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Crawfish Boil - Two Burner / Pot System. Most Efficient Method?
Posted on 5/7/14 at 10:34 am
Posted on 5/7/14 at 10:34 am
I have been doing a two pot system for my crawfish boils to cut down on wait time. I have a jet burner, but nothing special. I'd like to get one of the high performance burners that can get it boiling in minutes (any recommendations?), but that'll be for the next boil. Let's just say it probably takes around 20 minutes for my burners to get the water back to a boil after finishing a batch (soaking method). The last couple of years, I've been mixing crawfish and veggies in the same pot, however I have to cook the potatoes first since they take longer. Then I just stagger the timing of when each pot is ready so that wait time is less between batches.
Would it make more sense to just have a crawfish only pot and a veggie only pot instead? If I have the veggies ready at the same time as the crawfish, I could immediately start the second batch of crawfish in the pot that was used for the veggies, since it should still be pretty hot and take little time to boil. The next pot of veggies may be delayed a tad, but at least the wait time between the first two batches of crawfish should be little.
Maybe I'm just putting too much thought into this.
I need to get a better burner and bigger pot for next year.
Would it make more sense to just have a crawfish only pot and a veggie only pot instead? If I have the veggies ready at the same time as the crawfish, I could immediately start the second batch of crawfish in the pot that was used for the veggies, since it should still be pretty hot and take little time to boil. The next pot of veggies may be delayed a tad, but at least the wait time between the first two batches of crawfish should be little.
Maybe I'm just putting too much thought into this.
I need to get a better burner and bigger pot for next year.This post was edited on 5/7/14 at 1:38 pm
6
Posted on 5/7/14 at 10:54 am to SUB
No such thing as too much thought. I like where your head's at. 
Posted on 5/7/14 at 10:57 am to SUB
You can do veggies in a different pot but that's more clean up work. Plus I like the taste of garlic, onions, lemons, etc. in my crawfish.
Posted on 5/7/14 at 10:59 am to SUB
This was pretty efficient at the last boil I was at
Posted on 5/7/14 at 10:59 am to SUB
How often are you cooking multiple sacks in a small amount of time?
If you're crunched for time, add in another pot but otherwise let them wait
If you're crunched for time, add in another pot but otherwise let them wait
Posted on 5/7/14 at 11:25 am to Motorboat
quote:
ou can do veggies in a different pot but that's more clean up work. Plus I like the taste of garlic, onions, lemons, etc. in my crawfish.
How is it more clean-up work if I'm already doing two pots regardless?
I don't think most veggies add a ton to the flavor except for garlic and lemons. I don't even do the lemons so I still may just put garlic in the crawfish pot.
Posted on 5/7/14 at 11:34 am to SUB
I do veggies in another pot mainly because I don't like them in the dirty crawfish water.
Also, you won't get lemon flavor on your crawfish unless you put the lemons in after the water has boiled and turned off, allowing it to cool some. Citrus has a lower boiling temp than water. So you boil out all the citrus by the time the water is boiling.
And there is usually enough garlic in the dry seasonings that having the garlic pods in the crawfish is not too necessary.
Also, you won't get lemon flavor on your crawfish unless you put the lemons in after the water has boiled and turned off, allowing it to cool some. Citrus has a lower boiling temp than water. So you boil out all the citrus by the time the water is boiling.
And there is usually enough garlic in the dry seasonings that having the garlic pods in the crawfish is not too necessary.
Posted on 5/7/14 at 11:53 am to magildachunks
Do veggies first. Put in a sealed container and then do the crawfish
Posted on 5/7/14 at 11:56 am to magildachunks
Lemons are used primarily for the visual aspect and the garlic isn't there to add any type of flavor to the pot
Posted on 5/7/14 at 12:08 pm to SUB
Potatoes is your only major offendor. You could pre-boil all of your potatoes to about 3/4 the way done. Then when you start a new pot, add the potatoes and uncooked veggies. Corn and garlic bulbs cut in half should do fine boiling at the same time as the crawfish (soak time included).
Posted on 5/7/14 at 12:46 pm to SUB
if you gotta do a lot of veggies, do them all up front
if you have 2 pots, i think the most efficient way to do many batches is to have one pot for boiling and one for soaking
i've never done it this way, but in theory it sounds great
if you have 2 pots, i think the most efficient way to do many batches is to have one pot for boiling and one for soaking
i've never done it this way, but in theory it sounds great
Posted on 5/7/14 at 12:52 pm to Croacka
quote:
you have 2 pots, i think the most efficient way to do many batches is to have one pot for boiling and one for soaking i've never done it this way, but in theory it sounds great
You'd have to keep the soaker at a temp that is not too high nor low.
Not efficient at all.
Just get a second burner
Posted on 5/7/14 at 1:37 pm to magildachunks
quote:
You'd have to keep the soaker at a temp that is not too high nor low.
Not efficient at all.
Just get a second burner
I think my title is misleading. I have two burners and two pots. I think the post you are referring to also assumed that.
Updated the title just in case.
Also, great idea on preboiling the potatoes. I never thought of that.
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