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re: Crawfish Boil 101: Burner, Seasonings, Cook Times, Etc. (Pics)
Posted on 6/15/19 at 7:06 pm to KosmoCramer
Posted on 6/15/19 at 7:06 pm to KosmoCramer
Lol...that sausage looks like giant hotdogs.
Posted on 6/16/19 at 9:47 am to Deactived
Thanks! The corn was a little too spicy for people. Not sure how to avoid that though, since they went in after I cut the heat. I guess add them in the soak later.
Posted on 6/16/19 at 9:53 am to Deactived
How does one save the fat from a boil?
How much does a sack yield?
How much does a sack yield?
Posted on 6/16/19 at 10:14 am to KosmoCramer
Yea just add them later. Some veggies are just going to be spicy no matter what imo.
Only way we have is if we have extra crawfish and we are just peeling the rest to keep.
quote:
How does one save the fat from a boil?
Only way we have is if we have extra crawfish and we are just peeling the rest to keep.
Posted on 6/16/19 at 10:50 am to KosmoCramer
It's technically not fat but all the stuff in the head and the extra stuff on the tail when you pull it out.
It's usually a yellow, orange tint

It's usually a yellow, orange tint

Posted on 6/16/19 at 1:32 pm to KosmoCramer
Add the corn when you cut the heat. Just let it soak. We used to boil the corn, but that made it extremely hot.
This post was edited on 6/16/19 at 1:33 pm
Posted on 6/16/19 at 1:42 pm to sjmabry
That's what I did.
Probably should have waited longer. Some of us northerners aren't down for heat
The crawfish were perfectly seasoned though.
Probably should have waited longer. Some of us northerners aren't down for heat
The crawfish were perfectly seasoned though.
Posted on 6/16/19 at 1:49 pm to KosmoCramer
That looks great.
Corn will always be spicy. It just soaks the seasoning very well.
Corn will always be spicy. It just soaks the seasoning very well.
Posted on 6/16/19 at 3:42 pm to TH03
Thanks! I've never been to a real boil before, but I was pleased with how it came out being in Columbus, Ohio


This post was edited on 6/16/19 at 7:53 pm
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