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Crawfish Boil 101: Burner, Seasonings, Cook Times, Etc. (Pics)
Posted on 5/28/19 at 8:51 am
Posted on 5/28/19 at 8:51 am
Is this burner sufficient?
18 in. W, 30 psi Dual Cooker, SP-2
Please recommend a pot to go with it.
And any boiling advice would be greatly appreciated, i.e. seasonings, times, process, etc.
Help an ignorant Northerner out
ETA: Gonna order live shipped from the LA Crawfish Company LINK
18 in. W, 30 psi Dual Cooker, SP-2
Please recommend a pot to go with it.
And any boiling advice would be greatly appreciated, i.e. seasonings, times, process, etc.
Help an ignorant Northerner out
ETA: Gonna order live shipped from the LA Crawfish Company LINK
This post was edited on 6/15/19 at 7:00 pm
9
Posted on 5/28/19 at 8:54 am to KosmoCramer
To answer your question- Yes it's sufficient.
My recommendation though:
Get the SS. It won't rust. I had the same one years ago and dealt with rust clogging the tubes. Get a 120 quart aluminum pot.
ETA: Get yourself a longer hose than the standard 6 foot it comes with.
Get this.
You don't want to deal with this.
My recommendation though:
Get the SS. It won't rust. I had the same one years ago and dealt with rust clogging the tubes. Get a 120 quart aluminum pot.
ETA: Get yourself a longer hose than the standard 6 foot it comes with.
Get this.
You don't want to deal with this.
This post was edited on 5/28/19 at 9:00 am
Posted on 5/28/19 at 9:11 am to SmokedBrisket2018
quote:
Get yourself a longer hose than the standard 6 foot it comes with.
Do you have a link?
Posted on 5/28/19 at 9:29 am to KosmoCramer
quote:
Do you have a link?
You can probably get one at Home Depot or Lowes.
Posted on 5/28/19 at 9:33 am to gumbo2176
Is it just a hose that I'd attach to the other hose and use the regulator that comes with the burner?
Posted on 5/28/19 at 9:47 am to KosmoCramer
I have that burner and have no qualms with it
Posted on 5/28/19 at 9:51 am to KosmoCramer
Posted on 5/28/19 at 9:58 am to KosmoCramer
quote:
Is it just a hose that I'd attach to the other hose and use the regulator that comes with the burner?
The only way I've seen them sold is with a regulator on them. However, there are different type regulators. The ones you get for a propane BBQ pit don't put out near enough gas to bring a crawfish pot to a boil in a hurry.
The ones I use on my seafood burners have a valve to adjust the amount of propane from the tank. I'll open my tank valve all the way and adjust the valve on the regulator all the way from a light fire to what sounds like a damn jet taking off.
Posted on 5/28/19 at 10:10 am to KosmoCramer
quote:
Do you have a link?
I don't. I didn't realize you were up north. I got it from a local hardware store. Has a male end and female end. I did not add to existing hose. Put new female end onto burner, male end into existing regulator. Replaced the original hose.
You don't need to do this. Was just suggestion.
Posted on 5/28/19 at 10:13 am to SmokedBrisket2018
I wasnt sure if the regulator detached from the existing hose. If so, wouldn't be that hard to switch out.
I assume the purpose is to allow you to more easily access the pot without tripping on the line/tank?
I assume the purpose is to allow you to more easily access the pot without tripping on the line/tank?
Posted on 5/28/19 at 10:19 am to SmokedBrisket2018
I’ve had that double jet burner for ten years and it works fine. No need for the SS stuff. Yes, the paint burns off but who gives a frick.
Posted on 5/28/19 at 10:26 am to SmokedBrisket2018
Smoked, was that rust in your hose or the short metal piece that the nut with the pinhole in it attaches to?
Posted on 5/28/19 at 10:30 am to patnuh
quote:
Yes, the paint burns off but who gives a frick.
I had to clean out the tubing every year. Not sure why. I don't hose down my pot. Kept burner in garage. Would constantly have rust flakes block pin holes in brass nuts.
From my picture you can see that is the inside of the tubes.
I couldn't care less if the paint burnt off.
Posted on 5/28/19 at 10:32 am to SUB
quote:
Smoked, was that rust in your hose or the short metal piece that the nut with the pinhole in it attaches to?
