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Started By
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re: Dusted Crawfish????
Posted on 6/29/20 at 3:44 pm to BugAC
Posted on 6/29/20 at 3:44 pm to BugAC
quote:the issue isnt the 2nd batch. it is the 3rd and 5th and 10th batch of the day. Hence the different procedures.
It really isn't hard to season a 2nd batch if you know what you are doing
ive seen commercial rigs boil in clean water then transfer to room temp seasoned water for the soak. (I think sammys did this too). i have seen placed that "steam" them in 4-5 fingers of water that contain the same amount of seasoning as you would put in a full pot. Then they come out a few seconds after it reached boil and put in an ice chest to finish cooking.
and ill tell you if im cooking for more then 3 sacks and need them out quick, and i dont have 3 pots. i can get a ton of crawfish out at 15 min intervals with 1 pot and 3-4 ice chests.
1
Posted on 6/29/20 at 3:52 pm to ashy larry
quote:
I've seen a few caterers do it.
Almost all catering companies do it. If you are cooking large volumes of crawfish and want consistency, you must do it.
Posted on 6/29/20 at 7:32 pm to CoachChappy
Interesting. I plan on trying to sell in San Antonio next season.
Posted on 6/29/20 at 8:14 pm to sjmabry
I will say they peel easier, rather than letting them soak after they boil
Posted on 6/29/20 at 9:16 pm to FBD318TIGER
The fact that Jordy lumped all of Acadiana Together as crawfish “dusters” is a joke.
Posted on 6/29/20 at 10:42 pm to CarRamrod
Anyone want to share their dusting method? Only One I’ve read bout is the baw who dusts with seasoning and throws a bunch of mustard and lemon juice on em
Posted on 6/30/20 at 12:16 am to JL
quote:
It's popular in two places, Crowley, and everywhere outside of Louisiana.
Crowley just happens to be a hotbed for crawfish farms
Anytime a crawfish farmer (or anybody from that area) invites me to a boil, I’m there. Even if they use the dusting method, the quality of crawfish more than makes up for it
New Orleans et al typically gets shite crawfish to work with in comparison unless they have good sources
This post was edited on 6/30/20 at 12:24 am
Posted on 6/30/20 at 6:09 am to TigerMan327
For one sack I put about 1/3 a pot of water and a bottle of liquid boil. Once that's boiling I add the crawfish and cover. When I see steam coming out of the pot I time for 2 minutes. I then add to an ice chest and put a box of tony's more spice, a jar of jalepenos, and some lemon juice. I then close the chest, shake well, and let sit for about 15 minutes. They peel really easy.
Posted on 6/30/20 at 8:06 am to TigerMan327
quote:Notes from one of my boils this spring. They were good.
Anyone want to share their dusting method?
11.55 lbs potatoes, Bag of baby carrots,8 onions, pack of mushrooms, 6 garlic heads, lb of Hillshire sausage,
Boil a sack at a time. Add to water:
2 busted boil bags (3-4 is better)
16 oz liquid boil
Zatarains Crab Boil Jug boil 3 lb 5 Oz LBS.
Lemon juice 8 oz
1/2 salt carton
6 garlic heads sliced in half.
1/2 jar cayenne
Jar of chopped jalapeños
4 oz vegetable oil.
11:50 Flame start
12:20 garlic pods sliced in half and dumped in.
12:22 Drop Crawfish
12:32 back to rolling boil.
Turned down heat. 7 minutes low boil.
Let soak 20 mins. (Should have been longer and just wait till they sink in the water. )
1:00 Pour crawfish in an old or styrofoam ice chest (Most plastic ice chests will warp.) with a helper simultaneously pouring Tony’s and a whole Worcester bottle 16. Close the lid and do not open for 20 mins at least, while veggies boil.
Add 3/4 carton salt and 1/3 jar liquid crab boil.
1:06- 11.55 lbs potatoes, 8 onions
1:14 carrots, sausage and
1:20 corn and mushrooms
1:30 turn off fire
Pour on veggies on table then dump the crawfish on top.
This post was edited on 6/30/20 at 8:08 am
Posted on 6/30/20 at 8:08 am to FBD318TIGER
quote:Who has trouble peeling crawfish ever? You don't have to peel that first shell ring.
I will say they peel easier, rather than letting them soak after they boil
Posted on 6/30/20 at 8:24 am to JL
quote:
It's popular in two places, Crowley, and everywhere outside of Louisiana.
Lol try most places west of the basins and most catering companies and most crawfish restaurants that serve large volume.
And most people aren't dumping straight Tony's in the ice chest. It's usually a blend seasoning that's designed to melt good in the ice chest.
Posted on 6/30/20 at 8:38 am to Midtiger farm
We season water and bring to boil and drop crawfish , after they come back to boil time for 4 minutes . Kill fire and soak for 15 minutes . Take bugs out and put in large ice chest . Dust lightly with slap yo mama and sit for 10 minutes . Drink another white can and serve . Works every time .
Posted on 6/30/20 at 8:39 am to jennyjones
Acadia/Jeff Davis rice field crawfish > Spillway crawfish
Posted on 6/30/20 at 8:40 am to Magazine St
Whole family sucks the heads . So highly seasoned water and light dusting helps .
Posted on 6/30/20 at 12:53 pm to BomBayTiger
quote:
The fact that Jordy lumped all of Acadiana Together as crawfish “dusters” is a joke.
Who is Jordy? Serious question.
But if he lumped all of Acadiana together as the place where everyone dusts, then he's ignorant.
This post was edited on 6/30/20 at 12:54 pm
Posted on 6/30/20 at 1:44 pm to ragincajun03
I put a little on my hand and lick it before each bite. Like a tequila shot.
Posted on 6/30/20 at 1:50 pm to Tigre85
Just wet your finger stick in the dust and lick it off. Pouring all over the crawfish don't do shite to flavor the crawfish tail. It just make the shite far more messier and burn the outside of your lips. If you want it spicer learn how to properly season the water
Posted on 6/30/20 at 2:09 pm to Tiger Ryno
quote:
Pouring all over the crawfish don't do shite to flavor the crawfish tail.
You don't just pour it over the crawfish, ding dong. The spice penetrates when they are steaming in the ice chest.
Posted on 6/30/20 at 3:26 pm to Loup
quote:
ding dong
Posted on 6/30/20 at 5:11 pm to Loup
quote:yeah definitely. Because as we all know, the best way to season food is through the frickin air. Christ almighty
The spice penetrates when they are steaming in the ice chest.
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