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I thought I’ve Seen It All Boiling Crawfish Until Yesterday
Posted on 3/18/23 at 10:52 am
Posted on 3/18/23 at 10:52 am
Yesterday I took the day off to watch the college basketball tournament. Went to a crawfish boil. The host boiled crawfish in the traditional soak manner that many of us have utilized all of our lives. Everything was fine until I watched this man dump those crawfish in a large ice chest, slather them in mustard, sprinkled them with lemon pepper, and shook the ice chest around mixing the crawfish in that mustard and lemon pepper. I’m open minded about trying new techniques to prepare something I love to eat, but truth be told I was mortified at what I was witnessing. I completely thought this guy lost his mind and ruined them. After letting them rest for 15 minutes he gave them one more good swooshing around in that big ice chest then dumped them on a big table for all to eat. All I can say is they did not suck. They honestly were very tasty. Again, when I think I’ve seen it all with crawfish, the bar gets raised to a much higher level of bizarreness.
10
Posted on 3/18/23 at 10:54 am to Earthquake 88
I've seen it done that way before in videos... honestly didn't know it was a real thing though
LINK
LINK
This post was edited on 3/18/23 at 10:58 am
Posted on 3/18/23 at 10:55 am to Earthquake 88
Can someone please explain how this actually seasons the crawfish tails? As if the seasons somehow permeate the tail shell? Aside from getting it on your fingers before you eat it? The only way I can assume this was good crawfish is if he had well seasoned the boil itself.
This post was edited on 3/18/23 at 10:56 am
Posted on 3/18/23 at 11:39 am to Earthquake 88
Everyone wants to be different to have “the best” when the best is really being able to cook crawfish normally.
Posted on 3/18/23 at 11:47 am to Earthquake 88
Buddy from Welsh uses this method. Standard boil/soak then a sit in the chest with mustard and Tony’s. They tasted fine, seems like an unnecessary extra step/ingredients to me.
Posted on 3/18/23 at 2:09 pm to tigerbandpiccolo
quote:
Can someone please explain how this actually seasons the crawfish tails?
I have not a clue. The vinegar from that mustard and that lemon pepper did bring a slightly different taste to them. I will say they peeled very easily for pond crawfish which if I were to guess the vinegar helped with that. That extra lemon pepper did amp up the citrus taste a tad more without an overpowering citrus taste. These crawfish would have been delicious without doing what I described in my original post. I kind of threw this out here to the group to see if anyone besides me has had them prepared this way. As I stated above I was mortified and was fully expecting a nasty tasting mess to come out of that ice chest. Not going to lie though they were very tasty.
Posted on 3/18/23 at 3:02 pm to Earthquake 88
I think it’s a Mississippi thing. At least, the only person I know who does it that way is a pinecone kicker
not terrible but not necessarily an improvement
not terrible but not necessarily an improvement
Posted on 3/18/23 at 3:07 pm to cgrand
Apparently a south Alabama thing too now. But hey, I about flipped out in northern Alabama when I was served smoked chicken drenched in that white sauce they so dearly love. That white sauce is good on chicken.
P.S.-I’ve never heard the term pine cone kicker. I’ve been looking for a nickname for my coworker from Mississippi. Winner winner chicken dinner you found it.
P.S.-I’ve never heard the term pine cone kicker. I’ve been looking for a nickname for my coworker from Mississippi. Winner winner chicken dinner you found it.
This post was edited on 3/18/23 at 3:10 pm
Posted on 3/18/23 at 3:39 pm to Earthquake 88
I wouldn't risk doing it this way myself -- my friends and family would likely disown me if I did -- but if I went to a boil and it was done this way I wouldn't turn it down
Posted on 3/18/23 at 5:25 pm to tiger rag 93
My buddy from Church Point does the same. I actually haven’t eaten any of his, but he swears by that method.
Posted on 3/18/23 at 8:02 pm to REB BEER
I guess tasty fingers are appealing to some. Or maybe they chomp the whole thing like a bass or a bullfrog.
Posted on 3/18/23 at 8:22 pm to Earthquake 88
Could you taste the mustard?
Posted on 3/18/23 at 8:53 pm to tigerbandpiccolo
I think this is just dusting crawfish with extra steps.
Posted on 3/18/23 at 9:23 pm to Earthquake 88
quote:
I will say they peeled very easily for pond crawfish which if I were to guess the vinegar helped with that.
Why would vinegar make them “peel better”? And peel better than what? Over this years on this board I’ve read that butter, olive oil, lemons, OJ concentrate, and now vinegar makes crawfish peel better. It all sounds made up. Cooking crawfish the right amount of time makes them peel fine. That seems obvious to me.
Posted on 3/18/23 at 11:49 pm to TackySweater
quote:
Could you taste the mustard?
No. But you could tell they tasted a little different. There was a hint of a tart and tangy vinegar taste to them.
Posted on 3/19/23 at 12:03 am to SUB
quote:
Why would vinegar make them “peel better”? And peel better than what?
You ever boiled or steamed crabs before? Vinegar adds flavor to the crabs, but it also helps soften the shells and makes them easier to pick. The meat slides out easier. That’s fact. I’d have to think the same principle would apply to crawfish and steaming shrimp. One of the posters on here, I believe it was Otis, once mentioned about 3-4 years ago in a thread about Chackbay seasoning, that every now and then he adds a little vinegar to his crawfish boils. Adding vinegar to boil or steam crabs is extremely common. I’ve seen it done in Louisiana, on the east coast, west coast, and in my travels purchasing lumber in Asia. It’s a fact that it makes the crabs easier to shell.
quote:
Cooking crawfish the right amount of time makes them peel fine. That seems obvious to me.
Late season crawfish with hard shells aren’t always easy to peel at times. I don’t care how properly they’ve been boiled. By adding a little vinegar or canola oil those hard shell crawfish will without doubt shell easier.
This post was edited on 3/19/23 at 12:44 am
Posted on 3/19/23 at 6:30 am to tigerbandpiccolo
quote:
Can someone please explain how this actually seasons the crawfish tails?
I don’t use this ice chest method. But the way I eat crawfish I crush the head and suck and pull the tail meat out without peeling.
So yeah, all that flavor all over the outside of crawfish would be tasted.
Posted on 3/19/23 at 6:41 am to Earthquake 88
You bringing this up is funny. Watch an outdoor YouTube show Kendall Fredrick’s that owns KFRED seasoning. Same thing stuff except with ketchup and his brand of seasoning. Cooking of crawfish was perfect and then they did that….. I don’t get it.
Posted on 3/19/23 at 2:06 pm to Pirate0714
quote:
You bringing this up is funny. Watch an outdoor YouTube show Kendall Fredrick’s that owns KFRED seasoning. Same thing stuff except with ketchup and his brand of seasoning. Cooking of crawfish was perfect and then they did that….. I don’t get it.
You’ve got to be kidding me? I thought I just saw the bar set as high as you can go. Putting ketchup on crawfish just bumped the notch up a foot higher. Let me digest my lunch and I’ll watch the video.
Posted on 3/19/23 at 2:37 pm to Earthquake 88
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