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Started By
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re: Chackbay Seasoning
Posted on 3/5/17 at 7:47 pm to Fun Bunch
Posted on 3/5/17 at 7:47 pm to Fun Bunch
My biggest pot is 120. I'd go just under 1/2 full, 2 salts, one pack of Chackbay, and I usually add a cup of red pepper, plus the the garlic, onions, and lemon.
I also throw in extra lemon juice, orange juice concentrate and a gallon of vinegar.
I also throw in extra lemon juice, orange juice concentrate and a gallon of vinegar.
3
Posted on 3/5/17 at 8:19 pm to OTIS2
No chance I'm using Vinegar.
What do you add on round 2?
What do you add on round 2?
Posted on 3/5/17 at 9:35 pm to OTIS2
Does vinegar make them shell easier? I use that stuff on crabs but have never wondered why because that's how my dad taught me to cook them.
Posted on 3/8/17 at 8:31 am to OTIS2
OTIS --
Here's my plan for Sunday (trying out a whole new recipe now because i want to try this chackbay and some chinese red pepper)
100qt pot (roughly 50qts water)
1 sack crawfish
My normal fixings (10 onion halves, 7-8 lemon halves, 10 garlic halves, some celery)
1 and 1/2 bag of Chackbay
4oz of Chinese Red Pepper (should i cut these in half, for anyone that has done them?)
2 cups zats liquid boil
1 box of Morton's salt
I know, I know -- taste the water. I just want to make sure I am in the ball park.
FWIW I'll report back with photos
Here's my plan for Sunday (trying out a whole new recipe now because i want to try this chackbay and some chinese red pepper)
100qt pot (roughly 50qts water)
1 sack crawfish
My normal fixings (10 onion halves, 7-8 lemon halves, 10 garlic halves, some celery)
1 and 1/2 bag of Chackbay
4oz of Chinese Red Pepper (should i cut these in half, for anyone that has done them?)
2 cups zats liquid boil
1 box of Morton's salt
I know, I know -- taste the water. I just want to make sure I am in the ball park.
FWIW I'll report back with photos
This post was edited on 3/8/17 at 8:32 am
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