Go-to crawfish boiling method?

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tried and true method

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That would be my ice chest method.

Fill an ice chest with ice and beer. Drink a beer for your hard work.
Fill the pot 1/3 full with water. Drink three beers while you wait for it to boil. Add one big jar of Zat’s, half jar cayenne, a dozen sliced lemons, some yellow onions, and med red potato’s. Drink a beer while you wait for it to boil again. When it does, lower the crawfish into the pot and put on the lid. When the pot comes to a boil, let it boil about 5-7 minutes (one beer.). Cut the heat and let the, soak for about 20 to 30 minutes. Drink about 3 more beers. When they are done soaking drag the ice chest close to the table. Pour the crawfish on the table then get a beer and start eating.

I usually only boil sacks in the 35-40 lb. range and use my 80 qt. pot to do so.

I know exactly where the water needs to be in the pot to do this. I'll get it up to a boil, add a 4.5 lb. bag of Louisiana Seafood Boil Seasoning, about 1/4 lb. more salt, 1/2 cup or so of cayenne and let it boil for a couple minutes to get the seasonings incorporated well.

I will then cut my lemons and onions in half, squeeze the lemons into the pot and toss in the rest, add the onions, cut up bunch of celery, a dozen or so bay leaves and let that cook for a few minutes. Then I add my potatoes, corn, sausage cut up in about 3 inch lengths and the garlic with just the very tops cut off to expose a bit of the toes. I let this cook for just a couple minutes and then add the crawfish and mushrooms. Bring it all back to a boil for a couple minutes, shut off the fire and let them soak.

While soaking I'll use my paddle to stir the pot to get the crawfish on top to the bottom and vice versa. After about 20 minutes I'll start checking for flavor and how the tail meat pulls from the shell.

When satisfied, I pull up the strainer to let it drain then pour the stuff on a big table to eat.

Been doing it like this for over 40 years and have had no complaints.

But on this board, let the downvotes begin since it is par for the course. I find most of the downvoters really don't add much to the discussion too.

The real trick is time. Allow time for your crawfish to soak. No need to sprinkle or for the love of good covering in mustard. The secret is soak time

Boil in hot water on stovetop, douse with Tony’s.

Have ketchup handy to dip the tail meat in.

Dusting and mustard

Cook em til they float
Soak em til they sink

I like the salt less mixes and adding my own salt. Salt is important, it helps get the seasoning into the meat. This isn't just for crawfish, it is any meat.

Oh, Tien Tsin pepper is much better than Cayenne pepper IMO. You can find it as Chinese red pepper but not all Chinese red pepper is made from Tien Tsin peppers, you can find the good stuff at bulk online spice houses. I order spices for BBQ that I need in bulk or just can't find locally so I added on a pound or two of tien tsin to fill in. I do use Cayenne more in BBQ, but for boiling it isn't as good.

Easy

Clean your crawfish well soak them in a large container and move them around. Drain and refill till the water runs clean. Laying the sack on the ground and squirting some water on them doesnt do anything to clean them.

Season your water well,

Boil them till float

Add your sliced lemons

Soak them till the sink

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Don't wash crawfish is most important step.

Bring clean unseasoned water to a boil, add crawfish.

When water returns to a boil set timer for 30 minutes. After 30 minutes remove crawfish to an ice chest and sprinkle on a small can of old bay seasoning.

After another 10 minutes remove and enjoy.

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So, tell me, how's that new trolling motor working out for you????

Taste the water to check the seasoning level. If it tastes bland, add more seasoning/spice. If it is way too damn spicy, add more water.