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Message
re: Boiling Crawfish
Posted on 2/9/09 at 4:17 pm to hotrod
Posted on 2/9/09 at 4:17 pm to hotrod
Almost all if not all prepared powders and liquids for boiling have some type of lemon in them. This goes as well for garlic, onion, and pepper.
It only make sense that one would doctor up the batch to his/her own liking.
I love em with a lil fresh lemon, garlic, and onion in em.
It only make sense that one would doctor up the batch to his/her own liking.
I love em with a lil fresh lemon, garlic, and onion in em.
0
Posted on 2/9/09 at 4:23 pm to hotrod
quote:
I dont understand people whow add lemons
Lemons go great with seafood. Last time I checked, crawfish is seafood.
Posted on 2/9/09 at 4:27 pm to maggie d
butter,oil, even white vinegar helps the peeling but I am a stick of butter in my 105 kind of a guy too!!!
Posted on 2/9/09 at 4:28 pm to JustSmokin
whatever yall say, I went to a boil a while ago and apparently this guy agreed with yall a little too much, damn things tasted like lemons, they sucked...not the way crawfish are intended to taste... ruined it for me.
I dont use them.
I dont use them.
Posted on 2/9/09 at 4:34 pm to hotrod
Here's mine and they come out pretty good. The key is Chackbay though, the zattaran seasoning in the big jars just dont do it for me.
80 qt pot
(1) bag of CHACKBAY seasoning
(1) 1lb of athcafalaya gold seasoning
(2) seasoning bags of zattaran
(1) small bottle of liquid zattaran seasoning
(1 1/2) boxes of Norton salt for first batch
(5) Lemons squeezed
(1) small bottle of texas pete hot sauce
(1) 1cup of cayene pepper
onions, garlic,
bring to boil. Throw in small baby red potatos, sausage, boil for 10 min, 1 sack of crawfish, boil for 3 minutes. Turn off heat, the put corn, snap beans, mushrooms, and pineapple in boil and Let soak for 15 min.
80 qt pot
(1) bag of CHACKBAY seasoning
(1) 1lb of athcafalaya gold seasoning
(2) seasoning bags of zattaran
(1) small bottle of liquid zattaran seasoning
(1 1/2) boxes of Norton salt for first batch
(5) Lemons squeezed
(1) small bottle of texas pete hot sauce
(1) 1cup of cayene pepper
onions, garlic,
bring to boil. Throw in small baby red potatos, sausage, boil for 10 min, 1 sack of crawfish, boil for 3 minutes. Turn off heat, the put corn, snap beans, mushrooms, and pineapple in boil and Let soak for 15 min.
Posted on 2/9/09 at 5:01 pm to Mudminnow
Lemons no lemons???? I use them, cut them in half and I squeeze them on top of the crawfish after boiling at the begining of the soak period. Why?....Cause my dad did it like that...does it matter?...prob not I mean we are talking 5-10 lemons in 50-60 quarts of water, could someone use the same recipe with and without lemons would anybody be able to tell the diffrence????
Posted on 2/9/09 at 5:14 pm to Tigerpaw123
thats exactly what i meant when i said ive learned from exp... however as i said earlier, one time this dude I know went WAY overboard on the lemons. Ruined it for me..
I use them for soap.
I use them for soap.
Posted on 2/9/09 at 9:24 pm to hotrod
I like smoked sausage, whole garlic & mushrooms in my boil too. Slurp--some good eats.
Posted on 2/9/09 at 10:10 pm to osunshine
I have a quick question for the guys that add additional salt to the boil... how salty do the crawfish get? I usually seem to do just fine with the salt that is in the powder boil and then add veggies, liquid boil and whatnot. I'm gunna do a boil this weekend, might consider adding some additional salt to the boil, but don't want it to be too salty. I was at a boil in Mississippi a few years ago and whoever did it went overboard with the salt... and i love salty food, so I just don't want it to come out like that
Posted on 2/9/09 at 10:23 pm to dcj185
It's a matter of personal taste...if you like what you're doing...stick with it. I use salt, chinese red pepper and liquid along with the usual other stuff(garlic, onions, lemon and orange juice, etc.).
Posted on 2/10/09 at 7:06 am to OTIS2
quote:
chinese red pepper
Can't find it anymore in BR. I was told this product was discontinued. It was the only red pepper I found to be hot. That cayenne stuff is a waste of good money.
Posted on 2/10/09 at 8:13 am to JustSmokin
I use Chackbay seasoning and it has no salt in it. I added 2 boxes of salt and find it came out perfect, unlike the one box I used last time. My grandpa makes the seasoning so I promise no salt!
Posted on 2/10/09 at 8:17 am to tigerbait703
quote:
Chackbay seasoning
Don't recall seeing this in any BR stores. Is this a local thing?
Posted on 2/10/09 at 8:22 am to tigerbait703
______________________
I use Chackbay seasoning and it has no salt in it. I added 2 boxes of salt and find it came out perfect, unlike the one box I used last time. My grandpa makes the seasoning so I promise no salt!
_________________________________________________
That makes sense then! I've never heard of it either, where do you get it from?
I use Chackbay seasoning and it has no salt in it. I added 2 boxes of salt and find it came out perfect, unlike the one box I used last time. My grandpa makes the seasoning so I promise no salt!
_________________________________________________
That makes sense then! I've never heard of it either, where do you get it from?
Posted on 2/10/09 at 8:28 am to JustSmokin
quote:
Can't find it anymore in BR. I was told this product was discontinued. It was the only red pepper I found to be hot. That cayenne stuff is a waste of good money.
Try Courville's Seafood in Port Allen, that's the last place I picked up Chinese Red Pepper
Posted on 2/10/09 at 8:35 am to maggie d
How long ago? Back in fall I was at Tony's Seafood (it is made by them) and they said it was discontinued. Can't even order it through their website.
Posted on 2/10/09 at 8:41 am to JustSmokin
I think it was last season, so like a year ago. Didn't realize how fast time goes by...guess you might be out of luck.
This post was edited on 2/10/09 at 8:42 am
Posted on 2/10/09 at 9:27 am to maggie d
quote:
adding butter lends in the peeling process, you should try it.
If you would just cook them for the proper amount of time you wouldn't need to do these kooky things....I boil several times a year and the shells never stick.......it just makes your crawfish greasy...
Posted on 2/10/09 at 11:35 am to JustSmokin
quote:
My one tip is to buy small laundry bags. Use one for each item, i.e., potatoes, corn, mushrooms, sausage, etc. It makes for easy retrieval from the pot and can be washed for the next boil. You can buy them cheap at the Dollar General or WalMart.
+10 Excellent tip. I started doing this 3 years ago and it's the perfect way to do veggies. Experiment with times to add different veggies to get the right amount of spice and then tie the bags off to your handle so that you can remove them whenever you want.
Posted on 2/10/09 at 11:48 am to JustSmokin
quote:
chinese red pepper
quote:I get mine at Captain Avery's in Monroe. Hope ti's still available, but what I had last week was left over from last summer.
Can't find it anymore in BR. I was told this product was discontinued. It was the only red pepper I found to be hot. That cayenne stuff is a waste of good money.
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