Chackbay recipe for 100 quart pot?

Half a pot of water, one bag of LA powder, one bag Chackbay, 2-3 cups Zats liquid for the soak.

100 quart pot fill between holes 4 and 5 on the basket(11 gallons of water)

2 bags Chackbay
1 1/2 boxes salt
16oz Zatarains liquid crab boil
Whatever other extras you want to add

2nd Batch
Add water to fill to original level(4 1/2)
2 bags Chackbay again
1/3 bottle Zatarains crab boil
1/2 box salt

This isn't a make your nose run recipe. All of our "old people" can eat it but it's definitely not bland. When I want to kick it up I add some cayenne or another half bag of Chackbay.

Hopefully he missed that part...lol

I do one bag of chackbay and one bag of Louisiana for the first pot, then one bag of chackbay per pot after that. Gets a little warm by the third pot, but I'm not typically doing more than three pots because I'm not OT rich and crawfish are expensive in Tennessee.

I'm glad this board turned me on to Chackbay. It has a much deeper pepper flavor that I really like.

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For a 100 qt pot??

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That's what you asked for isn't it??

Its been a minute for me since I boiled, but in the past:

120qt pot

2 bags chackbay
2 cylinders salt
small jar of cayenne
sometimes I'll add some liquid boil, sometimes not
Orange, Lemon, Garlic, onions etc

Half everything except the orange etc for 2nd batch

I also add one can of frozen orange juice concentrate for the soak, and I think it does add something. I like citrus

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Nice!

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I didn't even catch it when I read it.

Thank you everyone for providing your recipes. Feel free to keep sharing.

I think I'm gonna do a mix of Slap Ya Mama and Chackbay. Gonna start with my 60 qt pot in case I screw it up, then scale up to 100 qt once I get it right. I'm gonna go with this:
- 3/4 of a bag of SYM (3 lbs)
- 1 bag of Chackbay (1 lb)
- 12 oz Zats liquid

I feel like I'm the only one here who uses SYM...

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I'd put in half of the Chackbay bag, mix, then taste.

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Thanks for the tip.

I've asked this in other threads but don't think I ever got an answer...When you taste the water, what is your target? Water should taste as salty, spicy (hot and flavorful) as you want your crawfish to be? Or slightly more?

I think it is the first one, but I've never made a habit of doing this, which seems like a no-brainer.