- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: First time crawfish boiler - any tips appreciated!
Posted on 3/30/18 at 9:11 am to Harry Caray
Posted on 3/30/18 at 9:11 am to Harry Caray
quote:
Any pointers regarding re-seasoning if you're doing more than one sack?
Cut the powder, liquid, and cayenne in half for the second and third batch. Dump the water after the third.
It’s almost impossible to frick up unless you overcook or underseason. So taste the water. It should be spicy, salty, and flavorful. And make sure you just barely boil then soak. Taste after 20ish minutes, but usually around 30 is best. Just taste good and peel easy.
I’m boiling tomorrow
This post was edited on 3/30/18 at 9:15 am
1
Posted on 3/30/18 at 9:22 am to CHEDBALLZ
quote:I actually had an argument with a friend yesterday because he kept arguing in favor of a "purge." I've always heard of a purge as when you use a bunch of salt to try and "clean out" the crawfish, but he was just talking about washing them off. Big argument over nothing
How to purge.
Dump them in an ice chest, fill with water. Drain and refill till the water runs clear
Posted on 3/30/18 at 9:24 am to TH03
quote:
Cut the powder, liquid, and cayenne in half for the second and third batch. Dump the water after the third.
It’s almost impossible to frick up unless you overcook or underseason. So taste the water. It should be spicy, salty, and flavorful. And make sure you just barely boil then soak. Taste after 20ish minutes, but usually around 30 is best. Just taste good and peel easy.
I’m boiling tomorrow
Awesome, thanks! Yeah it's usually our grandpa in charge of the boil, but he'll be driving in late so we're hopping on the opportunity to make the crawfish actually palatable. His method is bring to a boil for five minutes, cut the heat and only soak for a few minutes, then does the sprinkle on tony's bullshite afterwards. I maybe ate a pound last year.
ETA: alter the recipe at all for an 80qt pot?
This post was edited on 3/30/18 at 9:27 am
Posted on 3/30/18 at 9:33 am to Harry Caray
Another thing I do is scoop them into the basket. I find sometimes theres a good bit of trash in the bottom of the ice chest left over and I dont want that in my pot.
Posted on 3/30/18 at 9:34 am to Harry Caray
quote:
ETA: alter the recipe at all for an 80qt pot?
No. If anything, I'd add a little more for the 100 qt. I do mine a little differently, but what I posted is how I started.
Posted on 3/30/18 at 9:37 am to TH03
quote:Great to know
No. If anything, I'd add a little more for the 100 qt. I do mine a little differently, but what I posted is how I started.
Posted on 3/30/18 at 9:45 am to Harry Caray
Tip #57:
Never listen to anyone from Indiana on how to boil crawfish. (Or cook anything at all most likely.)
Never listen to anyone from Indiana on how to boil crawfish. (Or cook anything at all most likely.)
Posted on 3/30/18 at 10:41 am to AUsteriskPride
The water should be so salty that it’s almost unbearable to the taste. That flavor will dissipate and spread throughout whatever you dump into the pot.
Posted on 3/30/18 at 10:48 am to TH03
quote:
Foolproof method. This is for 1 sack in 100 qt pot which is big enough for all the fixins.
1 4.5 lb bag powder boil. Louisiana, zatarains, and slap ya mama are all good. Which is best is personal preference.
12 ounces liquid crab boil. LA or zats, either is fine.
1/4 cup - 1 cup cayenne pepper. More or less on the last 2 ingredients for how spicy you want it.
10 lemons halved and squeezed into the water
10 onions split in half
2 stalks celery cut
8 heads of garlic
12-15 small new potatoes. About 2-3 per person.
Bag of frozen corn. 1-2 half ears per person.
Put the crawfish in an ice chest with the plug open or a round laundry basket with holes. Rinse thoroughly, but do NOT leave them in standing water. You'll kill them.
Fill the pot a little over halfway full.
Add powder boil, liquid boil, cayenne, onions, lemon, celery, and garlic.
Bring to a boil and let it come together a bit.
Add potatoes. Boil until soft. Check after 15 or so minutes.
Add crawfish. When the water starts to slightly bubble and foam, cut off the heat, add corn.
Soak until the crawfish sink, then start tasting. Make sure the flavor is good and they peel easily. Should be 30ish minutes.
This...but I would add 3-4 oranges, cut in half, and squeezed in like the lemons.
Posted on 3/30/18 at 4:56 pm to AUsteriskPride
Here is a starter kit:
Posted on 3/30/18 at 5:50 pm to TH03
quote:
Or just boil them in water, dump them in an ice chest, and sprinkle powder boil all over them.
I call this the Maryland/Virginia Chesapeake bay crab boil method.
All those beautiful crabs up there and they know NOT what they do...........
Posted on 3/30/18 at 5:57 pm to HoustonGumbeauxGuy
What’s up with the minced and chopped garlic.
Posted on 3/30/18 at 5:59 pm to Fun Bunch
I always add minced garlic along with the whole heads. Can’t have too much garlic.
Posted on 3/30/18 at 6:09 pm to AUsteriskPride
TH03 has a good post but I do things a little different
I only use the bag LA seasoning. No cayenne or liquid.
Put potatoes and onions in when you start the fire.
Put the rest of the veggies in when you add the crawfish.
To cool, mix like hell from the bottom to the top and spray a little heavier than a mist on the pot and in it.
I only use the bag LA seasoning. No cayenne or liquid.
Put potatoes and onions in when you start the fire.
Put the rest of the veggies in when you add the crawfish.
To cool, mix like hell from the bottom to the top and spray a little heavier than a mist on the pot and in it.
Posted on 3/30/18 at 6:13 pm to OTIS2
Literally never heard of that.
Recently I cut the skin off of a pineapple and left the top on, put it in for the soak with just the green part sticking out. Took it out and cut it up. Came out awesome. Big hit.
Recently I cut the skin off of a pineapple and left the top on, put it in for the soak with just the green part sticking out. Took it out and cut it up. Came out awesome. Big hit.
Posted on 3/30/18 at 6:15 pm to Fun Bunch
I go heavy with garlic, obviously. Put some of the minced garlic in as you bring the water up to tamp. Actually, that’s when I put the heads in to make sure they actually cook all the way through. I do not think you will dislike the result. And, I threw many a pineapple in the pot. I consider it a novelty. A decent one. But I probably haven’t done it in the last two years.
Posted on 3/30/18 at 6:20 pm to OTIS2
I’ve done pineapple but first time I’ve done a whole one.
Posted on 3/30/18 at 9:51 pm to Fun Bunch
Chopped garlic works better than garlic cloves. We toss our new potatoes and cauliflower in the minced garlic and clarified butter after we take them out of the pot.
Posted on 3/30/18 at 9:54 pm to OTIS2
quote:
I go heavy with garlic
Supported.
Page 2 of 3
Popular
Back to top
Follow TigerDroppings for LSU Football News