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Started By
Message
re: Your Crawfish boiling routine / Recent crap article
Posted on 3/31/14 at 11:27 am to DucksnBucks37
Posted on 3/31/14 at 11:27 am to DucksnBucks37
quote:
-Purging unnecessary
quote:
I disagree
then i agree you are dumb. 
0
Posted on 3/31/14 at 11:30 am to yellowfin
quote:
Phd in Wildlife and Fisheries Sciences
Typical Louisiana voodoo...
For real though, a dead one will have meat that is deteriorated and not consistent with the other 98% of crawfish. Don't eat that one. I've had curl tailed ones with the decomposing meat structure, they were dead for hours prior to being cooked. If you smash one in the corner of the sack when you sit it on the concrete right before putting them in the basket to cook, it will come out fine even though it was "dead" when you cooked it.
If it has a straight tail but the meat is the same as every other one in the batch. Eat it.
This post was edited on 3/31/14 at 11:31 am
Posted on 3/31/14 at 11:33 am to Propagandalf
quote:
Propagandalf
Do you work at Sammy's?
Posted on 3/31/14 at 11:37 am to Clyde Tipton
quote:
a dead one will have meat that is deteriorated and not consistent with the other 98% of crawfish. Don't eat that one. I've had curl tailed ones with the decomposing meat structure, they were dead for hours prior to being cooked. If you smash one in the corner of the sack when you sit it on the concrete right before putting them in the basket to cook, it will come out fine even though it was "dead" when you cooked it.
Posted on 3/31/14 at 11:39 am to AlxTgr
Don't eat the mealy ones.
Posted on 3/31/14 at 11:49 am to Gaston
Wash them clean
Add about 5 inches of water to pot.
Add crawfish and layer the seasoning as poured.
Once it's steaming, 10 minutes and they're done
Add about 5 inches of water to pot.
Add crawfish and layer the seasoning as poured.
Once it's steaming, 10 minutes and they're done
Posted on 3/31/14 at 11:54 am to Spaulding Smails
quote:
Do you work at Sammy's?
Who's Sammy?
Posted on 3/31/14 at 12:00 pm to DucksnBucks37
I've gotten into some pretty heated drunk arguments over purging. Used to do it, but don't anymore. I find that I just have to wash them more without the salt purge.
Posted on 3/31/14 at 12:05 pm to Hammertime
I guess by what seems to be yalls definition I've never "purged." I always called putting the crawfish in a cooler and washing them until the water ran clear "purging." Just never used salt.
Posted on 3/31/14 at 12:05 pm to DucksnBucks37
As far as purging goes, it's BS. I wash, pick deads, what grass I see, but most importantly BAIT. Boil BAIT, and it'll taste like shite.
1/4 jar zatarins powder n liquid.
1 box (wtf is a keg of salt?)
Onions potatoes lemons (8) garlic in.
Wait 13 min
Drop corn, sausage, and anything except cauliflower.
Wait 4 min
Drop cauliflower.
Wait 3 min
Pull everything
Drop rest of powder, liquid and box of salt
Once rolling again drop crawfish
Once rolling wait 6 mins
Pour box of salt around outside of basket to break boil.
Shut off valve at first sign of reboil
Drop potatoes n bag of ice.
Soak till you like em n pull
1/4 jar zatarins powder n liquid.
1 box (wtf is a keg of salt?)
Onions potatoes lemons (8) garlic in.
Wait 13 min
Drop corn, sausage, and anything except cauliflower.
Wait 4 min
Drop cauliflower.
Wait 3 min
Pull everything
Drop rest of powder, liquid and box of salt
Once rolling again drop crawfish
Once rolling wait 6 mins
Pour box of salt around outside of basket to break boil.
Shut off valve at first sign of reboil
Drop potatoes n bag of ice.
Soak till you like em n pull
Posted on 3/31/14 at 12:10 pm to T Ba Doe Tiger
quote:What?
but most importantly BAIT. Boil BAIT, and it'll taste like shite.
quote:What?
1/4 jar zatarins powder n liquid.
quote:What?
Once rolling again drop crawfish
Once rolling wait 6 mins
quote:What?
Pour box of salt around outside of basket to break boil.
quote:What?
Shut off valve at first sign of reboil
Drop potatoes n bag of ice.
Posted on 3/31/14 at 12:10 pm to TheDrunkenTigah
quote:
TheDrunkenTigah
Just found the guy's contact info and emailed him about his recipe. I'll forward you his response.
Posted on 3/31/14 at 12:23 pm to bluemoons
My buddy contests that the salt somewhat cooks them before they actually get cooked. I guess I could see that, so I just started doing it without salt. No real difference
As long as someone isn't pouring Tony's on it, I'll hold back my fists of fury
As long as someone isn't pouring Tony's on it, I'll hold back my fists of fury
Posted on 3/31/14 at 12:24 pm to bluemoons
Always purge and always will. If you suck the heads, it will definitely get the grit out. Try side by side comparison (one purged/one not purged) and you will notice the difference in taste/grit.
For those that don't believe in purging (or feel it isn't necessary), try boiling Grand Isle crabs without purging. You will taste the sand in just about every bite. With purging = no sand.
It might not help tremendously with crawfish, but there is no way I will ever be convinced it isn't better without purging.
For those that don't believe in purging (or feel it isn't necessary), try boiling Grand Isle crabs without purging. You will taste the sand in just about every bite. With purging = no sand.
It might not help tremendously with crawfish, but there is no way I will ever be convinced it isn't better without purging.
Posted on 3/31/14 at 12:24 pm to bluemoons
I cool shrimp, not crawfish to stop the cooking. Shrimp get hard to peel when overcooked.
Anyone started the shite show talking about adding seasoning to the crawfish in an icechest after boiling?
Anyone started the shite show talking about adding seasoning to the crawfish in an icechest after boiling?
Posted on 3/31/14 at 12:27 pm to TIGERSby10
So
Who pulls the "vein" out when eatin
You know, the crap tube
Me,
Aint got time for dat.
Who pulls the "vein" out when eatin
You know, the crap tube
Me,
Aint got time for dat.
Posted on 3/31/14 at 12:28 pm to TIGERSby10
quote:
Always purge and always will. If you suck the heads, it will definitely get the grit out. Try side by side comparison (one purged/one not purged) and you will notice the difference in taste/grit.
Wrong
Posted on 3/31/14 at 12:28 pm to TIGERSby10
quote:
try boiling Grand Isle crabs without purging. You will taste the sand in just about every bite. With purging = no sand.
So, does the salt actually crawl inside of the crab while purging and scrub the meat like the little scrubbing bubbles that you clean your bathroom with????
Sorry bud, couln't help it
I just don't see salt purging removing sand from the internals of a crab....
quote:
Anyone started the shite show talking about adding seasoning to the crawfish in an icechest after boiling?
This post was edited on 3/31/14 at 12:33 pm
Posted on 3/31/14 at 12:33 pm to wickowick
quote:No, I couldn't believe it went 6 pages without it. Must not be enough North LA folks on the board today.
Anyone started the shite show talking about adding seasoning to the crawfish in an icechest after boiling?
Posted on 3/31/14 at 12:33 pm to OldSouth
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