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Message
Suggestion on boiling pots and burners for Crawfish?
Posted on 3/26/19 at 10:02 am
Posted on 3/26/19 at 10:02 am
im looking to buy equipment to do some boiling. whats the best pots and burners to boil crawfish??? also tips for a good recipe if yalll have one.
8
Posted on 3/26/19 at 10:07 am to Who_Dat33
5 gallon propane tank, 80-100 qt. aluminum pot with strainer and lid, large paddle (wood or metal) whichever you prefer, good burner stand to keep the pot about 1 ft. or more off the ground and a nice high pressure hose from tank to burner.
As for recipes, you will get tons off this site and you can pick and choose your favorite, but most will include some sort of seasoning blend, salt, cayenne, onions, celery, garlic, corn, potatoes, sausage, mushrooms and a myriad of other things people put into their boil.
As for recipes, you will get tons off this site and you can pick and choose your favorite, but most will include some sort of seasoning blend, salt, cayenne, onions, celery, garlic, corn, potatoes, sausage, mushrooms and a myriad of other things people put into their boil.
Posted on 3/26/19 at 10:17 am to Who_Dat33
What is the max pounds of crawfish you want to boil?
Posted on 3/26/19 at 10:21 am to Who_Dat33
I'm a fan of the King Kooker brand. I've had three complete setups for over a decade now, use them often, and have never had any issues. I replace the hose on the burners every 5 years or so. Which might not even be necessary.
I've heard good things about "rocket pot" but I haven't had to buy a new one yet so I don't have any experience.
I have some friends that have bought "Bayou Classic" and I've been unimpressed, they seem cheaply made.
Spend some money and get at least a 100 qt pot, 120 would be better. I have an 80, 100, and 120, and I find the 80 to be small.
Every coonass has their own method and recipe but a few common threads:
1) Rinse the crawfish off before you cook them. This can be as simple as hitting them with the spray of a garden hose, or there are more complex rinsing methods.
2) All of the seasoning goes into the water and comes to a boil.
3) The spicier you want the crawfish, let them soak longer. The longer you soak the crawfish, the less boiling time you need. I personally boil for 6 minutes and soak for 24. Some people will soak longer and boil less. I would not boil them longer than that, though.
4) Experiment with what you put into the boil. Harder things such as potatoes need to cook for a bit before you put the crawfish in. Pre-cooked meats such as sausage can go in when you put the crawfish in.
I've heard good things about "rocket pot" but I haven't had to buy a new one yet so I don't have any experience.
I have some friends that have bought "Bayou Classic" and I've been unimpressed, they seem cheaply made.
Spend some money and get at least a 100 qt pot, 120 would be better. I have an 80, 100, and 120, and I find the 80 to be small.
Every coonass has their own method and recipe but a few common threads:
1) Rinse the crawfish off before you cook them. This can be as simple as hitting them with the spray of a garden hose, or there are more complex rinsing methods.
2) All of the seasoning goes into the water and comes to a boil.
3) The spicier you want the crawfish, let them soak longer. The longer you soak the crawfish, the less boiling time you need. I personally boil for 6 minutes and soak for 24. Some people will soak longer and boil less. I would not boil them longer than that, though.
4) Experiment with what you put into the boil. Harder things such as potatoes need to cook for a bit before you put the crawfish in. Pre-cooked meats such as sausage can go in when you put the crawfish in.
Posted on 3/26/19 at 10:23 am to SmokedBrisket2018
quote:
What is the max pounds of crawfish you want to boil?
just a sack at time. nothing too crazy
Posted on 3/26/19 at 10:38 am to Who_Dat33
I would get a 120 quart aluminum pot with basket/lid(I would not get a rocket pot, just my opinion). Hardware stores will be more expensive. Sam's sometimes sells them for a good price.
Stainless Steel paddle.
I have the Bayou Classic Stainless Steel double jet burner. They make a SS single jet burner. Make sure what you get is a jet burner. Most jet burners come with a regulator that is a high pressure regulator. High pressure regulator is required.
Get yourself 1 or 2 orange crawfish washing baskets they sell at Academy. Get 1 plastic wash bin.
I will let everyone else argue about their recipe. My advice, among other things, a lot of lemon.
ETA: I use a 40 pound propane tank. I subbed out the regulator that my burner came with, with a higher (60)psi regulator. The larger tank does not freeze up like the smaller standard 20 pound tanks often do. You should be fine with standard tank and single jet burner.
Stainless Steel paddle.
I have the Bayou Classic Stainless Steel double jet burner. They make a SS single jet burner. Make sure what you get is a jet burner. Most jet burners come with a regulator that is a high pressure regulator. High pressure regulator is required.
Get yourself 1 or 2 orange crawfish washing baskets they sell at Academy. Get 1 plastic wash bin.
I will let everyone else argue about their recipe. My advice, among other things, a lot of lemon.
ETA: I use a 40 pound propane tank. I subbed out the regulator that my burner came with, with a higher (60)psi regulator. The larger tank does not freeze up like the smaller standard 20 pound tanks often do. You should be fine with standard tank and single jet burner.
This post was edited on 3/26/19 at 10:42 am
Posted on 3/26/19 at 10:40 am to LSUFanHouston
Can you fit an entire sack in a 100qt pot?
Posted on 3/26/19 at 10:44 am to slinger1317
You didn't ask me, but 100 quart will hold 40 pounds of crawfish no problem.
