re: Chackbay Seasoning

I was worried I was going to knock people on their arse, but we had 4 guys and 6 girls eat 32 lbs of the first batch and 37 lbs -- not one tail was left, and not one complaint was shared.

The red peppers were left whole (well, 2 oz's were cut in half and 2oz's were left whole)

2 bags of chacknay is only 24oz of seasoning, so its really not that much compared to the bags of seasoning that are 4.5 and 5lbs. I know some people say the difference is because of the salt content -- and I partially believe that. However, Chackbay is 8% salt and the others are 25% (Louisiana) and 38% (Zats). So, it doesnt explain the entire difference in weight.

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I was worried I was going to knock people on their arse

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this is what i was worried about. Just a bag and half of chackbay had great flavor but the heat was not there like i thought it would be.

i think i might use two bags and half cup of cayenne for my first batch.

Fonz,
on your second boil, did you dump the water out and start over?

or you added two more bags of chackbay into the water, and another salt and half?

did they have some kick?

not to salty?

curious since we were told half of everything... you did the opposite?

peeople loved the flavor. We just wished they had more heat. I was worried they were going to be too spicy but they werent at all.

I think two bags + 1\2 cup of cayenne should be perfect and about 12 oz of liquid

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this is what i was worried about. Just a bag and half of chackbay had great flavor but the heat was not there like i thought it would be.

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Dry seasoning gives you flavor, liquid gives you heat.

TB seems so butthurt about this thread

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I'm salty...but please don't ask me what brand and pack size

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Touche!

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Posted by Rrwatson on 3/13/17 at 9:03 am to Earthquake 88 Just ordered three pounds of Chinese Red Pepper from a place in Portland Oregon. www.borlandfarms.com. Message them and specify how many pounds you want.

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Thank you very much. I can't find it in Mobile.

I think this is where I'm leaning as well.

Try it. I think your using a bigger pot if I remember right? I'm boiling in an 80 quart pot. To me 1 bag of Chackbay and 2 cups of liquid Zatarain coupled with 1-1/2 boxes of salt got me close to where I needed to be to begin with on my first try with Chackbay. Anything past that is me just tweaking things because I am happy with my first attempt. My first batch was spicy but not blow your head off spicy. They were well seasoned I would say. But again remember I'm cooking in an 80 quart pot. The only thing different I am going to do this weekend is add half a bag more of Chackbay and reduce my liquid Zatarain by 1/4 to 1/2 a cup. Probably 1/4. And I'm throwing in at least a 1/4 cup of cayenne. That should get me close to where I like. But if I don't nail it this second time I'll for sure dial it in 100% on the 3rd time I try.