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Started By
Message
Chackbay Shrimp and Crab Boil
Posted on 5/8/14 at 12:47 pm
Posted on 5/8/14 at 12:47 pm
Has anyone tried this seasoning for boiling crawfish? A couple guys I've talked to said it was better than Pro-Boil and Louisiana....
9
Posted on 5/8/14 at 1:22 pm to TigerSaint1
I've used it before and it was good. I bought several of the small bags and threw them in. Chackbay representing....ya heard!!!
Posted on 5/8/14 at 1:24 pm to TigerSaint1
I buy it by the case. Good stuff.
Posted on 5/8/14 at 1:25 pm to TigerSaint1
quote:
it was better than Pro-Boil and Louisiana....
Those are low standards
Posted on 5/8/14 at 1:25 pm to TigerSaint1
Stupid TDmobile
This post was edited on 5/8/14 at 1:26 pm
Posted on 5/8/14 at 5:42 pm to TigerSaint1
I'm not a fan of Pro-Boil. Too much celery seed.
If using Zatarains, use the regular but kick it up with more liquid and other add-in spices as you like....
I've got my own proprietary mix and don't want to share (
) (Does not include any pre-made mix, unless it's for Yankees and I'm in a rush.)
But still, regular Zatarains is better than Pro-Booil. Take that as a tip from a "Pro"!
If using Zatarains, use the regular but kick it up with more liquid and other add-in spices as you like....
I've got my own proprietary mix and don't want to share (
) (Does not include any pre-made mix, unless it's for Yankees and I'm in a rush.) But still, regular Zatarains is better than Pro-Booil. Take that as a tip from a "Pro"!
Posted on 5/8/14 at 7:57 pm to TigerSaint1
Some of my friends, who are seasoned vets when it comes to boiling, swear by it.
This post was edited on 5/8/14 at 7:58 pm
Posted on 5/8/14 at 8:57 pm to Holden M Caulfield
I love it.
Posted on 5/8/14 at 10:37 pm to TigerSaint1
Just discovered the mix from Fruge Seafood.
LINK
My buddy works for the company and hooked me up. Used it in a cook off against my buddy who I consider the gold standard. Won the blind tasting 3-0-2.
The story is the owner took all of the commercial mixes and had them analyzed in a lab. they are all 70% salt or more. He put more spice and flavor in his... Clove, Nutmeg, etc... It's got an awesome aroma, and made a damn fine pot of crawfish.
Being the experimenter that I am, I'll likely use a couple of bags of this, and cut down on my usual ingredients like cyanne, liquid, etc...in the future
LINK
My buddy works for the company and hooked me up. Used it in a cook off against my buddy who I consider the gold standard. Won the blind tasting 3-0-2.
The story is the owner took all of the commercial mixes and had them analyzed in a lab. they are all 70% salt or more. He put more spice and flavor in his... Clove, Nutmeg, etc... It's got an awesome aroma, and made a damn fine pot of crawfish.
Being the experimenter that I am, I'll likely use a couple of bags of this, and cut down on my usual ingredients like cyanne, liquid, etc...in the future
This post was edited on 5/8/14 at 10:39 pm
Posted on 5/8/14 at 10:50 pm to dpd901
Dan baw. You're all kinds of good news. You should join the Nitro Bags.
I've had a bunch of friends and clients down here tell me chackbay is the bomb, gonna have to try the fuge.
I've had a bunch of friends and clients down here tell me chackbay is the bomb, gonna have to try the fuge.
This post was edited on 5/8/14 at 10:51 pm
Posted on 5/9/14 at 7:42 am to BRgetthenet
I know the family that makes this boil.
Posted on 5/9/14 at 10:29 am to TigerSaint1
quote:
Has anyone tried this seasoning for boiling crawfish? A couple guys I've talked to said it was better than Pro-Boil and Louisiana....
used to know it as the best but have not used it in years. Can this be found in NOLA?
ETA: best for crabs
This post was edited on 5/9/14 at 10:30 am
Posted on 5/9/14 at 12:19 pm to TigerSaint1
Its all I use.
1 bag chackbay and a box of salt and a bottle of Italian Dressing.
If the crabs are full I add a small bottle of liquid late in the crawfish season I do the same.
1 bag chackbay and a box of salt and a bottle of Italian Dressing.
If the crabs are full I add a small bottle of liquid late in the crawfish season I do the same.
Posted on 5/9/14 at 12:23 pm to CHEDBALLZ
quote:
and a bottle of Italian Dressing.
WTH?
I've seriously never heard of this. This board clowns Italian dressing quite a bit as a marinade, so I don't know if you're serious or not.
If serious, please explain what it does for boiled seafood.
Posted on 5/9/14 at 3:40 pm to ragincajun03
Oil helps the meat come out. My dad always did it and his dad too so I do it. Lots of people I know do it.
Posted on 5/9/14 at 3:49 pm to CHEDBALLZ
I see people use butter before the soak with crawfish to do the same.
Posted on 5/9/14 at 3:52 pm to CHEDBALLZ
quote:
Oil helps the meat come out. My dad always did it and his dad too so I do it. Lots of people I know do it.
I've seen this a lot, but if you boil them right peeling isn't an issue.
Posted on 5/9/14 at 4:43 pm to CHEDBALLZ
quote:
Oil helps the meat come out. My dad always did it and his dad too so I do it. Lots of people I know do it.
No.
If you cook them right, the meat slides right out. The shell and the ability to easily peel it depends on the crawfish size.
Medium crawfish are the best for this.
You want the meat to be good and come right out? easy, just cook the crawfish correctly.
Posted on 5/9/14 at 5:20 pm to magildachunks
quote:care to post your method?
You want the meat to be good and come right out? easy, just cook the crawfish correctly.
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