re: Eternal debate: do you season crawfish in ice chest after boiled?

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I boil for an event and each year we try different things.

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You must not have a good recipe

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Won't cost me anything so why not

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It'll cost you respect

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All it accomplishes is burning your hands more.

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Incorrect, but yes, it does also do that.

FWIW I prefer soaking.

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May try dumping a bottle of Sriracha in the pot with my regular seasonings.

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Skip the sriracha and cut in half a bunch of jalapenos, serranos, and habanero peppers - add them to your boil and it will bring a new kind of heat.

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You must not have a good recipe

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We do. And it is great. But it is the perfect time to play around with different ideas on a few sacks.

WWJD?

Unless someone can show me through hard facts and science, I'll stick with the seasoned water.

Nice troll thread

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Unless someone can show me through hard facts and science, I'll stick with the seasoned water.

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It's not super complicated. The steam and lemon juice help to liquify the seasoning. Crawfish shells are porous. If you layer the seasoning correctly in the ice chest, it will drip into the shells and get absorbed by the meat.

If someone does the ice chest method and the meat is flavorless, then they are doing it wrong.

There are pros and cons to both methods, but I prefer to soak, like I said. I think the overall flavor is more consistent, it allows for more juice in the heads, and also allows for more margin of error. Soaking allows you to taste test until you get the flavor you want. Ice chest method can be a disaster if done incorrectly (seasoning caked all over the shells and no flavor in the meat.