This post was edited on 3/26/19 at 1:10 pm
Posted on 3/26/19 at 10:47 am to SmokedBrisket2018
Thought so, thanks for clarifying
Posted on 3/26/19 at 11:10 am to slinger1317
I have a 100 qt rocket pot and stainless bayou classic double jet burner. Love the setup. Recipe is all on personal preference. As long as you don't overcook the crawfish, they are pretty hard to mess up unless you sprinkle the seasoning on top. Those people are idiots. 
Posted on 3/26/19 at 11:29 am to slinger1317
quote:
Can you fit an entire sack in a 100qt pot?
If you are doing just crafish, a 2:1 ratio works (2 qt for 1 lb of live crawfish). With a regular amount of sides, I personally think it's more like 2.5:1. But I like to keep a little freeboard from the water line to the top of the pot so there is no chance of anything boiling over. Also, give some room when I add a 10 lb bag of ice in there for the soak. So, personally, I won't do anything more than 35 lbs in my 100 qt. But I think you can get away with 40.
Posted on 3/26/19 at 11:39 am to stein_burgundy
quote:
unless you sprinkle the seasoning on top. Those people are idiots.
A friend sent me an article from thrillist titled "The perfect crawfish boil" and it referenced a recipe from "The Louisiana Crawfish Company" and it went like this...
quote:
1. Make sure you have a pot and burner that are sufficient to cook the desired amount of crawfish.
2. Wash your crawfish, pulling out any dead or crushed ones that may be inside the sack.
3. Fill your pot about halfway. You want just enough water to cover the crawfish, but not too much, or it will take too long to bring them back to a boil.
3. Add roughly one bag of Louisiana Crawfish Co. seafood boil. Honestly, it's just for your guests to smell. Contrary to popular belief, it doesn’t get inside the crawfish unless you soak them for at least a half-hour.
4. Light your burner and wait for your water to begin boiling. Now is a good time for a beer.
5. After the water comes to a rapid boil, add your potatoes and cook for 15mins or until fork-tender. During the last 5mins, you can add corn and any other vegetables you may want. The options are endless. Then remove and set aside to keep warm.
6. Add crawfish to the rapidly boiling water, cover with lid, and wait for them to return to a boil. (Beer.)
7. Boiling times may vary depending on the time of the year and the thickness of the shell, but once they come back to a boil, let them boil for no longer than 2mins. This is where many people mess up. You can overcook a crawfish very easily, and then peeling gets tough.
8. While you’re waiting on them to finish boiling, take an ice chest and sprinkle a light layer of seafood boil on the bottom. Once the crawfish have reached your desired cooking time (less is better), dump layers of fish into the ice chest, sprinkling each layer evenly with seafood boil. You will need 1lb of boil to 15lbs of crawfish. Once you’ve covered the last layer, you and a buddy need to shake the ice chest to thoroughly mix the seasoning.
9. Let them steam for 15mins with the lid on the ice chest. (Beer.)
10. Gather your platters and serve the crawfish after at least 15mins of steaming. The more time in the box, the spicier they will be.
11. Enjoy Louisiana’s finest delicacy!
So I looked up "The Louisiana Crawfish Company". They are located in... Natchitoches. That's basically Texas.
It's crap like this - posers - that cause all the Texans to not understand how to boil crawfish.
Posted on 3/26/19 at 11:41 am to LSUFanHouston
quote:
give some room when I add a 10 lb bag of ice in there for the soak.
Why dilute your seasoning needlessly?
Posted on 3/26/19 at 11:51 am to TJG210
quote:
Why dilute your seasoning needlessly?
If you properly season your water, you account for that =)
Stops the boiling much quicker.
Posted on 3/26/19 at 11:54 am to slinger1317
quote:you can fit a full sack with fixings like a glove in an 80 qt.
Can you fit an entire sack in a 100qt pot?
and WTF buys 40# sacks? those are bait size crawfish.
Posted on 3/26/19 at 12:20 pm to LSUFanHouston
MAYBE this is just me but I've never felt the need to throw ice into the boil as every time I've made crawfish (>15 times), I've never had an issue with peeling even though I boil for 5 minutes and then let them soak. I think the ice is unnecessary.
Also, Ugly delicious got me all rilied up when I watched that crawfish episode. Had to walk around the backyard a bit before I could continue.
Also, Ugly delicious got me all rilied up when I watched that crawfish episode. Had to walk around the backyard a bit before I could continue.
Posted on 3/26/19 at 12:29 pm to CarRamrod
quote:
and WTF buys 40# sacks? those are bait size crawfish.
Agree, haven't seen a 40 pound sack. Got one Saturday that was 32 pounds.
I believe when someone says "sack of crawfish" most people go with the assumption they are talking about 40 pounds. Or that is how I always think. Maybe I am wrong.
When I order crawfish, I order in pounds.
This post was edited on 3/26/19 at 12:49 pm
Posted on 3/26/19 at 12:30 pm to dtett
quote:
MAYBE this is just me but I've never felt the need to throw ice into the boil as every time I've made crawfish
Same. I boil for 4 minutes. No ice.
I do use ice with shrimp though.
Posted on 3/26/19 at 12:32 pm to CarRamrod
quote:
you can fit a full sack with fixings like a glove in an 80 qt.
Was coming to say the same thing. I've boiled that much in my 80 qt. pot before, but like you said, it is tight.
Posted on 3/26/19 at 12:36 pm to Who_Dat33
My next pot is going to be a 100 quart 1/4" aluminum winco from Restaurant Depot
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