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Started By
Message
re: Chackbay Seasoning
Posted on 3/8/17 at 8:31 am to OTIS2
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
3
Posted on 3/8/17 at 8:39 am to Fonzarelli
I am putting my plan together as well
I cant decide between 1 bag or 1.5 bags of Chackbay. I am going to add 1 8oz bottle of liquid boil.
I like them spicy but not wanting them to be so spicy you can enjoy it.
I cant decide between 1 or 2 salts. I am leaning 2 salts.
I cant decide between 1 bag or 1.5 bags of Chackbay. I am going to add 1 8oz bottle of liquid boil.
I like them spicy but not wanting them to be so spicy you can enjoy it.
I cant decide between 1 or 2 salts. I am leaning 2 salts.
Posted on 3/8/17 at 8:46 am to Fonzarelli
quote:
4oz of Chinese Red Pepper (should i cut these in half, for anyone that has done them?)
I've always seen "Chinese Red Pepper" in powder form in the grocery. Whole Thai Birds Eye Chilis would be pretty unique in a crawfish boil and may go that route next time.
Posted on 3/8/17 at 9:16 am to Fonzarelli
You boys are way overthinking this. But I totally understand not wanting to screw up a sack. That's why I started this thread. Sometimes you got to just jump off the cliff and try new things and trust what others are telling you.
I did mine in an 80 quart pot. Used one bag of Chackbay, two 8 oz bottles of Zatarain which is 2 cups, and 1-1/2 boxes of salt. They were excellent but might be a tad too spicy for some that don't like that much heat.
If y'all just get somewhere close to the ratio I used you will be fine and can tweak it to suit your taste.
The next time I cook some I will use 1-1/2 bags of Chackbay, one 8 oz liquid Zatarain which is one cup, and 1/2 cup of cayenne. I'm pretty sure this ratio of seasoning will suit my taste buds the best. Edit: Forgot to list salt. I will use 1-1/2 boxes like I did the last time.
Give that Chackbay a try it's good stuff!
I did mine in an 80 quart pot. Used one bag of Chackbay, two 8 oz bottles of Zatarain which is 2 cups, and 1-1/2 boxes of salt. They were excellent but might be a tad too spicy for some that don't like that much heat.
If y'all just get somewhere close to the ratio I used you will be fine and can tweak it to suit your taste.
The next time I cook some I will use 1-1/2 bags of Chackbay, one 8 oz liquid Zatarain which is one cup, and 1/2 cup of cayenne. I'm pretty sure this ratio of seasoning will suit my taste buds the best. Edit: Forgot to list salt. I will use 1-1/2 boxes like I did the last time.
Give that Chackbay a try it's good stuff!
This post was edited on 3/8/17 at 9:53 am
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