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Started By
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What kind of pork to use for Jambalaya?
Posted on 1/10/18 at 6:13 pm
Posted on 1/10/18 at 6:13 pm
I’m making a bunch of jambalaya for a get together this weekend. I’m using Stadium Rat’s guide.
Would pork belly work? Would that be too fatty?
Needs to be something I can find at Sam’s preferably.
Thanks!
Would pork belly work? Would that be too fatty?
Needs to be something I can find at Sam’s preferably.
Thanks!
15
Posted on 1/10/18 at 6:15 pm to alajones
I use cushion meat with very good results.
Posted on 1/10/18 at 6:17 pm to alajones
Pork belly would be very fatty
For big batches pork temple is great because you don’t have to cut it, just thaw and brown, any local grocery store in gonzales will be able to get you as much as you need
Boston butt is great and you would be able to get from sams , but you have to cut it up and if you are doing a big pot that can get timely
For big batches pork temple is great because you don’t have to cut it, just thaw and brown, any local grocery store in gonzales will be able to get you as much as you need
Boston butt is great and you would be able to get from sams , but you have to cut it up and if you are doing a big pot that can get timely
Posted on 1/10/18 at 6:23 pm to alajones
Pork belly is too fat. Boston butt is pretty common. They'll probably cut it up if you ask.
Posted on 1/10/18 at 6:32 pm to JustSmokin
I’ll look for that. Thanks.
Posted on 1/10/18 at 6:50 pm to alajones
Cheek meat/temple. Usually frozen and they will cut you off the series amount.
This post was edited on 1/10/18 at 6:51 pm
Posted on 1/10/18 at 6:53 pm to alajones
Temple meat or Boston butt.
Posted on 1/10/18 at 7:04 pm to alajones
I wish I had temple meat available but where I live.....no dice.
Pork shoulder/Boston Butt is what I use.
Pork shoulder/Boston Butt is what I use.
Posted on 1/10/18 at 7:09 pm to alajones
Cheek/Temple first, butt second...
Posted on 1/10/18 at 7:18 pm to RichJ
I wonder if I could ask for temple meat at a butcher up here.
Posted on 1/10/18 at 7:23 pm to alajones
Usually, I use cube wild hog meat; mainly because the freezer is full of it.
If I have to buy it, Boston butt.
If I have to buy it, Boston butt.
Posted on 1/10/18 at 7:47 pm to alajones
At sams, pork butt. Like others said, if your making a big batch, that’ll take you a little time to cut it all up.
If you can find temple meat locally, go with that. A real butcher should have some.
If you can find temple meat locally, go with that. A real butcher should have some.
Posted on 1/10/18 at 7:49 pm to alajones
quote:
What kind of pork to use for Jambalaya?
Pork temple meat or pork Boston Butt meat.
Posted on 1/10/18 at 8:01 pm to pochejp
Been using boston butte for many years no complaints and when Rouses for less than 1 buck a pound and will cut it for ya ya cant hardly beat it.
Posted on 1/10/18 at 9:17 pm to alajones
At Sams.... I'd Get a pork loin and cut off the darker portion and use that. Use the ends of the loin as well. Save the white piece for breakfast pork chops.
Posted on 1/11/18 at 7:28 am to CHEDBALLZ
quote:I do this as well.
At Sams.... I'd Get a pork loin and cut off the darker portion and use that. Use the ends of the loin as well.
Posted on 1/11/18 at 7:41 am to alajones
quote:I use the kind from a pig.
What kind of pork to use for Jambalaya?
Posted on 1/11/18 at 8:56 am to alajones
If it must come from Sam's, boston butt would be your best bet.
Posted on 1/11/18 at 9:31 am to alajones
I use "country style ribs"
pork butt in convenient single serving sizes
pork butt in convenient single serving sizes
Posted on 1/11/18 at 9:34 am to pochejp
Poche, do you still have the pics from your Jambalaya Gonzales Style post?
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