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Started By
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re: Your #1 tip to improve crawfish boil
Posted on 3/1/17 at 3:16 pm to bigberg2000
Posted on 3/1/17 at 3:16 pm to bigberg2000
I add it when they're soaking.
0
Posted on 3/1/17 at 3:35 pm to ShrevePolitics
Let them soak enough. nothing worse than dry crawfish
Posted on 3/1/17 at 3:39 pm to LSUvegasbombed
Frozen corn does little to nothing to cool the pot.
Stirring is the best thing to do along with spraying outside and inside with a hose
Stirring is the best thing to do along with spraying outside and inside with a hose
Posted on 3/1/17 at 3:45 pm to ShrevePolitics
Chackbay seasoning.
Posted on 3/1/17 at 3:45 pm to Deactived
quote:
Stirring is the best thing to do along with spraying outside and inside with a hose
Yeah, I remember your thread last year. Good stuff
Posted on 3/1/17 at 3:49 pm to Deactived
quote:
spraying outside and inside with a hose
then I probably should stick with the ice method?
Posted on 3/1/17 at 3:57 pm to LSUvegasbombed
Ice over corn, yes. If using ice, stir the shite out of it.
I still stand by that using a hose nozzle with a wide spray is the best method. Water sprayed on the outside won't add much water to the ground and the water sprayed into the pot will be minimal. Less water and better results than a bag of ice
I still stand by that using a hose nozzle with a wide spray is the best method. Water sprayed on the outside won't add much water to the ground and the water sprayed into the pot will be minimal. Less water and better results than a bag of ice
Posted on 3/1/17 at 4:01 pm to Deactived
i stir it real good as soon as I cut the fire and dump the ice with occasional stirring while they soak
Posted on 3/1/17 at 4:03 pm to Deactived
I've never seen anyone use ice or spray the pot and the crawfish are always great
eta: cut the fire, add mushrooms and frozen corn. couple stirs and that's all she wrote
eta: cut the fire, add mushrooms and frozen corn. couple stirs and that's all she wrote
This post was edited on 3/1/17 at 4:04 pm
Posted on 3/1/17 at 4:05 pm to LSUvegasbombed
We did every method mentioned on here one day cooking a bunch of sacks. Stirring was the most consistent way to get the temperature down.
Tbh, there isn't an easy way to cool down 50 to 60 quarts of boiling water.
Tbh, there isn't an easy way to cool down 50 to 60 quarts of boiling water.
Posted on 3/1/17 at 4:07 pm to Deactived
quote:
Tbh, there isn't an easy way to cool down 50 to 60 quarts of boiling water.
yes there is...... Use an immersion chiller like we do in brewing.......getting that thing down in a pot of crawfish is another story.
This post was edited on 3/1/17 at 4:10 pm
Posted on 3/1/17 at 4:09 pm to PapaPogey
Yea I've always been in the camp of its hard to mess up crawfish.
But if you're going to make an effort to cool the pot, that's the best way
But if you're going to make an effort to cool the pot, that's the best way
Posted on 3/1/17 at 4:12 pm to AlxTgr
quote:
Season the damn water prior to boiling
What?
What are you confused about?
Posted on 3/1/17 at 4:14 pm to BugAC
i season after water gets to boil no chance to boil over doing it that way.
Posted on 3/1/17 at 4:15 pm to ShrevePolitics
I don't purge them in salt. I just wash them in an ice chest until the water runs clean.
I prefer the liquid Zatarains over the other varieties. I use 2-1/2 to 3 cups of liquid crab boil and a cup of cayenne, or even better, if you can find it, the Chinese red pepper. I also like to throw in some chopped celery, fresh Italian parsley, 4-5 halved onions, 1 1/2 to 2 lb of good quality sausage, about 7 halved lemons and 1 to 1-1/2 boxes of salt. My kids like whole mushrooms in there. Let that crab boil seasoning and vegetables boil for about 15 minutes then drop your crawfish in the pot. I put the lid on and as soon as I see a little steam come out of that lid I shut the fire off and take the lid off. Stir them around to release the heat and throw some ice in if you want them extra spicy. You can even spray the side of the pot down to slow the cooking process down. I personally don't do this. Around 15 minutes I taste a few to see how they are coming along checking for how they peel and spice level. Generally around 25 minutes they sink in the pot and have absorbed all the liquid that they are going to soak up and are ready. Later in the season the shells get harder and it may require soaking a little longer or throw a little butter in the pot to make them shell better.
There are a million ways to cook these things. Otis has a recipe in the TD recipes book that I've been wanting to try but instead of red pepper he says to put this kind of seasoning I haven't tried yet along with the Zatarain crab boil. For the life of me I can't remember the name of it but I've heard from dozens of people that it's excellent and it's sold in Rouses.
I prefer the liquid Zatarains over the other varieties. I use 2-1/2 to 3 cups of liquid crab boil and a cup of cayenne, or even better, if you can find it, the Chinese red pepper. I also like to throw in some chopped celery, fresh Italian parsley, 4-5 halved onions, 1 1/2 to 2 lb of good quality sausage, about 7 halved lemons and 1 to 1-1/2 boxes of salt. My kids like whole mushrooms in there. Let that crab boil seasoning and vegetables boil for about 15 minutes then drop your crawfish in the pot. I put the lid on and as soon as I see a little steam come out of that lid I shut the fire off and take the lid off. Stir them around to release the heat and throw some ice in if you want them extra spicy. You can even spray the side of the pot down to slow the cooking process down. I personally don't do this. Around 15 minutes I taste a few to see how they are coming along checking for how they peel and spice level. Generally around 25 minutes they sink in the pot and have absorbed all the liquid that they are going to soak up and are ready. Later in the season the shells get harder and it may require soaking a little longer or throw a little butter in the pot to make them shell better.
There are a million ways to cook these things. Otis has a recipe in the TD recipes book that I've been wanting to try but instead of red pepper he says to put this kind of seasoning I haven't tried yet along with the Zatarain crab boil. For the life of me I can't remember the name of it but I've heard from dozens of people that it's excellent and it's sold in Rouses.
Posted on 3/1/17 at 4:15 pm to CarRamrod
I'm 99% sure I've seen a stainless immersion chiller in the back at Sammy's before while they were boiling crawfish.
Posted on 3/1/17 at 4:22 pm to s14suspense
Hah, haven't posted from the web in a while and just saw your avi pic. I saw some of that at a place in SHV this week. Almost 3 years old. I may go back and buy them.
/derail
Almost 3 years old. I may go back and buy them. /derail
Posted on 3/1/17 at 4:35 pm to horsesandbulls
quote:
No seasoning in the water, just on the outside and let em sit in an ice chest for an hour or more.
Posted on 3/1/17 at 4:40 pm to ShrevePolitics
Get drunk and it really doesn't matter
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