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Started By
Message
Transporting Jambalaya
Posted on 10/11/22 at 9:35 am
Posted on 10/11/22 at 9:35 am
Have any of you cooked a large amount of jambalaya and transported to an event outside of the pot?
I am cooking jambalaya for a band competition and they asked me to cook a batch for lunch and then another in the afternoon (kinda like an 10:30-11AM batch, then another batch ready around 4 or so).
Since I live just a couple of minutes from the school, I'm thinking about cooking at my house and transporting just he jambalaya to them instead of bringing it in the pot. This will allow me to drop it off and go home and clean the pot to prep for the second batch.
I'm wondering if any of you have done something similar and if you have any suggestions for transporting? Would styrofoam chests be good, or regular ice chests, or aluminum pans, etc.? Keep in mind it will be a 20 gal pot I'm filling to the brim so it will be a large amount to transport.
Thanks in advance!
I am cooking jambalaya for a band competition and they asked me to cook a batch for lunch and then another in the afternoon (kinda like an 10:30-11AM batch, then another batch ready around 4 or so).
Since I live just a couple of minutes from the school, I'm thinking about cooking at my house and transporting just he jambalaya to them instead of bringing it in the pot. This will allow me to drop it off and go home and clean the pot to prep for the second batch.
I'm wondering if any of you have done something similar and if you have any suggestions for transporting? Would styrofoam chests be good, or regular ice chests, or aluminum pans, etc.? Keep in mind it will be a 20 gal pot I'm filling to the brim so it will be a large amount to transport.
Thanks in advance!
9
Posted on 10/11/22 at 9:37 am to MotorbikeMike
Styrofoam chests or regular chest lined with plastic liner work just fine. This is how its done at every festival.
Posted on 10/11/22 at 9:37 am to MotorbikeMike
Ive moved it in aluminum pans with no problem. You can wrap it in towels if you like for a little insulation.
It will never be as hot and fresh as if you made it on site, but they will still enjoy it just fine. I would leave the jambalaya a little wetter than normal as it will dry out on them on site.
It will never be as hot and fresh as if you made it on site, but they will still enjoy it just fine. I would leave the jambalaya a little wetter than normal as it will dry out on them on site.
Posted on 10/11/22 at 9:39 am to MotorbikeMike
10 gallon plastic totes/lugs at a restaurant supply store. It's food grade and if you put that much jambalaya in one, it will stay hot for hours even though it's not insulated.
Posted on 10/11/22 at 10:55 am to MotorbikeMike
I worked a fair this past weekend and we served jambalaya. We put in big roasters and it stayed hot and fresh.
The jambalaya left in the pot that didn't fit in the roasters stayed hot for a few hours.
The jambalaya left in the pot that didn't fit in the roasters stayed hot for a few hours.
Posted on 10/11/22 at 10:56 am to CHEDBALLZ
ETA, if the roasters aren't an option put it a disposable aluminum pan and then into a big ice chest. It will stay warm a few hours.
Posted on 10/12/22 at 9:05 am to MotorbikeMike
Dam you got a busy day.
Posted on 10/12/22 at 3:39 pm to MotorbikeMike
could you borrow anyone else's pot?
cook the first batch and bring to school in pot#1
go home and cook in pot #2
cook the first batch and bring to school in pot#1
go home and cook in pot #2
Posted on 10/12/22 at 3:40 pm to MotorbikeMike
Ice chest with a large oven bag, it will stay warm for hours
Posted on 10/12/22 at 3:48 pm to LSUTIGERTAILG8ER
quote:
could you borrow anyone else's pot?
A heavy arse 20 gallon pot plus the weight of the jambalaya….I’ve done it many times and it sucks. Then you have a hot pot in your vehicle and a round bottom pot that can spill.
$60 for two totes with lids.
Posted on 10/12/22 at 4:20 pm to duchuntintiger
Yeah, I sure do.
Originally offered to cook a batch and donate it so they could raise more money at the band competition. Then the band director asked if I could do another batch if they paid for the ingredients. I wasn't too keen at first but broke down because it will bring a large amount of money in for the band. Decided I'm probably gonna pay both batches so the band can get benefit more.
Just really want to do the cooking at my house instead of having to do it there with all the folks around.
Originally offered to cook a batch and donate it so they could raise more money at the band competition. Then the band director asked if I could do another batch if they paid for the ingredients. I wasn't too keen at first but broke down because it will bring a large amount of money in for the band. Decided I'm probably gonna pay both batches so the band can get benefit more.
Just really want to do the cooking at my house instead of having to do it there with all the folks around.
Posted on 10/12/22 at 4:27 pm to SixthAndBarone
quote:
A heavy arse 20 gallon pot plus the weight of the jambalaya….I’ve done it many times and it sucks. Then you have a hot pot in your vehicle and a round bottom pot that can spill.
He said it was a couple minutes away.
I’d definitely go the two pots route.
Posted on 10/12/22 at 4:37 pm to MotorbikeMike
If it is benefitting the school, you may ask to borrow a couple of deep kitchen serving line pans from the cafeteria, or maybe a large 20 gallon flat bottom pot. That would be the easiest, most secure, and cost effective method. I have done that for things that I have cooked for my kids events before. You may want to talk to the cafeteria manager in person. They are good people to know for things like this.
Posted on 10/12/22 at 5:24 pm to Jibbajabba
quote:
They are good people to know for things like this.
Good advice - I did something similar at a school recently and we used their full pans and a cambro to keep the food hot.
Posted on 10/12/22 at 9:08 pm to Sun God
quote:
He said it was a couple minutes away.
That doesn’t make a 20 gallon cast iron pot, 40 pounds of meat, 20 pounds of sausage, 20 pounds of onions, 25 pounds of rice, and 45 pounds of water weigh less.
Posted on 10/12/22 at 9:30 pm to SixthAndBarone
Irrelevant
Posted on 10/12/22 at 9:42 pm to Sun God
Making sure you have someone to help you lift and you are able to lift 200 pounds of hot cast iron pot out of the stand and up into a pickup truck, past the tailgate into the bed, and then repeating the process to unload AND THEN doing it 2 more times for the second pot is not irrelevant.
Posted on 10/12/22 at 9:47 pm to SixthAndBarone
Is that supposed to be hard or something?
It’s the simplest method as long as you have a short drive.
If OP is by himself obviously go with with pans, ice chest, etc
It’s the simplest method as long as you have a short drive.
If OP is by himself obviously go with with pans, ice chest, etc
This post was edited on 10/12/22 at 9:48 pm
Posted on 10/24/22 at 10:25 am to MotorbikeMike
Thanks everyone for replying! I ended up getting some of the food containers at Sams that are a bit over 9.5 gallons each. We scooped it from the pot into the containers and covered with foil and cut holes to let a bit of the steam out. We put it in 3 of the containers and put them into a large ice chest and brought it over to the school. Came back and did the second batch. This made it easier to handle around the stadium also as they had to shuttle between home and visitor side as needed.
Biggest batch I've ever cooked at one time and had to do two back to back. Both came out pretty good with great reviews by the folks at the competition.
Thanks for all of your help and being here for advice!
Biggest batch I've ever cooked at one time and had to do two back to back. Both came out pretty good with great reviews by the folks at the competition.
Thanks for all of your help and being here for advice!
Posted on 10/24/22 at 10:40 am to MotorbikeMike
at THS?
I had some. It was fantastic!
I had some. It was fantastic!
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