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Started By
Message
re: First Time Crawfish Boiler- Update 2-28-16
Posted on 2/22/16 at 3:28 pm to LSUballs
Posted on 2/22/16 at 3:28 pm to LSUballs
quote:
Not a chance. He consistently puts out the best crawfish I've ever had. He has his method down and I don't say shite to people about their crawfish technique.. especially when they know what they're doing..
Exactly. Looks like I got Yat stirred up with the butter thing. My two biggest critics when I boil are my wife and my mother in law. They are not fast peelers like I am, so they do a bit more work to get the tail out. I've tried a couple different techniques, with and without butter, etc. The recipe that I posted including the stick of butter has very positive results for those who matter.
0
Posted on 2/22/16 at 3:31 pm to MightyYat
I'm not so sure that they don't pickup any butter like you claim. They seem more "buttery" than most people's crawfish, especially when sucking da heads. But yea, he brings to a boil, kills it, ices and soaks for 20-30 minutes so they're certainly not overcooked.
Posted on 2/22/16 at 3:36 pm to LSUballs
quote:
I'm not so sure that they don't pickup any butter like you claim. They seem more "buttery" than most people's crawfish, especially when sucking da heads. But yea, he brings to a boil, kills it, ices and soaks for 20-30 minutes so they're certainly not overcooked.
To each their own. I'm sure people get good results with butter and by purging with salt and by dumping in an ice chest and sprinkling with seasoning or whatever other cock-eyed method is out there. However, salt doesn't "purge" shite, butter doesn't help them peel and the seasoning doesn't "melt" into the crawfish and that's ok too.
eta: I'm not riled up. Just trying to not let you goofballs make a first time boiler go throwing butter and apricots in his pot.
This post was edited on 2/22/16 at 3:37 pm
Posted on 2/22/16 at 4:35 pm to MightyYat
quote:
and once it comes to a boil let it go for 15 minutes.
Oh crap, I'm sorry. My reading comprehension skills must be off today. :(
15 minutes is a bit overkill IMO. Seafood really only needs a couple minutes at boil, if even that.
Do yours peel ok after boiling that long?
ETA: NM I see your edit, but you could see how people would be confused when you originally said "everything goes in the pot then boil for 15 minutes."
This post was edited on 2/22/16 at 4:38 pm
Posted on 2/22/16 at 4:54 pm to 5Alive
3 pages and no one told you the most important part:
You need to make sure that every beer you drink that day is cold all the way to the last sip.
You need to make sure that every beer you drink that day is cold all the way to the last sip.
Posted on 2/22/16 at 5:17 pm to Fonzarelli
Good point, that's why I have one of these complete with sticker. Works great!
Posted on 2/22/16 at 5:43 pm to Tigerdad2001
quote:
but was thinking about trying it with brown sugar.
da fuk?
Posted on 2/22/16 at 7:18 pm to Fight4LSU
If you need one of those stupid things, then you don't drink your beer fast enough
Posted on 2/22/16 at 7:55 pm to Motorboat
quote:
quote: but was thinking about trying it with brown sugar. da fuk?
I know. This thread gave me a headache.
Posted on 2/22/16 at 9:29 pm to 5Alive
I bring the water to a rolling boil for 2 mins then cut the fire. I only use 6 gallons of water so I add a 10 lb bag of ice to kill the cooking process and let soak for 30 mins.
Posted on 2/22/16 at 9:55 pm to Fratigerguy
The Baton Rouge spot putting sugar in the boil ...
...one of the Asian spots?
LTK?
Leon's?
La.Cajun?
How big of a pot did they add almost 4 lbs. of sugar to?
...one of the Asian spots?
LTK?
Leon's?
La.Cajun?
How big of a pot did they add almost 4 lbs. of sugar to?
This post was edited on 2/22/16 at 9:56 pm
Posted on 2/22/16 at 10:32 pm to unclebuck504
I purge my crawfish in ice chest of miller lite instead of water
and i light my burner with c notes.
Yeah my recipe is better
and i light my burner with c notes.
Yeah my recipe is better
This post was edited on 2/22/16 at 10:33 pm
Posted on 2/23/16 at 7:08 am to unclebuck504
quote:
...one of the Asian spots?
LTK?
Leon's?
La.Cajun?
How big of a pot did they add almost 4 lbs. of sugar to?
You're on the right track...
But they added far more than 4 pounds. I will put a small bag of sugar in a regular boil with 1 sack...pretty sure that's the 4 pound bag. Maybe it's a 2 pound bag? To be honest, I just know it's the small bag. That and 1 box of salt extra. It wasn't his recipe I followed, just what I experimented with to get the same flavor. I don't like it all the time like that. Like I said, maybe once a season. My wife doesn't like it at all.
Posted on 2/23/16 at 7:33 am to MoreOrLes
quote:
I purge my crawfish in ice chest of miller lite instead of water
Although you are most likely joking about this method, I want to make it perfectly clear that there is a huge difference between "purging" and "rinsing" or "cleaning off."
"Purging" is an overnight process which involves the crawfish in some sort of aerated tank that really, really cleans their insides. It is what most people say they do, but they actually don't.
"Rinsing" is just sticking them in the ice chest and spraying them with a hose to clean the mud off. This is what most people do (benefits are debatable), but they call it "purging."
So, really, you are "rinsing" your crawfish in an ice chest of miller lite and not "purging."
Posted on 2/23/16 at 8:27 am to Fonzarelli
quote:There is nothing debatable about cleaning the mud and shite off
"Rinsing" is just sticking them in the ice chest and spraying them with a hose to clean the mud off. This is what most people do (benefits are debatable)
Posted on 2/23/16 at 8:46 am to Fonzarelli
quote:
"Rinsing" is just sticking them in the ice chest and spraying them with a hose to clean the mud off. This is what most people do (benefits are debatable)
This thread is a shite show but this isn't debatable. Cleaning them is ALWAYS a good thing.
Posted on 2/23/16 at 8:49 am to lsupride87
Right. If there is mud. Most of these farmers clean them off before they sack them and put them in their truck. Old family recipes call for the cleansing because they would get their sacks still full of mud and stuff. Most of the time, this really isn't necessary. 
Posted on 2/23/16 at 8:56 am to LSUballs
quote:
I'm not so sure that they don't pickup any butter like you claim. They seem more "buttery" than most people's crawfish, especially when sucking da heads.
adding some kind of fat makes sense but I figure enough comes off the crappy sausage I buy
quote:
Right. If there is mud. Most of these farmers clean them off before they sack them and put them in their truck. Old family recipes call for the cleansing because they would get their sacks still full of mud and stuff. Most of the time, this really isn't necessary.
I disagree. The water that comes out the cooler is noticeably cleaner after you wash them for a few minutes.
Plus it gives me or a helpful guest (or son if you are my dad) something to do while they kill a few drinks.
This post was edited on 2/23/16 at 9:00 am
Posted on 2/23/16 at 9:11 am to Dire Wolf
quote:
adding some kind of fat makes sense but I figure enough comes off the crappy sausage I buy
The butter debate is kind of interesting to me. You often melt butter in water for pastries and some breads but it's main purpose there is texture. Not really sure how much butter is doing to a 100qt pot full of boiling water.
Posted on 2/23/16 at 9:58 am to Fonzarelli
quote:
Most of the time, this really isn't necessary.
Not true for 99% of the sacks I've bought over the last 30 years or so.
This post was edited on 2/23/16 at 10:11 am
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