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Started By
Message
How much crab boil for 50lbs of crawfish
Posted on 4/12/19 at 12:59 pm
Posted on 4/12/19 at 12:59 pm
How much liquid and powder for 50lbs?
Posted on 4/12/19 at 1:03 pm to 1897
5-8 lbs powder and 1/2 cup liquid at soak should get you
Posted on 4/12/19 at 1:16 pm to 1897
1.5 of the "sack-size" powder seasoning
16 oz liquid boil
1.5 box of salt
16 oz liquid boil
1.5 box of salt
Posted on 4/12/19 at 1:22 pm to 1897
1 pro boil
1/2 cayenne pepper
1/2 bottle of liquid crab boil just prior to soak
good soak, no extra salt...
1/2 cayenne pepper
1/2 bottle of liquid crab boil just prior to soak
good soak, no extra salt...
Posted on 4/12/19 at 1:53 pm to 1897
You doing 50lbs in one batch? How big is your pot (how many quarts)?
This post was edited on 4/12/19 at 2:09 pm
Posted on 4/12/19 at 2:03 pm to 1897
The amount of water in your pot determines the amount of seasoning, not the poundage of crawfish
You would season 50 qts of water the same if it had 1 pound of crawfish or 50 pounds
For 50 qts of water I use :
6 pound of Louisiana fish fry powder (roughly 1.5 bags)
1/2 cup of cayenne
8oz zats liquid
You would season 50 qts of water the same if it had 1 pound of crawfish or 50 pounds
For 50 qts of water I use :
6 pound of Louisiana fish fry powder (roughly 1.5 bags)
1/2 cup of cayenne
8oz zats liquid
This post was edited on 4/12/19 at 2:04 pm
Posted on 4/12/19 at 2:18 pm to lsupride87
quote:
The amount of water in your pot determines the amount of seasoning, not the poundage of crawfish
Yup
quote:
For 50 qts of water I use :
Is that enough for 50 lbs? I have no idea. I assume you need at least a 100 qt pot to do 50 lbs per batch.
I fill my pots with water to usually 2/3 full I think.
If using a 100 qt pot, use 1.25 large bags of dry seasoning, and 18 oz of liquid boil. If 120 qt pot, use 1.5 large bags and 22 oz liquid boil.
Posted on 4/12/19 at 2:33 pm to SUB
quote:Too much water.
I fill my pots with water to usually 2/3 full I think.
Posted on 4/12/19 at 3:23 pm to sjmabry
So tell me if I got this right-
If I have have 30quart pot, I'm thinking about 15-20lbs per pot, so about 3 pots.
Fill about halfway with water, bring to a boil.
Put potatoes in for about 10 min.
Add crawfish, lemons and corn(after purging?)
Let boil for about 5 minutes
Add seasoning
So do I add more seasoning after each batch? How much should I add after the first and second batch?
Sorry about all the questions, I've just never headed up a boil- always just drank beer and enjoyed the final product
L
If I have have 30quart pot, I'm thinking about 15-20lbs per pot, so about 3 pots.
Fill about halfway with water, bring to a boil.
Put potatoes in for about 10 min.
Add crawfish, lemons and corn(after purging?)
Let boil for about 5 minutes
Add seasoning
So do I add more seasoning after each batch? How much should I add after the first and second batch?
Sorry about all the questions, I've just never headed up a boil- always just drank beer and enjoyed the final product
L
Posted on 4/12/19 at 4:00 pm to 1897
quote:
If I have have 30quart pot
Is it possible to get your hands on a bigger pot?
Posted on 4/12/19 at 4:11 pm to sjmabry
quote:
Too much water.
Well maybe I'm off. I go by number of holes from the top of the basket.
Posted on 4/12/19 at 4:24 pm to 1897
Yeah I'd try to get a bigger pot. I don't even know if you can get 20 lbs in a 30 quart. My 60 qt pot can't even do 30 lbs with fixings. You'll probably be doing 4 batches with 50 lbs of crawfish using a 30 qt pot.
