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Started By
Message
1
Posted on 5/29/09 at 11:51 am to simmons2112
quote:
I also pour seasoning on top at soak time and use ice
After mine have drained and are cooling a bit i throw the seasoning on it in the ice chest, squirt them down with vinegar, then shake them up. I swear I thought this was stupid but it helped to soak them in at the last minute the seasoning.
Posted on 5/29/09 at 11:52 am to Coast Tiger
If you put sausage in your boil you won't need to use butter.
Posted on 5/29/09 at 11:52 am to Crawdaddy
quote:
don't forget your latex gloves and always pull out the poop shoot.
true.
also, be sure to measure your spices to the exact teaspoon, the water to exact ounce, and soaking time to the exact second. A crawfish boil is no time for leisure.
Posted on 5/29/09 at 11:52 am to paynintheboat
quote:
All jhis talk about crawfish is making me want to boil crawfish.
Me too.
Oh wait...
quote:
Cleveland, OH
Posted on 5/29/09 at 11:52 am to displacedportcityboy
quote:
have heard it makes the crawfish softer and easier to peel
wives tale.
Posted on 5/29/09 at 11:54 am to el tigre
quote:
Lester taught me.
Marle is a renaissance man.
Posted on 5/29/09 at 12:22 pm to poule deau
quote:
I'm callin' BS here.
Basin ALWAYS beats pond.
+100000
Posted on 5/29/09 at 12:29 pm to BackWoodsTiger
quote:Who puts crawfish in an ice chest?
Or half a bottle of tony's once they're in the ice chest.
Edit: must be the same people that dust crawfish. What a shame.
This post was edited on 5/29/09 at 12:33 pm
Posted on 5/29/09 at 12:51 pm to saderade
I put my crawfish in a ice chest after boiling/soaking for a specfic amount of time. While in the chest, I use a specific seasoning blend from a local distributor and shake vigorusly! Then after steaming for a certain alotted time, the seasoning magically disappears from the outside and its great.... I don't have time to soak crawfish in a pot for 30-45 min. when I boil 100-200lbs....
Posted on 5/29/09 at 12:54 pm to HebertFest08
Oh and a crawfish which one has no controll over breeding and what not ie basin crawfish is better than a crawfish that is bred with other species to get the best flavor, I find that hard to believe. I have relatives in Breaux Bridge/henderson area, they now eat pond crawfish whenever possible...
Posted on 5/29/09 at 12:58 pm to HebertFest08
quote:
local distributor
Who do you get yours from? It seems like these days everyone sells their own seasoning.
Posted on 5/29/09 at 1:09 pm to HebertFest08
Put the butter in if you like, it has no effect, but does no harm, so who cares.
Purge with salt, same thing, no effect, but since people like to be as dumb as their friends and relatives, who cares.
But, I have never had the crawfish with seasoning poured on top that was edible. It's very obvious and waste of good crawfish. I have been to company boils where they did that and I stuck to the shrimp and crabs. I have only purchased them commercially once where they did that, from a rig parked on Old Hammond Hwy.. I went back to try to get a refund, he wouldn't do it, so I gave them away to a someone waiting to purchase. At least I cost him a sale.
Purge with salt, same thing, no effect, but since people like to be as dumb as their friends and relatives, who cares.
But, I have never had the crawfish with seasoning poured on top that was edible. It's very obvious and waste of good crawfish. I have been to company boils where they did that and I stuck to the shrimp and crabs. I have only purchased them commercially once where they did that, from a rig parked on Old Hammond Hwy.. I went back to try to get a refund, he wouldn't do it, so I gave them away to a someone waiting to purchase. At least I cost him a sale.
Posted on 5/29/09 at 4:57 pm to andouille
I go with the Acadia folks. Butter in your boiling water of pond raised crawfish. I loved it when I lived in BR and the local markets would sell pond raised crawfish from Lafayette area for 10c per pound cheaper than the basin bugs.
Posted on 5/29/09 at 5:57 pm to fatboydave
Oh... Its a trade secret... naaah I don't give a rats arse, I use Swamp Dust if you can find it. It has hardly no salt, and not alot of celery. Its real fine and it just about completely disappears into the crawfish... 
Posted on 5/29/09 at 6:01 pm to displacedportcityboy
hey guys, don't bash... to each his own. i also use butter when i do crawfish... i grease the pan up real good before i pile the crawfish and stick them in the oven at 350... they're slippin and slidin on there and they can't get off.
Posted on 5/29/09 at 6:06 pm to Coon
quote:
i grease the pan up real good before i pile the crawfish and stick them in the oven at 350...
for how long?
if you want to save butter and keep it healthy i have used a wire cooling rack over the pan to keep the critters contained.
Posted on 5/31/09 at 11:26 am to andouille
quote:you sure told him
I went back to try to get a refund, he wouldn't do it, so I gave them away to a someone waiting to purchase. At least I cost him a sale.
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