re: Chackbay Seasoning

I know. Your continued insistence over the years on give Chackbay a try is why I gave it a shot. I saw some in Rouses and googled it. And there is a thread that popped up from I think 2012 or so that said don't be a sheep give Chackbay a try that you posted. So I gave it a shot and glad I did. That Chackbay and Zatarain liquid mixed together is the best there is.

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I'm digging it and like you said it's about tweaking it

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We are going to start a Chackbay Revolution thanks to Otis! That stuff is good. Just a little tweaking to suit your own personal taste. But no mistake about it there is something in that Chackbay that flavors them a little different in a good way.

Yep. Me too, possibly more.

Seems like a lot. I've used a Zat jar and an 8oz liquid and they'll be fine. I'll try with the 16oz though.

I mean the shrooms and corn were perfect.

I think I will hit the mark or close to it in two weeks. I'm doing multiple batches so that should be interesting.

Using a 120, I would go with two chackbay a and 1.75 salt. 12-16oz of liquid. However I never added the cayenne on mine this past weekend.

I don't want them super spicy. I actually dislike super spicy crawfish.

I like a nice flavor and a nice spice, but not enough to make your lips burn.

I prefer what I recently boiled with slightly more heat. Those were the best corn and shrooms I've ate. Crawfish were good just needed a lil more heat. Like I said they soaked for 20 minutes and we started tasting them. They were delicious but heat was not where we wanted it so we added that last half of the second batch.

Usually the corn and shrooms are just not worth eating bc of how spicy they are after soaking for 30 minutes. These were so damn delicious.

I only invited 10 ppl but we ended up with 16 or so. I only bought one sack. Hell I called the guy around 830 to get another one but I didn't go get it.

Every single person said its the best flavor crawfish they have had. Half of them said more heat though. I'm with them but maybe take it up a notch 3 levels. I know I don't want to add too much liquid boil in there which is why I'm thinking 10-12 oz. and actually add the cayenne this time.

I think it's cool that we will have an ongoing chackbay thread to master the art of chackbay boiling.

I'm thinking of doing another 1 sack batch for after ST pats for 6-8 ppl after they stop partying

its got a great flavor. Everyone noticed a difference in the flavor alone. They loved it. Some that dont like the heat were just in heaven.

With that said, the heat was not there on this first boil that most of us like it at.

I def. think I am going to start using this seasoning more. I think you should get involved to offer up some of your expertise in tweaking this to be killer.

With a 120qt, will 2 chackbays, the salt, 12 oz liquid be good or should I add cayenne too?