Alumni Jambalaya Cookoff Time Issue

How much are you cooking? I don't usually really keep track but I cooked one last night with 25 lbs meat in under 3 1/2 hours and I it on low most of the time because I started a little early.

Doing a 10 gallon recipe--around 28lbs of meat. Guess I'm browning the pork too long.

I throw some bacon grease in the pot at medium heat and start frying it down. Let it stick then stir. Also add some water & scrape the side as needed. This usually take around 1 to 1.5 hrs.

3 hours is usually how much time they give you in competitions

Just sausage and pork? Let's say 1 hour for pork, 15-20 minutes to brown sausage, 30 minutes to cook veggies down, 20 minutes to get stock seasoned and boiling, 50 minutes for rice from pop to stop.

Those are all high end estimates and that comes out to 3 hours, your pork should take 30-45 minutes. You may need to adjust steam time after you flip to meet guidelines.

You should really be serving after 2 hours and 45 minutes

Brown the pork in oil (45 min). Really crank up the heat then lower right at the end to prevent burning.
Remove all oil from pot (10 min).
Add onions, sausage and spices and cook down (1 hr) Cook on med to low heat to not burn onions.
Add water and bring to a boil (approx 5-10 min). Crank up the heat!
Add rice andbring back to a boil for (6-7 min) Med to high heat.
Lower heat and cover (10 min) As low as you can get it and still keep the fire lit.
Bleed liqiud from the top and re-cover. Keep fire low.
Cook covered for 20 min them flip the rice.
Should be ready to serve with time left over.