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Started By
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1
Posted on 5/28/19 at 7:01 pm to KosmoCramer
quote:
quote:
I would just boil a full sack then peel and freeze the leftovers. It's just easier that way.
Ok.
What alotta folks do (because they're fattened up and tired after eating) is they just pinch off the tails from the left overs. Freeze the unpeeled tails and when they're ready to make an etouffee or whatever, then peel them.
This post was edited on 5/28/19 at 7:04 pm
Posted on 5/28/19 at 7:46 pm to KosmoCramer
TH’s is a pretty standard fool proof method. I promise you he has left out some ingredients and methods for his own boils, but for beginners his recipe is good. My only addition would be to add at least a half pound of salt. (I normally do a full pound)
Posted on 5/28/19 at 7:48 pm to Pandy Fackler
quote:
What alotta folks do (because they're fattened up and tired after eating) is they just pinch off the tails from the left overs. Freeze the unpeeled tails and when they're ready to make an etouffee or whatever, then peel them.
Nah. Peel em hot.
Posted on 5/28/19 at 7:54 pm to Mouth
quote:
I promise you he has left out some ingredients and methods for his own boils
For sure. My recipe now is very different just from boiling with other people and adding things I liked. The liquid boil, all the veggies/lemons, and the method stay the same though.
This post was edited on 5/28/19 at 7:55 pm
Posted on 5/28/19 at 8:00 pm to TH03
Zatarains is trash. Cajunland + Chackbay
Posted on 5/28/19 at 8:01 pm to KosmoCramer
quote:
Nothing ordered yet, the boil will be in mid June.
Keep in mind, they were beginning to get hard 3 weeks ago when I boiled. Could probably only pinch 1 in 5 heads and some were hard to peel. Now they were big crawdads with nice tail meat but if ya cant pinch the heads that it's not worth boiling imo.
Keep that in mind if you're introducing a bunch of people to crawfish
Posted on 5/28/19 at 8:05 pm to Sherman Klump
Zats is just fine. Especially for a bunch of northerners who won't be able to tell a difference between powder boils. It's a mix of spices and salt. The only one significantly different is chackbay.
I say this as someone who uses chackbay.
I say this as someone who uses chackbay.
This post was edited on 5/28/19 at 8:06 pm
Posted on 5/28/19 at 8:12 pm to GynoSandberg
quote:
Keep that in mind if you're introducing a bunch of people to crawfish
They've done it before but it was sub par
I offered to take the lead this year.
Posted on 5/30/19 at 9:29 am to 9Fiddy
quote:
I cannot recommend swamp dust enough.
Swampdust is my 2. Swamp Fire is my 1. We also cut up a few oranges and squeeze in.
Green beans is a must for me. But the French style in a can, peel the label off, poke a few holes in the top and throw it in. Open and dump.
Posted on 5/31/19 at 6:42 am to KosmoCramer
My brother lives in Columbus and recently boiled some mudbugs he found live locally. I’ll try to find out where and how much he paid. He got 40lbs if I remember correctly.
Posted on 5/31/19 at 6:44 am to TruDawg
What is the difference between the two? Swamp Dust vs a Swamp Fire?
This post was edited on 5/31/19 at 7:17 am
Posted on 5/31/19 at 6:55 am to KosmoCramer
Are you in CBUS? I just did a boil a few weeks ago got a sack from a local seafood guy let me know if you need any assistance. I use a 100 qt bayou classic pot for a 40 lb sack and lots of zatarains liquid boil and salt
Posted on 5/31/19 at 7:02 am to jpdial
quote:
Are you in CBUS?
Yes, I am. Thanks for the offer.
Did you get them at Frank's?
Posted on 5/31/19 at 8:44 am to TH03
That's a good standard boil. Listen to TH03. If you like them hotter, throw in about a half a large bottle of cayenne. If you like them saltier, add about 3 handfuls of coarse kosher salt
Posted on 5/31/19 at 9:15 am to KosmoCramer
No haven’t been to franks any good? I bought them from the guy that sells to the groceries (614) 302-1652 coastal locals his name is Ian. I think we paid $240 for the sack they were live and good size.
Posted on 5/31/19 at 10:48 am to jpdial
Frank's is good, but I've never had the live crawfish from there.
Just called and they dont always get them. $7.99 a lbs
Just called and they dont always get them. $7.99 a lbs
Posted on 5/31/19 at 10:49 am to KosmoCramer
quote:
Just called and they dont always get them. $7.99 a lbs
Live?!?!?
Posted on 5/31/19 at 11:01 am to TH03
quote:
Live?!?!?
$240 a sack, sounds like it
Posted on 5/31/19 at 11:45 am to TH03
quote:
Boil until the potatoes are soft, 15-20 minutes.
I assume you are pulling the potatoes and garlic before adding your crawfish?
I throw potatoes and garlic in while bringing water to a boil, boil for maybe 5 minutes or so before adding crawfish and then pull everything out together.
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