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re: I’ve never seen the ice chest method for crawfish with seasoning sprinkled on top method
Posted on 5/8/19 at 12:50 am to LSUballs
Posted on 5/8/19 at 12:50 am to LSUballs
for sure. i'm from eunice and it's how everyone in Ville Platte, Eunice, Mamou, and Crowley do it.
half the cooking is in the pot boiling, and half is steaming in the ice chest with sprinkled seasoning on top.
If done correctly, it draws the seasoning inside the crawfish.
I've seen it done the soaking method with dropping ice into the pot, but how do you boil hundreds of pounds like this.
I'm seeing a bunch of people talking ish about boiling crawfish in this thread that have never boiled 1000-5000lbs at a time.
half the cooking is in the pot boiling, and half is steaming in the ice chest with sprinkled seasoning on top.
If done correctly, it draws the seasoning inside the crawfish.
I've seen it done the soaking method with dropping ice into the pot, but how do you boil hundreds of pounds like this.
I'm seeing a bunch of people talking ish about boiling crawfish in this thread that have never boiled 1000-5000lbs at a time.
2
Posted on 5/8/19 at 5:38 am to LSUtwolves
quote:
I've seen it done the soaking method with dropping ice into the pot, but how do you boil hundreds of pounds like this.
I'm seeing a bunch of people talking ish about boiling crawfish in this thread that have never boiled 1000-5000lbs at a time.
I couldn't imagine dealing with 1000 to 5000 disappointed people. You need the right pot for that. We used to have a pot that could do 250+ lbs. I know people who have had trailers. You need that to do a large quantity properly. And you have to be efficient with batches and understand how to replace seasoning in subsequent batches. I have a very large family on both sides. Any crawfish boil is multiple pots. Never seen the seasoning on top method until I had a college roommate from Crowley. For the record, I think that ice method helps, but is by no means necessary.
Funny thing is here in Houston, I've watched people order "extra spicy" only to recieve a small plastic condiment cup of extra seasoning to did their tails in. It was a WTF moment for me.
Posted on 5/8/19 at 7:29 am to LSUtwolves
quote:
I'm seeing a bunch of people talking ish about boiling crawfish in this thread that have never boiled 1000-5000lbs at a time.
i agree with this. for me, my "competition" batch is and will always be a soaking batch. however, there are some methods of shake and bake, that if done properly, and given enough time to finish in the coolers, are as good, and in a lot of cases better and more consistent than most guys that boil once or twice a year that argue about who is the pot master at the family boil. but as wolves said, I'm talking pounds into the thousands, not 3 sacks.
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