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Started By
Message
Trimming a Boston Butt for jambalaya
Posted on 3/21/24 at 6:08 pm
Posted on 3/21/24 at 6:08 pm
How much fat do you leave on it when you slice it up to use in jambalaya?
5
Posted on 3/21/24 at 6:09 pm to NatalbanyTigerFan
all of it
Posted on 3/21/24 at 6:11 pm to cgrand
I kinda figured but I’m sure I read somewhere where it was suggested not to leave it all on.
Cain’s in Albany has them for $1.19/lb
Cain’s in Albany has them for $1.19/lb
Posted on 3/21/24 at 6:15 pm to NatalbanyTigerFan
fat is flavor
when you brown the shite out of your chunks it will render out and provide the fat to help caramelize your vegetables
when you brown the shite out of your chunks it will render out and provide the fat to help caramelize your vegetables
Posted on 3/21/24 at 6:34 pm to cgrand
Yep, proper answer…
Posted on 3/22/24 at 4:24 am to NatalbanyTigerFan
Not trying to be contrarian because I love to use fat in cooking but I do discard some of the fat when I do jambalaya. I don't have a formula but I keep most of it when I trim but I toss any especially large pieces that aren't connected to meat. If that makes sense. I am talking about the big hunks hanging off. I just couldn't see throwing those in the pot.
Posted on 3/22/24 at 6:34 am to jbgleason
Sometimes I use pork belly cuts for my jambalaya, and I leave a decent amount of fat with meat on the cuts. It is much better than cutting pieces of pork off a lean rump roast steak. Here in Abu Dhabi, not many Boston Butt/Pork Shoulders available.
Pork with some fat, chicken thighs and smoked sausage are my Jambalaya meat ingredients.
Pork with some fat, chicken thighs and smoked sausage are my Jambalaya meat ingredients.
Posted on 3/22/24 at 8:40 am to NatalbanyTigerFan
For jambalaya, trim all the fat. Noting worse than getting a big bite of pure fat in your jambalaya, no matter what the old Gonzales guys say. Butt has plenty of intramuscular fat to provide flavor.
Posted on 3/22/24 at 9:30 am to SixthAndBarone
quote:
For jambalaya, trim all the fat. Noting worse than getting a big bite of pure fat in your jambalaya
I don't trim any unless it is just a huge piece with no meat around it. Since I'm browning everything, most of the fat renders, and what is left is crispy. There are no "big bites of pure fat" left...
I know you smoke a lot of briskets, and I know you leave a layer of fat on it...so your statement is a bit surprising.
quote:
Butt has plenty of intramuscular fat to provide flavor.
What is "intramuscular fat"? Maybe we are talking about the same thing in different ways...
For instance, in this example, I'd only trim off the portion on the far right, but still leave on maybe 1/8" on. All the fat in the middle is not trimmed off.
Posted on 3/22/24 at 9:57 am to NatalbanyTigerFan
quote:
Cain’s in Albany has them for $1.19/lb
.99 at Albertsons.
Posted on 3/22/24 at 10:47 am to SUB
"Inter" is between 2 entities, "intra" is within one entity.
So intermuscular fat is the large fat pieces that separate different sections. Intramuscular fat is basically the marbling.
The fat marked in yellow is absolutely cut off and not used. The fat marked in blue is usually used unless I'm able to cut a large chunk off easily. I'm not trimming every single tiny piece of fat, but I am removing all of the fat cap and any other larger fat that may be easy to cut off.
I was replying to the first response which said he doesn't trim any of the fat. If you leave that fat cap on, you will have large pieces of fat.
So intermuscular fat is the large fat pieces that separate different sections. Intramuscular fat is basically the marbling.
The fat marked in yellow is absolutely cut off and not used. The fat marked in blue is usually used unless I'm able to cut a large chunk off easily. I'm not trimming every single tiny piece of fat, but I am removing all of the fat cap and any other larger fat that may be easy to cut off.
quote:
I don't trim any unless it is just a huge piece with no meat around it. Since I'm browning everything, most of the fat renders, and what is left is crispy. There are no "big bites of pure fat" left...
I was replying to the first response which said he doesn't trim any of the fat. If you leave that fat cap on, you will have large pieces of fat.
This post was edited on 3/22/24 at 10:49 am
Posted on 3/22/24 at 12:54 pm to SixthAndBarone
@ your markup on the picture. You got penis on the brain or something? quote:
I was replying to the first response which said he doesn't trim any of the fat. If you leave that fat cap on, you will have large pieces of fat.
I hear ya, but there's not always a fat cap when you buy a boston butt portion. Maybe it just depends on the butcher, but at HEB, I rarely ever see a fat cap like the one in the picture i posted. So maybe that's why the first response was that he doesn't trim any of the fat.
This is what I typically buy, but usually boneless.
No fat needs to be trimmed off it IMO.
This post was edited on 3/22/24 at 12:58 pm
Posted on 3/22/24 at 1:16 pm to SUB
quote:
This is what I typically buy, but usually boneless
I’d say that’s the exception, not the norm. When you ask about butt in jambalaya, my mind goes to 2-8 whole boston butts.
Posted on 3/22/24 at 1:40 pm to SixthAndBarone
quote:
I’d say that’s the exception, not the norm. When you ask about butt in jambalaya, my mind goes to 2-8 whole boston butts.
Maybe so. I'm typically doing a 3 or 4 cup of rice jambalaya, so even one whole butt is way too much.
Posted on 3/22/24 at 7:36 pm to NatalbanyTigerFan
Personally I'd slice off a lot of the thick fat that whole Boston Butts come with. Hell, in some areas the fat cap is over an inch thick and on the skin side it's at least 1/2 in thick in most areas.
Between the bone and excess fat I bet I lose at least 1 1/2 lbs. off a butt and I wouldn't want that much fat rendering off in my jambalaya.
Between the bone and excess fat I bet I lose at least 1 1/2 lbs. off a butt and I wouldn't want that much fat rendering off in my jambalaya.
Posted on 3/23/24 at 11:51 am to SixthAndBarone
quote:
I was replying to the first response which said he doesn't trim any of the fat. If you leave that fat cap on, you will have large pieces of
I like to take a sharp knife and cut crosshatches in the bigger chunks of outer fat. To me it helps it render down.
Posted on 3/23/24 at 2:41 pm to NatalbanyTigerFan
Do you have a Super1 close? They have Hormell BB on sale for $.97/lb.
Posted on 3/24/24 at 4:40 pm to Dubaitiger
quote:
Here in Abu Dhabi, not many Boston Butt/Pork Shoulders available.
Surely you can change that. Set up a roadside stand and offer them a free taste test to get the people excited about the flavor profile.
Posted on 3/28/24 at 10:51 am to NatalbanyTigerFan
I cut a case of butts for jambalaya. Here’s one butt trimmed and cut. Meat on the left, fat on the right. No way am I putting all of that fat in my jambalaya. Keep in mind, this is just one butt. I’ll save the fat for sausage making.
Posted on 3/28/24 at 4:35 pm to Timeoday
quote:
Surely you can change that. Set up a roadside stand and offer them a free taste test to get the people excited about the flavor profile.
That would be funny until I got caught peddling pork, then my balls would be available at the nearest lamb balls market.
I actually had some locals come to the house when I was cooking pork backbone stew, and when they arrived said "what is that smell" and ran to the kitchen. I told them, and said look I baked you a chicken, yet they had to taste the sauce then reluctantly the pork meat falling off the bone. Afterwards, they said "frick that chicken and serve me this pork stew"! LOL
We have many stores who sell pork, but not pork shoulder.
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