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re: Can y’all post your crawfish boil recipes???
Posted on 4/11/24 at 2:34 pm to SixthAndBarone
Posted on 4/11/24 at 2:34 pm to SixthAndBarone
quote:
Sounds contrarian.
durrr why do people downvote me. I'm such a good poster
Posted on 4/11/24 at 6:26 pm to LSUfan0420
quote:
I was wondering if having the fixins' in the whole time would take a fair amount of the seasoning away that are meant for the crawfish.
I don’t believe that is how it works. The seasoned water does not become less seasoned if you leave vegetables in. The only thing that would make the seasoned water less potent is more plain water. Sure, the vegetables have water in them but the amount is negligible. So adding vegetables does not take away from the spice level that you want for your crawfish.
As someone else said, you are overthinking it.
Posted on 4/12/24 at 7:10 am to LNCHBOX
quote:
What is it yall think this is accomplishing other than making a mess?
Agree. I mean, what are we trying to do here? Save 5 minutes of soak time? Got guys spending 80 bucks on pvc sprinkler systems to hang around their pots, dropping frozen 2 liter bottles in, dumping bags of ice...smh. Just soak till they sink man. That's ALL you have to do. If you seasoned your water properly, your crawfish will soak it up.
Give me all your dv's.
Posted on 4/12/24 at 7:15 am to GeauxTigers0107
Why do they sink? What makes that happen?
Posted on 4/12/24 at 7:26 am to GeauxTigers0107
quote:
Agree. I mean, what are we trying to do here? Save 5 minutes of soak time?
The theory behind it is that it stops the cooking process and just allows the the food to soak. More important with shrimp than crawfish. I dont own one, nor do I hose down crawfish boils. For shrimp, I do spray the pot and stir for a bit until its cool enough for them to sink and then I let them soak. My shrimp peel, so Ill continue with my method.
Posted on 4/12/24 at 2:23 pm to LNCHBOX
I like to add a little more heat each batch. At most I would do 2-3 sacks. But if you start over every sack that mean all the ingredients have to be re-added, onion, lemons, tub of seasoning, liquid boil etc. That's doesn't make sense economically.
Posted on 4/12/24 at 5:02 pm to LNCHBOX
quote:
What is it yall think this is accomplishing other than making a mess?
I boil on top of a drain area so it doesnt make a mess for me. In a yard, I wouldnt do it. I dont think it does much to cool it down. I dont think it hurts though. Mixing to me does the most to cool the pot down.
Posted on 4/12/24 at 5:53 pm to OTIS2
quote:
Why do they sink? What makes that happen?
It’s the heating and cooling cycle. When they are boiling their shells slightly expand and hold some gas/steam. As they cool, the shells slightly contract which allows the gas to escape and some liquid to enter.
Posted on 4/15/24 at 8:35 am to HTwsb
quote:
But if you start over every sack that mean all the ingredients have to be re-added, onion, lemons, tub of seasoning, liquid boil etc. That's doesn't make sense economically.
But you're already having to add some tub seasoning and liquid boil I assume. I'd already be adding more onion/garlic/mushrooms etc because people eat all that. So the only real savings is maybe half a tub of seasoning and $5 worth of citrus. Let's be generous and call it $15. I'll pay an extra $15 per sack to have the flavor exactly how I want it every time.
And if we're being honest, boiling your own doesn't make any sense economically when Rouses for example is charging $3.75 live or $4,50 boiled.
Posted on 4/15/24 at 9:51 am to StrikerZ
quote:
What can be taken out of the recipe without affecting the taste of the crawfish. I'm guessing:
Sausage
Onions
Potatoes
Mushrooms
Garlic
Frozen Corn
Sounds about right. I don't know if the garlic adds to the flavor or not, but i'd maybe leave that in.
quote:
I see that you still do half citrus before and half after the fire is cut. If you ever go all citrus after the fire is cut, please let me know how you like it.
quote:
I see some suggest to pour in the Lousianiana liquid boil after the fire is cut. Have you tried that?
I have not.
quote:
On step 6, what is the reason for sprinkling salt after you add the crawfish? First time I see someone does this
Early batches i never really did the salt, and i recall one boil, the batch was a little bland. So now, i just take a tube of morton salt and do a sprinkle. It's not much, and likely doesn't do much with the volume, probably more habit than anything else.
Posted on 4/15/24 at 10:04 am to Deactived
Disagree with adding ice 100%
I'll stir some to release heat but throwing a 5-7 pound bag of ice definitely helps in dropping those top crawfish without stirring the entire time.
I'm not filling the entire 120 quart pot with water, 40 quarts (1/3) and adding a bag of ice to the top will definitely cool off the top layer of the water. That's what i want to drop those crawfish quickly without stirring a bunch.
It does NOTHING to dilute your seasoning that you can taste.
I'll stir some to release heat but throwing a 5-7 pound bag of ice definitely helps in dropping those top crawfish without stirring the entire time.
