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Jambalaya pot size question
Posted on 9/26/24 at 9:04 am
Posted on 9/26/24 at 9:04 am
I have been cooking jambalaya for 20 or 30 years. I have no idea how many gallons my pot is. I want to buy a new pot. A little bigger than my old one I can comfortably put 15 pounds of rice in my pot -leads me to my question: What pot do I need to cook a jambalaya with 20 pounds or so of rice?
7
Posted on 9/26/24 at 9:12 am to Folsomman
According to the calculator pinned at the top of this board, a 20 gal pot would handle that, Would be a bit overkill, but a 15 isn't enough to get you there,
Posted on 9/26/24 at 9:27 am to Folsomman
quote:
I have no idea how many gallons my pot is.
Do you drink milk by the gallon?
Should be easy to measure.
Posted on 9/26/24 at 11:21 am to Folsomman
Access to a scale?
Weigh pot, fill pot, weigh pot again. 8.3 lbs per gallon.
Weigh pot, fill pot, weigh pot again. 8.3 lbs per gallon.
This post was edited on 9/26/24 at 11:22 am
Posted on 9/26/24 at 11:24 am to Shexter
quote:
Do you drink milk by the gallon? Should be easy to measure.
Lol. Yes. I do. My point was, I bought pot from a friend, never was really familiar with the gallon sizes. Friend told me how much rice it held, I never looked back. Haven’t owned but the one pot
Posted on 9/26/24 at 12:08 pm to Folsomman
Fill a 5 gallon bucket with water and dump it in the pot, see how many buckets it takes to fill it up.
Posted on 9/26/24 at 1:25 pm to Folsomman
20 pounds of rice equals a 20 gallon pot.
Also, take a 5 gallon kentwood bottle (or a 1 gallon water bottle) and fill it up. Dump it inside your pot and count how many gallons fit. Then you know how big your pot is.
Also, take a 5 gallon kentwood bottle (or a 1 gallon water bottle) and fill it up. Dump it inside your pot and count how many gallons fit. Then you know how big your pot is.
Posted on 9/26/24 at 1:55 pm to CHEDBALLZ
quote:
Fill a 5 gallon bucket with water and dump it in the pot, see how many buckets it takes to fill it up.
This thread is very close to OT worthy. :)
Posted on 9/26/24 at 8:11 pm to Folsomman
quote:How much meat?
What pot do I need to cook a jambalaya with 20 pounds or so of rice?
According to the Calculator, 20 lbs rice and 40 lbs meat will require a 17 gallon pot if the pot is filled to 85% capacity.
Posted on 9/27/24 at 9:53 am to Folsomman
Just measure the pot... is math not a thing anymore? Its pretty easy to find the volume of things with a little math
Posted on 9/27/24 at 4:58 pm to armsdealer
Help me out here with the math. 
It's 16 Inches deep and 24 inches in the inside.
Wife wants to know how big of a plant will fit.
ETA. I calculated 19.59 gallons.
It's 16 Inches deep and 24 inches in the inside.
Wife wants to know how big of a plant will fit.
ETA. I calculated 19.59 gallons.
This post was edited on 9/27/24 at 5:21 pm
Posted on 9/27/24 at 6:26 pm to Maillard
I have a 15-gallon pot. I can max it out with 18 pounds of rice, chicken, and sausage.
Posted on 9/29/24 at 8:50 am to Stadium Rat
I always double the pork (temple meat is best) of the rice#. Half the rice for the sausage and onions#. Also for God sakes don't put any cream whatever in it. Your not making a Casserole.
On another note I'd you need a fire arse burner, check out this place in St. Gabriel. On FB @leroyscajuncookware
The colored backing are ??!
On another note I'd you need a fire arse burner, check out this place in St. Gabriel. On FB @leroyscajuncookware
The colored backing are ??!
Posted on 9/29/24 at 11:12 am to Trifectaa
quote:
pork (temple meat is best)
You think so? Why?
Posted on 9/29/24 at 11:22 am to SixthAndBarone
I like the tenderness of pork temple meat and I don't get any fat pockets that don't render down.
Posted on 9/29/24 at 12:26 pm to Rouge
Boston butt is much more tender than temple due to the intramuscular fat in the butt. Fat is flavor. I’ve never had an issue with fat not rendering down, maybe we trim it differently?
I’ve said it before and will always say it, temple is popular because of the size, the bulk case, the lower price (used to be), and the lack of fat to have to trim. It works and. Gets the job done but you can never convince me it’s better than butt. It’s more convenient, yes.
I’ve said it before and will always say it, temple is popular because of the size, the bulk case, the lower price (used to be), and the lack of fat to have to trim. It works and. Gets the job done but you can never convince me it’s better than butt. It’s more convenient, yes.
Posted on 9/29/24 at 1:07 pm to SixthAndBarone
Browns better. Also the more you cook it down the more tender it gets. Boston butt just shrivels and gets hard.
Posted on 9/29/24 at 2:41 pm to Trifectaa
quote:
Boston butt just shrivels and gets hard.
My butt always falls apart.
Browns better? How?
Posted on 9/29/24 at 5:39 pm to SixthAndBarone
To get technical, there is a layer of sub-canteous fat around the meat. It not only gives it a better flavor but holds the meat together giving you a longer brown time. Also gives you the option to "shock" the meat a few times with water as you are browning. Bringing out the color and flavor even more. We order by the case. Usually a $1.99-2.49 a pound. Also makes for good homeade sausage.
Posted on 9/29/24 at 5:46 pm to Trifectaa
Isn’t subcutaneous fat just the fat between the meat and the skin? Like that large fat cap on a Boston butt that separates the meat from the skin?
The longer browning time may make sense as the meat isn’t as tender with intramuscular fat as butt. But if that’s true, that only proves my point that temple is not as tender as butt.
If you like it, by all means use it. I just cannot agree that it’s more tender or flavorful than butt. I will always stand behind the notion that it’s more convenient but not better.
The longer browning time may make sense as the meat isn’t as tender with intramuscular fat as butt. But if that’s true, that only proves my point that temple is not as tender as butt.
If you like it, by all means use it. I just cannot agree that it’s more tender or flavorful than butt. I will always stand behind the notion that it’s more convenient but not better.
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