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1
Posted on 3/5/17 at 7:35 pm to OTIS2
I have a 125qt pot and do a whole sack at a time.
Bag and half of Chackbay, Box of Salt(?), 8oz liquid, lemons, garlic cloves, onions, etc etc ?
Bag and half of Chackbay, Box of Salt(?), 8oz liquid, lemons, garlic cloves, onions, etc etc ?
This post was edited on 3/5/17 at 7:36 pm
Posted on 3/5/17 at 7:43 pm to Trout Bandit
Can't say. Call em...985-633-5722.
Posted on 3/5/17 at 7:47 pm to Fun Bunch
My biggest pot is 120. I'd go just under 1/2 full, 2 salts, one pack of Chackbay, and I usually add a cup of red pepper, plus the the garlic, onions, and lemon.
I also throw in extra lemon juice, orange juice concentrate and a gallon of vinegar.
I also throw in extra lemon juice, orange juice concentrate and a gallon of vinegar.
Posted on 3/5/17 at 8:19 pm to OTIS2
No chance I'm using Vinegar.
What do you add on round 2?
What do you add on round 2?
Posted on 3/5/17 at 8:23 pm to Fun Bunch
1/2 everything....including vinegar. It's extra acid....try it.
Posted on 3/5/17 at 9:13 pm to OTIS2
No chance. Vinegar is vile. But thanks for the advice
Posted on 3/5/17 at 9:26 pm to Fun Bunch
I bought the Chackbay at Rouses. Cost about $2.75. I don't think 8 oz of liquid crab boil is enough. I used 2 cups. I used 1-1/2 boxes of salt and did not think they were too salty. Next time I might use 8 oz of crab boil and throw in 1/2 cup or so of red pepper. I thought that Chackbay brought a different flavor profile in a very good way. I'll be using it from here on out. And that's saying a lot because I've been cooking crawfish the same way for 30 plus years.
This post was edited on 3/5/17 at 9:33 pm
Posted on 3/5/17 at 9:35 pm to OTIS2
Does vinegar make them shell easier? I use that stuff on crabs but have never wondered why because that's how my dad taught me to cook them.
Posted on 3/5/17 at 9:36 pm to Earthquake 88
Flavor
Posted on 3/5/17 at 9:41 pm to OTIS2
I'll give it a try on the next boil. Thanks.
Posted on 3/5/17 at 9:46 pm to Earthquake 88
Tony Chachere had a method of boiling shrimp in a water/vinegar mix that is excellent. So, I add a good bit of white vinegar to the pot...it's excellent.
Posted on 3/6/17 at 4:27 am to CHEDBALLZ
quote:
CHEDBALLZ
Not at all. You boil in a 40qt pot with that little recipe? I know you're close to me from past conversations. Email me....
<<<<<@yahoo
I'll invite you to the next boil and you can see for yourself that my recipe isn't crazy hot. Hell...women and kids eat it baw.
Posted on 3/6/17 at 5:11 am to GeauxTigers0107
Just busting ya balls. I've never had a too spicy or not seasoned enough complaint, they always seem to be just right.
Posted on 3/6/17 at 8:21 am to CHEDBALLZ
How much of the Chacbay will I need for 2 pounds of shrimp plus corn, potatoes and sausage on the stove top?
Does it have enough salt in it or will I have to add some?
Does it have enough salt in it or will I have to add some?
Posted on 3/6/17 at 8:27 am to Chatagnier
We buy about 200-250 lbs of shrimp at my house a year so I boil a lot of shrimp on the stove for a quick meal, probaly twice a month. 90% of the time I use 2-3TBS of liquid crab boil, granulated garlic and salt. If I was using chackbay I'd use 2-3 TBS and the same amount of salt.
Chackbay has very little salt.
Chackbay has very little salt.
Posted on 3/6/17 at 8:28 am to Chatagnier
quote:
Does it have enough salt in it or will I have to add some?
Have you read the thread?? You add salt to your desired level. Taste your water.
Posted on 3/6/17 at 8:33 am to Earthquake 88
Just got the 3 pack off amazon. Gonna try it next time. 
Posted on 3/6/17 at 8:46 am to Thib-a-doe Tiger
quote:
Bag of chackbay
When you say bag of chackbay, are you talking the 4-5lb bag that Louisiana, Swamp Dust, Zats (jar) offer? Or just the 1lb bag of it?
I normally go with 4lbs of swamp dust and 1lb of louisiana for my dry seasoning, and i love it. I also add 4-6oz of liquid boil. Which makes me thing i wont enjoy 1lb of seasoning.
I dont add salt, i do of course add garlic, onions, lemons.
Posted on 3/6/17 at 8:51 am to Fonzarelli
It's 12 ounces.
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