• advertisement_alt
  • advertisement_alt
  • advertisement_alt

pochejp

Members
  • Content count

    12
  • Joined

  • Last visited

About pochejp

  • Rank
    Member
  • Birthday 04/21/1967

Profile Information

  • Gender
    Male
  • Location:
    St. Amant, La.
  • Favorite Team
    LSU
  1. 100% pork. I bought two 10 lb pork picnic shoulders and cut up to grind.
  2. Made up a batch of fresh andouille and smoking it this morning with pecan wood. The meat mixture. Seasoned with Salt Black pepper Red pepper Garlic LeBlanc's sausage seasoning. Paprika Into the electric grinder/ stuffing machine. First link coming out. Good length for storage and use IMO. Cut and tie. Ready for the smoker. Final total 15 lbs. 35 links. I used 2 each 10 lb. picnic shoulders. Our home made smoker. Works awesome. Hanging links smoking. Will smoke these for 6 hours using pecan. Also had a small piece of deer we are making jerky there hanging below the andouille links. Will post finished product when done. Final product. Its delicious.
  3. I'll have to go Lagniappe on this one but I will say I do enjoy Parrain's char grilled oysters.
  4. 6 quart pot. If you have excel on your computer go to this website and download this calculator. I worked with a poster on another board that created this. He made the spreadsheet and I provided the info. Look on the bottom of the spreadsheet at all the different tabs for information. Very very useful tool for cooks not familiar with cooking jambalaya and pastalaya. http://db.tt/cvigyUF6
  5. Thanks. Glad you like it.
  6. The closest place to CCOL I would know for 100% certainty that has temple meat would be LeBlanc's grocery on 42 in Prairieville. Callandro's supermarket on Bluebonnet might have it and that would not be too much out of your way. Give them a call.
  7. Second to none for jambalaya. Meat from the head. Round these parts it costs around $1.69 lb.
  8. Ha. ok I got hazed. I like this site. Can't believe I just found it. I live near stringer bridge rd. Cook off ? You say when, i'm game.
  9. I don't think so. Maybe in BR but i'm not sure. It is all over here in the Gonzales area. I buy it direct from Kim LeBlanc at his shop. It is $12 for a gallon and kicks all the others tails in taste in my opinion. If you're ever out this way stop in any grocer here and they have it in several sizes from 8 oz shaker can to gallon jugs.
  10. Please. Enlighten me. I've cooked this for 25 years. Give some details and not just lip service. Don't tell me you need bell pepper and celery. I'm all ears.
  11. Thanks. Give it a shot. Hope you enjoy it.
  12. Cooked a pork and sausage Jamb while watching the LSU Tigers play football. I included process pics. This is how we cook Jambs in this area. I know everyone has their own method. This is mine. This is a 3 cup of rice Jamb. Feeds 8 to 10 with sides. I would like feedback. What would you do different? There are many good Jamb cooks on this board. Enjoy. Ok. First off I start with pork temple meat if available. If not I use Boston butt pork meat cut into cubes. I try to keep a small piece of fat on each piece as it adds great taste and is tender. Season the meat. I use about 3.5 lb.. pork for this. Chicken can be used but will not brown as well as pork. I use LeBlanc's but Tony's or whatever mix you have is fine. Salt and pepper and garlic is fine if thats all you have. Brown that down really well in approx 3/4 cup of veg oil. Let it fry till it sticks then stir. Do that over and over. Sometimes a little water is needed to cool off the grease. The sticky part (gratin) on the bottom of the pot will dictate your color of the rice. Season more as you brown it. After its browned down I remove from the pot. Then I brown down my sausage. I used LeBlanc's smoked sausage for this one. Its really good and locally made. I use 1 lb. for this size pot. After I cook the sausage a little I remove from the pot. Don't cook the sausage till fried dark brown because to me that cooks all the taste out of the sausage. Just mildly brown it. Drain the grease out of the pot at this time but dont lose the gratin. Then I add my onions, green onions, garlic with a splash of stock and cook till clear looking. This is when you scrape the bottom of the pot getting all the brown gratin from the pork. You will have to add small splashes of stock as you cook to not burn the trinity mix. This is when the color that the jambalaya starts to reveal it darkness. The browner the meat was cooked the darker the gratin will be making this mixture dark as well. I used three regular sized yellow onions diced into 1/4" size. One handfull of green onions diced too. After those are cooked (clear looking) add all the meat back into the pot and mix well. Cook/boil all the water/moisture out of the mixture at this time. At this time I add my broth/water. For this size Jamb I go with the standard 2 to 1 ratio of water to rice. So 3 cups of rice needs 6 cups broth/water. Also added three chicken bouillion cubes for added taste. I usually use broth instead of plain water. If you use plain water bouillion cubes at the least need to be used. One cube per cup of water. After it comes to a rolling boil I start tasting the water. I like it a tad bit salty cause the rice will absorb the saltiness. I use black pepper, garlic pepper, and LeBlanc' s seasoning. Made here locally by Kim LeBlanc. Add two shot glasses of Louisiana Hot sauce. Skim the remaining grease off the top. The boiling water will seperate it from the water/broth. After I get the taste like I want and its on a hard rolling boil i'll add the rice. I let it come back to a boil until the rice starts to expand and is "jumping out the pot". This is a very important time relevant to the "popping" of the rice. I let the rice get noticeably bigger/expanded before I cut heat and cover. You can tell when it is thickening by stirring your spoon in the mixture. As it thickens it will get noticeably harder to stir. This can be achieved on a HARD boil and it is critical to the rice popping correctly. After the rice has started to expand and is where I think its ready to cover I cut back on my heat to 20% and cover. Do not lift the lid for any reason for 25 min. If your lid does not seal really tight wrap a rag or towel around the lid seal. Be careful of the burner below if this is done. This will seal a pot off really well. Cast iron pots hold heat really well as you can see. This is the lid temp while covered on lowest heat I can apply on my gas stove. I let this cook for about 25 minutes for this size and then lift the lid and roll the rice. Don't stir. Roll it from bottom to top at 4 different spots. Re-cover and cut heat off. Let sit for another 15 minutes and then un-cover and eat. Came out good. Rice popped open perfect. Hard to beat the Mahatma extra long grain. Give me some feedback guys. I've been cooking Jambs like this for 25 years. Basically the same process for 5 and 10 gallon Jambs. 028.jpg
  • advertisement_alt
  • advertisement_alt
  • advertisement_alt