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re: Pork for jambalaya
Posted on 5/19/16 at 10:22 am to Uncle JackD
Posted on 5/19/16 at 10:22 am to Uncle JackD
Hmm I don't know. I would call before going.
0
Posted on 5/19/16 at 10:23 am to Uncle JackD
quote:
Rouses got dat?
i can find it in BR but its hit or miss sometimes. ask the butcher
Posted on 5/19/16 at 10:50 am to doubletap
quote:
Go with Temple meat and you will never use anything else. No prep...just throw it in the pot
This wasn't the case for me. I find the texture a little weird. I much prefer to cut up a boneless butt or two for my jambalaya.
Posted on 5/19/16 at 10:53 am to Fight4LSU
Kinda the same for me. The texture is just a little off compared to the rest of the ingredients.
Posted on 5/19/16 at 11:04 am to Fight4LSU
quote:Me too.
This wasn't the case for me. I find the texture a little weird. I much prefer to cut up a boneless butt or two for my jambalaya.
Posted on 5/19/16 at 11:05 am to TigerDat
TigerDat ... I would honestly suspect that whoever is suggesting the center pork loin is trying to change your recipe on the slick.
A good price on a loin is 1.69 lb, and a 1.50 is fantastic. Pork Butt on the other hand is normally cheaper than 1.50 at regular price ... good sale prices of butt hit 1.19, and 1.00 is awesome. It's unheard of for loin to be cheaper than a butt.
That loin is a leaner, and healthier option. It will likely be too dry ... the same as using chicken breast instead of thigh meat. People often use chicken breast instead of thigh trying to be health conscious, which is what the person suggesting pork loin to you might be doing.
I would tell them no, loin won't work, because even if i'm wrong about their intentions, it can fugg up your jamb.
A good price on a loin is 1.69 lb, and a 1.50 is fantastic. Pork Butt on the other hand is normally cheaper than 1.50 at regular price ... good sale prices of butt hit 1.19, and 1.00 is awesome. It's unheard of for loin to be cheaper than a butt.
That loin is a leaner, and healthier option. It will likely be too dry ... the same as using chicken breast instead of thigh meat. People often use chicken breast instead of thigh trying to be health conscious, which is what the person suggesting pork loin to you might be doing.
I would tell them no, loin won't work, because even if i'm wrong about their intentions, it can fugg up your jamb.
Posted on 5/19/16 at 11:13 am to Deactived
quote:Yup.
The texture is just a little off compared to the rest of the ingredients.
Posted on 5/19/16 at 11:15 am to unclebuck504
quote:
That loin is a leaner, and healthier option. It will likely be too dry ... the same as using chicken breast instead of thigh meat. People often use chicken breast instead of thigh trying to be health conscious, which is what the person suggesting pork loin to you might be doing.
Thanks guys. Yes that is my fear loin seems leaner and would dry out. I do use white meat chicken but it's not health related I just prefer white meat personally.
Thanks for all the input guys
Posted on 5/19/16 at 12:16 pm to TigerDat
Pork loin end roast are better. The meat seams to have a little more fat. I've use pork loin before but to me it's like use chicken breast
Posted on 5/19/16 at 12:49 pm to CHEDBALLZ
I like temple meat, although the texture is a little "chewy" but not tough. Brown it really well and it comes out great. That being said, I love a jambalaya that has shredded pork and temple meat doesn't really shred.
Posted on 5/19/16 at 3:43 pm to AlxTgr
I think it eats great. Gets real tender.
Posted on 5/19/16 at 4:11 pm to Geaux2Hell
temple can be a little stringy and easy to get caught in your teeth if it is not cooked down enough, the internal fat makes it hold up well to browning without drying out, but you have to brown the shite out of it, makes for a good color
Posted on 5/19/16 at 7:18 pm to Spilled Milk
quote:
Get country style pork ribs, same thing as boston butt and easier to cut up
If you get true country style ribs, they're from the shoulder side of the pork loin so you would be ok with that. Other times they are cut from the boston butt. But, sometimes butchers cut them off of the fresh ham. If that's the case, it could dry out in a jambalaya. Just look for marbling.
Posted on 5/19/16 at 8:02 pm to Uncle JackD
Just about every supermarket in Gonzales, P'ville, Dutchtown and St. Amant carry it. I'm a little surprised so many people in the thread don't care for it. I've never had anyone complain, in fact, most rave about it.
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