- 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
Crawfish Boil Recipe for 500+ Pound rigs
Posted on 4/12/22 at 10:25 pm
Posted on 4/12/22 at 10:25 pm
Any of you have experience doing 500+ pound batches? How do you adjust recipe from doing 1-2 sacks at a time. Just keep ratios the same or is there a different approach?
Doing a large boil in a couple weeks and have a rig available to use that can handle up to 700lbs at a time.
Doing a large boil in a couple weeks and have a rig available to use that can handle up to 700lbs at a time.
Posted on 4/12/22 at 10:30 pm to LSU4ever2002
I couldnt imagine doing a huge batch in a new big rig like that without watching somebody else do it first
Posted on 4/12/22 at 11:09 pm to LSU4ever2002
Just multiply everything. What could possibly go wrong?
Posted on 4/12/22 at 11:44 pm to LSU4ever2002
Two 250# pots on the one is use
15# of La powder per side
1/2 gal La liquid concentrate per side
1/2 gal Worcestershire sauce per side
30 lemons per side in half
30 onions per side in half
Garlic pods
Bring to boil
Add crawfish, bring to boil, usually 5 min
Cut off, add 1 cup of la liquid and 1 cup Worcestershire.
Soak 30-40 minutes.
15# of La powder per side
1/2 gal La liquid concentrate per side
1/2 gal Worcestershire sauce per side
30 lemons per side in half
30 onions per side in half
Garlic pods
Bring to boil
Add crawfish, bring to boil, usually 5 min
Cut off, add 1 cup of la liquid and 1 cup Worcestershire.
Soak 30-40 minutes.
Posted on 4/13/22 at 6:04 am to Jameson2954
quote:
Worcestershire sauce
Bruh…
Posted on 4/13/22 at 7:25 am to SixthAndBarone
Bruh….have been doing it for years right here in Baton Rouge and never had one complaint.
Did 300# in the pouring rain yesterday and sold every one.
I’ll try your recipe next time. Also, you should read the ingredient list.
Did 300# in the pouring rain yesterday and sold every one.
I’ll try your recipe next time. Also, you should read the ingredient list.
This post was edited on 4/13/22 at 8:13 am
Posted on 4/13/22 at 7:33 am to LSU4ever2002
When in doubt taste your water. you want it slightly over seasoned. Have some cayenne and other seasonings on stand by and adjust to taste.
Posted on 4/13/22 at 9:01 am to Jameson2954
quote:
Bruh….have been doing it for years right here in Baton Rouge and never had one complaint
To each his own, but... why? Why Worcestershire on crawfish? Just no, bro, no.
Posted on 4/13/22 at 9:19 am to SixthAndBarone
Because it has flavor. Again, read the ingredients list of it first bro.
Garlic
Shallots (those are onions)
Sugar
Salt
Molasses
Tamarind
Malt vinegar
Anchovies
As well as other spices.
Garlic
Shallots (those are onions)
Sugar
Salt
Molasses
Tamarind
Malt vinegar
Anchovies
As well as other spices.
Posted on 4/13/22 at 9:21 am to Jameson2954
quote:
Because it has flavor.
A lot of things have flavor that I don't want in my crawfish.
Posted on 4/13/22 at 9:38 am to Jameson2954
quote:
Because it has flavor. Again, read the ingredients list of it first bro.
Garlic, Shallots (those are onions), Sugar, Salt, Molasses, Tamarind, Malt vinegar, Anchovies, As well as other spices.
Hey Baw .... I'll pass on my crawfish tasting like anchovies (worcestershire sauce)
FYI - Tiger Sauce has great flavor and spices, doesn't mean it needs to be added to a crawfish boil. 6 of the 8 ingredients listed in WS are also in TS
TS ingredients ... Cayenne Peppers, Sugar, Distilled Vinegar, Water, Salt, Crushed Red Peppers, Xanthan Gum, Chili Peppers, Caramel Color, Sodium Benzoate (To Preserve Freshness), Hydrolyzed Corn Protein, Tamarind Extract, Natural Flavor (Contains Anchovy), Oregano, Cumin, Garlic Powder. Contains Fish.
Posted on 4/13/22 at 10:57 am to Got Blaze
Tiger Sauce is a condiment that is rarely COOKED with, ws a different story. Flavors mellow out when boiled. You guys dump red wine directly on your steak or make a reduction with it? Lol
Posted on 4/13/22 at 11:00 am to Jameson2954
quote:
Tiger Sauce is a condiment that is rarely COOKED with, ws a different story
I pretty much only use it that way
quote:
You guys dump red wine directly on your steak or make a reduction with it? Lol
I don't put red wine on my steak either way. Much in the same way worcestershire sauce goes nowhere near my crawfish.
Posted on 4/13/22 at 11:06 am to LNCHBOX
To each his own right?
Yeah red wine reductions aren’t popular and widely used as a beef topping. Lol
Yeah red wine reductions aren’t popular and widely used as a beef topping. Lol
Posted on 4/13/22 at 11:09 am to Jameson2954
quote:
To each his own right?
Odd take since you seem incapable of accepting not everyone shares you preferred crawfish recipe
quote:
Yeah red wine reductions aren’t popular and widely used as a beef topping. Lol
Popularity and wide use drive what's good now? Guess your crawfish recipe isn't good since you don't stick with the popular recipe.
Posted on 4/13/22 at 11:15 am to LNCHBOX
Not really, was just trying to give you some insight. And someone specifically asked why?
Something thats widely used and popular is usually a sign.
Won Crawfete a few years back with that recipe and placed 4th in the King Cooker competition downtown the same year. Have been pretty successful since then.
Have a good one.
Something thats widely used and popular is usually a sign.
Won Crawfete a few years back with that recipe and placed 4th in the King Cooker competition downtown the same year. Have been pretty successful since then.
Have a good one.
Posted on 4/13/22 at 11:17 am to Jameson2954
quote:
Not really, was just trying to give you some insight. And someone specifically asked why?
Something thats widely used and popular is usually a sign.
Won Crawfete a few years back with that recipe and placed 4th in the King Cooker competition downtown the same year. Have been pretty successful since then.
Have a good one.
I've won crawfish cookoffs too, you're not gonna big league anyone here
Posted on 4/13/22 at 1:07 pm to Jameson2954
quote:
1/2 gal Worcestershire sauce per side
I'm not here to dump on you at all. I'd actually love to try them. Worcestershire is a pretty potent condiment so I'm having trouble wrapping by brain around a 1/2 gallon of that stuff not taking over the taste. I really would love to try them. Do you do any commercial sales anywhere?
Posted on 4/13/22 at 2:27 pm to Jameson2954
You can argue your recipe all you want.
You don’t put Worcestershire in crawfish boils. It’s just that simple.
You don’t put Worcestershire in crawfish boils. It’s just that simple.
Posted on 4/13/22 at 2:57 pm to Got Blaze
quote:
Hey Baw .... I'll pass on my crawfish tasting like anchovies (worcestershire sauce)
Yall are tripping hard over 8oz in a pot with 250lbs of crawfish and shite ton of other spices.
Eta
Oh shite, didn't see the half gallon higher up. That's a decent amount.
This post was edited on 4/13/22 at 2:59 pm
Popular
Back to top
Follow TigerDroppings for LSU Football News