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Message
So, I think I need a new crawfish burner...what do you recommend?
Posted on 3/18/13 at 2:19 pm
Posted on 3/18/13 at 2:19 pm
I think my burner is taking too long to bring the water to a boil after I drop the crawfish in, and I ended up overcooking my first batch at a recent boil...In all my years of cooking crawfish, I don't think I have ever done that.
My burner is nearly 18 years old...I am thinking about getting a new burner from Academy...is there some magic number of BTU's that my next burner should put out?
Also, is dropping ice inside the pot after you turn off the heat still the preferred way to curb the cooking process? I have always done that, but it is a pain in the arse when you have subsequent boils in that same pot...
My burner is nearly 18 years old...I am thinking about getting a new burner from Academy...is there some magic number of BTU's that my next burner should put out?
Also, is dropping ice inside the pot after you turn off the heat still the preferred way to curb the cooking process? I have always done that, but it is a pain in the arse when you have subsequent boils in that same pot...
12
Posted on 3/18/13 at 2:22 pm to Chicken
On the ice issue, a few lbs will do, especially if you drop in frozen corn once you cut the heat. Pour in 16 or so miny ears and your crawfish will sink.
As for the burner, take it to a metal shop and let them blow it out with compressed air. It may just need a good cleaning.
As for the burner, take it to a metal shop and let them blow it out with compressed air. It may just need a good cleaning.
This post was edited on 3/18/13 at 2:26 pm
Posted on 3/18/13 at 2:23 pm to Chicken
quote:
Also, is dropping ice inside the pot after you turn off the heat still the preferred way to curb the cooking process? I have always done that, but it is a pain in the arse when you have subsequent boils in that same pot..
i use just enough ice to cover the top. i've seen others hose down the sides of the pot but that just creates a terrible mess imo.
Posted on 3/18/13 at 2:23 pm to Chicken
I can't really comment on the burners, my dad makes his own and that's what I use. As far as cooling the crawfish after, I've been recently putting in frozen corn during the soaking instead of the ice and its been coming out good.
Posted on 3/18/13 at 2:25 pm to Chicken
quote:
I am thinking about getting a new burner from Academy...is there some magic number of BTU's that my next burner should put out?
I would get a jet burner, but I'm not sure it's really about the burner, it's about the regulator you are using. In all honestly, the jet burner I use is probably a good 30-35 yrs old and it still is able to crank it out. Some of the folks on here can probably point you in the right direction as far as getting a better regulator.
Another way to ensure a hotter flame is to use "real" propane......not the crap you buy at Lowes. Take your canister to a U-Haul or any other place that actually fills it up there.
quote:
Also, is dropping ice inside the pot after you turn off the heat still the preferred way to curb the cooking process?
You will probably get some debate on this, but I feel adding ice dilutes your seasoning. After I cut the fire off, I take the hose and set it up so it's splashing the bottom of the pot. Frozen corn will work as well.
This post was edited on 3/18/13 at 2:26 pm
Posted on 3/18/13 at 2:25 pm to AlxTgr
quote:
if you want to be able to talk anywhere near the cooking, avoid the jets
That's part of the fun...showing off just how damn ear-splittingly loud your burner is. Plus, the jets boil quicker. Just set up away from the gathering/serving area.
Posted on 3/18/13 at 2:31 pm to Chicken
quote:
is dropping ice inside the pot after you turn off the heat still the preferred way to curb the cooking process?
freeze water in gallon jugs and drop in, that way the original water doesnt get diluted.
Posted on 3/18/13 at 2:32 pm to TJG210
are you guys bringing your water back to a rolling boil after you drop the crawfish in, or just looking for any signs of a boil?
Posted on 3/18/13 at 2:35 pm to Chicken
i bring it back to a rolling boil for about 5 min
Posted on 3/18/13 at 2:36 pm to Chicken
Once it begins to simmer, I count 3 minutes, cut the fire, and cool the top with either a few lbs of ice, corn, or both. Then stir every 10 minutes and begin tasting after 15 or 20. Never comes back to a full boil...that'll lead to overcooking, IMHO.
This post was edited on 3/18/13 at 2:37 pm
Posted on 3/18/13 at 2:36 pm to Chicken
Posted on 3/18/13 at 2:41 pm to OTIS2
quote:They do, but if it's my burner, I can count on me being set up near it. friends tend to gather there too. If I turn the music up loud enough for me to hear it....well, the rest is not really important.
That's part of the fun...showing off just how damn ear-splittingly loud your burner is. Plus, the jets boil quicker. Just set up away from the gathering/serving area.
Posted on 3/18/13 at 2:48 pm to rutiger
quote:
freeze water in gallon jugs and drop in, that way the original water doesnt get diluted.
This is the good if you're only doing a couple of batches. If you are doing more then a few, you can consider using a second container to soak the crawfish.
Posted on 3/18/13 at 2:50 pm to Geauxld Finger
I don't add ice. We usually freeze two litter bottles and jugs of ice. Then pot that in, it drops the temp and doesn't increase the water.
Posted on 3/18/13 at 2:53 pm to AlxTgr
quote:
if you want to be able to talk anywhere near the cooking, avoid the jets. I like the kind with this type of burner.
I got one of those for brewing and it does a great job bringing the water to a boil. I'm sure it would be great for crawfish as well.
Posted on 3/18/13 at 3:00 pm to LSUBoo
When I did the image search to find what I was looking for, it came up as a tigerdroppings link, so someone else here likes those 
Posted on 3/18/13 at 3:19 pm to Chicken
3 minuntes tops after returning to a boil tops..
Sample the smallest crawfish you can find while soaking to prevent overcooking. When them little ones are done, the big ones are right behind.
Pull them out no matter how seasoned they are.
I have never heard anyone bitch about undercooked crawfish.
I bet the dirt dobbers are in cahoots with your hamsters and cloging up your burner.
Sample the smallest crawfish you can find while soaking to prevent overcooking. When them little ones are done, the big ones are right behind.
Pull them out no matter how seasoned they are.
I have never heard anyone bitch about undercooked crawfish.
I bet the dirt dobbers are in cahoots with your hamsters and cloging up your burner.
Posted on 3/18/13 at 3:22 pm to Kajungee
quote:Bingo.
I have never heard anyone bitch about undercooked crawfish.
Posted on 3/18/13 at 3:27 pm to OTIS2
My lab bitched about an undercooked one the other day that attached itself to his top lip. He caused quite the ruckus.
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