Malcom Reeds How to boil crawfish

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But I’ve never heard of the two pot method

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Best way to do it IMO. Although two pots aren't necessary. You can mimic the process with just one pot.

ETA: Their "two pot method" is a little different than what we do. I've never seen people season two different pots of water. Biggest advantage of this method is not overcooking them.

I have always used 2 pots. One to piss in and one to throw out the window.

Unnecessary if you use ice or any other method to cool the pot down, but the general idea is right.

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Thoughts?

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His method isn't wrong, but there's more than one way to skin a cat.

I use one pot, and don't boil them for 3 minutes. As soon as it's boiling, I shut off the heat. Add frozen corn and then soak with the lid off until the crawfish sink.

ETA: basically, if you aren't boiling them for as long as he does, you can soak them in hotter water. In the end, the results are the same. If you boil for 3 minutes and continue to soak in the same water, you're going to overcook unless you add a ton of ice, as he recommends.

1 lemon? Why even use it at all?

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1 lemon? Why even use it at all?

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I was about to say the same thing. You are not tasting 1 lemon in 40 gallons of water.

I think I'll stick to the traditional one pot

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ETA: basically, if you aren't boiling them for as long as he does, you can soak them in hotter water. In the end, the results are the same. If you boil for 3 minutes and continue to soak in the same water, you're going to overcook unless you add a ton of ice, as he recommends.

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This is what I have gravitated to in my boil process. I don't even bring it back up to a boil when I put the crawfish.

Well done for seafood is 145 deg....as long as the water is at and stays above that temp for a little time it will cook the crawfish. No need to get back up to 212 deg (boiling point) and then dilute and waste bags of ice to drop it back down.

Make sure its at a good rolling boil and dump the bugs in. I give it a min or two with the flame on for a puff of smoke then cut it off. Soak for 30 min and they are usually sinking by then and not over cooked.

More like poaching...than boiling

For me it depends on the size of the crawfish. Big crawfish I boil for 3 minutes. Small crawfish this time of year I just bring it back to a boil and then add frozen ears of corn. Of course, boiling crawfish can be done a thousand ways.

I actually thought that out of all of the Youtubers that have done this, Malcolm's wasn't that bad at all. Want to see bad, check this one out.

LINK

They were alive.

I dont see anything too cring worthy in that vid (altho I never used hot sauce)

Its a lot of seasoning, but he had a bunch of stuff in there along with the crawfish so you need to add extra on the front end like that IMO.

I use one big bag of Louisiana, and a small bag or 1/2 a canister of something else. I add extra garlic and onion powder (because I dont put whole onion and garlic in) and I top with some extra cayenne.