Traditional Creole Jambalaya
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I like to brine my chickens the day before I fry em, smoke em, or put em on the routisserie. It adds flavor of your choice and keeps it really moist. Gives you some wiggle room with the breastmeat.I really like this video, gonna try it this weekend.
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dude, you the man!!!
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@mzyzer19 True dat.
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Thanks. Let me know how it turns out. Great feedback on your techniques.
BBQMyWay 4 months ago
amazing video history and all and you made it so easy to follow directions i will be eating this a lot i will just spice mine up more i like the heat
dragonflychainsaw 7 months ago
@dragonflychainsaw Thanks for the kind words! Let me know how it turns out.
BBQMyWay 7 months ago
excellent video
gutgetter 10 months ago
@gutgetter Thank you! Don't be a stranger.
BBQMyWay 10 months ago
Jumbal means HAM....where's the ham?
hatch381 1 year ago
@hatch381 Lots of Jambalaya have no ham in them. The sausage is the pork. Don't get me wrong. I love ham and think it would make a great addition. Thanks for stopping by.
BBQMyWay 1 year ago