re: Sprinkle on crawfish

I supplied homebrew. Was more of a trashy trade!

I don't sprinkle when I boil, but I've been to some places that sprinkle and soak and it's actually good.

IMO sprinkle method is ok at restaurants if done right. Most restaurants use this method because it's more efficient. I'm not ashamed to say that my first few boils that I did on my own were using the sprinkle method (also added lemon juice), then let sit in ice chest for 10-15 min. If you do it right, the highly concentrated seasoning / juice mixture did flavor the meat well, though there was a bit of residue on the shells...not much though (no grittiness as some people think)...but a decent amount once you got toward the bottom of the ice chest. I liked the fast turnaround of using this method but the drawbacks just were too much. These include:

- lack of consistency of flavor of meat boil to boil
- hands and mouth burn more
- no liquid in the heads, which makes sucking heads worthless
- it's difficult to do sides with this method
- it turns the inside your ice chest a permanent pink-ish color

Once I did the soak method and saw the results and the many other possibilities of tweaking the recipe / adding sides, etc, I could never go back to the sprinkle method. It's just a big waste if you are boiling them yourself.