re: Big pot jambalaya pictorial (Done)

No pissing contest...he is not putting 30 pounds of rice, 65 pounds of meat, 20 pounds of onions and 6 gallons of water in a 20 gallon pot. I sincerely call bullshite.

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Dutchtown is up 14-7

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Yes, they are. Great evening for high school football. And big pot jambalaya

When I put your numbers for rice and meat into the jambalaya calculator at 100% fill level, it calculated that you needed a 23 gallon minimum pot size.

Since you haven't measured it, my money is on your pot being a 25 gallon, not a 20. I'd love it if you could test it, because if the calculator is off, I'd like to know about it. Others have told me in the past that the calculations were spot on.

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.he is not putting 30 pounds of rice, 65 pounds of meat, 20 pounds of onions and 6 gallons of water in a 20 gallon pot. I sincerely call bullshite.

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Craving a chili pie and a cherry Coke. Which Sonic?

Rat,

How did you come up with those capacities anyway? How does it account for things cooking down? I'm pretty sure 45 pounds of raw temple doesn't weigh 45 pounds after it cooks for an hour and 20 pounds of onions weighs next to nothing after it cooks for an hour.

I've cooked well over 100 batches of jambo in a 20 gallon pot(I have two 20 gallon pots) and I can tell you 25 pounds of rice with 60 pounds of meat is about the upper limit.

Not trying to come across as a jackass or anything, but I think you have something larger than a 20 gallon pot

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How did you come up with those capacities anyway? How does it account for things cooling down? I'm pretty sure 45 pounds of raw temple doesn't weigh 45 pounds after it cooks for an hour and 20 pounds of onions weighs next to nothing after it cooks for an hour.

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Agreed on both counts.

I did some research and found that most raw meat loses 35-40% of its weight during cooking - pretty close to 38% average. See this BBQ Caterer's Worksheet.. But I really needed to know the volume change, though, so I did my own experiment.

I measured the volume of a known weight of cubed pork shoulder before cooking. (I also tried it with supermarket sausage.) This is a little more complicated than you might think, because of the spaces of air that's mixed in with the meat when you try to measure the volume.

So what I did was add the meat to the measuring cup, and then add water up to the top of the meat. Noted the volume of that mixture and then pour off the water, measure the volume of that and subtract that from the previous volume measured. So now I have the volume of the raw meat.

I then cooked the meat fully, then used the same procedure to measure the volume of the cooked meat.

I found that the volume lost was about the same as the weight lost - between 35% and 40%.

Now, as for the vegetables, I assumed their cooked volume reduced to zero. I know they still have some volume, but it is negligible.

So, I knew that rice triples in volume and meat decreases in volume to 62% of previous volume. The rest is just math and Excel.

Cured or smoked meats have already lost some moisture, but I ignored that for purposes of the calculator. Tasso, for example may have lost all it's moisture so it's not going to shrink much at all.

You can't lead your post titled as Pictorial and then not know what size pot you are even using. How you gonna write a recipe and teach people when you don't know yourself? That is bigger than 20 gallons or it wouldn't fit.
Get some thicker skin.

For a non rude comment about the method- little heavy on the oil but you skimmed it and it does look pretty good.

Nicely done! If it works for you then it works. Looks tasty!!!!!

This is an entertaining thread.