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Started By
Message
re: What Went Wrong?
Posted on 3/26/16 at 6:52 pm to SammyTiger
Posted on 3/26/16 at 6:52 pm to SammyTiger
Nope. Said it was enough to season 10 pounds.
1
Posted on 3/26/16 at 7:41 pm to KyrieElaison
Double your powder and use more liquid
Posted on 3/26/16 at 8:03 pm to HebertFest08
quote:
most high volume crawfish places actually boil in straight water and season post boil. i.e. ice chest method.
You have no idea what the frick you are talking about. I've delivered crawfish to damn near every high volume place in south LA at one time or another, as well as a bunch in Houston. None, and I mean none, of what would be considered "high volume" do this shite. Why? Because people don't like that shite and they don't do high volume because of it.
To OP, leave the fire on till they float (whether it boils or not), and soak till they sink, 45minutes or more. They will not get mushy. They will not get hard to peel. They will get more flavor though. And use zatarains instead of Louisiana powder. Jmo, but the Louisiana has more pepper, while the zatarains has more salt and other flavors. That won't be popular, but again, is jmo.
Posted on 3/26/16 at 8:09 pm to KyrieElaison
Be aware there are 2 types of liquid crab boil. One is concentrated where the other is not. You could have had the unconcentrated one.
Posted on 3/27/16 at 8:25 am to Chatagnier
Not a big fan of the ice chest deal and gritty bugs but I'll take that over bland crawfish.
Posted on 3/27/16 at 8:28 am to Chatagnier
So many crap answers here. Bottom line is that you didn't have enough powder. I use about 8 lbs per sack. You should have used anothe small bag of seasoning at least.
Also where the hell do you get 10lbs of live crawfish?
Also where the hell do you get 10lbs of live crawfish?
Posted on 3/27/16 at 9:58 am to KyrieElaison
quote:
What if I cut the fire too soon.
You boiled too long.
Posted on 3/27/16 at 9:58 am to KyrieElaison
quote:
What if I cut the fire too soon.
You boiled too long.
Posted on 3/27/16 at 9:59 am to KyrieElaison
salt. I usually put 1 box per sack.
Posted on 3/27/16 at 11:00 am to HebertFest08
quote:
people hate the ice chest deal but it works..... use swamp dust and you don't have the grainy tony's shite all over your crawfish.
most high volume crawfish places actually boil in straight water and season post boil. i.e. ice chest method.
Most restaurants that suck, or are located in Texas, maybe.
This shite aint going down at Cajun Claws, Red Richards, Hawk's... you know the HOLY Trinity of crawfish restaurants.
Posted on 3/27/16 at 11:10 am to GusMcRae
Hawk's sprinkles.
Posted on 3/27/16 at 11:28 am to OTIS2
bullshite
Posted on 3/27/16 at 11:52 am to GusMcRae
bullshite. Go look at their website.
Posted on 3/27/16 at 12:12 pm to HebertFest08
Restaurants that boil in plain water move them to a pot of seasoned water to soak.. Not an ice chest of dry seasoning.
This post was edited on 3/27/16 at 12:14 pm
Posted on 3/27/16 at 12:15 pm to Fratigerguy
Lol at you people saying restaurants don't dust their crawfish. Y'all are clueless.
Posted on 3/27/16 at 12:55 pm to StickyFingaz
quote:
Lol at you people saying restaurants don't dust their crawfish. Y'all are clueless.
Lol at you thinking a restaurant is a "high volume" crawfish retailer.
This post was edited on 3/27/16 at 1:13 pm
Posted on 3/27/16 at 5:13 pm to StickyFingaz
lol austin
Posted on 3/27/16 at 6:38 pm to KyrieElaison
quote:
Boiled 10# crawfish in a turkey frrying pot
How big was the pot and how much water was in it? I don't care if you boiled 10# or 40#, the seasoning to water ratio is critical. Bottom line, you didn't have enough seasoning for the amount of water you used.
Posted on 3/27/16 at 8:35 pm to AFtigerFan
Use cajunland and never worry again
Posted on 3/28/16 at 12:04 am to KyrieElaison
Exactly what size bag of seasoning did you use?
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