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re: Crawfish Boil 101: Burner, Seasonings, Cook Times, Etc. (Pics)

Posted on 6/15/19 at 7:06 pm to
Posted by patnuh
South LA
Member since Sep 2005
7437 posts
Posted on 6/15/19 at 7:06 pm to
Lol...that sausage looks like giant hotdogs.
Posted by LSU fan 246
Member since Oct 2005
90567 posts
Posted on 6/16/19 at 5:07 am to
Looks like success
Posted by KosmoCramer
Member since Dec 2007
80527 posts
Posted on 6/16/19 at 9:47 am to
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 by KosmoCramer
Member since Dec 2007
80527 posts
Posted on 6/16/19 at 9:53 am to
How does one save the fat from a boil?

How much does a sack yield?
Posted by LSU fan 246
Member since Oct 2005
90567 posts
Posted on 6/16/19 at 10:14 am to
Yea just add them later. Some veggies are just going to be spicy no matter what imo.

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 by KosmoCramer
Member since Dec 2007
80527 posts
Posted on 6/16/19 at 10:17 am to
Where is the fat?
Posted by LSU fan 246
Member since Oct 2005
90567 posts
Posted on 6/16/19 at 10:50 am to
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

Posted by KosmoCramer
Member since Dec 2007
80527 posts
Posted on 6/16/19 at 11:21 am to
Gotcha.
Posted by sjmabry
Texas
Member since Aug 2013
18950 posts
Posted on 6/16/19 at 1:32 pm to
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 by KosmoCramer
Member since Dec 2007
80527 posts
Posted on 6/16/19 at 1:42 pm to
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.
Posted by TH03
Mogadishu
Member since Dec 2008
172004 posts
Posted on 6/16/19 at 1:49 pm to
That looks great.

Corn will always be spicy. It just soaks the seasoning very well.
Posted by KosmoCramer
Member since Dec 2007
80527 posts
Posted on 6/16/19 at 3:42 pm to
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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