re: ULL has started a Twitter food war with their crawfish dusting video

Have you never been to a large crawfish boil in Louisiana? Freds and Walkons do it every week.

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Epic Cajun

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Oh

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Translation: "We ain't got time to season no crawfish. Instead, we seasonin' yo fingers."

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I think a better translation is "We want to maximize profit, by saving time and resources, so you get finger seasoning."

Let me school yall a bit. These crawfish were most probably already seasoned well in the boil - the dusting was extra lagniappe.

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Are they soaking at all? Or are they just boiling and then serving? If they aren't soaking, then I'd take dusting over that.

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I thought Laffy baws knew how to cook

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I thought Laffy baws knew how to cook

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I 100% know how to boil crawfish, I'm asking how these events that you guys are getting crawfish from are preparing them. It doesn't seem very efficient when serving to a large crowd (the event in the OP is serving multiple thousands of lbs of crawfish) to boil them in the same manner that I would boil in my backyard.

ETA: if you are just boiling and serving without soaking, your crawfish are worse than the folks who are boiling and dusting.

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It doesn't seem very efficient when serving to a large crowd (the event in the OP is serving multiple thousands of lbs of crawfish) to boil them in the same manner that I would boil in my backyard.

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I doubt these guys are boiling in a 100qt pot They have trailer set ups to boil hundreds of pounds at a time. Trailer example guy says it can boil 60 sacks an hour. Pretty sure that will handle whatever event this thread's about.

What is your fascination with serving crawfish without soaking them? You seem realllly hung up on it as an excuse for dusting.

Is there not a world where boil and soak, while being a little slower than boil and dusting, is perfectly adequate for keeping up with the demand?

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Is there not a world where boil and soak, while being a little slower than boil and dusting, is perfectly adequate for keeping up with the demand?

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If you're boiling 10k lbs of crawfish, you either have to have many setups like you posted, or you have to do something else to cut time. The event in the OP is only a 3 hour event. They are doing it for a reason, they are attempting to maximize output and be efficient.

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When I was at LSU one of the casinos used to boil crawfish…they’d hire a company with a giant trailer that had two giant pots and crane that would move the giant basket from the boil pot to the soak pot and steady throw out huge amounts of soaked crawfish. Like 500 pounds at a time. That was 25 yrs ago.

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I worked for those guys and we did 500 lbs at a time and about 10,000 lbs a week for the casino. We soaked. Frick a dust.

The big rigs can easily soak and serve 1000lbs in an hour.

Thats 333 3lb servings
That’s serving 5 people every minute.

By the time you have served the 333 person you next batch of 1000 would be ready.

Dusting is just lazy.