- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Has anyone thrown a Boston butt into the crawfish pot after the crawfish is done?
Posted on 4/25/24 at 11:17 pm
Posted on 4/25/24 at 11:17 pm
I think im going to try it out next time I have a boil. Just curious if anyone else has tried it and how long they boiled it.
This post was edited on 4/26/24 at 12:10 am
24
Posted on 4/26/24 at 4:22 am to CrawfishElvis
Oh good grief.
Posted on 4/26/24 at 6:15 am to CrawfishElvis
Cut the but up into large 2" square chunks to increase the surface area and it'll both cook faster and take more flavor.
Posted on 4/26/24 at 6:30 am to CrawfishElvis
Just make sure to soak it for 30 minutes when you’re done
Posted on 4/26/24 at 6:33 am to CrawfishElvis
We did this once with a frozen pork loin. It turned out being really good. Didn’t plan to do it and I have no idea how long we let it roll but it was still intact
Posted on 4/26/24 at 7:51 am to CrawfishElvis
No, but I've done a corned beef that way at a crawfish cooking comp. and you had to have something totally different to add after the boil to add to the pot.
So I did one of those store bought corned beefs already seasoned and ready to cook.
Came out great. A Boston Butt would take a hell of a lot longer due to the size of the chunk of meat if put in whole. I'd rather smoke that bugger.
So I did one of those store bought corned beefs already seasoned and ready to cook.
Came out great. A Boston Butt would take a hell of a lot longer due to the size of the chunk of meat if put in whole. I'd rather smoke that bugger.
Posted on 4/26/24 at 1:07 pm to CrawfishElvis
Sounds great until I start thinking about all the dirt and junk in the water from boiling the crawfish.
Posted on 4/26/24 at 1:25 pm to CrawfishElvis
Think I'd just roast in the oven and then season with boil spices once pulled.
Posted on 4/26/24 at 1:27 pm to CrawfishElvis
That’s gonna be a dirty butt after soaking in that dirty crawfish water.
Posted on 4/26/24 at 2:28 pm to CrawfishElvis
Don’t forget the Sunny Delight
Posted on 4/26/24 at 4:24 pm to CrawfishElvis
Can you put it on a cracker?
Posted on 4/26/24 at 4:32 pm to CrawfishElvis
The frick
Posted on 4/26/24 at 5:49 pm to CrawfishElvis
Cajun pastrami or corned beef?
Posted on 4/26/24 at 6:39 pm to CrawfishElvis
Just go to any gas station in North Baton Rouge if you want boiled meat.
Posted on 4/26/24 at 9:47 pm to CrawfishElvis
Would dusting be allowed in this instance?
Posted on 4/26/24 at 10:26 pm to CrawfishElvis
Sous vide for 72 hours and then sear in rolling crab boil.
Posted on 4/26/24 at 11:45 pm to CrawfishElvis
Make sure to purge it with salt first, I’m sure that’s the secret.
This post was edited on 4/27/24 at 12:57 pm
Posted on 4/27/24 at 1:24 am to CrawfishElvis
I have.
Twice.
Came out delicious both times.
Took around 45 min though.
Super salty, obv.
Twice.
Came out delicious both times.
Took around 45 min though.
Super salty, obv.
Posted on 4/27/24 at 7:22 am to CrawfishElvis
Never a butt. Done quite a few loins, chickens, even turkeys like this.
I'd cube it or use a thermal probe to pull at 196.
I'd cube it or use a thermal probe to pull at 196.
Page 1 of 2
Back to top
Follow TigerDroppings for LSU Football News