- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: I Witnessed a Strange Crawfish Boil Technique--what's your weirdest?
Posted on 3/31/15 at 4:35 pm to Larry Gooseman
Posted on 3/31/15 at 4:35 pm to Larry Gooseman
quote:
The Boot
This place was legit, though my bro talk to the guy and apparently he does sprinkle some on the outside. He just does it correctly so it dissolves.
0
Posted on 3/31/15 at 4:36 pm to Motorboat
Y'all would probably agree if mushy was not used.
Posted on 3/31/15 at 4:48 pm to AlxTgr
What's the right word? 
Posted on 3/31/15 at 5:06 pm to TigerWise
quote:Best way to do it
Weirdest I've seen was somebody putting the seasonings all over the shells.
Posted on 3/31/15 at 5:11 pm to Mac
quote:
Best way to do it
No matter how much you repeat it, it doesn't make it true.
The goal is depth of flavor, not numb lips. If you want heat along with that, fine. But it should come from the meat, not by licking your fingers.
I like boiling my own, I hate being asked to boil others' for them just to watch them sabotage me at some point. Me and a buddy have a rule, when it comes to a crawfish boil at other peoples' houses, we keep away from the pot unless directly asked to do everything.
Steaming is a yankee method...what are we, cavemen?
Posted on 3/31/15 at 5:54 pm to Mac
Went to a boil in Bossier and was dumbfounded when they put the boiled crawfish in a cooler and poured an entire large can of Tony's right on top. That shite was awful. Got all over my hands and face. Who the frick thinks that is appetizing.
Just set a bowl of it next to your spot and dip them if you want but don't ruin everyone else's.
Just set a bowl of it next to your spot and dip them if you want but don't ruin everyone else's.
Posted on 3/31/15 at 6:18 pm to Mac
I think he's right. I think of soft and wet when I hear mushy, which is how crawfish are undercooked. Overcooked, they are brittle. I'm sure if you boil them enough they will turn more mushy.
Posted on 3/31/15 at 6:23 pm to Larry Gooseman
quote:
there are several restaurants in Houston that do it right:
Boil House
The Boot (i havent personally been there)
Moon Tower Inn
I'll have to check those places out. The Cajun Stop off 59, south of downtown does it right. I was there last Saturday and they were good size. They from Louisiana. Also has the best poboys in town, imo.
Posted on 3/31/15 at 7:10 pm to jose canseco
Since the mushrooms and sausage heat up, and soak up seasoning, pretty quick, when is best to throw them in? When the crawfish go in, or at the start of the soak?
Posted on 3/31/15 at 7:23 pm to ColoradoAg03
I put sausage and shrooms in with crawfish. I just add a lb of powdered crab boil to my recipe because I like lots of mushrooms.
I did fresh corn last time, I'm never going back to frozen. Night and day difference.
Jose, moon tower inn did minced garlic which I wasn't crazy about, but I think they do all you can eat every weekend for $25. The people watching there is top notch. One of the bar t shirts you can buy is "frick Foodies" if that tells you anything.
I did fresh corn last time, I'm never going back to frozen. Night and day difference.
Jose, moon tower inn did minced garlic which I wasn't crazy about, but I think they do all you can eat every weekend for $25. The people watching there is top notch. One of the bar t shirts you can buy is "frick Foodies" if that tells you anything.
Posted on 3/31/15 at 7:26 pm to BayouBlue386
I think it is an Acadiana thing, that is really the only place I've seen it.
Posted on 3/31/15 at 7:27 pm to ColoradoAg03
We leave our sausage in whole links and toss em in before water comes to initial boil right as we are adding seasonings and boil seasoning veg and citrus for five. Thsn we toss our mushrooms in right after all crawfish are submerged. That way they are tender but not creepy.
Posted on 3/31/15 at 7:58 pm to BayouBlue386
I've seen people squirt yellow mustard in the boil. Not enough to pick it out but it did add a little extra something.
Posted on 3/31/15 at 8:45 pm to Larry Gooseman
Don't put the sausage in with the boiling crawfish. I have no idea why anyone does this.
Put the sausage in after you take the crawfish out.
Put the sausage in after you take the crawfish out.
Posted on 3/31/15 at 9:04 pm to VetteGuy
9/10 boiling methods are pretty good. Some salty/peppery/garlicky but all good.
The 1/10 time it sucks, is when you sprinkle seasoning over previously boiled.
The 1/10 time it sucks, is when you sprinkle seasoning over previously boiled.
Posted on 3/31/15 at 9:05 pm to Motorboat
We boiled a few sacks in orange juice one day. We were all high as bejesus so of course it was the best boil ever....
Posted on 3/31/15 at 9:12 pm to VetteGuy
quote:
Put the sausage in after you take the crawfish out.
I gotta know why...
Posted on 3/31/15 at 9:14 pm to 633tiger
quote:Nothing worse than dusting crawfish
The 1/10 time it sucks, is when you sprinkle seasoning over previously boiled.
Posted on 3/31/15 at 9:22 pm to VetteGuy
quote:
Don't put the sausage in with the boiling crawfish. I have no idea why anyone does this.
Put the sausage in after you take the crawfish out.
Not this shite again. It doesn't make the fricking crawfish greasy.
Posted on 3/31/15 at 9:29 pm to MightyYat
quote:
Not this shite again. It doesn't make the fricking crawfish greasy.
Seriously?
The shite people come up with.
Page 4 of 6
Popular
Back to top
Follow TigerDroppings for LSU Football News