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Started By
Message
2
Posted on 3/6/18 at 1:40 pm to Tigerdew
quote:
My wife makes fun of me but one of my favorite things to do is take a potato half and rub it in a lemon. Put a piece of garlic on top and small piece of sausage on top of that and eat it in one bite.
I've been known to stick a chunk of garlic into the head of larger crawfish before sucking it out. It charges the juice with garlic and is a little different.
Posted on 3/6/18 at 1:41 pm to TH03
So guests just show up and fling their own sausage into a pot of boiling crawfish? And the amount of grease from the sausage is just so intense that it not only coats all 40 pounds of crawfish, but also coats the pot itself?
Yeah...pics or it didn't happen.
Yeah...pics or it didn't happen.
Posted on 3/6/18 at 1:41 pm to AlxTgr
How in the world is that a troll? You just said that you don't add the sausage to your pot, the guests do.
Posted on 3/6/18 at 1:56 pm to AlxTgr
quote:
Not all. A good bit sticks to the aluminum.
You must be the only person in the history of boiling crawfish in aluminum pots to have this problem. Most use sausage and I've never heard anyone complain about cleaning a greasy pot.
eta: And you keep saying this so how do you know about this greasy cesspool you're complaining about?
quote:
No idea-I don't do it.
This post was edited on 3/6/18 at 1:57 pm
Posted on 3/6/18 at 2:19 pm to Tigerdew
quote:They probably don't have the cleaning duties.
You must be the only person in the history of boiling crawfish in aluminum pots to have this problem. Most use sausage and I've never heard anyone complain about cleaning a greasy pot.
quote:Huh?
And you keep saying this so how do you know about this greasy cesspool you're complaining about?
quote:
No idea-I don't do it.
Posted on 3/6/18 at 2:19 pm to TH03
quote:That was a joke.
How he is trolling? You literally said:
Posted on 3/6/18 at 2:20 pm to CP3LSU25
it has an extra function many dont realize, the grease in the sausage actually prevent the water from foaming up as much so it can stop boil overs.
even guys i know who dont put sausage drop in a little veggie oil to stop the foam.
i never had the need or want to add oil because i rarely boil with a full pot.
hot dogs, sausage, corn, mushrooms, onions (halves or small whole ones), and whole garlic are the most common things besides potatoes to ad into a boil
even guys i know who dont put sausage drop in a little veggie oil to stop the foam.
i never had the need or want to add oil because i rarely boil with a full pot.
hot dogs, sausage, corn, mushrooms, onions (halves or small whole ones), and whole garlic are the most common things besides potatoes to ad into a boil
This post was edited on 3/6/18 at 2:21 pm
Posted on 3/6/18 at 2:22 pm to keakar
TO SAUSAGE OR NOT TO SAUSAGE:
Happens to the pot too.
quote:
Sausage is a popular protein addition to many boils, but these two experts don't like to put the sausage directly in the boil with the crawfish.
Grease from the sausage coats the crawfish and makes them funky, Costanza said. He's been to a boil in winter, he said, when the cold weather made the fat congeal immediately on the crawfish.
Happens to the pot too.
quote:
DON'T boil your sausage.
If you are using a pre-cooked sausage, there is no need to boil it. All you are doing is removing the juices and fat causing it to be rubbery.
Posted on 3/6/18 at 2:23 pm to AlxTgr
quote:
Huh?
So, you're just letting people roll up and dump bulk quantities of shitty sausage in your pot leaving you with an oil slick? C'mon now.
Posted on 3/6/18 at 2:30 pm to Tigerdew
quote:Yes. I don't like telling them no. I may have to in the future. That or give them the choice of no sausage or them cleaning the pots.
So, you're just letting people roll up and dump bulk quantities of shitty sausage in your pot leaving you with an oil slick?
quote:C'mon now what?
C'mon now.
Posted on 3/6/18 at 2:35 pm to AlxTgr
I'd love to see a pic of this oily mess you're complaining about.
I've come to conclude that I must be some kind of boiling ninja. I use sausage and don't have oil issues. I don't dump ice in the pot and I have juicy easy to peel crawfish. I don't add butter, oil, beer, orange juice, etc and never have any issue peeling. I don't get what goes on in some backyards.
I've come to conclude that I must be some kind of boiling ninja. I use sausage and don't have oil issues. I don't dump ice in the pot and I have juicy easy to peel crawfish. I don't add butter, oil, beer, orange juice, etc and never have any issue peeling. I don't get what goes on in some backyards.
Posted on 3/6/18 at 2:53 pm to AlxTgr
quote:
but these two experts don't like to put the sausage directly in the boil with the crawfish.
Would love to know what makes someone an expert at boiling crawfish. Hell, there are probably thousands of experts in South Louisiana alone. My dad boils awesome crawfish. Guess he's an expert now as well. Thanks for the unlinked article.
quote:
He's been to a boil in winter, he said, when the cold weather made the fat congeal immediately on the crawfish.
Calling such bullshite on this. Pics or Constanza is a damn drama queen.
quote:
If you are using a pre-cooked sausage, there is no need to boil it. All you are doing is removing the juices and fat causing it to be rubbery.
How long do people boil it for? I throw it in during the soak. It's in the water for 15-20 minutes top and the water is no longer boiling.
Stupid article is stupid.
Posted on 3/6/18 at 2:55 pm to Tigerdew
quote:
I use sausage and don't have oil issues.
Been to too many boils to count in my life. All had sausage in the boil. Never was grease an issue.
quote:
I don't dump ice in the pot and I have juicy easy to peel crawfish.
I use ice and frozen corn to help kill the boil for the soak.
quote:
I don't add butter, oil, beer, orange juice, etc and never have any issue peeling
Only one I've seen added is orange and I find it gives the crawfish a nice citrus note, but it's only been used a handful of times.
Posted on 3/6/18 at 3:44 pm to CP3LSU25
Have another downvote
Posted on 3/6/18 at 4:01 pm to Cap Crunch
quote:
You are more than welcome to not like sausage in a crawfish boil, but we all know that isn't why you started this thread.
?
I seen someone order it and it made me think of how much I hate sausage in a crawfish boil
Posted on 3/6/18 at 4:08 pm to Fun Bunch
quote:
Sausage,Potatoes Mushrooms Crawfish Garlic Corn
fixed
Posted on 3/6/18 at 5:20 pm to Tigerdew
quote:
I'd love to see a pic of this oily mess you're complaining about.
So...boiling sausage with the crawfish makes the pot oily and difficult to clean? How does this clown handle sausage in gumbo? I imagine the ratio of sausage volume to pot surface area is more skewed toward sausage in a typical gumbo than in a crawfish boil, so I can't conceive of the oily mess that is cleaning a gumbo pot
Posted on 3/6/18 at 7:07 pm to keakar
quote:
it has an extra function many dont realize, the grease in the sausage actually prevent the water from foaming up as much so it can stop boil overs.
I swear to God. I have no idea how some folks on here boil crawfish. Boil overs? Foaming? What is this shite?
I have seen a tad bit of foam just before it starts to boil and the second it rolls, all the foam is gone. Then you know what? I cut the fire back so I’m not just blowing propane while the potatoes and stuff cook. Then crawfish go in and don’t boil. Even if I did, I can’t imagine it boiling so hard that it would be boiling over, and no amount of oil would stop that anyway. Are you seeing people put a tad bit of dish soap in their pots to help clean the crawfish or something? For the life of me, I can’t figure some of this stuff out. First we’re adding it to peel easier, now we are doing it to make the rolling boil not roll.
Posted on 3/6/18 at 10:14 pm to CP3LSU25
Sweet potatoes aren't bad either
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