- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
1
Posted on 2/21/19 at 1:51 pm to cforester821
Starting with quality, clean, live crawfish is the biggest part
Posted on 2/21/19 at 1:51 pm to gumbo2176
quote:then he did it wront. I can do it both ways and you wouldt be able to tell the difference. you people get fixed up too much on dumping seasoning in the outside when the real process isnt like that. The true icechest method was developed to be able to constantly put out crawfish every 10-15 mins with one pot and 2 ice chests.
shake some seasoning over the boiled crawfish in an ice chest and shake them up to coat them before dumping them on the table.
Posted on 2/21/19 at 3:49 pm to cforester821
Boiling to your own standards
Posted on 2/21/19 at 5:05 pm to cforester821
quote:
What steps/ingredients are commonly left out that would otherwise lead to great tasting crawfish?
quote:
but what common mistakes need to be cut out to take your boil over the top?
Make a great boil by cutting out mistakes? Hmmm. That just sounds like separating a bad to average boil to a good one.
Hot peppers make a boil great IMO. I'm talking adding a bunch of fresh habaneros, serranos, jalapenos, etc.
Posted on 2/21/19 at 6:17 pm to CarRamrod
(no message)
This post was edited on 10/12/22 at 7:28 am
Posted on 2/21/19 at 6:54 pm to CarRamrod
I’ve had it done really good both pure seasoned water and seasoned water plus extra on top. The trick with the outside seasoning is to let it “melt” into the bug, as well as making sure the water is still seasoned well.
I’ve done both. People have loved both from me. I prefer when I can get my water just right where zero outside seasoning is needed, but when doing 140-200lbs with just one or sometimes two pots like I’ve done for gatherings with friends, sometimes it takes a couple batches. Then when you have to throw out water because using the same water too many batches makes them gritty, you have to get it right again.
I’ve done both. People have loved both from me. I prefer when I can get my water just right where zero outside seasoning is needed, but when doing 140-200lbs with just one or sometimes two pots like I’ve done for gatherings with friends, sometimes it takes a couple batches. Then when you have to throw out water because using the same water too many batches makes them gritty, you have to get it right again.
Posted on 2/21/19 at 6:56 pm to cforester821
Most people soak 15-20 min.
Soak 25-30.
Try boiling an entire turkey or large chicken prior to adding seasoning so that you begin with a stock instead of plain water. Adds a depth to the flavor and the released collagen helps with peeling.
Soak 25-30.
Try boiling an entire turkey or large chicken prior to adding seasoning so that you begin with a stock instead of plain water. Adds a depth to the flavor and the released collagen helps with peeling.
Posted on 2/22/19 at 9:25 am to cforester821
Letting them sit on my Yeti to season rather than a Coleman ice chest. Makes a big difference.
Posted on 2/22/19 at 9:37 am to Lookin4Par
Dunno why you're downvoted but I think 25 to 30 is the perfect amount.
My parents told me about the chicken thing a few years ago after they went to a boil. I never had the balls to do it though
My parents told me about the chicken thing a few years ago after they went to a boil. I never had the balls to do it though
Posted on 2/22/19 at 9:41 am to cforester821
Knew a guy that boiled them in plain salted water then dumped them in the seasoned water to soak. Always were very clean tasting and good.
Posted on 2/22/19 at 10:02 am to Lookin4Par
quote:i bet you believe 4 stick of butter helps soften the shells too.
he released collagen helps with peeling.
Posted on 2/22/19 at 12:36 pm to cforester821
There are countless recipes for boiling crawfish. The key is to not let them boil longer than 3 minutes. "Hot" soak for 15 minutes, then immediately stop the cooking process (there are several ways to do this, find whatever works for you) and "cool" soak an additional 15 minutes. This method will allow the bugs to soak up the seasoned water inside the shell. Trust me, when you break the tail from the head, the juice will be pouring out and they'll be cooked to perfection and easy to peel. Just don't be one of those guys who sprinkles seasoning on cooked crawfish. Every time I go to a boil and I see that, I cringe. I still eat them though 
Posted on 2/22/19 at 12:45 pm to cforester821
My most memorable crawfish boil included Brussels sprouts, mushrooms, garlic, sausage, etc I had never seen that before. It was delicious!
Posted on 2/22/19 at 12:46 pm to celltech1981
quote:
Dump crawfish in to Yeti ice chest. Add 1 large bottle of lemon juice, a big jar of jalapenos, and shake a whole box of tony's or slap ya momma on it and then close the ice chest lid. Shake it up to evenly distribute the seasoning. Let it steam for about 20 minutes. They will be super easy to peel and taste great.
Posted on 2/22/19 at 1:18 pm to Graton
quote:
The key is to not let them boil longer than 3 minutes. "Hot" soak for 15 minutes, then immediately stop the cooking process
It really depends on several factors, like your pot / burner setup, how much crawfish you are boiling vs how much water, how fast you can get your water boiling etc. I only have a single jet and if I'm doing a full sack, which fills up the pot, I don't even get mine to a full boil and they are done. But, let's say I'm doing half a sack instead of a whole, the water comes back to a boil quick and I'll let it boil a few min before cutting the heat.
Posted on 2/22/19 at 1:23 pm to SUB
quote:
It really depends on several factors, like your pot / burner setup, how much crawfish you are boiling vs how much water, how fast you can get your water boiling etc
All of this.... + Atmospheric conditions.
How high are you above sea level?
How much cloud cover?
Angle of sun in relation to the pot?
Barometric pressure?
Current state of ozone integrity?
How many budweisers ya podnah been handing you?
Posted on 2/22/19 at 1:23 pm to HoustonGumbeauxGuy
quote:
Ketchup on hand to dip the tails in
Nah brah. Put ketchup on your fingers, that way you don't need to dip the tails.
Posted on 2/22/19 at 1:33 pm to cforester821
well seasoned boil with lemon and several seasonings I use zatarains powder and crab boil seasoning packs
washed crawfish
timing your cook. Vegtables and sausage first timed
cooking crawfish separate
washed crawfish
timing your cook. Vegtables and sausage first timed
cooking crawfish separate
This post was edited on 2/22/19 at 1:56 pm
Posted on 2/22/19 at 2:14 pm to cforester821
Most people underseason. That’s the biggest issue with flavor
You gotta lean into it.
Cooking isn’t hard. Mostly not over cooking it. I being To a boil and cut it. Works pretty well.
The ice chest method makes very little sense to me.
Unless you’re breaking down the powder (say in boiling liquid) it’s not gonna get into the shell as well.
I always Add
Onion, Lemons, Garlic to the boil. I dont Think they add much flavor but I’m not gonna stop now.
I’ll add the corn, sausage, mushroom etc. I know Those don’t add flavor, but people eat them.
Idk how to do pineapple but here it’s good and love pineapple. Open to tips if people have them
You gotta lean into it.
Cooking isn’t hard. Mostly not over cooking it. I being To a boil and cut it. Works pretty well.
The ice chest method makes very little sense to me.
Unless you’re breaking down the powder (say in boiling liquid) it’s not gonna get into the shell as well.
I always Add
Onion, Lemons, Garlic to the boil. I dont Think they add much flavor but I’m not gonna stop now.
I’ll add the corn, sausage, mushroom etc. I know Those don’t add flavor, but people eat them.
Idk how to do pineapple but here it’s good and love pineapple. Open to tips if people have them
This post was edited on 2/22/19 at 2:20 pm
Page 2 of 4
Popular
Back to top
Follow TigerDroppings for LSU Football News