How's this for cooler overload? Right at 30#'s of meat in a 48 qt. ice chest in my homemade SV contraption -15# pork loin, 12# chicken thighs, 2# longaniza and 1# chicken tarragon sausage. 20 thighs were deboned and rolled around the longaniza, 8 thighs were deboned and sandwiched/slabbed around the chicken tarragon and the loin was sectioned to fit in the 12" x 12" vac bags. Sous vide temp of 145 F for 1.5 hours for the chicken and 3 hours for the pork. I pre-heated the water bath and the 1150 watt heater had no problem maintaining the temp.
The end game was pork paprikash, chicken with tarragon cream sauce and chicken rolls with a take on Blake and Alison Rushing King Ranch Chicken. No pictures of the final product as things got pretty hectic toward the finale.
Pre-bath
Off the grill
