re: Chackbay Seasoning

I am going 1.5 bag of Chackbay

1.25 thing of salt

8oz liquid
4oz Chinese Red Pepper (on the fence)
4 oz cayenne

what size pot do you have?

100qt

I meant to add that to the post -- forgot.

So I am looking like:

100qt pot
7-8 lemons, halved
10 onions, halved
10-15 garlics, halved (I like to eat the garlic so I normally go heavy on that)
Some celery stalks
1.5 Bag of Chackbay
1-1.5 box of salt (probably a little under 1.5 salt)
8oz liquid
4 oz Chinese Red pepper (uncut, whole) (Still on the fence)

--I do, and the people I have coming over do as well, like a spicier crawfish--

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100 qts and the first boil

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Where would you go to the second boil? I have another 1.5 bag of chackbay left, and all the other ingredients i can just increase from the store

I am going to go 2 sacks

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hat you are doing will be much better than your neighbor's or what the restaurant down the street sells.

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this is what I aiming for!!

To do 2 boxes of salt or 1.5 is the question

I cut it to where all the toes are cut in halve.

This Thread:

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Far from it judging by this thread.

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i just think people trying chackbay for the first time want to nail it since they are going in blind basically.

I started boiling 2 seasons ago. I have always done La bag and liquid with the fixings etc

Its apparent they are great. I dont want great. I want to blow the socks of people's taste buds and receive praise that my crawfish are the fricking best they have ever tried. I like what Otis had to say... its better than your neighbors and restaurants are doing-- thats a start in the right direction

Sometimes, you just really get in to it haha