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Started By
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Is this a good Jambalaya Pot?
Posted on 5/14/14 at 9:59 am
Posted on 5/14/14 at 9:59 am
Looking to get my first jambalaya setup. I am in Colorado so I will have to order it online. I saw this and was curious if this pot is any good. Plus I have some Home Depot Gift cards
Bayou Classis 7 gallon
Also need a burner is this what everyone uses?
LINK
Thanks for your help.
Tom
Bayou Classis 7 gallon
Also need a burner is this what everyone uses?
LINK
Thanks for your help.
Tom
Posted on 5/14/14 at 10:01 am to HoosierTiger31
anything bayou classic is solid for the price
Posted on 5/14/14 at 10:03 am to HoosierTiger31
quote:
7 gallon
Is a fairly large pot. Do you plan on using it for cooking for large groups?
Posted on 5/14/14 at 10:06 am to LSUAfro
I probably use it for tailgates and some family get together. I figured it was better to buy a little larger than 4,5 gallon pot. Plus I believe this is a good price for the setup and I can use gift cards.
Is this a good burner? Can this be used for home brewing too?
TR
Is this a good burner? Can this be used for home brewing too?
TR
Posted on 5/14/14 at 10:14 am to HoosierTiger31
I've never used Bayou Classic pots, but I believe most see them as a decent quality low cost pot.
7 gallon cooks a lottta jamb. Like 60 servings.
And yeah, I agree it's better to go big as you can always cook smaller, but not many people have the need to go bigger than 5 gallons often.
You'll have to venture in to the FBD beer maven thread for that answer.
7 gallon cooks a lottta jamb. Like 60 servings.
And yeah, I agree it's better to go big as you can always cook smaller, but not many people have the need to go bigger than 5 gallons often.
quote:
Is this a good burner? Can this be used for home brewing too?
You'll have to venture in to the FBD beer maven thread for that answer.
Posted on 5/14/14 at 10:20 am to HoosierTiger31
That pot is perfect for a tailgate. It makes ~ 50-60 servings
Posted on 5/14/14 at 1:07 pm to CoachChappy
Great to hear will probably get it.
Where is the best place to get lid, spoon, paddle?
Where is the best place to get lid, spoon, paddle?
Posted on 5/14/14 at 1:30 pm to HoosierTiger31
quote:
Where is the best place to get lid, spoon, paddle?
amazon
Posted on 5/14/14 at 1:36 pm to HoosierTiger31
You must have a lid to make jambalaya.
They do sell one
Strange that Home Depot doesn't carry it?
Can't make Jambalaya without a lid
They do sell one
Strange that Home Depot doesn't carry it?
Can't make Jambalaya without a lid
Posted on 5/14/14 at 1:40 pm to MeridianDog
quote:
You must have a lid to make jambalaya.
agree but I have seen some folks use foil
Posted on 5/14/14 at 1:47 pm to zztop1234
quote:
agree but I have seen some folks use foil
Posted on 5/14/14 at 4:34 pm to LSUAfro
I have that pot. ITs a good pot. Seasons quickly and serves around 50.
Posted on 5/14/14 at 6:46 pm to Houston Texas Tiger
Great news I think I will go with this pot and the banjo burner.
Next step building a rolling stand like R and R
Thanks for all your help.
Next step building a rolling stand like R and R
Thanks for all your help.
Posted on 5/14/14 at 6:50 pm to HoosierTiger31
Do not go with that exact burner, a banjo burner yes...but not that one, the flame will be too far away from the pot if you use that stand and you obviously cannot sit the pot on that burner
Posted on 5/14/14 at 7:02 pm to LSUsmartass
quote:
the flame will be too far away from the pot if you use that stand and you obviously cannot sit the pot on that burner
I myself was wondering how that pot would handle sitting on that burner.
That tall stand is really unnecessary unless you plan to go old fashioned and cook over a fire or something.
Also, make sure you get a good lid with a decent seal to the pot. It would worry me a bit to buy that pot without a lid, hoping that a separate lid would be a good enough fit.
My uncle's pot didn't have a good lid, so he just cut a round piece of 3/4 inch plywood for a lid. It's heavy enough to keep a tight seal and he put a solid handle of the top for easy handling.
Posted on 5/14/14 at 7:27 pm to Jimbeaux
What burner do you recommend with this setup?
Posted on 5/14/14 at 7:42 pm to HoosierTiger31
quote:
What burner do you recommend with this setup?
Well, I certainly like the banjo burner. You need to be able to get your fire very low, almost to the point of no flame. The banjo spreads the heat out a bit, while the jet style concentrates the heat in a smaller spot. This will cause your rice to burn in that spot, and your flame is more susceptible to blowing out.
Remember that a big jambalaya pot is pretty heavy, especially when full. That small box burner just looks like your pot would kind of be perched up there precariously.
I've got one that looks like this one:
LINK
I'm always jealous when I see one that's got a better wind shield than mine has, like this:
LINK
But if you're like me, price is an issue that can't be ignored!
Notice that both of those burners have a big ring that the pot sits down in. That helps stability and with wind.
This post was edited on 5/14/14 at 7:44 pm
Posted on 5/14/14 at 7:55 pm to Jimbeaux
You'd do yourself a favor by getting one from R&R. Randy makes a great custom stand that's protected from the wind. I have a 5 gal. and a 30 gal. and have bought a 10 and 15 for a friend and K of C organization. The 5 gal comes with a cast iron lid and if you get it with casters saves a lot of backaches. Tell Randy Nathan sent you.
LINK
LINK
Posted on 5/14/14 at 8:18 pm to Cajunate
Where in the Heck have you been?
You used to post the most Professional Food Photos.
You used to post the most Professional Food Photos.
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