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Started By
Message
Cooking a Large Jamb using Stadium Rats JC - Any sage advice?
Posted on 8/31/15 at 5:22 pm
Posted on 8/31/15 at 5:22 pm
So I'm cooking a large Jamb (150 small bowls) at a Festival in a couple of weeks. I've decided to use Stadium Rat & PocheJP's awesome Calculator. We have large well tested rig and burner. And the Ingredient list came out as follows. Any tips to watch out for?
30 Lbs of meat (Using Boston butt, Chicken thighs, smoked and Andouille sausage)
30 cups of Long Grain Rice
14.25 Qts of Stock
9 Tsp of Salt
2.7 Lbs of chopped onions
7 Bell peppers
9.4 Celery Stalks
5/6 Bunches Green Onions
.56 Cup of Garlic powder
6 Tsp Of Cayenne
3 Tsp Black pepper
3 Tsp White pepper
Wish me luck!
30 Lbs of meat (Using Boston butt, Chicken thighs, smoked and Andouille sausage)
30 cups of Long Grain Rice
14.25 Qts of Stock
9 Tsp of Salt
2.7 Lbs of chopped onions
7 Bell peppers
9.4 Celery Stalks
5/6 Bunches Green Onions
.56 Cup of Garlic powder
6 Tsp Of Cayenne
3 Tsp Black pepper
3 Tsp White pepper
Wish me luck!
3
Posted on 8/31/15 at 5:54 pm to Celjun
PocheJP would tell you to leave out the bell pepper, but I like it in there.
Posted on 8/31/15 at 5:59 pm to Stadium Rat
First off Well done Stadium Rat, that spreadsheet is awesome and the recipe by all accounts is legit. For simplicity sake if I was to swap out the vegetables for some pre cut Guidrys seasonings do you know how many large 2lb tubs I might need instead.
Also if we increased the amount of meat would this effect the rice-liquid ratio?
Thanks again in advance.
Also if we increased the amount of meat would this effect the rice-liquid ratio?
Thanks again in advance.
Posted on 8/31/15 at 6:41 pm to Celjun
Re: Subbing Guidry's for the veggies - Try to eyeball the proportions that are in the mix. They should be roughly 2 parts onion, 1 part bell peppers and 1 part celery. Just make sure you use an amount of Guidry's equal to the the total of the onions + bell pepper + celery. It should be fine.
Increasing the meat ratio will have little effect on the batch - it will change the volume some and the meat percentage a little.
Increasing the meat ratio will have little effect on the batch - it will change the volume some and the meat percentage a little.
This post was edited on 8/31/15 at 6:45 pm
Posted on 8/31/15 at 6:43 pm to Celjun
quote:
Also if we increased the amount of meat would this effect the rice-liquid ratio?
No keep your rice water ratio the same. But watch the chicken can sometimes add alot of liquid as it browns, take that into account.
Also I cut up and season the meat the day before when cooking a large pot. Forget the seasoning measurements and season to taste. Before you add your rice, it should be a little too salty and too spicy. The rice will soak up a good bit of the seasoning.
Posted on 8/31/15 at 6:56 pm to Kajungee
By the way, my numbers don't jive with yours. You're using 150 1.5 cup servings?
How about giving me all your settings. Some of your numbers seem way off. For example, you seem to be using a 1 to 1 ratio of meat to rice. That's not enough.
How about giving me all your settings. Some of your numbers seem way off. For example, you seem to be using a 1 to 1 ratio of meat to rice. That's not enough.
This post was edited on 8/31/15 at 7:06 pm
Posted on 8/31/15 at 7:00 pm to Celjun
DO NOT SCRAPE THE BOTTOM when turning the rice the final time.
Nothing good can come from it.
Nothing good can come from it.
Posted on 8/31/15 at 7:03 pm to fightin tigers
quote:
DO NOT SCRAPE THE BOTTOM when turning the rice the final time.
Nothing good can come from it.
Posted on 8/31/15 at 7:06 pm to Stadium Rat
I entered into the yellow Tab 150 x 2 cup serving size, and that was my results. Did I forget to add another detail? We have a large 30 Gallon blackpot and high pressure burner rig. I'd appreciate if you could check and see what results you might get. Thanks Brah!
Posted on 8/31/15 at 7:16 pm to Celjun
My Bad I see what I did wrong and now my list has changed. Whoops gonna need a hell of a lot more meat. Glad I posted here now - Thanks Rat!
Posted on 8/31/15 at 7:18 pm to Celjun
150 small bowls you're going to need 24 pounds of rice, and closer to 48 pounds of meat
Posted on 8/31/15 at 7:20 pm to Celjun
2 cup serving size at 150 servings??
That's more like 40ish pounds of rice and 80ish pounds of meat
That's more like 40ish pounds of rice and 80ish pounds of meat
Posted on 8/31/15 at 7:24 pm to Celjun
30 gallon pot, you're going to be pushing it with 40 pounds of rice, most I'd do is 38 pounds
Posted on 8/31/15 at 7:30 pm to LSUsmartass
Ok Here is my latest update from the spreadsheet. I reduced the serving size to 1.5 cups and here is the result.
Posted on 8/31/15 at 7:34 pm to Celjun
Not doubting rats calculator, but 18 pounds of rice doesn't seem right for 150 servings
The recipe I use for 175 1 cupish servings is 24 pounds of rice with 48 pounds of meat(24 chicken, 24 sausage)
The recipe I use for 175 1 cupish servings is 24 pounds of rice with 48 pounds of meat(24 chicken, 24 sausage)
Posted on 8/31/15 at 7:40 pm to LSUsmartass
I appreciate the advice LSU - Just wanna get it right!
Posted on 8/31/15 at 10:39 pm to Celjun
quote:
swap out the vegetables for some pre cut Guidrys seasonings
Don't do it..... that shite doesn't brown worth a damn.
This post was edited on 8/31/15 at 10:42 pm
Posted on 9/1/15 at 6:48 am to Celjun
For seasoning ditch all the salt pepper garlic powder etc and use one 8 oz can of LEBLANC'S creole seasoning per five pounds of rice and use water instead of stock and it comes out perfect every time
Posted on 9/1/15 at 7:18 am to LSUsmartass
quote:
Not doubting rats calculator, but 18 pounds of rice doesn't seem right for 150 servings
The recipe I use for 175 1 cupish servings is 24 pounds of rice with 48 pounds of meat(24 chicken, 24 sausage)
If you put your meat and rice amounts into the tab "By Rice and Meat", the numbers come back at 184 1 1/2 cup servings. That's pretty close.
Posted on 9/1/15 at 7:20 am to Celjun
My sheet matches yours except for the pot size and the fill level in the yellow cells. How'd you get that in there?
And why are those red dots in the amount of liquid and amount of soup base? I think you may have a copy of the calculator that someone fiddled with.
And why are those red dots in the amount of liquid and amount of soup base? I think you may have a copy of the calculator that someone fiddled with.
This post was edited on 9/1/15 at 7:59 am
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