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Message
re: Going to try crawfish... help.
Posted on 3/5/18 at 2:02 pm to SUB
Posted on 3/5/18 at 2:02 pm to SUB
You are 100% wasting your time.
Keep them in the mesh bag and throw them in when you add the water and start putting in your seasoning and forget about them.
They get dumped out when the crawfish get dumped out. The end. They will be fully cooked, trust me.
Keep them in the mesh bag and throw them in when you add the water and start putting in your seasoning and forget about them.
They get dumped out when the crawfish get dumped out. The end. They will be fully cooked, trust me.
0
Posted on 3/5/18 at 2:03 pm to SUB
quote:
If you only need to boil the potatoes 3-4 min before adding crawfish and the potatoes are nice and soft after the long soak, then I may just do that. Thanks for the input.
Mine have always come out soft, but as mentioned, if you are buying big potatoes they might take a little longer. You can cut them in half though.
Posted on 3/5/18 at 2:28 pm to UpToPar
I use average size red and gold potatoes. I cut some of them in half because I like they absorb more flavor that way.
Posted on 3/5/18 at 2:33 pm to SUB
quote:
I use average size red and gold potatoes. I cut some of them in half because I like they absorb more flavor that way.
I've never used anything but reds, and like I said I just keep them in the bag. They are fully cooked and since they are there from the very beginning, they soak up the flavor just fine.
Posted on 3/5/18 at 2:36 pm to troyt37
quote:
That's where I'm needing some guidance. Y'all make these huge batches, and I want to divide it down, but still have the bugs taste somewhat close to what they would if someone who knew what the hell they were doing cooked them.
A sack will be +/- 35 lbs. You'll need to do 3 batches in your pot.
Do you have access to crawfish seasoning mix? If yes, buy a 4.5 lb bag of Louisiana crawfish dry seasoning mix and a 8oz bottle of Louisiana liquid crab boil. Buy 8 lemons. Use a third of each per batch.
If not, then I'm not much help. It's been ages since I did my own seasoning and not sure how much to add, esp salt. The basics are salt, black and red pepper, onions, garlic and celery. Maybe someone can help with the proportions and other ingredients.
Posted on 3/5/18 at 2:46 pm to MightyYat
quote:
I've seen plenty of people dump beer in a crawfish pot but none have ever claimed it was to get flavoring from the yeast. It's mostly been from being drunk.
Well, lol, it's definitely from being drunk the first time we did it. And did I say flavoring? It probably adds more juice than flavor.
Beer is so very good on bbq chicken. Found that put tailgating.
This post was edited on 3/5/18 at 2:51 pm
Posted on 3/5/18 at 2:52 pm to JustSmokin
quote:
Do you have access to crawfish seasoning mix?
I'll find some. I wouldn't even consider trying to season it myself.
quote:
Use a third of each per batch.
New water each time, or no? Sounded like I could use the first water twice, earlier, and half the seasoning for the second batch. May not be a good idea for such a small pot, IDK.
Posted on 3/5/18 at 2:56 pm to troyt37
quote:
New water each time, or no?
If you spray them off really well before you cook them then you don't have to dump water. Entirely dependent on how dirty the crawfish are.
Posted on 3/5/18 at 2:58 pm to TigerLunatik
quote:
Well, lol, it's definitely from being drunk the first time we did it. And did I say flavoring? It probably adds more juice than flavor.
Beer is so very good on bbq chicken. Found that put tailgating.
Yeah, you actually did.
You're all over the place in this thread, man. Get it together.
quote:
quote:
You're supposed to drink the damn beer and use fresh lemons.
The yeast in the beer adds flavor and I do use fresh lemons, notice I said at the top, "if you wanna do it the easy way". This seems to be a first timer.
Posted on 3/5/18 at 3:02 pm to MightyYat
Man, I put so much different stuff in when I boil it's hard to know what gives more flavor and what gives more juice. I also put Italian dressing and butter in my crawfish.
Over the years I've experimented with other people's methods and just adding stuff here and there to come up with what I do now.
I tried to give the bare bones, cheap version the first time. That way will still be good. Probably should have just posted the whole process.
Over the years I've experimented with other people's methods and just adding stuff here and there to come up with what I do now.
quote:
You're all over the place in this thread, man. Get it together.
I tried to give the bare bones, cheap version the first time. That way will still be good. Probably should have just posted the whole process.
This post was edited on 3/5/18 at 3:06 pm
Posted on 3/5/18 at 3:04 pm to troyt37
quote:
New water each time, or no? Sounded like I could use the first water twice, earlier, and half the seasoning for the second batch. May not be a good idea for such a small pot, IDK.
Same water for the first 2 batches is fine. I always change it out for the 3rd. Even if you rinse your crawfish really well, the water can get nasty after two batches.
I would start off the first batch with a third of the seasoning. The first batch will soak a lot of it up. Taste the first batch and add less/more of the seasoning depending on your spice level. Do the same for the last batch.
