- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Coaching Changes
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: What do you add to your boil?
Posted on 2/18/16 at 12:55 pm to Fonzarelli
Posted on 2/18/16 at 12:55 pm to Fonzarelli
Corn
Sausage
Mushrooms
Potatoes
Onions
Garlic
Lemons
I use andouille sausage, but If you have access to deer sausage, I can't put into words how much I highly recommend it in a crawfish boil.
Sausage
Mushrooms
Potatoes
Onions
Garlic
Lemons
I use andouille sausage, but If you have access to deer sausage, I can't put into words how much I highly recommend it in a crawfish boil.
This post was edited on 2/18/16 at 12:57 pm
0
Posted on 2/18/16 at 1:00 pm to sjmabry
quote:
*Corn - Cook this in a separate pot to prevent being over spicy
They come out perfect when you don't boil them. Just place them in the pot when you turn the fire off to soak the crawfish.
Posted on 2/18/16 at 2:55 pm to Fonzarelli
quote:
When do you put the carrots in? During the soak would be my guess
Baby carrots with the crawfish. I like them to get a touch of the boil to help soften them a bit. Carrots are roots, so they require more cooking than corn and such
Posted on 2/18/16 at 3:06 pm to Fonzarelli
Get a couple of cans of boiled peanuts (I know Winn Dixie sells them), use a screwdriver to poke holes all around the can and drop it in the boil.
When you're done take the can out, pop the top, and eat.
When you're done take the can out, pop the top, and eat.
Posted on 2/18/16 at 3:37 pm to Napoleon
I would put carrots in before the soak, but someone correct me if I'm wrong. It seems that they need a little more time to cook and soften up.
These are great but if you over cook them, the tops of the trees will flake off and get over everything else in your boil.
Pretty much any green vegetable tastes great in the boil. I also add peppers (jalapenos, serranos, habaneros) to get a difference kind of hot spice, without adding more salt.
quote:
broccoli and cauliflower
These are great but if you over cook them, the tops of the trees will flake off and get over everything else in your boil.
Pretty much any green vegetable tastes great in the boil. I also add peppers (jalapenos, serranos, habaneros) to get a difference kind of hot spice, without adding more salt.
Posted on 2/18/16 at 5:28 pm to SUB
Live Maine Lobsters
Posted on 2/18/16 at 5:31 pm to SUB
+1 on cauliflower. Do it every time. Usually just set the head on the top of the water after I cut the fire off.
Posted on 2/18/16 at 5:49 pm to Fonzarelli
Man some of yall put wayyy too much stuff
I like to keep it simple
Onions
Lemon
Head of garlic
potatoes
corn
mushrooms
I like to keep it simple
Onions
Lemon
Head of garlic
potatoes
corn
mushrooms
Posted on 2/18/16 at 6:04 pm to PapaPogey
Onions, lemon, and garlic are seasonings, not sides. The point of this thread was to ask what people put in it as sides, not seasoning.
Posted on 2/18/16 at 6:21 pm to TH03
quote:
Onions, lemon, and garlic are seasonings, not sides
wrong, and re-read the OP where he included the same things
Posted on 2/18/16 at 6:26 pm to TH03
quote:
Onions
quote:
garlic
quote:
not sides
That's where you're wrong. I've never been to a boil where those weren't devoured with gusto. Hell, Harbor Seafood in Kennah charges for a head of garlic if you want it as a SIDE.
You know. Not a seasoning.
Posted on 2/18/16 at 8:51 pm to TH03
Onions and garlic are eaten where I come from
Posted on 2/18/16 at 9:35 pm to Fight4LSU
Can't go wrong with the classics.
Corn
Potato
Sausage
Mushroom
Garlic
The sausage has to be that cheap stuff from Walmart (Richards or savois). IMO the good smoked sausage comes out tasting like crap.
I remember reading somewhere that somebody put a brisket in the water afterwards to brine. Anyone do that and can give details? It sounds amazing.
Corn
Potato
Sausage
Mushroom
Garlic
The sausage has to be that cheap stuff from Walmart (Richards or savois). IMO the good smoked sausage comes out tasting like crap.
I remember reading somewhere that somebody put a brisket in the water afterwards to brine. Anyone do that and can give details? It sounds amazing.
Posted on 2/18/16 at 9:57 pm to Jibbajabba
Pork brined in a boil sounds good to me.
Posted on 2/18/16 at 10:20 pm to Gris Gris
Peel a pineapple and drop it in. It's surprisingly delicious
Posted on 2/18/16 at 11:02 pm to Fonzarelli
Throw in a whole chicken. Boil it for 20 mins and soak for 20. Not pretty but damn thats good.
Posted on 2/19/16 at 9:23 am to rodnreel
quote:
We also make a side called onion salad with chopped raw white onions, dill pickle and mayo. spread it on white bread for a fold over.
This actually sounds kinda good, you got a recipe? Or its really just a spread made with those ingredients?
Posted on 2/19/16 at 11:50 am to Fonzarelli
My favorite is eggs and they are always a hit. Get a small basket that can hang in the pot, maybe from a fry daddy or something. Soon as you cut the burners off, crack open each egg and drop them in to the small basket WITHOUT the shell. As soon as the egg hits the water it will harden and stay together. It only takes them a few minutes to cook.
This post was edited on 2/19/16 at 11:57 am
Posted on 2/19/16 at 11:51 am to Matisyeezy
I eat them too, but they are seasonings that can be eaten, not traditional sides like corn and potatoes.
Posted on 2/19/16 at 3:33 pm to TH03
quote:You're doing too much baw
I eat them too, but they are seasonings that can be eaten, not traditional sides like corn and potatoes.
Page 2 of 3
Popular
Back to top
Follow TigerDroppings for LSU Football News