I'm not filling the entire 120 quart pot with water, 40 quarts (1/3) and adding a bag of ice to the top will definitely cool off the top layer of the water. That's what i want to drop those crawfish quickly without stirring a bunch.
It does NOTHING to dilute your seasoning that you can taste.
Posted on 4/15/24 at 10:42 am to Pirate0714
quote:
I'll stir some to release heat but throwing a 5-7 pound bag of ice definitely helps in dropping those top crawfish
It does nothing to the other 80% of the crawfish though.
quote:
I'm not filling the entire 120 quart pot with water, 40 quarts (1/3)
You are on the low side of water though it seems.
quote:
It does NOTHING to dilute your seasoning that you can taste.
I dunno. Maybe maybe not.
Like I said, they're hard to screw up so staying somewhere around a few key things and I think they will be good.
Posted on 4/15/24 at 10:46 am to Pirate0714
quote:
It does NOTHING to dilute your seasoning that you can taste.
You're talking about adding 3-3.5 more quarts of water with that 5-7lbs of ice. 10% more water is a good bit.
This post was edited on 4/15/24 at 10:59 am
Posted on 4/15/24 at 11:00 am to LNCHBOX
NO. I don't know how else to spell it out. I've done this 20+ years with great success. If I can't convince you, no big deal. Believe what you want and I'll keep doing what I do.
As far as the crawfish under, don't really care. They are already soaking under the top layer. Top layer cools off and everything settles with nothing floating.
Was just about to say your math isn't mathing out but see you corrected it.
Literally just cooked 4 sacks this weekend with no leftovers. Everyone saying how great they were and how juicy and full crawfish were. I'm not trying to brag seriously, I've done this too many times to know how good it works. I mean could I be adding extra seasoning I'm not aware of and the bag of ice DILUTES it some to make it perfect..... maybe.
As far as the crawfish under, don't really care. They are already soaking under the top layer. Top layer cools off and everything settles with nothing floating.
Was just about to say your math isn't mathing out but see you corrected it.
Literally just cooked 4 sacks this weekend with no leftovers. Everyone saying how great they were and how juicy and full crawfish were. I'm not trying to brag seriously, I've done this too many times to know how good it works. I mean could I be adding extra seasoning I'm not aware of and the bag of ice DILUTES it some to make it perfect..... maybe.
This post was edited on 4/15/24 at 1:54 pm
Posted on 4/15/24 at 11:20 am to Pirate0714
I'm sure they're good, but more water is gonna dilute the flavor. Id be more interested in seeing if that actually really does anything for you to significantly reduce the temp when compared to just adding the corn after cutting the fire.
I've just gotten to the point where I don't like adding extra steps when I don't need to. I used to squeeze all the citrus, cut the veggies certain ways, etc. Then one da I was like frick all that, I'm just throwing everything in and seeing what happens. No discernible difference in flavor, and I save myself 15 minutes of prop
I've just gotten to the point where I don't like adding extra steps when I don't need to. I used to squeeze all the citrus, cut the veggies certain ways, etc. Then one da I was like frick all that, I'm just throwing everything in and seeing what happens. No discernible difference in flavor, and I save myself 15 minutes of prop
Posted on 4/15/24 at 12:45 pm to LNCHBOX
For real. They're pretty hard to mess up. Buy good crawfish, clean them well, and don't overcook.
Crawfish has gotten so complicated the last ten years. People buying thousand dollar rigs to cook two sacks in their yard.
I broke down and bought one crawfish contraption. Those little cleaners you hook up a hose to. Works pretty well and like 50 bucks
Crawfish has gotten so complicated the last ten years. People buying thousand dollar rigs to cook two sacks in their yard.
I broke down and bought one crawfish contraption. Those little cleaners you hook up a hose to. Works pretty well and like 50 bucks
Posted on 4/16/24 at 2:07 pm to CMPunkBITW
Couple personal preference things to add:
Stir early and often, especially after you add the crawfish for a few minutes after, and during the soak.
After you hit a boil you can cut your fire way down and still maintain that, saves much propane. Also not as loud.
Stir early and often, especially after you add the crawfish for a few minutes after, and during the soak.
After you hit a boil you can cut your fire way down and still maintain that, saves much propane. Also not as loud.
Posted on 4/16/24 at 2:39 pm to LNCHBOX
quote:
I'm sure they're good, but more water is gonna dilute the flavor.
It sure will. But if you account for the extra water from melted ice in your spice recipe, then it doesn't matter.
I always add about the same amount of ice, so I've got my salt / spice level pretty tuned in. If you never add ice, and then decide to add it without adjusting your salt / spice level, obviously it will taste more bland.
Posted on 4/16/24 at 2:46 pm to SUB
quote:
It sure will. But if you account for the extra water from melted ice in your spice recipe, then it doesn't matter.
But then you're wasting spice/money according to some in this thread
quote:
in. If you never add ice, and then decide to add it without adjusting your salt / spice level, obviously it will taste more bland.
That was my only real point since the guy said the ice did nothing to the spice level
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