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re: Chackbay Seasoning
Posted on 3/8/17 at 4:32 pm to LSUvegasbombed
Posted on 3/8/17 at 4:32 pm to LSUvegasbombed
Just Googled chackbay boil out of courosity because have never used it before, but have heard of it. First 2 links was to amazon.com next three were to tigerdroppings FD board. Keep it up guys and soon this board will be worldwide with your culinary expertise. God knows the world needs it.
1
Posted on 3/8/17 at 5:47 pm to DownHome
I noticed that as well
Posted on 3/8/17 at 5:48 pm to LSUvegasbombed
How much lemon oil/citrus flav would y'all add to Chackbay?
Posted on 3/8/17 at 7:32 pm to BRgetthenet
What ever you like. I usually slice a 4 or so and add a cup or two of lemon juice...
Plus a can of frozen OJ.
Plus a can of frozen OJ.
Posted on 3/8/17 at 7:34 pm to OTIS2
Ok.
Your thread from 2012 comes up when ya google this stuff.
Your thread from 2012 comes up when ya google this stuff.
Posted on 3/8/17 at 7:37 pm to LSUvegasbombed
Posted on 3/8/17 at 7:40 pm to Fonzarelli
Boom
Posted on 3/8/17 at 10:54 pm to Fonzarelli
I got a couple friends that are just as pumped to try this out as me.
i just hope you boys are right about cutting it off after it begins to boil.
Does it matter what type of burner i have compared to some of yall? I have a double jet burner and it gets them rolling pretty quickly once the crawfish is dropped
i just hope you boys are right about cutting it off after it begins to boil.
Does it matter what type of burner i have compared to some of yall? I have a double jet burner and it gets them rolling pretty quickly once the crawfish is dropped
This post was edited on 3/9/17 at 7:56 am
Posted on 3/9/17 at 8:01 am to LSUvegasbombed
I've been cooking crawfish that way for over 30 years and most people that know what they are doing do it the same way. Soon as that water starts to boil cut the fire off. You basically poach crawfish and let them soak up that seasoning. They sink into the pot when done. I don't even time it to be honest. I can just look at them and tell. But around 20 minutes into the soak you can start taste testing them and see how they are turning out.
And yes I have the same type burner. Doesn't take long to get them back to a boil when you drop the crawfish in the pot.
Don't overthink all this. Those proportions on the seasonings work. You and your friends will like the results trust me.
And yes I have the same type burner. Doesn't take long to get them back to a boil when you drop the crawfish in the pot.
Don't overthink all this. Those proportions on the seasonings work. You and your friends will like the results trust me.
This post was edited on 3/9/17 at 8:10 am
Posted on 3/9/17 at 8:04 am to Earthquake 88
shite i have read some people on forums say they boil for 7-10 minutes and cut the fire. This leads me to believe they will still peel fine
Posted on 3/9/17 at 8:06 am to Fonzarelli
Nice! Mine should be here today
Posted on 3/9/17 at 8:07 am to LSUvegasbombed
If I was in a hurry and cooking for the masses in a restaurant setting I would figure out a faster way to achieve the same results. But cooking a sack or two in the backyard the way we are telling you is the way to go for perfect results.
This post was edited on 3/9/17 at 8:09 am
Posted on 3/9/17 at 8:19 am to TH03
Not sure where you live but Rouses has Chackbay. I live over in Mobile because of my job but that's where I bought mine. I'm telling y'all this Chackbay is good stuff. I can't wait for y'all to try it. I'm going to cook another sack this weekend. My pot is smaller. It's an 80 quart. I'm doing 1-1/2 bags of Chackbay, 1 cup of liquid Zatarain, 1/2 c of cayenne and 1-1/2 boxes of salt. I'm convinced that will work for both an 80 or 100 quart pot.
Think about it this way. Last weekend I cooked a 35 lb sack in an 80 quart pot. I used one bag of Chackbay, two cups of Zatarain liquid boil, and 1-1/2 boxes of salt and I did not screw them up. They were good. Very good. But the ratio Thibadoe is saying I think will work better. I will know for sure this weekend. I think any of those ratios get you in the ballpark. With great certainty they are much better than the stuff I get at restaurants.
Think about it this way. Last weekend I cooked a 35 lb sack in an 80 quart pot. I used one bag of Chackbay, two cups of Zatarain liquid boil, and 1-1/2 boxes of salt and I did not screw them up. They were good. Very good. But the ratio Thibadoe is saying I think will work better. I will know for sure this weekend. I think any of those ratios get you in the ballpark. With great certainty they are much better than the stuff I get at restaurants.
This post was edited on 3/9/17 at 8:27 am
Posted on 3/9/17 at 8:23 am to Earthquake 88
I'm in Dallas. Had to get it off amazon. Most stores only have LA in the 4.5 and then the zats in the smaller bags so I have to order online.
Posted on 3/9/17 at 8:29 am to TH03
Out of curiosity what does it run on Amazon? I think I paid around $2.50 to $2.75 for a bag of that stuff.
Posted on 3/9/17 at 8:38 am to Earthquake 88
$19.99 for the 3 pack. 6.66 each
Posted on 3/9/17 at 8:47 am to Earthquake 88
quote:about what I'm willing to pay. I will be in Lake Charles next month, but I don't know if the stores carry this brand.
I think I paid around $2.50 to $2.75 for a bag of that stuff.
Posted on 3/9/17 at 9:10 am to TH03
quote:
$19.99 for the 3 pack. 6.66 each
Yeeep. Thats what I paid. And I'm in Baton Rouge! Just didn't know where to find it
Posted on 3/9/17 at 9:11 am to Fonzarelli
quote:
And I'm in Baton Rouge! Just didn't know where to find it
rouses man on Airline by woman's hospital
Posted on 3/9/17 at 9:13 am to LSUvegasbombed
quote:
rouses man on Airline by woman's hospital
Yeah I remember you telling me -- but I had already ordered it before that. I'm willing to spend a little more the first go around. If for some reason (and im ducking now) I don't like this, I won't have to buy it again. If I love it, I'll be sure to hit that rouse's every boil
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