This post was edited on 3/5/18 at 3:06 pm
Posted on 3/5/18 at 3:11 pm to troyt37
Boil water
Add seasoning- Louisiana and lemons, boil for 10-15 minutes
Add crawfish to boiling water
Once it's rolling back to a boil, time for 3 minutes and cut the fire off
Spray the outside of the pot to cool it some for the soak
Every 5-10 minutes taste one until you like the seasoning.
You can't go wrong.
Add seasoning- Louisiana and lemons, boil for 10-15 minutes
Add crawfish to boiling water
Once it's rolling back to a boil, time for 3 minutes and cut the fire off
Spray the outside of the pot to cool it some for the soak
Every 5-10 minutes taste one until you like the seasoning.
You can't go wrong.
Posted on 3/5/18 at 3:12 pm to TigerLunatik
quote:
Man, I put so much different stuff in when I boil it's hard to know what gives more flavor and what gives more juice. I also put Italian dressing and butter in my crawfish.
The small amount of yeast present in a few cans of beer isn't doing much to add flavor to 80qts of (hopefully) well seasoned water. It's not difficult to figure out. The shells can't be too hard and you have to leave them in seasoned water to allow it to soak through. Nothing is going to make them more juicy. A lot of people don't soak long enough.
As for peeling. Not peeling easily is a sign of under-cooked or overcooked. Butter, oil, etc, doesn't do shite to make them peel better. I laugh whenever I see someone with the tub of Country Crock by the pot. It's a crazy step.
Posted on 3/5/18 at 3:20 pm to MightyYat
quote:
I laugh whenever I see someone with the tub of Country Crock by the pot. It's a crazy step.
Certainly won’t make the pot taste worse
Posted on 3/5/18 at 3:22 pm to TigerLunatik
quote:overcooked.
start the stopwatch for 3 minutes with lid on.
Posted on 3/5/18 at 3:23 pm to TigerLunatik
quote:
The yeast in the beer adds flavor
Posted on 3/5/18 at 3:25 pm to CarRamrod
It's not overcooked when you kill it and add the ice that brings the temp down. I used to cut the heat as soon as it boils and then let them sit with no ice but found the shells were soft and meat was mushy. Someone turned me on to the 3 minute and ice method and the shells stay crisp and meat is perfect. The twist off and pinch perfectly. I was VERY skeptical at first too.
Posted on 3/5/18 at 3:28 pm to SUB
quote:I boil all garlic and potatoes first and put them in an icechest. then when the crawfish get put in i throw in the, already cooked potatoes.
Here's a trick I learned to save some time.
Boil your potatoes in a pot on the stove ahead of time.
This post was edited on 3/5/18 at 3:29 pm
Posted on 3/5/18 at 3:29 pm to troyt37
Since everyone is posting their method:
I've got a 100 qt pot
fill it up halfway
add two containers of dry season, one bottle of liquid
i love the lemon so i cut an entire bag of lemon in half and squeeze them in and then drop them in there
I add a smallish container of garlic powder
i stir for a while while it comes up to a boil
I add potatoes (small reds), onions (cut in half), garlic (cut in half), mushrooms, and sausage
when i can push a knife through a potato with ease they're done and i take the fixins out
Bring back to a boil, add crawfish, boil for 2 min, then shut off the burner for the soak. If adding frozen corn this is where i do it, I dont always add corn as im just not a huge fan
I dont put ice in the pot but I do spray down the side of the pot to cool it off to help stop the cook
I stir it a lot during the soak as i've read somewhere that this is the fastest way to cool the water off (Although my brother has used frozen gallons of water to help cool it off as it doesnt dilute the seasoned water, so i may try that as well next time)
start taste testing around 20 minutes
drink alot
I've got a 100 qt pot
fill it up halfway
add two containers of dry season, one bottle of liquid
i love the lemon so i cut an entire bag of lemon in half and squeeze them in and then drop them in there
I add a smallish container of garlic powder
i stir for a while while it comes up to a boil
I add potatoes (small reds), onions (cut in half), garlic (cut in half), mushrooms, and sausage
when i can push a knife through a potato with ease they're done and i take the fixins out
Bring back to a boil, add crawfish, boil for 2 min, then shut off the burner for the soak. If adding frozen corn this is where i do it, I dont always add corn as im just not a huge fan
I dont put ice in the pot but I do spray down the side of the pot to cool it off to help stop the cook
I stir it a lot during the soak as i've read somewhere that this is the fastest way to cool the water off (Although my brother has used frozen gallons of water to help cool it off as it doesnt dilute the seasoned water, so i may try that as well next time)
start taste testing around 20 minutes
drink alot
This post was edited on 3/5/18 at 3:38 pm
Posted on 3/5/18 at 3:29 pm to CarRamrod
From The Food Network
LINK
Why cook with beer?
quote:
Why cook with beer? Beer adds a rich, earthy flavor to soups and stews that makes them taste like they've been simmering for hours. Beers with a sweet or nutty taste can add depth to desserts. And don't worry about getting drunk – virtually all of the alcohol evaporates during the cooking process.
LINK
Why cook with beer?
This post was edited on 3/5/18 at 3:33 pm
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