Can you fix the android app?

Great rat, no need to please those green text message peoople who hate iphones.

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If anybody has any suggestions for this last version of the JC, let me know.

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Have a winning Powerball number generator, password locked to only me, and I'll pick up your half of da winnings

Am I the only one here hoping for a really intense FDB throw down on this whole Temple Meat thing?

Possibly a cage match to decide who is right?

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Too little fat in temple meat.

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Too little? Disagree. Less than a butt? Obviously.

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Boston butt has more intramuscular fat

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Agreed.

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thus, more flavor

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I disagree. They both have good flavor when seasoned identically. Now if we're talking pulled pork, sure, I'd give a butt the nod.

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It is cheap (or was)

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Everything was cheaper at one point in time including boston butt.

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It is sold in 15 or 30 pound cases which makes it really easy for large jambalaya pots

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Have no idea on the case sizes it's sold in honestly. I just go to the meat counter and ask for a chunk of whatever amount I need. I think this is kinda irrelevant tbh.

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It comes in pieces which really only need to be sliced once or twice vs a roast like Boston butt which you have to cut

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That's correct. I assume you included this as a talking point because...hell, I don't know why but there it is.

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Is temple meat better than butt? No.

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I disagree on this as well. I MUCH rather temple because (1) it imparts less grease in your jambalaya and the texture of the meat is a better mouth feel than butt. It definitely gets as tender, if not more than a butt and does so with less cooking time.

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it is used because it’s easier to prep.

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I disagree that that's WHY it's used. It's definitely not why I use it (explained above).

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Temple meat will never have as much flavor as Boston butt nor will it get as tender.

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Again, I disagree here as well.

You make a fair point about availability and all I can figure is demand isn't that high for it because it's not well known. That in no way shape or form means that FOR A JAMBALAYA, boston butt is superior.

I was trying to avoid a long drawn out post like this. That's why I didn't want to get into it. I still use Boston Butt in jambalayas but I much prefer temple meat because it easily as tender and has a much better texture, won't break up like boston butt and is just as flavorful.

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Temple meat will never have as much flavor as Boston butt nor will it get as tender.

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This is not true

I brown the butt pieces then other meats, once all browned add veggies and cook until soft, then add stock and simmer until meat starts to break down.