multiple crawfish batches

Yep. That works easily.

I always start with new water. It's so hard to get it just right reusing the water from the previous batch.

You can soak 2 sacks at a time in the 100 quart pot if they are not 40+ pounds. Put seasoned water in that pot. Warm to dissolve seasoning and shut off and allow to cool a good bit.

Boil as much as you can fit in the 80 quart without a basket in plain water. Use colander to get them out. They will be floating so it will be easy. Won't take very long at all. 4-5 minutes total I would think if you have a good burner. Transfer to basket and soak in seasoned water in 100qt pot. Save on seasoning and make life much simpler. Repeat with last two sacks.

Dannap@unionpsd.org

Please send to me too.

Stadrat [at] gmail.com

Sent to both

Thanks also

That's why you do the two pot method.

Cook all your fixings before the main boil, then you can warm up as needed per batch

quote:

---

Not trying to interrogate you or anything, but 1 gallon jug per batch, 2 jugs?

---

I know, may man! I just dont keep engineer-like notes, lol.

I usually have 5-6 of the big gallon jugs in the deep freeze for crawfish. I typically drop 2 gallon jugs in to start cooling per sack. Depending on where I am, I may "spray the pot" as some suggest. Typically, on the last sack (if I am boiling 4) I use bags of ice.

I will say this, the majority of the time I only boil 3 sacks. I have been told the 4th sack is too salty before and made new water on the 4th sack. That is the only one on the sheet is debated by my family/friends.

For a 2 sack or 3 sack boil - the recipie is spot-on, IMO

quote:

---

How big a sack are you typically using

---

Our sacks are typically 34-38 lbs.

As for what wick says, yes... you can boil them first, but i never do. Sides come out with the 1st sack.