That rust was in the T tube that went from the end of my hose, all the way to the 2 brass nuts with the pin holes. So 10 inches of strait tube, which makes a T with the the 4 inch piece with the 2 brass nuts.
Posted on 5/28/19 at 10:36 am to KosmoCramer
quote:
I wasnt sure if the regulator detached from the existing hose. If so, wouldn't be that hard to switch out.
I assume the purpose is to allow you to more easily access the pot without tripping on the line/tank?
It detaches from the existing regulator.
Correct. I just added some room for my hose to lie flat. I have a 40 pound tank so it sits a bit taller than your BBQ pit tank.
Posted on 5/28/19 at 10:39 am to KosmoCramer
quote:
And any boiling advice would be greatly appreciated, i.e. seasonings, times, process, etc.
The easiest and most foolproof method
To add with water at the beginning:
1 4.5 lb bag of powder. Zats, LA, etc doesn't matter. Taste around until you find what you prefer.
12 ounces of liquid boil
8-10 lemons halved and squeezed
4-6 heads of garlic
8-10 onions, quartered
2-3 full stalks of celery
1-2 bags of new potatoes
To add at the soak:
1-2 packs of smoked sausage
2-3 containers of whole white mushrooms
1-2 ears of corn per person
Fill pot 1/2 with water. You can always add more later if needed, but don't put too much. Fire up the burner and add the spices, veggies, and potatoes. Obviously make sure the basket is in.
Wash the crawfish in an ice chest with the valve open or in a laundry basket, etc, until the water runs clean. Pick out the dead ones and toss them in the trash.
Boil until the potatoes are soft, 15-20 minutes. Add the crawfish. Cover and return to a boil. Boil for maybe a couple of minutes until they float, cut the heat, and toss in the corn, sausage, and mushrooms.
You'll want to reduce the heat at this point so they can soak without overcooking. This can be done with a bag of ice into the pot or a water hose around the pot. Either way, soak for 20 minutes then start tasting until they're done. They should peel easy and have a ton of flavor.
Pull the basket, dump on a table lined with newspaper, and dig in.
It's very simple, just don't overthink or overcook and you'll be fine. This is a standard recipe, but you can always change it up and try new things. It's one of the most fun parts about it.
Posted on 5/28/19 at 12:00 pm to TH03
I always love the down votes people get no matter what the cooking instructions say. Yours is the most standard ingredients and methods.
People are so sandy about their crawfish boiling.
People are so sandy about their crawfish boiling.
Posted on 5/28/19 at 12:17 pm to GRTiger
There are a few people here that get downvoted no matter what the actual post says. It's pretty pathetic on the part of the downvoter, but oh well.
Posted on 5/28/19 at 12:29 pm to TH03
quote:
The easiest and most foolproof method
To add with water at the beginning:
1 4.5 lb bag of powder. Zats, LA, etc doesn't matter. Taste around until you find what you prefer.
12 ounces of liquid boil
8-10 lemons halved and squeezed
4-6 heads of garlic
8-10 onions, quartered
2-3 full stalks of celery
1-2 bags of new potatoes
To add at the soak:
1-2 packs of smoked sausage
2-3 containers of whole white mushrooms
1-2 ears of corn per person
Fill pot 1/2 with water. You can always add more later if needed, but don't put too much. Fire up the burner and add the spices, veggies, and potatoes. Obviously make sure the basket is in.
Wash the crawfish in an ice chest with the valve open or in a laundry basket, etc, until the water runs clean. Pick out the dead ones and toss them in the trash.
Boil until the potatoes are soft, 15-20 minutes. Add the crawfish. Cover and return to a boil. Boil for maybe a couple of minutes until they float, cut the heat, and toss in the corn, sausage, and mushrooms.
You'll want to reduce the heat at this point so they can soak without overcooking. This can be done with a bag of ice into the pot or a water hose around the pot. Either way, soak for 20 minutes then start tasting until they're done. They should peel easy and have a ton of flavor.
Pull the basket, dump on a table lined with newspaper, and dig in.
It's very simple, just don't overthink or overcook and you'll be fine. This is a standard recipe, but you can always change it up and try new things. It's one of the most fun parts about it.
How many pounds/how much water is that for?
Posted on 5/28/19 at 12:46 pm to KosmoCramer
That would be good for an 80QT pot with one sack.
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