I would not add dry seasoning after crawfish are in pot. I've never done it, seen anyone do it, or heard of anyone on here do it.
Fill your pot with water halfway or a little higher. Bring to a boil.
Add seasoning for 1 batch. If using a 30 qt pot, half of a large bag of dry seasoning and about 6 oz liquid boil seasoning. Some people here add liquid boil when cutting the heat after crawfish are cooked. I don't see the point.
Add lemons and potatoes and boil for 10-15 min (until soft)
Add crawfish (I'm guessing it'll be closer to 10-15 lbs)
Bring water back to a boil then cut off heat.
Add frozen corn to cool everything. Stir. You could add some ice if you like but you don't have to.
Let it sit and start tasting after 10-15 minutes. They are ready when the flavor gets to where you like it.
Yes, rule of thumb here is you add about 1/2 as much seasoning in every subsequent batch. You may need to change water out after 3 batches if it seems dirty.
quote:
So tell me if I got this right-
I would not add dry seasoning after crawfish are in pot. I've never done it, seen anyone do it, or heard of anyone on here do it.
Fill your pot with water halfway or a little higher. Bring to a boil.
Add seasoning for 1 batch. If using a 30 qt pot, half of a large bag of dry seasoning and about 6 oz liquid boil seasoning. Some people here add liquid boil when cutting the heat after crawfish are cooked. I don't see the point.
Add lemons and potatoes and boil for 10-15 min (until soft)
Add crawfish (I'm guessing it'll be closer to 10-15 lbs)
Bring water back to a boil then cut off heat.
Add frozen corn to cool everything. Stir. You could add some ice if you like but you don't have to.
Let it sit and start tasting after 10-15 minutes. They are ready when the flavor gets to where you like it.
quote:
So do I add more seasoning after each batch? How much should I add after the first and second batch?
Yes, rule of thumb here is you add about 1/2 as much seasoning in every subsequent batch. You may need to change water out after 3 batches if it seems dirty.
This post was edited on 4/12/19 at 4:26 pm
Posted on 4/12/19 at 7:38 pm to 1897
First boil:
1 tub of pro boil
2 liquid seasoning
3 seasoning bags
2nd boil:
2 liquid seasoning
3 seasoning bags
I generally do a bottle of lemon juice per boil as well.
1 tub of pro boil
2 liquid seasoning
3 seasoning bags
2nd boil:
2 liquid seasoning
3 seasoning bags
I generally do a bottle of lemon juice per boil as well.
Posted on 4/12/19 at 7:55 pm to 1897
No way of k owing without knowing your pot size
Posted on 4/12/19 at 7:56 pm to tigerfoot
quote:
knowing your pot size
Read the posts... He said he has a 30qt
Posted on 4/12/19 at 8:12 pm to Saskwatch
Prob three batches. One bag and half a bottle of liquid.
Add 1/4 bag each batch and the rest of liquid on last batch.
Add 1/4 bag each batch and the rest of liquid on last batch.
Posted on 4/12/19 at 8:49 pm to Saskwatch
The OP is going to be pretty damn confused as the majority of responses just read the thread title and responded.
This post was edited on 4/12/19 at 8:50 pm
Posted on 4/18/19 at 11:19 am to SUB
what size bottles are you guys talking about? theres like 5 sizes now.
Posted on 4/18/19 at 12:49 pm to 1897
The soak is the most important. If you use enough seasoning, don't actually "boil" the crawfish, and cool the water for the soak, you'll be okay.
You'd me better off buying some gallon jugs of water to freeze to throw in to cool during thensoak than freaking over seasoning amounts being perfect. Throw four or five in there and spray the pot down with cold water after. Let them sit and start tasting at 20 minutes.
You'd me better off buying some gallon jugs of water to freeze to throw in to cool during thensoak than freaking over seasoning amounts being perfect. Throw four or five in there and spray the pot down with cold water after. Let them sit and start tasting at 20 minutes.
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