Killa J

I paid $180 for a set of Hestan 11” and 12.5” stainless pans plus a lid. They have flush rivets. I’d imagine the 8” pan by itself would be reasonable.

Edit: Never mind, the 8” pan is $150. They went full r word.

Nothing big to add to everyone else’s methods other than using a 1:1:1 mix of black pepper, kosher salt, and seasoned salt. I used to use Lowry’s, but recently switched to Badia and like that one more.


With a pellet grill, I start at 200F and then bump to 225F after a few hours. I’ve also started trying to get a little extra smoke by putting a tray with a lit wood chunk at the beginning of the cook. I start fat side down because of the heat from underneath, then I flip after a while. Wrap in butcher paper once the bark doesn’t rub off.

I’ll give the rotel a shot, I thought you were BSing me since I’m also getting suggestions to use boxed jambalaya

Stirring but not constantly. When it starts to thicken up and the rice swells is when I’ve burned it the 2 times.

That’s probably not bad, but I don’t want a red jambalaya

No, it’s a cast iron Dutch oven. So turn it down to a simmer once I drop the rice in?

I’m letting it boil until the rice has expanded a good bit.