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4
Posted on 1/24/20 at 8:31 am to Peejack84
It’s always part of my seasoning mix.
Posted on 1/24/20 at 8:33 am to Peejack84
quote:
Been almost 2 years since the last post.
What's the verdict on this ChackBay stuff??? Been thinking about trying it.
#Metoo.
I'd like a good recipe on how to use it but I don't want to sift through 18 pages to find it.
But I guess i have to.
This post was edited on 1/24/20 at 8:34 am
Posted on 1/24/20 at 9:05 am to Pandy Fackler
I used it last year in place of the extra cayenne that I would normally add. I kept everything else the same. I enjoyed it.
Posted on 1/24/20 at 9:18 am to bigberg2000
We use cayenne, salt, liquid crab boil, celery seed and lemon zest/juice. I don’t see a need for premixed anything.
Posted on 1/24/20 at 9:51 am to Peejack84
quote:
What's the verdict on this ChackBay stuff??? Been thinking about trying it.
I still prefer SYM. Didn't find anything all that special about Chackbay, but to each their own. Maybe I'll give it another shot one day...but it's difficult to get here.
Posted on 1/24/20 at 12:31 pm to SUB
quote:
I still prefer SYM. Didn't find anything all that special about Chackbay
Thats why I do everything basically as normal I just used chackbay instead of adding something else like cayenne.
Posted on 1/24/20 at 12:45 pm to Peejack84
Last year I used a big bag of Louisiana, a bag of Chackbay, and a 12 oz bottle of liquid, and it was pretty solid.
Posted on 1/24/20 at 1:03 pm to Epic Cajun
quote:
Last year I used a big bag of Louisiana, a bag of Chackbay, and a 12 oz bottle of liquid, and it was pretty solid.
Good suggestion and I'm trying this today except I'm using proboil.
Posted on 1/24/20 at 2:21 pm to Epic Cajun
I think I will add it in addition to my big bad of Swamp Dust and see what happens.
Posted on 1/24/20 at 4:51 pm to Peejack84
Used this recipe last year. Brgetthenet helped with the seasoning proportions. This is for 1 sack.
Bug’s crawfish
1 bag Chackbay
3/4 bag Louisiana
1/2 bottle LA liquid (16 oz)
Salt - 2 additions. One with the vegetables, one before crawfish
2 - 32 oz lemon juice (optional)
Sausage
8 lemons - halves
8-10 oranges - halves (optional)
6 big onions cut inhalf
Potatoes
Mushrooms
12 garlic cloves tips cut
Corn
Bug’s crawfish
1 bag Chackbay
3/4 bag Louisiana
1/2 bottle LA liquid (16 oz)
Salt - 2 additions. One with the vegetables, one before crawfish
2 - 32 oz lemon juice (optional)
Sausage
8 lemons - halves
8-10 oranges - halves (optional)
6 big onions cut inhalf
Potatoes
Mushrooms
12 garlic cloves tips cut
Corn
Posted on 1/24/20 at 5:13 pm to BugAC
Louisiana came out with a new mix with more spice. Used last weekend and had great results. It can use some extra liquid if you like it hotter but it is really solid.
Posted on 1/24/20 at 5:53 pm to CrawKing
Was that in response to our thread last year lol
Posted on 1/24/20 at 6:06 pm to BugAC
Whoaa. 64 ozs of lemon juice and and lemons???
Posted on 1/24/20 at 6:21 pm to Peejack84
This is what I do now:
1 big bag of Swamp Dust
1 cup of black pepper
1 cup of red pepper
8 oz. of liquid crab boil
1/4 of a tub of butter
4 lemons
**will add a bag of ChackBay to the above or substitute the red pepper for it.
Bring to a boil drop crawfish
Bring back to a slight simmer. Lower fire
3.5 minutes. Kill fire
Add bag of ice
Soak for 15 minutes
Dump in ice chest
Dust with Swamp Dust and add mustard!!! (Might add ChackBay to the ice chest also)
Don't hate on the mustard until you've tried it!! I've converted many of people!!! Bring on the downvotes. Hahahaha.
1 big bag of Swamp Dust
1 cup of black pepper
1 cup of red pepper
8 oz. of liquid crab boil
1/4 of a tub of butter
4 lemons
**will add a bag of ChackBay to the above or substitute the red pepper for it.
Bring to a boil drop crawfish
Bring back to a slight simmer. Lower fire
3.5 minutes. Kill fire
Add bag of ice
Soak for 15 minutes
Dump in ice chest
Dust with Swamp Dust and add mustard!!! (Might add ChackBay to the ice chest also)
Don't hate on the mustard until you've tried it!! I've converted many of people!!! Bring on the downvotes. Hahahaha.
Posted on 1/24/20 at 10:18 pm to Peejack84
quote:
Whoaa. 64 ozs of lemon juice and and lemons???
No, it’s an either or. And it was more like 32 oz. that’s why I have it as “optional”. Same with the oranges. This is my recipe I use and swap out things here and there. I keep the optional note to let myself know of things I could try.
Boiling tomorrow actually and using lemons (no juice) and throwing in some satsumas.
Posted on 1/24/20 at 10:30 pm to Peejack84
quote:
Bring on the downvotes.
Ask and ye shall receive.
And a cup of black pepper? What kid of cockamamy bullshite recipe is that?
Posted on 1/24/20 at 10:37 pm to BugAC
The zest really makes it better than just the juice does. Zest 6 or so, then just half them.
This post was edited on 1/24/20 at 10:43 pm
Posted on 1/25/20 at 8:27 am to Fun Bunch
quote:
I'm intrigued by this but it's very different from my usual.
I usually use a jar of the Zat or Cajunland and a half jar on the next round. I don't add salt because it's already in there.
Adding that small bag of chackbay and a huge box of salt scares the shite out of me.
Same exact thing here. I’ve been very anti-salt for a while but I’m starting to gradually get back into it, in moderation.
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