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Started By
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1
Posted on 3/27/19 at 4:16 pm to Carson123987
quote:
it's what I said, look at the OP
No shite, which is why I said you called yourself irrational.
Are you drunk?Posted on 3/27/19 at 4:16 pm to GynoSandberg
Almost always A, but I’ve done B a few times when we wanted to eat inside. Like if the weather is cold or rainy, or it’s an evening boil. Other than that, I’m dumping them on a table under the carport.
Posted on 3/27/19 at 4:20 pm to TH03
quote:
1st batch is for rookies. Let them eat. I get the 2nd.
Do you do multiple batches because your pot is maxed out? Or do you just like doing multiple batches?
I recently talked to a guy who had 90 pounds to boil.
I asked him if he wanted to borrow my pot(can do 100 pounds).
He said no I am going to do 3 boils, I like multiple boils.
Posted on 3/27/19 at 4:27 pm to SmokedBrisket2018
I can see his point. The whole experience for a lot of people is the all day thing of it. If there's just one batch and that's it, I could see where someone might think of that as taking away from the experience of a big boil.
Its like those days where you feel like being in the kitchen all day with a beer in hand, cooking something labor-heavy and time consuming.
Its like those days where you feel like being in the kitchen all day with a beer in hand, cooking something labor-heavy and time consuming.
Posted on 3/27/19 at 4:28 pm to TH03
quote:you need to learn to properly season your first batch.
1st batch is for rookies. Let them eat. I get the 2nd.
Posted on 3/27/19 at 4:29 pm to SmokedBrisket2018
Depends on how many people are there. I have access to a ton of pots, burners, and tanks so maxed out is never really an issue.
Posted on 3/27/19 at 4:30 pm to TH03
quote:i like having 2 boils a well. drags the party out.
Depends on how many people are there. I have access to a ton of pots, burners, and tanks so maxed out is never really an issue.
Posted on 3/27/19 at 4:30 pm to CarRamrod
quote:
you need to learn to properly season your first batch.
I think he just means he is busy getting started in the 2nd and being polite by letting others go in on the first batch.
If there are a lot of people, I don't always participate in the first batch either.
Posted on 3/27/19 at 4:31 pm to CarRamrod
Who says it isn't properly seasoned on the first batch?
More batches in the same pot will have more seasoning though.
I'm talking about people who never eat crawfish usually jump all over the first batch like they'll never get another. The later batches have weeded out the 2 pound people.
More batches in the same pot will have more seasoning though.
I'm talking about people who never eat crawfish usually jump all over the first batch like they'll never get another. The later batches have weeded out the 2 pound people.
This post was edited on 3/27/19 at 4:32 pm
Posted on 3/27/19 at 4:39 pm to TH03
quote::sigh: lets not go down this path like i do with disgracedcuckeye in every thread.
Who says it isn't properly seasoned on the first b
You said rookies. thats a clear insinuation that they cant handle the heat a professional can. Posted on 3/27/19 at 4:47 pm to CarRamrod
Nah, it's not like a second batch is blow your face off spicy. If I wanted to shitlord about heat, I'd brag about eating a whole ghost pepper.
I mean the people who say they love crawfish, eat 2 pounds off the first batch, load up on potatoes and sausage, then bow out.
The later batches are fewer people and you can stand there with more room and get your fill.
I mean the people who say they love crawfish, eat 2 pounds off the first batch, load up on potatoes and sausage, then bow out.
The later batches are fewer people and you can stand there with more room and get your fill.
This post was edited on 3/27/19 at 4:48 pm
Posted on 3/27/19 at 4:51 pm to Carson123987
This thread is funny with some of the responses.
Tboy eating like its his last meal is very douchey
I can see this if its a big pile that doesnt get touched. Stragglers like a few lbs from a sack dumped on the table wont be warm.
Tboy eating like its his last meal is very douchey
quote:
Ive walked back up to the table an hour later and the leftover crawfish were still warm
I can see this if its a big pile that doesnt get touched. Stragglers like a few lbs from a sack dumped on the table wont be warm.
Posted on 3/27/19 at 4:53 pm to Deactived
I peel about 20-30, discard the heads and toss the peeled tails in some canes sauce.
Posted on 3/27/19 at 5:08 pm to Carson123987
Ice chest, scoop, and crawfish platters.
Posted on 3/27/19 at 5:19 pm to GynoSandberg
Warm after an hour??? Please....
Posted on 3/27/19 at 7:13 pm to sjmabry
quote:I don't like them hot. If they cool a little, the fat comes out in one piece.
No matter how fast people are eating, the crawfish will get cold on the table.
If you put them in an ice chest, they can continue cooking and get harder to peel.
Posted on 3/27/19 at 7:59 pm to Carson123987
We use crawfish trays with a scoop, straight out the basket.
Posted on 3/27/19 at 10:56 pm to CHEDBALLZ
This time of year , I fill up the table . No flies or gnats . Once it warms up up i scoop out of ice chest on table as needed .
Posted on 3/28/19 at 7:06 am to Carson123987
both. but, i prefer to go to the store and get a few coke flats and let people scoop and serve.
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