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Started By
Message
re: Need Crawfish boiling advice
Posted on 5/5/14 at 5:17 pm to Flamefighter
Posted on 5/5/14 at 5:17 pm to Flamefighter
Rinse the crawfish from washtub to washtub at least 3-4 times to clean them. Do not listen to any knucklehead that says to use salt.
You will probably only to be able to boil 40-50 pounds per boil, so that's two pots, 3 boils each, cut seasoning to 1/2 after first boil and start over after 2nd boil.
Don't put hot dogs or sausage in the first boil, but you can the second boil.
Don't use ice at any point. This is a rookie move and only used by those that lack knowledge.
Ask any question. I have been schooled by the best boilers in the state.
You will probably only to be able to boil 40-50 pounds per boil, so that's two pots, 3 boils each, cut seasoning to 1/2 after first boil and start over after 2nd boil.
Don't put hot dogs or sausage in the first boil, but you can the second boil.
Don't use ice at any point. This is a rookie move and only used by those that lack knowledge.
Ask any question. I have been schooled by the best boilers in the state.
1
Posted on 5/5/14 at 5:20 pm to VetteGuy
quote:
Don't use ice at any point. This is a rookie move and only used by those that lack knowledge.
for clarification...loose Ice bad...frozen Jugs good...
cool the pot...cool the pot!
Posted on 5/5/14 at 5:30 pm to Pepperidge
I disagree, Pep.
The boiling and soaking and natural cooling are absolutely critical for peeling ease.
Never used ice of any type...except for the beers.
The boiling and soaking and natural cooling are absolutely critical for peeling ease.
Never used ice of any type...except for the beers.
Posted on 5/5/14 at 5:40 pm to VetteGuy
Don't get me wrong...I just cool the pot to stop the cooking...but Ice is not necessarily bad...as long as it isn't melting and diluting the water/seasonings...
Posted on 5/5/14 at 5:45 pm to Happygilmore
quote:I have a friend that farms crawfish who boils a lot. He does it this way too and I love it. Cannot tell the difference when done correctly.
haha, all my friends that farmers in crowley that also run fields during crawfish season do it this way. with the seasoning in the icechest. laughing at the ones that think it doesnt work.
Posted on 5/5/14 at 5:45 pm to Pepperidge
If you get a good, easy to peel crawfish, no need to change.
We need a OB boil contest although I doubt we'd find judges that couldn't be swayed by titties or beer.
We need a OB boil contest although I doubt we'd find judges that couldn't be swayed by titties or beer.
Posted on 5/5/14 at 5:48 pm to Boats n Hose
quote:Not sure exactly. I'm going to guess some from steaming and the rest is on your fingers.
How do the tails get seasoned by dumping seasoning on the outside of the shell of the crawfish after cooking?
Before you discount that, open that steaming chest and put your face in it. See if the peppery steam doesn't burn. THEN, pass your hand on your gal's koochie after you wash them (after peeling) and watch her squirm.
Posted on 5/5/14 at 6:00 pm to VetteGuy
quote:
If you get a good, easy to peel crawfish, no need to change.
agreed...I rarely boil for myself at home anymore, but my consistency and recipe doesn't waiver...
I get asked by friends and family to do or supervise their boils...
everyone has different ideas of seasonings, it's all in that subtle difference that pushes your button when you get that first taste...
a guy I know puts a bottle of Worcestershire sauce in every pot...I can hardly taste it but don't quite care for the overall taste it brings...they're not horrible or anything...but just doesn't "pop" for me...
Posted on 5/5/14 at 7:03 pm to Pepperidge
Those who ice crawfish most likely are yeti life
Posted on 5/5/14 at 7:15 pm to Boats n Hose
quote:
I know a whole lot of people who do the ice thing, but I have my suspicions it does nothing. I don't see how it would. All you do is cooling and diluting the water. I just don't get it, but I've never noticed it made worse by it or anythign.
It's done to help stop the cooking process. in addition to the bag of ice I also hose the side of the pot and add a stick and a half of butter. They come out perfectly cooked every time and the tails pop right out of the shell. This is how my father has always done it and how I do it.
After I get done with one batch I add 1/3-1/2 a jar of crawfish boil again to get the seasoning level back up.
The salt stays in the pot though. Beware of the salt after two batches.
Hope everything works out for you and yours.
Posted on 5/5/14 at 7:17 pm to Child of the Missip
What a waste of good cholesterol
Posted on 5/5/14 at 7:36 pm to Child of the Missip
quote:
add a stick and a half of butter
No thanks, don't want to add grease to the outside of the crawfish
Posted on 5/5/14 at 7:40 pm to Boats n Hose
A lot of restaurants do it and no one is the wiser. Restaurants like Sammy's and Mike Anderson's.
Posted on 5/5/14 at 7:50 pm to Chad504boy
How much of that to add per batch?
Posted on 5/5/14 at 7:55 pm to Child of the Missip
I've had people put butter and it didn't help you peel and it made the crawfish greasy. I don't think its necessary and a little gross.
Posted on 5/5/14 at 7:58 pm to KG6
To each their own.
Some people think eating a bug that lives in the mud is gross.
Go figure.
Some people think eating a bug that lives in the mud is gross.
Go figure.
Posted on 5/5/14 at 7:59 pm to Child of the Missip
Peelin is about cookin it properly.
Posted on 5/5/14 at 9:04 pm to Chad504boy
Anybody ever hear of Dat cajun boys co. They sell a crawfish dip already bottled. Wondering if any of you guys have tried it?
Its called Dat Dip
Its called Dat Dip
This post was edited on 5/5/14 at 9:07 pm
Posted on 5/5/14 at 10:26 pm to Bandit30
My cousins had a case of it when we did the boil in Pierre part. Pretty good stuff.
Posted on 5/6/14 at 11:55 am to Happygilmore
I think I'm more confused after reading all the different ways. One thing that keeps popping up is changing the water after 2-3 boils.
I have had crawfish cooked both eats. (Seasoning the icechest and not). The ice seems to help the peeling process in my opinion. But I'm a north lousiana guy !!!
I have had crawfish cooked both eats. (Seasoning the icechest and not). The ice seems to help the peeling process in my opinion. But I'm a north lousiana guy !!!
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