- 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
thoughts: La Seasoning + Chackbay
Posted on 5/3/17 at 3:10 pm
Posted on 5/3/17 at 3:10 pm
i know some of the posters have mixed the two... what do you think of my recipe i am going to try this weekend.
1 4.5 bag of LA
1 bag of chackbay
12 oz of liquid boil
small container of celery salt
1 4.5 bag of LA
1 bag of chackbay
12 oz of liquid boil
small container of celery salt
This post was edited on 5/3/17 at 3:11 pm
7
Posted on 5/3/17 at 3:13 pm to LSUvegasbombed
I'd go with Cajunland.
But since this is a thread about LA, I'll say to add whatever the bag is that says it does 40lbs of crawfish.
Go ahead and use real celery, too.
Everything else is right on the money. I've done two bags of Chackbay in the pot for a sack, but it was overkill.
One is perfect.
But since this is a thread about LA, I'll say to add whatever the bag is that says it does 40lbs of crawfish.
Go ahead and use real celery, too.
Everything else is right on the money. I've done two bags of Chackbay in the pot for a sack, but it was overkill.
One is perfect.
Posted on 5/3/17 at 3:16 pm to BRgetthenet
i think Cajunland is too salty. I believe that is what tramontes uses which i thought are salty as shite
I have done the whole chackbay thing as well.
This boil, i want to mix both together as some have done.
I have done the whole chackbay thing as well.
This boil, i want to mix both together as some have done.
Posted on 5/3/17 at 3:22 pm to LSUvegasbombed
Consider Chackbay with liquid Zats, salt, and red pepper.
Posted on 5/3/17 at 3:24 pm to OTIS2
ill just experiment and report back
i liked chackbay alot and still have 2 bags left from experimenting with it twice this season
i liked chackbay alot and still have 2 bags left from experimenting with it twice this season
Posted on 5/3/17 at 3:42 pm to LSUvegasbombed
quote:
1 4.5 bag of LA
1 bag of chackbay
12 oz of liquid boil
This is almost exactly what I used. I think I added maybe 24 oz of liquid boil. Turned out great.
Here's a stupid question. How does everyone add artichokes in the boil? I'm guessing just tossed i whole? I've never used them but am interested.
Posted on 5/3/17 at 3:42 pm to LSUvegasbombed
I think that'll be pretty damn good LVB.
Posted on 5/3/17 at 3:47 pm to nerd guy
i toss in whole but i saw someone cut them in quarters recently
Posted on 5/3/17 at 3:48 pm to nerd guy
quote:
24 oz of liquid boil
i see 24oz of liquid and get baffled
is the big jug not as spicy as the lil 8oz bottels?
Posted on 5/3/17 at 3:50 pm to LSUvegasbombed
quote:
i think Cajunland is too salty. I believe that is what tramontes uses which i thought are salty as shite
Yeah if you add an extra container of salt. I use Cajunland and don't add any extra salt. I do use an extra small bottle of zats liquid crab boil.
Cajunland is really good but don't add too much, if any, extra salt.
Posted on 5/3/17 at 3:50 pm to LSUvegasbombed
I think I used that much since I fill my 100 qt up to maybe 60 qt and I was boiling 1.5 sacks at a time.
Posted on 5/3/17 at 4:35 pm to Saskwatch
quote:
Yeah if you add an extra container of salt
Exactly. I've never added extra salt with LA, or Cajunland.
I suggested Cajunland because I don't think it's as salty at LA. The only other thing I would like to try is mixing LA and Cajunland with the bag of Chackbay.
But like others have said, no need to add salt if you use LA or Cajunland.
Posted on 5/3/17 at 4:53 pm to BRgetthenet
quote:
I've done two bags of Chackbay in the pot for a sack, but it was overkill.
Is this with the LA that boils 40# sack?
Posted on 5/3/17 at 8:00 pm to LSUvegasbombed
quote:
1 4.5 bag of LA
1 bag of chackbay
12 oz of liquid boil
small container of celery salt
Ive been debating on trying almost the same exact thing.
Bag of Louisiana
Bag of Chackbay
16oz of liquid
Sm container celery salt
12oz container of garlic powder (not the granulated)
Posted on 5/3/17 at 8:04 pm to LSUvegasbombed
Posted on 5/3/17 at 8:06 pm to GeauxTigers0107
I'm going to give it a test.
I hear great things about Cajun land. Buddies family owns it. I had tramontes and I know they use it. Could they have added more salt, maybe. I assumed they wouldn't.
I have always preferred la.
I always use a stalk of celery. I just feel like a small container will have more for flavor.
Instead of whole garlic, I'm going to get the jar that's quartered and peeled.
I hear great things about Cajun land. Buddies family owns it. I had tramontes and I know they use it. Could they have added more salt, maybe. I assumed they wouldn't.
I have always preferred la.
I always use a stalk of celery. I just feel like a small container will have more for flavor.
Instead of whole garlic, I'm going to get the jar that's quartered and peeled.
Posted on 5/3/17 at 8:33 pm to LSUvegasbombed
quote:
I always use a stalk of celery
Nowhere near enough to make a negligible difference. When Im not using celery salt, I'll use a whole bunch of celery.
quote:
I'm going to get the jar that's quartered and peeled.
Cut them open... or smash them. Stronger flavor
Posted on 5/4/17 at 6:03 am to LSUvegasbombed
quote:
i think Cajunland is too salty. I believe that is what tramontes uses which i thought are salty as shite
I use Cajunland because it isn't as salty.
I don't add extra. Chackbay is even better that way since you can control the salt comnpletely.
Posted on 5/4/17 at 8:08 am to LSUvegasbombed
Since crawfish are cheap this year I tried Chackbay with liquid Zatarain, powder LA and powder Cajunland. I experimented with all of it. None of it turned out terrible.
My favorite by far though was 2 bags of Chackbay, 2-3 cups of liquid Zatarain boil, 1 cup of cayenne or Chinese red pepper and about 1-1/2 boxes of salt. I think we all have different taste buds but for me that was my favorite.
My favorite by far though was 2 bags of Chackbay, 2-3 cups of liquid Zatarain boil, 1 cup of cayenne or Chinese red pepper and about 1-1/2 boxes of salt. I think we all have different taste buds but for me that was my favorite.
Page 1 of 3
Popular
Back to top
Follow TigerDroppings for LSU Football News