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Message
re: Chackbay Seasoning
Posted on 3/8/17 at 2:05 pm to LSUvegasbombed
Posted on 3/8/17 at 2:05 pm to LSUvegasbombed
100qt
I meant to add that to the post -- forgot.
So I am looking like:
100qt pot
7-8 lemons, halved
10 onions, halved
10-15 garlics, halved (I like to eat the garlic so I normally go heavy on that)
Some celery stalks
1.5 Bag of Chackbay
1-1.5 box of salt (probably a little under 1.5 salt)
8oz liquid
4 oz Chinese Red pepper (uncut, whole) (Still on the fence)
--I do, and the people I have coming over do as well, like a spicier crawfish--
I meant to add that to the post -- forgot.
So I am looking like:
100qt pot
7-8 lemons, halved
10 onions, halved
10-15 garlics, halved (I like to eat the garlic so I normally go heavy on that)
Some celery stalks
1.5 Bag of Chackbay
1-1.5 box of salt (probably a little under 1.5 salt)
8oz liquid
4 oz Chinese Red pepper (uncut, whole) (Still on the fence)
--I do, and the people I have coming over do as well, like a spicier crawfish--
2
Posted on 3/8/17 at 2:10 pm to Fonzarelli
That will work for 100 qts and the first boil, for my taste. If it was me, I'd use 2 boxes of salt and swamp cayenne for the straight Chinese. Just a matter of choice, no right or wrong. What you are doing will be much better than your neighbor's or what the restaurant down the street sells.
Posted on 3/8/17 at 2:48 pm to Fonzarelli
quote:
10-15 garlics, halved
this might be the dumbest question but i usually throw my garlic in whole... so when you say halved
is this being cut from top to bottom or turning the garlic on its side then cutting from top to bottom
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