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re: New to the board.. how do I get my crawfish SPICY?
Posted on 2/15/13 at 9:41 am to SetTheMood
Posted on 2/15/13 at 9:41 am to SetTheMood
cool... thanks guys. Ready to give it a try!!!
0
Posted on 2/15/13 at 9:41 am to SetTheMood
I've seen frozen 3 liters. Seems smarter.
Posted on 2/15/13 at 9:41 am to yellowfin
quote:
hit with ice
How much ice are you dropping? How much are you dropping the water temp?
Posted on 2/15/13 at 9:44 am to wickowick
quote:
How much ice are you dropping?
2 bags
quote:
How much are you dropping the water temp?
I never really checked
Posted on 2/15/13 at 9:52 am to Sir Drinksalot
quote:
frozen 3 liters
Posted on 2/15/13 at 9:53 am to ElDawgHawg
quote:
I usually put an 8 oz bottle of liquid boil, and about a half a bag of the seasoning as well as probably half a cup of cayenne.
Not sure how much you are boiling, but I don't think this is enough. I would definitely use more cayenne than a half cup.
Posted on 2/15/13 at 9:57 am to kennypowers816
Chinese red pepper FTW.
Posted on 2/15/13 at 10:03 am to ElDawgHawg
Keep it simple, liquid crab boil + cayenne pepper + salt. Instead of ice I usually start hosing off the outside of the pot when I cut the fire and add the frozen corn. You can cool it off pretty good without diluting the boil. Cayenne will dissolve well if you boil the seasonings and water for 30 or so minutes before you drop the potatoes and veggies.
Posted on 2/15/13 at 10:11 am to Gaston
Without question your problem is soak time. Increase ur crab boil powder. Freeze some 2-3 liter bottles of water (i froze water in gallon jugs of Motts Apple Juice n freezer for crawfish)....
Cut fire, drop in ice (i use 3-4 frozen jugs), soak for 30 min.
Cut fire, drop in ice (i use 3-4 frozen jugs), soak for 30 min.
This post was edited on 2/15/13 at 10:13 am
Posted on 2/15/13 at 10:16 am to ElDawgHawg
Throw about 150 ghost peppers into the boil 
Posted on 2/15/13 at 10:16 am to Crawdaddy
quote:
SOAK
Really the key.
Posted on 2/15/13 at 10:22 am to Fight4LSU
quote:Plus a longer soak.
Chinese red pepper FTW.
Posted on 2/15/13 at 10:33 am to Louie T
quote:
You can also add Chinese red pepper
+1,000
Love using this stuff in my boil!
Posted on 2/15/13 at 10:46 am to Gaston
quote:
Instead of ice I usually start hosing off the outside of the pot
I do this too. I find it works better than adding ice.
Posted on 2/15/13 at 12:07 pm to AHouseDivided
Some say ice will help absorb the spices. I use it to stop them from cooking. Not to say it doesn't help with the seasoning, who knows. Try boiling in liquid boil then adding powder boil and let them soak for 20-25 minutes.
Posted on 2/15/13 at 12:17 pm to ElDawgHawg
paging stacy... or fin
Posted on 2/15/13 at 2:14 pm to purpleNgoldsaint
quote:
Some say ice will help absorb the spices.
What?
The ice melts instantly. The ice will cool it down but it will also dilute the water. Im telling you the key is the at the very least 10 minute soak with the heat off after theyre done. I'd go 15-20 for the best results.
Posted on 2/15/13 at 2:26 pm to ElDawgHawg
All these other posters are wrong, dump them in an ice chest after boiling and cover them with your favorite Cajun seasoning.
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